Fall off the Bone Ribs Recipe

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)

ribs-1

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.

ribs-3

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

Ribs-8

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

ribs-5

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.

ribs-4

Ribs

Fall off the Bone Ribs Recipe

4.83 from 23 votes
Prep Time: 2 hours
Cook Time: 2 hours 30 minutes
Total Time: 4 hours 30 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $8
Servings: 6 -8

Ingredients

  • 4 lbs Country Style Ribs Baby Back Ribs or Pork Spare Ribs
  • 1 medium onion sliced
  • 1 medium head of pressed garlic
  • 1 cup real mayo
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 bay leaves
  • Mrs Dash or Vegeta, or Italian Seasoning
  • 3/4 of a 16 oz bottle of your favorite BBQ sauce

Instructions

  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.
  2. Mix the meat into your marinade, cover with plastic wrap and refrigerate for at least 1/2 hour or overnight if time permits.
  3. Place your marinated ribs in your largest glass baking dish, cover with aluminum foil and bake at 350°F for 2 hours.
  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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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Esther
    November 25, 2018

    Absolutely delish. My husband ate the rack. Moist and flavorful. Looking forward to trying other recipes on this site Reply

    • Natashas Kitchen
      November 25, 2018

      Thank you for that great feedback! I’m so happy you enjoyed that, Esther! Reply

  • Debbi
    April 1, 2018

    I made these tonight using another recipe for homemade BBQ sauce.they were great! They were extremely tender, and tasted yummy before I added the BBQ sauce. I think next time, I will use another poster’s suggestion and use my homemade BBQ rub also! Thank you! Reply

    • Natasha's Kitchen
      April 1, 2018

      You’re welcome Debbie! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your excellent review! Reply

  • Elona
    December 11, 2017

    Hi Natasha, do you rinse your meat before using it?

    Thanks! Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Elona, it’s not necessary but you can if you like 😬 Reply

      • Teri
        August 10, 2018

        I do, if it is bone-in, to get rid of residual bone dust, unless you know your butcher cuts with a knife. Saws leave behind bone dust, which isn’t dangerous, just makes the meat a little tougher. Be sure to dry with a paper towel so your marinade isn’t fighting with water. Reply

  • Norelle
    November 11, 2017

    This mayo technique was a game changer for me. I used to bake ribs the same way, sans the mayo. I slather the bbq sauce towards the end switch to broil/grill the last 5 mins.

    Now, I use your mayo technique and find that the ribs tastes even better! Instead of using Mrs. Dash, I use my favorite dry rib rub. I also use the dry rub prior to the mayo mixture. Thanks Natasha! Reply

    • Norelle
      November 11, 2017

      P.S.

      I also use Sweet Baby Ray’s but I make my own from a copycat recipe.

      This mayo technique was a game changer for me. I used to bake ribs the same way, sans the mayo. I slather the bbq sauce towards the end switch to broil/grill the last 5 mins.

      Now, I use your mayo technique and find that the ribs tastes even better! Instead of using Mrs. Dash, I use my favorite dry rib rub. I also use the dry rub prior to the mayo mixture. Thanks Natasha! Reply

    • Natasha's Kitchen
      November 11, 2017

      My pleasure Norelle! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

  • Natalya Rybakov
    October 31, 2017

    Hi! How long should I bake it in the oven, if it’s 2 lb of meat instead of 4? Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      Hi Natalya, it should still be about the same bake time as long as you use a smaller pan for the amount of meat – it may finish up a little sooner in step 4 once the foil is off, so keep an eye on it but otherwise it should be the same. Reply

  • Mary
    October 27, 2017

    Hi Natasha, was wondering if I can cut the ribs into individual pieces then marinate them and bake them? Would that change the baking time if I where to do so? Sorry if this has been asked before. Reply

    • Natasha
      natashaskitchen
      October 27, 2017

      Hi Mary, it should still be the same baking time as individual ribs. Reply

  • gilbert lagasse
    September 11, 2017

    This is a very delicious recipe but i think the cook time for me was a little too long because i used boneless ribs so about a half hour early ythey were done,,thanks tasted great, Reply

    • Natasha's Kitchen
      September 11, 2017

      You’re welcome Gilbert! I’m glad you enjoy the recipe! Thanks for sharing your great review and tip with other readers! Reply

  • Anna
    August 14, 2017

    Hi Natasha,

    These ribs were delicious!! Do you also have a recipe for slow cooker ribs? I have been searching for a good one:) Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      Hi Anna, thank you for the great review!! I don’t have a slow cooker ribs recipe posted but if I come up with something good, I will be sure to share it 🙂 Reply

