Fall off the bone ribs on a cutting board garnished with rosemary

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Ribs used to intimidate me until I discovered this recipe. It was sent to me by one of my readers from New York; Mariya who happens to be a fellow nurse.

It’s such a blessing to meet people through this blog that I would never have crossed paths with otherwise and it’s especially fun to discover the things I have in common with you all, even if it’s a favorite color; mine is purple by the way. Here are some other tidbits about me:

1. Favorite Movie: It’s a tie between Pride and Prejudice and Count of Monte Cristo

2. I’ve never had a speeding ticket

3. I sometimes use my blinker when I turn into my driveway.

4. I alphabetize signs in my head (even entire sentences); my useless talent, but if there ever was a game show, I’d win.

Now that you know way more information about me than you ever wanted to know; back to the ribs. I love that these ribs always turn out great  and you can use whichever ribs you love best. These ribs were perfect right out of the oven, and just fell off the bone. We used leftovers to create some very tasty sandwiches. Mariya, thank you so much for sharing your recipe!

Ingredients for the Ribs:

4 lbs Country Style Ribs (what you see photographed here), Baby Back Ribs or Pork Spare Ribs
1 medium onion, sliced
1 medium head of garlic; press all of the cloves through a garlic press
1 cup real mayo
1 tsp Salt
1/2 tsp Pepper
2 bay leaves
Mrs Dash, or Vegeta, or Italian Seasoning, or whatever seasoning you prefer
3/4 of a 16 oz bottle of your favorite BBQ sauce (I like Sweet Baby Rays; Mariya likes KRAFT’s Original BBQ)

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How to Make Fall off the Bone Ribs:

1. Preheat the Oven to 350˚F. In a large mixing bowl, make your marinade by combining your sliced onion, pressed garlic, 1 cup mayo, 1 tsp salt, 1/2 tsp pepper,  1 tsp Mrs. Dash or your favorite seasoning and 2 bay leaves.

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2. Mix the meat into your marinade, cover with plastic wrap and refrigerate for at least 1/2 hour or overnight if time permits.

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3. Place your ribs in your largest glass baking dish, cover with aluminum foil and bake at 350 °F for 2 hours.

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4. Remove from the oven, drain off and discard extra fat that has accumulated at the bottom of the dish and spread the top and bottom of the ribs with BBQ sauce, recover with foil put back into the oven for 15 minutes, remove foil and bake an additional 15-25 minutes if the ribs still look too juicy; which happens with the big country-style ribs.

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Ribs

Fall off the Bone Ribs Recipe

4.95 from 67 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 2 hours
Cook Time: 2 hours 30 minutes
Total Time: 4 hours 30 minutes

Ingredients 

Servings: 6 -8

Instructions

  • Preheat the Oven to 350˚F. In a large mixing bowl, make your marinade by combining your sliced onion, pressed garlic, 1 cup mayo, 1 tsp salt, 1/2 tsp pepper, 1 tsp Mrs. Dash or your favorite seasoning and 2 bay leaves.
  • Mix the meat into your marinade, cover with plastic wrap and refrigerate for at least 1/2 hour or overnight if time permits.
  • Place your marinated ribs in your largest glass baking dish, cover with aluminum foil and bake at 350°F for 2 hours.
  • Remove from the oven, drain off and discard extra fat that has accumulated at the bottom of the dish and spread the top and bottom of the ribs with BBQ sauce, recover with foil put back into the oven for 15 minutes, remove foil and bake an additional 15-25 minutes if the ribs still look too juicy; which happens with the big country-style ribs.
Course: Main Course
Cuisine: American
Keyword: Baked Ribs
Skill Level: Easy/Medium
Cost to Make: $
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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Carol, Reno,Nv.
    May 1, 2024

    This recipe is so easy to use and there aren’t too many ingredients for the marinade so you don’t have to buy a fortune worth of spices. I tried it first with my barbecue sauce as a marinade and it was really good, but then I tried it with this marinade and it was so much better, great recipe for somebody who is not used to cooking much or who doesn’t like to cook .

    Reply

    • Natashas Kitchen
      May 1, 2024

      I’m so glad you gave it a try with the marinade, Carol! Thank you so much for sharing that with me.

