These Fall Off The Bone Ribs are a simple recipe that is baked low and slow in the oven creating a tender, juicy and flavorful bbq dinner.
So I’ve kinda been a little famous among our friends for my ribs. They always get super excited when we have game night or bonfires and they know that we are making these, they pretty much line right now and rush to my house because they literally are irresistible.
These ribs are baby back ribs that are coated in a dry rub then baked creating a juicy and tender meat. They are then lathered in a honey bbq sauce and broiled for about 5 minutes making sure that sauce is coated right to the meat. Now tell me that these Fall Off The Bone Ribs don’t sound amazing.
HOW LONG TO YOU BAKE RIBS IN THE OVEN?
For these particular ribs we used baby back and we cooked them at 300 degrees for 3 hours. If you’re looking at spare ribs you are looking at a little longer time.
These Fall Off The Bone Ribs go amazing with all sorts of side dishes. Potato salad, corn on the cob, salad, fresh fruit, macaroni and cheese. You really can’t go wrong when it comes to making something that pairs really well with these.
HOW TO MAKE A DRY RUB FOR BAKED RIBS:
We make our own dry rub for these ribs but if you have some that you like to use then by all means use it, but our rub consists of:
- Brown sugar
- Paprika
- Dry mustard
- Salt
- Pepper
- Garlic powder
- Onion powder
- Cumin
- Chili powder
Once they are done cooking you then slather then in some bbq sauce. We usually use a brown sugar bbq sauce then mix it with a little honey to make a honey bbq sauce and it really compliments the dry rub really well. To finish these off we sprinkle with a little parsley and go to town!
Once you try these Fall Off The Bone Ribs you’ll never want anything else, we haven’t gone back to any recipe besides this one and we don’t regret it one bit!
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Fall Off The Bone Ribs
Ingredients
- 1 rack baby back ribs membrane removed
Dry Rub:
- 2 Tbs paprika
- 1 Tbs black pepper
- 3 Tbs brown sugar
- 2 tsp coarse salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp dry mustard
BBQ Sauce:
- 1/2 cup brown sugar bbq sauce
- 2-3 Tbs honey
- Parsley
Instructions
- Preheat oven to 300.
- Lay your ribs on a large sheet of heavy duty aluminum foil.
- Mix together your dry rub ingredients and rub onto both sides of your ribs and wrap up tightly and place on large baking sheet.
- Bake in oven for 3 hours.
- Remove from oven and unwrap.
- Mix together your bbq sauce and honey and brush on ribs.
- Place back in oven on lowest rack and broil for about 3-5 minutes, remove from oven and brush with more bbq sauce.
- Sprinkle with parsley if desired.
Video
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Shared at the Weekend Potluck!
PIN IT FOR LATER!
Lexie
These were amazing! We made 2 slabs, 1 with just the rub and the other with the rub and sauce. So so good! Not changing the way I make them ever again! Thank u!!
Tornadough Alli
Love hearing this. I’m so happy that you really enjoyed them! One of our favorites for sure!
Aimee
Hands down one of the best recipes for fall off the bone ribs. One that I will make again. Saved this for future use.
Tornadough Alli
Thank you so much! I’m so so so happy you enjoyed these as much as we do!
Anna
I NEVER have rated a recipe that I get on line….till now! I have been very disappointed checking for good sounding/looking recipes that I think my family will like. I tried this recipe today and indeed these ARE Fall Off the Bone Ribs! They are not only THE most tender ribs I have ever made, BUT the flavor is terrific too! I will back off on some of the pepper and chili powder next time but I am definitely going to laminate this recipe and hang it on the inside of one of my kitchen cabinets….have even made a “back-up copy” just in case I lose this copy. Thank you so much for giving me a tremendous recipe…. And my husband loves it too, someone who is very picky. Thanks again!
Tornadough Alli
This is so awesome, you are so awesome. I appreciate you taking the time and effort to come and give it a 5 star and amazing review. I’m so happy that you liked this recipe so much. It is our favorite and the only one we make because its so simple and simply amazing!