  • Kimmy
    June 1, 2017

    Hi, natasha where do you recommend to buy the country style ribs ? Good quality makes a big difference;) Reply

    • Natasha
      natashaskitchen
      June 1, 2017

      Kimmy, Costco or Winco are both good options. Reply

  • Nadia
    March 23, 2017

    Hi Natasha. How far ahead of time can these ribs be made? For example: I’m planning to have guests on Friday, can I make these on Thursday and just reheat the next day? Thanks. Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      Hi Nadia, I think that would work, although I do think meat tastes best and most tender when it is fresh. Reply

  • Lana I.
    February 8, 2017

    Planning on making them tomorrow. I have a rack of ribs. Should I cut them or leave them together? Reply

    • Natasha
      natashaskitchen
      February 8, 2017

      Hi Lana, a smaller rack of ribs can be left together but I would cut apart a large rack of ribs for more even cooking and to make it easier to serve. Reply

  • Galina
    February 5, 2017

    Hi Natasha, can I bake them at °350 for about an hour and the rest at°250 for 2 more hours? We just got church at 10 and was wondering if I could leave them baking on low. That way I could get to sleep a bit more. 😉Thanks Reply

    • Natasha
      natashaskitchen
      February 6, 2017

      Hi Galina, I haven’t tested it that way so I can’t really say. It sounds like it could work. If you test it out, let me know how it goes! Reply

      • Galina
        February 6, 2017

        I actually did test it out! First baked it for an hour at °350 then lowered it to °235 and baked it for about 2 hours and a half. Turned it up back to °350 and poured over the sauce. Baked in another 15 min.Turned out very moist and juicy! Thank you 🙂 Reply

        • Natasha's Kitchen
          February 6, 2017

          Awesome! My pleasure Galina!! 🙂 Reply

  • REGINA WEED
    January 19, 2017

    Do we really need to soak in the ice water? We’ve never heard of that before, but are not seasoned with cooking pork. Reply

    • Natasha
      natashaskitchen
      January 20, 2017

      Hi Regina, it would still work even if you don’t soak, but it does help remove impurities, or at least rinse with cold water. Reply

      • REGINA WEED
        January 20, 2017

        Thank you! Reply

      • Kimber
        August 29, 2017

        What impurities? Antibiotics? Salmonella?
        Sorry to ask, just a bit confusing.
        Doesn’t cooking thoroughly kill off most germs? Reply

        • Natasha
          natashaskitchen
          August 29, 2017

          Hi Kimber, I have not been rinsing my meat for awhile now – because it isn’t necessary. You could proceed without rinsing. I’ll add that in a note. Reply

  • Elizabeth C.
    September 6, 2016

    Hi Natasha! I am making these for dinner tonight and they smell amazing in the oven!! Just wondering if the ribs are supposed to cook with the marinade or without (after they are done marinating in the fridge). I cooked them with the marinade, but the recipe wasn’t clear if you take the ribs out of the marinade and cook them by themselves or if you cook them along with the marinade. Thanks!! Reply

    • Elizabeth C.
      September 6, 2016

      After I posted my comment, I noticed that your pictures answered my question! They show that you did yours with the marinade too. 😉 Sorry! I had printed the recipe and hadn’t looked at the pictures! Reply

      • Natasha
        natashaskitchen
        September 6, 2016

        Oh awesome! I’m glad you found the answer 🙂 I go back and clarify the written instructions as well 🙂 Reply

  • Karina Nenko
    July 26, 2016

    Hello Natasha,

    Just wanted to begin with.. I am only a great cooker (by the comments of my bf and relatives) only thanks to you! Haha but no seriously everything I cook is from your website. I have short term memory for cooking, so could never make the same dish twice without looking at the steps.. so I’m on your website weekly 🙂
    Anyways back to the ribs questions, I am planning to make them on Saturday. I have a question about the cooking pan ( you mentioned a glass baking dish for these ribs) but I baked meat before and used a ceramic baking dish and the meat (chicken) still came out great. Do you suggest to only bake the ribs in a glass dish? Reply

    • Natasha
      natashaskitchen
      July 26, 2016

      Hi Karina, I’m so glad you’re enjoying my recipes! 🙂 A ceramic baking dish would work fine for this recipe 🙂 Reply

  • Julia
    June 20, 2016

    Hi Natasha. I didn’t realize until I got to the store that you used pork for this recipe but I’m not a fan of pork so I bought beef short ribs instead. Do you think it will work? Reply