      Reply

  • Barbie
    February 7, 2024

    Hi Natasha can I use this recipe with rack of pork loin back ribs?
    Do I need a rub? Thanks

    Reply

    • NatashasKitchen.com
      February 7, 2024

      Hi Barbie! This recipe can be made with Baby Back Ribs which are also sometimes called pork loin back ribs, back ribs, or loin ribs.
      I haven’t tested it without the rub but feel free to experiment.

      Reply

      • Barbie
        February 11, 2024

        Hi Natasha. The ribs were delicious! Followed recipe as it is. Definitely fall off the bone! Will definitely make them again. Thankyou for this recipe and all of your recipes.

        Reply

        • Natasha's Kitchen
          February 11, 2024

          Hey Barbie, thanks a lot for your great comments and feedback. We’re so glad that you loved it!

          Reply

  • Cathy Manicapelli
    January 25, 2024

    I am just about to pop my ribs into the oven! I have made this recipe countless times. It is my go to rib recipe! Absolute deliciousness! So easy to make and truly fall off the bone goodness! Love your recipes Natasha!

    Reply

    • NatashasKitchen.com
      January 25, 2024

      Hi Cathy! Thank you for the feedback. I’m so glad you love the recipe.

      Reply

  • Johnny
    December 9, 2023

    I love this recipe. I never would have thought mayonnaise would be a great addition to a rib rub until I tried this. Another Awesome Natasha Nugget!!!!!

    Reply

    • NatashasKitchen.com
      December 9, 2023

      Hi Johnny! Thank you for the wonderful feedback. I’m so glad you loved it!

      Reply

  • Tatyana
    October 23, 2023

    Hey! This recipe looks really good. I want to try this with beef ribs. Do you think beef ribs would work for this recipe?

    Reply

    • Natashas Kitchen
      October 23, 2023

      Hi Tatyana, while I haven’t tried it, it should work. One of my readers mentioned in the recipe comments that she tried with with beef ribs. I hope you love it.

      Reply

  • Tara
    September 4, 2023

    Absolutely deeeLISHous!!!!!! Totally is fall off the bone!! Yum-O!!!

    Reply

    • NatashasKitchen.com
      September 4, 2023

      That’s wonderful, Tara! I’m glad you enjoyed the recipe!

      Reply

  • Angie
    September 3, 2023

    Made this recipe tonight and they were AMAZING!!

    You never let me down, Natasha! Thanks for yet another great recipe!

    Reply

    • Natasha's Kitchen
      September 3, 2023

      Aaaw, thank you that’s so inspiring for me. I appreciate your great feedback and review, Angie!

      Reply

  • Viktoriya
    July 17, 2023

    Hi, Natasha
    I never cook ribs before. Couple days before marinating ribs and last night preparing for my husband’s work food contest. I was surprised when he called me and said that we win and get first place 🥇
    Thank you so much for recipe

    Reply

    • NatashasKitchen.com
      July 17, 2023

      That’s amazing! You’re very welcome. Thank you for trying my recipe.

      Reply

  • M
    January 31, 2023

    What is your favorite rib recipe? I see you have a few and am trying sure which to try for company! Thank you!!

    Reply

    • NatashasKitchen.com
      January 31, 2023

      Hi M! I do love this recipe, it’s convenient and doesn’t require me to use the grill. The instant pot ribs is also another preferred one because it’s the easiest way to achieve tender, juicy ribs fast.

      Reply

  • Valerie
    January 9, 2023

    I haven’t done ribs in a long time, when a neighbor said he was making them, I went straight to Amazon Fresh to select them along with my next grocery order! Mayo? Wow, I never woulda thunk it! LOL And I use G. Hughes sugar-free BBQ sauce, so that makes this recipe keto friendly! Off I go to do the marinade….YAY! (Sorry, I’m easily excitable) I’ll let ya know how it worked out!

    Reply

    • Natashas Kitchen
      January 9, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Valerie!

      Reply

      • Valerie
        January 11, 2023

        So I had the ribs for dinner last night! I’m a single lady, so I had to put half in the freezer, and saved the leftovers for tonight. I used the regular pork spare ribs and they worked out fabulously! Next time, I think I’ll use the country style. I would serve these to company now that I used myself as a guinea pig! Thanks!