Terrie
Can you make these with the thicker boneless country ribs? If so what temperature and how long?
Tornadough Alli
You can! You would reduce the cooking time to around 2 hours and they should be tender by then.
T Branson
I LOVE RIBS!! That said, I’m a rib-cooking newbie. I’m STOKED to try this recipe! I live in cattle country and have friends that offer up beef ribs now and then. What’s the cook time for meaty beef ribs? i feel a rib cook off challenge coming on…
Tornadough Alli
We usually use the extra meaty of the pork ones so I would assume based on some research that the cooking times would be the same for the beef.
PJ
This is exactly the same recipe I have used for years. The only difference is I had 1/2 tsp of red pepper flakes to the rub. I even use the same BBQ sauce. It never disappoints. If cooking on the grill, I wrap in a double layer of heavy duty foil and cook for same amount of time. At the end, open the foil and put on the sauce and close the grill for 5-10 minutes.
Corina
These are so delicious! Not too sweet which I always fear. Prefect everytime. The perfect amount of rub, Super juicy and definitely fall of the bone ribs.BTW:
I’m a HUGE rib fan. And super picky.
Maria Wendy Yaksic Yañez
Fantástica receta, aunque para mÃ, sin la salsa bbq con miel. Para mis amigos y marido con salsa bbq. Yupi! Un costillar para mà sola ja ja ja ja
Pregunta; para hacerlo en la olla de cocción lenta, Cuánto tiempo debo tener el costillar? y también debo envolverlo en papel aluminio?. Gracias de antemano.
Me niego a prender el horno, última factura de luz de 2 meses 230€. A éste paso me alumbrare con velas 😱😱😱
Maria
I hardly ever bake or cook. But I’ve been craving ribs and I want to try this recipe on Saturday! Looks pretty fool proof to me 😅 🤞 just wondering if you use bake or convection bake?
Tornadough Alli
We just use regular bake setting, although we do have convection on both our ovens I can honestly say I’ve never used it! I hope you get the chance to try them!
Jessica
No words, this recipe is everything. Don’t bother with side dishes, I personally didn’t have room for them and I wish my stomach was bigger so I could eat more.
Everyone should try this recipe.
Tornadough Alli
Woohoo! I’m so happy to hear this, and seriously I agree, you dont need sides, just an empty stomach and you’ll be satisfied!
Jan
Hi, what would the cook time be if I cook 2 or 3 racks of ribs? They look so good, can’t wait to try this recipe. Thank you!
Tornadough Alli
Hey Jan, we’ve done 2 at a time and they are usually done in the same time frame of 3 hours. If you want to be safe, check after 3 hours and see if they’re done otherwise just add about 30 minutes to the cook time.
Atta
I made this receipe excatly as the directions stated. THIS TURNED OUT OUTSTANDING!!!! Its only my 2nd time making ribs and this is my new Favorite!! I mean for real fall of the bone, i was impressed! Thank you so much for sharing!! I will be trying this with beef ribs as well! (Side note if you tried this and it burnt or did not turn out right, then you probably did not follow the excat directions. Its a fail safe recipe with little effort )
Tornadough Alli
Thank you so much! I’m so so so happy you liked them, and it really is a fool proof recipe. I have been having a hard time trying to come up with a solution to people having them burn up because I’ve made these so so so many times and I’ve never had that happen ever.
Mike
Fantastic. I hate trying a recipe that doesn’t turn out well or tastes terrible. Not so with this one. Even my oldest son, who is not a fan of ribs, loved it. Thank you, thank you, thank you.
Tornadough Alli
I’m right there with you on trying a recipe and having it fail! I’m so happy everyone liked this. It truly is such a good recipe!
Susan
These were the best ribs I’ve ever made! Fall off the bone is right and so easy to make, definitely a keeper, thank you for sharing!