    • Natasha
      natashaskitchen
      June 20, 2016

      Hi Julia, I haven’t tried with those so I’m not sure but I imagine it could work. If you test it out, let me know how it goes 🙂 Reply

  • Clarise Lewis
    May 8, 2016

    Hello Natasha I’m just about to make your recipe today I see we have some things in common Pride and Prejudice and The Count of Monte Cristo which was just on in Memphis last month or two of my favorite movies I will let you know how it turns out thanks Reply

    • Natasha
      natashaskitchen
      May 8, 2016

      Yes, my two favorite movies! I’ve watched them the most 🙂 I hope you enjoy the recipe! Reply

  • Tanya
    April 23, 2016

    Hi Natasha! Just wanted to say that I made those ribs last night and it was delicious! Of course I forgot to do the ice part, but anyways.. My mom was over and she tryed then and she really liked them as well( she is kind of picky eater). I offered her to bring some for my dad but she said no because she is afraid he will be asking her to make them! Lol( my mom is almost 70!!) So thank you so very much for awesome recepie! God bless! Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      Ha ha that is funny that she didn’t want the request ;). I’m so happy you liked the recipe! 🙂 Reply

  • Mary P.
    March 1, 2016

    I made these last night. I was a bit nervous.. but they came out spectacular. I used Sticky Fingers Carolina Sweet. They were so tender. I served them over egg noodles and people also made sandwiches. Definitely a man catching meal.. Reply

    • Natasha
      natashaskitchen
      March 1, 2016

      Ha ha, a man catching meal eh? I love it! 🙂 Reply

  • Ildi
    February 29, 2016

    Is there any way to avoid the mayonaise?
    To replace it with something else?
    I am not a fan of mayo… Reply

    • Natasha
      natashaskitchen
      February 29, 2016

      To be honest, I haven’t tried anything else for the marinade. You could use half the amount but without testing something else, I can’t really recommend it. Reply

  • Ashley
    January 14, 2016

    About how much minced garlic would I use instead? I made the ribs and just now put them in the oven lol I’m very nervous I winged it! Reply

    • Natasha
      natashaskitchen
      January 14, 2016

      I’d say 1 1/2 to 2 Tbsp of minced garlic. Reply

  • Yana
    December 30, 2015

    Hi, Natasha – Thank you for your recipe. Do you think it would be possible to do the first part of this recipe (i.e. cook the ribs for two hours), then wait for a bit, then return to the oven for the BBQ bit? I am making too many things for New Years and wanted to prep the ribs earlier in the day and finish them later! Thank you for a delightful blog! Many good ideas here, always. Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      Hi Yana! I think that would work fine, but make sure to drain the fat from the ribs after you’ve cooked them for a couple of hours or it may solidify and will be difficult to drain after that. Thank you for the awesome feedback! It’s so encouraging that you’re enjoying the blog 🙂 Reply

  • Eisset
    November 17, 2015

    Hi Natasha,
    I want to thank you for this recipe. It is amazing!!!!! I always use boneless pork country style ribs and follow your instructions. Never had a problem, they turn out delicious♥♥ right now I’m smelling them in the oven. Also want to let you know that I made them without the BBQ the first time and they were still delicious. I do sprinkle them with some adobo before I add all the ingredients. My favorite bbq is sweet baby rays also!! Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Eisset, thank you for such a nice review 😀 . After reading your comment, I’m really craving ribs 😀 . Reply

  • Nadia
    November 11, 2015

    HI, Natasha!
    Thank you for the great recipe 🙂 even though me and my husband we don’t eat pork but i tried making those ribs and ohh man they were sooo good, so soft and tender. I love it. Reply

    • Natasha
      natashaskitchen
      November 11, 2015

      I’m so happy you loved it! 🙂 Reply

  • Kate
    October 22, 2015

    Hi Natasha!
    I doubled the marinating recipe because I plan on cooking about 7.6 lbs of ribs. Could you advise me as to how long I should cook them for? I want to make sure they are cooked through but not too dry Reply

    • Natasha
      natashaskitchen
      October 22, 2015

      Are you putting them into 2 baking dishes or 1 larger one? Country style ribs let off alot of oil so if you crowd them all into a smaller dish, it might get too juicy. Without testing that amount, I can’t give you exact baking times but I’d suggest baking for the same amount of time and testing them at the end to see if they are tender enough. Reply

      • Kate
        October 22, 2015

        I am putting them into 2 glass baking dishes and I am using baby back ribs.
        Thank you! Reply