        Reply

        • NatashasKitchen.com
          January 11, 2023

          Hi Valerie! I’m so glad you loved the recipe.

          Reply

  • Kimberly
    July 5, 2022

    These made for some fantastic ribs! We used two racks of baby back ribs, cooked at 275 for the first two hours, then raised to 350 after we applied the BBQ. We broiled for a few minutes at the end to crisp up the outside a bit. So flavorful, juicy, and fall off the bone good! Mayo – who knew??

    Reply

    • NatashasKitchen.com
      July 5, 2022

      So glad you enjoyed this recipe, Kimberly. Thank you for the review.

      Reply

  • Karen Sanders
    April 21, 2022

    These ribs are so delicious !
    My husband and I had them last night and they were so flavourful, moist ! This was the second time I’ve used your recipe and very helpful advice .
    This recipe for pork back ribs is now our go to for dependable recipes that ‘work’ every time.

    Reply

    • Natashas Kitchen
      April 21, 2022

      Thank you so much for sharing that with me, Karen! I’m so glad you enjoyed it!

      Reply

    • Patricia
      May 5, 2024

      Hi Natasha… thank you for sharing your amazing recipes … my husband is a picky eater but loves all the recipes I have made from your site… one question for these ribs do you discard some of the marinade before they go into the oven. Thanks again

      Reply

      • Natashas Kitchen
        May 6, 2024

        I’m so happy to hear you love our recipes! I keep any marinade that’s on the ribs. You may have some left over in your bowl and you can discard or choose to add that. I you have any fat or too many juices after the bake, in step 4 we discard that.

        Reply

  • Vanessa Rodriguez
    March 6, 2022

    Hi! How much bbq sauce do we use? I only can find a 28oz bottle not a 16oz. Thanks!!!

    Reply

    • Natashas Kitchen
      March 7, 2022

      Hi Vanessa, we used 3/4 of a 16-ounce bottle, you can also find that note on our recipe card in the post 🙂 3/4 of 16 ounces is 12 ounces. I hope that helps.

      Reply

  • Autumn Martin
    August 31, 2021

    Hands down some of best ribs I’ve ever had!! I used country style and I love head and country bbq sauce. Yum!

    Reply

    • Natashas Kitchen
      August 31, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Alma Reyes
    April 14, 2021

    I’ve been watching you for a while now..and I absolutely love your recipes, plus you are so fun to watch.. your humor is rubbing off and I pretend I’m you when I cook, and I’m in a good mood… my husband has noticed how happy I am now when I cook! Thanks for everything you do and keep up the great work!!!

    Reply

    • Natasha's Kitchen
      April 14, 2021

      Hi Alma, great to hear from you and thanks for sharing that with us. That is so heartwarming and inspiring! I hope you and your family will love every recipe that you will try from my website.

      Reply

  • Janice Barbeau
    January 9, 2021

    I stuck to the recipe to a “T”… after 1&1/2 hours at 350* they were totally burnt on the bottom. I do believe a lower temp. would yield better results. Also I think 1 tsp. of salt is excessive. Was way too salty. However, I’m going to try to resuscitate them with bbq sauce and hope they taste ok.

    Reply

    • Natasha
      January 11, 2021

      Hi Janice, did you possibly cook on convection settings? Also, 1 tsp for that amount of ribs is not uncommon but everyone has a different affinity to salt so you can definitely add it to taste.

      Reply

  • Nikki Johnson
    January 2, 2021

    Am I reading that right…press an entire head of garlic???

    Reply

    • Natasha
      January 3, 2021

      Hi Nikki, that is correct – if you have a very large head of garlic, or the jumbo cloves, you could press half of it.

      Reply

  • LESLIE DSOUZA
    December 27, 2020

    Thanks Natasha for the recipe I am a big Fan of your site an luv all your recipes , you are always smiling take care Happy New Year to you an all at Home

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Thanks for your support, Leslie, and for trusting in my recipes. Merry Christmas and Happy New Year too!

      Reply

  • Trisha
    August 16, 2020

    Hi,
    Can I use babyback ribs for this recipe ?

    Reply

    • Natashas Kitchen
      August 17, 2020

      Hi Trisha, I think baby back ribs would be ideal since those have the least amount of fat.

      Reply

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