Jul 1, 2013

Fall Off the Bone Ribs

fall_off_the_bone_ribs_600If you want to make the best, easiest, most amazing, never fail, Fall-Off-The-Bone Ribs, try my easy recipe. If you’re grilling this 4th of July, or even if you’re not, these sweet, tender ribs are just as good baked entirely in the oven (this photo was from my oven-baked ribs) or they can be finished on the grill.

The key to tender ribs is to first cook them at least 2 1/2 hours in a slow oven, and then finish them with your favorite sauce.  Lemon juice tenderizes the meat as well. I cut the ribs apart before cooking because once they are cooked, they are so tender they might fall apart when you try to cut them.

This is one of my best recipes and my all time summer favorite thing to make. Use your own rub and your own favorite sauce, or mine. Either way, you will love these ribs! Have a great 4th of July, everyone! Click here for the recipe. – Jenny Jones

Filed Under: Main Dishes
3 Comments

3 Comments on "Fall Off the Bone Ribs"

  1. Sharon

    Hi Jenny, my 2 1/2 hours is done in oven, but no one ready to eat yet. I planned to finish on the grill Can I leave in oven at low temp and/or baste with sauce or will they dry out. House smells amazing by the way.

    Thank you,
    Sharon

    • Jenny

      If you leave them in they oven they may fall apart too much. I would take them out and let them stand, undisturbed, still covered with the foil. Then finish with the sauce when you’re ready.

  2. Karin

    Dear Jenny:
    My Mom LOVES spareribs especially the tender, juicy “fall-off-the-bones” kind. When I saw your recipe I decided that I would treat her for Mother’s Day and make them. These spareribs are without a doubt the most delicious and easy ones I have ever made. I made them with your rub and barbecue sauce recipe. Fantastic! My Mom raved about them and so did my husband.

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