  • anneta
    June 27, 2015

    Hi natasha. I have a question. Whatiff i lower the heat and keep it in the oven for a longer time. Because im planning on leaving them in the oven during church and will be gone for about 3 hrs. Do u think it will dry out the meat? Reply

    • Natasha
      natashaskitchen
      June 27, 2015

      I haven’t tried it that way but I think it could work. I just couldn’t tell you exactly what temp to cook it without testing it myself. Reply

  • nan
    May 15, 2015

    ok…I need to beg your forgiveness! I just went back to pack up the ribs I cooked and gave you a negative review on. Of course, I had to taste them again – it’s been over an hour… They are TOTALLY moist and quite lovely!!! Perhaps they needed to sit a spell and rejuice but they are definitely lovely. I will eat them with relish. OK maybe not relish. Thanks for sharing. I will likely never doubt you again, or at least wait a while before doing so to your (online) face!!! Nan Reply

    • Natasha
      natashaskitchen
      May 15, 2015

      I’m so happy to hear that you ended up liking the recipe. Thanks so much Nan 🙂 Reply

  • Sara
    January 8, 2015

    Natasha.. I plan to make this tonight however my butcher gave me boneless country style ribs in chunks (3lbs of about 6 chunks) can u advise the cooking time so I do t over cook then in 2hrs of time 😉 thanks!! Reply

    • Natasha
      natashaskitchen
      January 8, 2015

      I really haven’t tested this recipe with boneless ribs so it’s hard to guess, but it should be about the same cooking time to get them super tender. You might not have to cook them quite as long at the very end after you take the foil off. It depends on how much marbling/fat is in your meat. Let me know how it goes! 🙂 Reply

      • Sara
        January 10, 2015

        Natasha.. Ok so I made it w the boneless and I over cooked it. Put in over for 1hr 35mins and then under the broiler to give the BBQ a carmelization.. Even tho I over cooked it the recipe was delish!!!! We all enjoyed it still so next time I’ll buy bone in and rock it out like u do! Tks for much for the yummy recipe!! Reply

        • Natasha
          natashaskitchen
          January 10, 2015

          Thank you so much for reporting back! I’m so happy you all enjoyed it 🙂 Reply

  • Katie L
    October 26, 2014

    Been making these for a while now ever since i found ur recipe its a hit at every party. When we have family get together they always put me up for ribs…. Really easy and really yummy 🙂 Thanks a lot. I’ve learned so much from your blogs !
    God bless You! Reply

    • Natasha
      natashaskitchen
      October 26, 2014

      I’m so happy to hear that! Thank you so much and God bless you too! Reply

  • oksana
    July 4, 2014

    Natash, my sister and I are your biggest fans. We seriously made almost everything you post! haha. We don’t eat pork. But I want to try this recipe so bad! Do you think beef would work? Maybe a tender section? Reply

    • Natasha
      natashaskitchen
      July 4, 2014

      Thank you so much :-). Do you mean beef ribs? Reply

  • Gosia S
    May 1, 2014

    I used pork spare ribs. It turned out too greasy for me, even though I discarded all fat as per directions (there was much more grease than on your picture; the ribs were literally swimming in grease). I will try again with a different type of ribs and some hot paprika or hot sauce. I think the meat I used was the problem. Greetings! Reply

    • Natasha
      natashaskitchen
      May 1, 2014

      Most likely the meat was higher in fat. I think baby back ribs would be ideal since those have the least amount of fat. I think hot sauce would be nice on these. Reply

  • Lana
    April 17, 2014

    This recipe sounds and looks absolutely delicious:) but i was wondering if there was a way of making it in a crock pot? I mean, i know i can:) but would io still bake the meat with the mayo marinade? then put it in the crock pot to cook it through all the way? or should i just throw everything in and let it cook all together, but my only concern with that would be that it would turn out to greasy.. Reply

    • Natasha
      natashaskitchen
      April 17, 2014

      You are probably right about them getting too greasy. I think it would work better with baby back ribs if you do try them. I did have alot of extra fat that I had to drain off. Also, I like that they get a little dry on the outside with the additional baking after the BBQ goes on. I love to bite into a little bit dryer exterior to a super soft inside; I don’t think you’d get that effect in the slow cooker. Reply

  • Galina
    January 9, 2014

    Hi natasha, I want to use the baby pork country ribs, do I have to bake for the same time? Reply

    • Natasha
      natashaskitchen
      January 10, 2014

      I think baby back ribs would work even better! The baby back ribs would probably cook faster since they aren’t quite as thick. I’m just estimating, but I’d say they might be done 30 min sooner 🙂 Reply

  • Karen
    January 3, 2014

    Hello!