Tornadough Alli
This is the best thing ever! I’m so happy you liked them Susan, they are seriously easy and honesty the flavor is just awesome!
Jan
Have been making theses kindsof ribs in the oven for several years since all of my attempts at smoking or grilling ribs resulted in tough dry meat that you couldn’t gnaw off the bone. I use St Louis style ribs, I think they are meatier. I always remove that clear tissue thing on the back of the rib meat first. Then I add a liberal amount of Liquid Smoke with the rub, double wrap them in foil and let them marinade for at least 48 hours before I pop them in the oven. For me the Liquid Smoke makes it taste more like you cooked them on the grill or in a smoker. They are delicious!!
Rhonda
You say the lowest rack in the oven. You mean the last rack bottom ? Top rack close to broiler ? I have an electric oven .
I always use the highest rack about four to six inches away from broiler
Tornadough Alli
We put it the farthest away from the element as we can, you can put it closer if you like just broil for shorter period of time.
Rosemary Lee
This is the only recipe I use now. The ribs are the absolute best. I use a barbecue sauce from the butcher. It’s called Best barbecue sauce. It goes great with the ribs. it carmelizes under the broiler. I absolutely love these ribs!
Tornadough Alli
That is so amazing Rosemary!! I always love hearing that. This is literally the only recipe I make as well and when anyone else says they have the best ribs I kinda look at them and take it as a challenge! lol
Happy Gazoo
If you have a bucket list – PUT THIS RECIPE ON IT! PERFECT! Fail proof, Easy Peasy! Follow the directions EXACTLY. I had 2 racks of ribs instead of 1 so I doubled the recipe (the rub ingedients and the bbq sauce ingredients). I used Original Baby Rays for the bbq sauce and added honey to that. This is perfect and I will never make bbq baby back ribs any other way. My husband put his knife back in the drawer because the meat fell off the bones and he didn’t need his knife.
Thank you SO SO much for posting this. Have a gorgeous holiday season!
Tornadough Alli
This makes my heart happy! I’m so happy you loved them! We crave this all the time, and not just in the summer. This is prefect for all year round. And yes they truly do fall off the bones, love how your husband put his knife back in the drawer!
Happy Gazoo
Just got home from the Food Market, bought the ribs – going to prep them now and serve them tonight for dinner with side of potato salad and cole slaw. CAN NOT WAIT to try them!! Will let you know how they turn out and I have no doubt they will turn out amazing (I have recipe ESP)…
Ash
I followed the recipe, except for using the oven I used a smoker. Ribs were moist but the meat was not falling off the bone. Did I do something wrong?
Tornadough Alli
Hey Ash! So I’ve never made these in the smoker and we’ve made them dozens of times in the oven and never once were they not fall off the bone. I checked with one of my other blogging friends who smokes all the things and she said that if you wrapped them in the smoker they should be fall off the bone but if you didn’t wrap them it would be different. Maybe try them in the oven and see if you have a better result next time. Maybe I’ll adapt this recipe for a smoker and see how they turn out for me 🙂
Louise Cumming
We made these today and after 2 1/2 hours they were burnt to a crisp and we’re not eatable. We don’t understand what w,ent wrong. I think ,we should have looked athem every half hour before they burnt up. If you would like a photo II could send you one
Tornadough Alli
That is super weird. I have never once had mine burnt at all. Did you wrap them in the foil and have the correct cooking temperature of 300 degrees? That should be low enough that it shouldn’t burn.
Ivan Desender
I presume that the heat of the oven is given in degrees Fahrenheit :
300℉= 149℃
That must be the reason that Louise her ribs were burnt to a crisp, isn’t it?
Tornadough Alli
Well I would presume that since all my measurements are in American and no where in the post does it convert to anything else, you’d think that if someone who cooks would notice. Also, if someone would cook something that equates to almost 570 degrees F, they should know that it surely would burn, also you really cant find any standard oven that goes past 500 degrees.