    Just wanted to tell you that I love this recipe. I make this dish at least once a month (a family favorite). Everyone who eats them asks for the recipe afterwards. Super yummy!

    I tweaked your prep a bit. I marinate overnight, and then cook them on low for about 10 hours. They do have excess water in the crock pot, and have the consisitency of pulled pork, which turns into a great sandwich. We usually make sliders with homemade cole slaw on top – barbecue sauce optional! 🙂 Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      Thank you Karen, I love to hear a good report and thank you for sharing your prep version :). Reply

  • Tatyana
    December 6, 2013

    Those ribs turned out so good, my husband loved them. Thank you so much. Reply

    • Natasha
      natashaskitchen
      December 6, 2013

      You’re welcome and thank you for reporting back 😉 Reply

  • Victoria
    November 23, 2013

    I made this dish for my husband ( I don’t eat meat). He said it was one of the best dishes he had ever tasted. I followed the direction, except used Teriyaki souce at the end and broiled the meat for about 5 mins on each side. I will be trying this dish in the future. Thank you. Reply

    • Natasha
      natashaskitchen
      November 23, 2013

      I’m so glad he loved it 🙂 Thanks so much for sharing that with me 🙂 Reply

  • elena
    June 16, 2013

    Made this today and the ribs were delicious . Thank u for sharing this recipe. 🙂 Reply

    • Natasha
      natashaskitchen
      June 16, 2013

      You’re so welcome! 🙂 Reply

  • June 1, 2013

    Hi! I just wanted to let you know that I made this recipe last weekend along with some other recipes of yours including the crispy potatoes with bacon and cheddar, a Caesar salad, and strawberry jello cake. It was all fantastic! I’m not much of a cook, but your recipes are straightforward and easy to follow. Thanks for sharing them!!!!! Reply

    • Natasha
      natashaskitchen
      June 1, 2013

      Sounds like a nice menu! Way to go!! I’m so happy you enjoy the recipes 🙂 Reply

  • Olesya
    May 29, 2013

    This recipe is a killer! It is absolutely impossible to please my dad with any dish EVER and he absolutely loved these ribs, even asked me for the recipe he now wants to make it himself. Thank you! Reply

    • Natasha
      natashaskitchen
      May 29, 2013

      YESS!! That’s fantastic. Thanks Olesya for reporting back. It totally inspires me to do more 🙂 Reply

  • Polina
    May 23, 2013

    Natasha,
    Your blog is awesome! Thank you!!!!
    I already found about 10 recipes that I want to make. Yesterday I made your chicken kotleti, it was a big hit in my house.!
    Quick question about this recipe, I am going to make it with baby back ribs and should I cook the whole thing or cut ribs into individual pieces? Just haven’t deal with baby back ribs yet:) Reply

    • Natasha
      natashaskitchen
      May 23, 2013

      You can do it either way; you can cut it into 3-4 piece sections or whole 🙂 Reply

  • Anna
    May 16, 2013

    These ribs were so good! Thanks for the recipe:) Reply

    • Natasha
      natashaskitchen
      May 16, 2013

      I’m glad you you liked the recipe Anna, I love a good report :). Reply

  • Vika
    April 25, 2013

    Hi natasha, quick question, will baby back ribs work just as fine with this recipe? thanks. Reply

    • Natasha
      natashaskitchen
      April 26, 2013

      Baby back ribs would be even better because there’s less fat and they are just better altogether! I love those! Reply

  • Sarah Z.
    April 24, 2013

    Hi Natasha,
    when your mother in law made it with chicken thighs, did she also cook it for 2 hrs covered and then put barbacue sauce and then the same process as here?
    thanks! Looking forward to making this dish. Reply

    • Natasha
      natashaskitchen
      April 24, 2013

      She actually omitted the BBQ sauce. My mama in law baked at 350 for 45 min Reply

  • Oksana
    April 17, 2013

    If I made this again with chicken thighs, would I buy boneless or with bone? Also, do you know approximately how long I would need to bake the chicken? Reply

    • Natasha
      natashaskitchen
      April 17, 2013

      You could probably do them either way, but bone in would probably keep them juicier. My mama in law baked at 350 for 45 min. Let me know what you end up doing! Reply

  • Jennie
    March 30, 2013

    Just made these for an early Easter dinner with the family, best ribs ever! And I was able to take a nap while they were in the oven 😀 Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      March 30, 2013

      Awesome! Happy Easter Jennie 🙂 Reply

  • Karina
    March 27, 2013

    I was wondering if I could do these in a slow cooker. What do you think? I am hosting a dinner for all of my Russian friends for Easter Sunday, and want to do something in the slow cooker, as I am already making chicken terriyaki in the over and we have very small ovens here in Russia!! Reply

    • Natasha
      natashaskitchen
      March 27, 2013

      I don’t think they would be good in the slow cooker; they might be too soggy. I like that the oven dries them out a little and lets the fat drain off. If you are doing the slow cooker, maybe try pulled pork. Reply

  • Diana
    March 14, 2013

    Natasha,
    Do you have to use glass baking dish or can I use a metal one? I’m also doubling this recipe but only have 1 glass baking dish. Was wondering if can use one glass and one metal and bake them at the same time? Reply

    • Natasha
      natashaskitchen
      March 14, 2013

      Yes, you can use either one :). Reply

  • Viktoriya
    March 2, 2013

    Thank you so much Natasha for your delicious recipes, love so many of them! I have a question, you mentioned that your mom in law makes this recipe with chicken thighs, i was just wondering would you still cook at same temperature and for 2 hours? Reply

    • Natasha
      natashaskitchen
      March 3, 2013

      She said she Baked it covered about 45 min to an hour at 350 and added the BBQ sauce at the end and broiled uncovered a few more minutes Reply

  • Alina D
    February 22, 2013

    i made this it was Delicious! I love your recipes Natasha! 🙂 Reply

    • Natasha
      natashaskitchen
      February 22, 2013

      Thank you Alina 🙂 Reply

  • Alla
    February 20, 2013

    I’m planning on cooking these tomorrow and was thinking of doing them in the crockpot until I get home (they are marinating already)… and then getting home and continuing with the BBQ sauce and baking them for a short period of time, but now I’m worried they will produce too much fat/liquid in the crockpot…. What do you think? Or am I better of baking them in the morning for the 2 hours and then just covering them and leaving them alone until dinner when I can proceed with the BBQ sauce/baking steps? (I won’t be home for most of the day) Reply

    • Natasha
      natashaskitchen
      February 20, 2013

      It depends on what kind of ribs they are; the country style ones do let off a lot of fat and need to be drained off but baby back ribs might be ok. I’d probably stick with baking them. Reply

      • Alla
        February 20, 2013

        Yes it’s the country style ribs. I have made baby back ribs in crockpot abd those were fine… You think splitting up the cooking time will be fine? Reply

        • Natasha
          natashaskitchen
          February 20, 2013

          It should be ok, but you will have to drain more fat off the country style ribs than baby back ribs. And cook time will be a little longer if you let the ribs cool down and reheat them again. Reply

          • Alla
            February 21, 2013

            I made them today, decided against the crockpot though…. so now tell us how you made the shredded pork quesadillas? I’m thinking lunch tomorrow….

          • Natasha
            natashaskitchen
            February 21, 2013

            Pick apart the ribs and discard bones and fat. Use whatever cheese you have; mozzarella, Mexican three cheese blend, cheddar, etc. Cover tortilla with shredded cheese, place some pulled pork, sprinkle with some chopped cilantro, finish with more cheese, finally top it with second tortilla and saute on each side until quesadilla is golden. Serve with sour cream and pico de gallo. Enjoy.

  • Natasha
    natashaskitchen
    February 19, 2013

    We’re working on a healthy lineup, but then there are comfort foods… 😉 Reply

  • natasha
    February 18, 2013

    I started on this recipe right now. But i got a question, you say let them soak in ice cold water for few hours, so do i really have to let them sit in water about 3 hrs or and hour or 2 will be enough? Wanna have these ready by dinner. im using country style pork ribs. Thank you. Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      Two hours will work as well :). Reply

  • Vita
    February 18, 2013

    Natasha, your recipes never disappoint! These ribs are delicious! Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      I’m glad you like the recipe Vita 🙂 Reply

  • Oksana B.
    February 18, 2013

    Will definitely give it a try with chicken thighs! I love anything chicken! I will make this again in the near future. Thanks for responding 🙂 Reply

  • Oksana B.
    February 17, 2013

    Hi Natasha! I made these today and would like to say that they were very good; however, my cut of meat (Country Style Pork Ribs) was extremely fat. It was really hard to find meat behind all the fat. That was the only and major sad part. I thought that the fat would “melt” away; some did but a lot of it remained which made it very hard to eat. Anyways, I would like to try this recipe again with another cut of meat. Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      February 17, 2013

      Country Style ribs are kind of hit and miss in that respect; I took alot of fat off mine too (I’m very picky about my meat). I’d rather not pick through it and also prefer baby back ribs. My mother-in-law also used this recipe for chicken thighs and said it was delicous if you want to try something besides ribs. Reply

      • SouzyQ
        July 9, 2015

        Just a thought… When I choose ribs I find that if you can buy the darker ones they tend to not have as much fat and also seem more tender. Going to marinate over nite tonite and am looking foward to them tomorrow nite for dinner. I normally just bake them in the oven along with potatoes onions and garlic salt pepper and Mrs. dash. It’s bad for you but OHHHHHHH Sooo Tasty!!! Looking foward this recipe. TY Reply

        • Natasha
          natashaskitchen
          July 9, 2015

          I love the idea of lower fat ribs! Thanks for sharing your tip 🙂 Reply

  • Olya
    February 15, 2013

    Yummy yummy yummy yummy!
    Planning on making this tomorrow but one question: I’m planning on doubling this recipe and I have a deep baking dish so I was wondering if I can stack them on top of each other and bake like that? Or they have to be evenly distributed along the Baking dish? Reply

    • Natasha
      natashaskitchen
      February 15, 2013

      I’d probably put them in two baking dishes if you have two. I think stacking them will increase the baking time and they may cook unevenly. Reply

  • Olya
    February 14, 2013

    Thank you so much for posting this recipe:) it was very delicious! I did sub it with shallots instead of onions so was still good! Btw, don’t know if this sounds weird or not but I also did them with beef ribs! We don’t eat pork at all, haven’t for the longest time so I did still buy the baby back ribs just incase the beef ones didn’t work… But they did! Just had to keep them
    In the oven for another extra hour in a half:) Reply

    • Natasha
      natashaskitchen
      February 14, 2013

      That’s good to know Olya :). I’m glad they turned out great. Reply

  • Vika
    February 11, 2013

    Is Pork Shoulder Country Style Ribs Boneless gona work? Reply

    • Natasha
      natashaskitchen
      February 12, 2013

      It should work. My mama in law even made it with chicken thighs and was raving about it! 🙂 Reply

  • Ana
    February 9, 2013

    Thank you for this wonderful recipe!! These were gone in less than an hour! Reply

  • chuck gronau
    February 8, 2013

    would like to have recipe pork ribs but 38 pages of stuff Reply

    • Natasha
      natashaskitchen
      February 8, 2013

      Check out a print friendly version at the bottom of the post, just 1 page :). Reply

  • Cherish
    February 7, 2013

    My oh my! Just pulled these fragrant babies out of the oven! I LOVE easy recipes that don’t require you to sweat in the kitchen for hours just to make one meal! It was a little scary how much fat came off those ribs but definitely delicious. But then again — everything scrumptious is usually bad for you. hehe! Thank you so much for a perfect presentation and sharing as always! Reply

    • Natasha
      natashaskitchen
      February 7, 2013

      You are welcome, I’m glad you like them :). Reply

  • February 7, 2013

    Oh my gosh…I can only imagine how tasty these ribs must be! YUM! Reply

    • Natasha
      natashaskitchen
      February 7, 2013

      Yesterday we made pulled pork sandwiches from the leftovers, today pork quesadillas. I like versatility of this recipe :). Reply

  • February 7, 2013

    Natasha, any idea what this type of meat would be called in Russian? Just wondering if we could get that cut here. Reply

    • Natasha
      natashaskitchen
      February 7, 2013

      just look for свиные ребра and try to find something the looks like the ones on the picture, but this recipe should work with any kind of ребра. Hope this helps :). Reply

  • Estera
    February 6, 2013

    Oh my goodness, I was drooling while reading this post.
    Can’t wait to try this recipe. 🙂
    I usually let ribs soak in Apple Juice over night to make sure they fall off the bone the next day after I cook them for 1 hr smothered in BBQ sauce. Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      I should try that as well. Let me know how they will turn out :). Reply

      • Estera
        February 8, 2013

        Ribs turned out great , everyone loved them and this will become our new favorie “ribs recipe” for sure. Reply

        • Natasha
          natashaskitchen
          February 8, 2013

          Awesome, I’m glad that your family loved it :). Reply

  • Snezhana
    February 6, 2013

    The Count of Monte Cristo is such a great movie! I actually just saw it 2 days ago for the very first time and was on the tip of my chair through out the whole movie! I loved it! And I am definitely going to try these ribs! They look delish! Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      Isn’t it great? I don’t know how many times I’ve seen it 🙂 Reply

  • Vika
    February 6, 2013

    Thank you for posting this. I saw your post and I ran to the store and bought the ribs and made this for dinner today. It turned out perfectly just like your pictures and so delicious. Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      You’re quick! Way to go! What kind of ribs did you make? Country style? Baby back? Reply

      • Vika
        February 7, 2013

        Country style ribs. My husband and kids loved it. Reply

        • Natasha
          natashaskitchen
          February 7, 2013

          Awesome, I’m glad they love the recipe :). Reply

  • Irena
    February 6, 2013

    First of all I want to tell you how much I love your website. It’s very easy on the eyes and very pretty. I love the fact that the ingredients you use are very basic, most of the time I already have those in my pantry. I am very busy, full time working mom with lots of activities after work. Every time I see a new recipe it brings joy to my heart because it’s so easy and simple yet delicious. Thank you so much!!! Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      Thanks Irena 🙂 It’s good reports like yours that inspire me most. We all just get busier every day and I also appreciate keeping things simple. Reply

  • Mariya F.
    February 6, 2013

    O, and by the way, I also ALWAYS use my blinker, no matter if I’m pulling into my driveway or out of my driveway, on church parking lot, on grocery stores’ parking lots, to the point where my husband already makes fun of me for that habit!! LOL 🙂 …And, ure not along on the “nasty nail biting habit” – I used to do that too prolly at least til middle school, then I decides to quit that habit by trying to grow my nails out a lil bit so they start looking more “lady-like!” Haha 😀 It worked though!! 😉 Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      Oh my gosh I’m not alone with the blinker! Lol that’s too funny! Reply

      • Natalie
        February 6, 2013

        The things you learn about your family on social media 🙂 Reply

        • Natasha
          natashaskitchen
          February 6, 2013

          Ha ha that’s funny 🙂 It keeps us all connected. Reply

      • BanAnushka!!!
        February 27, 2013

        Me too!!! I do that too sometimes… high 5 girls!!! 😛 My sisters made fun of me for absent-mindedly turning on the blinker when I was pulling into our driveway as we came home from church… funny that I should see this post just a couple days later!!! 🙂 Reply

  • Moms dish
    February 6, 2013

    Natasha, I don’t like pork so much. But your picture made my mouth water. Beautiful!!! Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      Thank you Natalya, we don’t eat pork frequently (usually chicken) but these ribs turned out delicious. Reply

      • YanaP
        February 7, 2013

        Why don’t you like pork? Reply

        • Natasha
          natashaskitchen
          February 7, 2013

          I do like pork, just usually cook more with chicken :). Reply

  • Mariya F.
    February 6, 2013

    Wow, Natasha I feel soooo honored that u have posted my rib recipe, and so glad u loved it!! Hope your readers will enjoy it as well 😀 Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      Thank you for sharing the recipe with me Mariya :), it’s a keeper. Reply

      • Natalie
        February 6, 2013

        Hmmm, I have a cousin named Mariya that lives in New York and is a nurse 🙂 Reply

        • Natasha
          natashaskitchen
          February 6, 2013

          Hmmmm 🙂 Reply

          • Mariya F.
            February 6, 2013

            Lol Natalie, it’s me 😉

    • Zina
      February 14, 2013

      I made these ribs tonight and my husband absolutely loved them! Delicious…says I should cook all of the the recipes on Natasha’s site (which, by the way, I am close to accomplishing since they are ALL fabulous). Reply

      • Natasha
        natashaskitchen
        February 14, 2013

        Awww 🙂 Zina you are so sweet. I’m glad you and your hubby enjoy the recipes 🙂 Reply

  • Mmmm…I am drooling
    Simple and delicious 😉 Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      Thank you Inessa :). Reply

  • February 6, 2013

    Yum!!! This recipe sounds awesome:) Anything baked with mayo is so delicious. I will defiantly try these ribs:))) Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      We are making pulled pork sandwiches today from the leftovers :). Reply

  • Nelya
    February 6, 2013

    A friend of mine cooked ribs like that for us a few years ago and we loved it. He make things even simpler. We don’t marinate the meet and don’t even bother with the BBQ sauce. Just smother it in the mayo mixture, and off it goes into the oven for 2 hours. The only other thing that I do at the end is turn on the broiler for about 10 minutes to brown the meat. I will have to try marinating and putting BBQ sauce on it. But we love it either way. :):):) My husband sometimes dunks them into BBQ sauce, like a dip. 🙂 Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      Broiler is a good idea, just have to watch them. I will try speedy version as well :). Reply

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