Fall off the Bone Ribs Recipe
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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)
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.
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 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.
Fall off the Bone Ribs Recipe
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
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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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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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Place your marinated ribs in your largest glass baking dish, cover with aluminum foil and bake at 350°F for 2 hours.
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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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
What is your favorite rib recipe? I see you have a few and am trying sure which to try for company! Thank you!!
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.
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!
That’s just awesome! Thank you for sharing your wonderful review, Valerie!
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!
Hi Valerie! I’m so glad you loved the recipe.
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??
So glad you enjoyed this recipe, Kimberly. Thank you for the review.
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.
Thank you so much for sharing that with me, Karen! I’m so glad you enjoyed it!
Hi! How much bbq sauce do we use? I only can find a 28oz bottle not a 16oz. Thanks!!!
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.
Hands down some of best ribs I’ve ever had!! I used country style and I love head and country bbq sauce. Yum!
That’s so great! It sounds like you have a new favorite!
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!!!
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.
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.
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.
Am I reading that right…press an entire head of garlic???
Hi Nikki, that is correct – if you have a very large head of garlic, or the jumbo cloves, you could press half of it.
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
Thanks for your support, Leslie, and for trusting in my recipes. Merry Christmas and Happy New Year too!
Hi,
Can I use babyback ribs for this recipe ?
Hi Trisha, I think baby back ribs would be ideal since those have the least amount of fat.
love the ribs!!!!!!!! I enjoy all the recipes I have tried from this page.
Will you please add a recipe for a great BBQ sauce, I really want to get into making my own bbq sauce but always hesitant.
Thank you for that wonderful review and for that suggestion. I’ll add that to my list.
We don’t liked smoked food. Is there a sweet bbq sauce you could recommend.
Hi Patricia, we love Stubbs brand sticky sweet best or Sweet Baby Rays.
These ribs were amazing! The title says it all….fall off the bone ribs! I made these the other night with garlic mashed potatoes and broccoli and they were a hit with my family! Thank you Natasha for your easy and delicious recipes.
Do you have a recipe for short rib ragu? If so can you please post it. I’m dying to make it and would love your spin on it. Thanks!
Hi Rosana! That’s just awesome. Thank you so much for sharing that with me.
Thank you so very for including directions for those of us that don’t have instant pots or pressure cookers or BBQ’s.
You are a sweetheart and always make me smile.
I’m so glad that was helpful, Linda! Thank you for that awesome review!
Lots of pork side ribs in freezer. Will that work vs back ribs?
Can i cook them
At 350
Instead of 400 to make it quicker?
Hi Annabella, I haven’t tested that so I can’t say for sure if it would work the same. If you experiment, please let me know how it goes.
Simply delicious…as all your recipes! Thank you for sharing all the details and secrets! Greetings from Perez Zeledon (South), Costa Rica.
I’m so inspired reading your review. Thank you!
Any reason why you use glassware to bake and not other metal trays ? I am doubling this recipe and do not have a glassware as big.. so am thinking of using metal tray instead. Do you think it will have any effect on tenderness of the ribs ?
Hi Angela, the glassware is easier to clean and convenient for us but you can use either one and it should work great!
Hi dear, I am making 9 lbs of ribs instead of 4. I was wondering how long I need to bake them for? Does the time change?
Hi Lena, the baking time would be the same if you put them into 2 separate dishes without layering them into 1 pan.
Absolutely delish. My husband ate the rack. Moist and flavorful. Looking forward to trying other recipes on this site
Thank you for that great feedback! I’m so happy you enjoyed that, Esther!
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!
You’re welcome Debbie! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your excellent review!
Hi Natasha, do you rinse your meat before using it?
Thanks!
Elona, it’s not necessary but you can if you like 😬
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.
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!
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!
My pleasure Norelle! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers!
Hi! How long should I bake it in the oven, if it’s 2 lb of meat instead of 4?
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.
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.
Hi Mary, it should still be the same baking time as individual ribs.
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,
You’re welcome Gilbert! I’m glad you enjoy the recipe! Thanks for sharing your great review and tip with other readers!
Hi Natasha,
These ribs were delicious!! Do you also have a recipe for slow cooker ribs? I have been searching for a good one:)
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 🙂
Hi, natasha where do you recommend to buy the country style ribs ? Good quality makes a big difference;)
Kimmy, Costco or Winco are both good options.
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.
Hi Nadia, I think that would work, although I do think meat tastes best and most tender when it is fresh.
Planning on making them tomorrow. I have a rack of ribs. Should I cut them or leave them together?
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.
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
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!
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 🙂
Awesome! My pleasure Galina!! 🙂
Do we really need to soak in the ice water? We’ve never heard of that before, but are not seasoned with cooking pork.
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.
Thank you!
What impurities? Antibiotics? Salmonella?
Sorry to ask, just a bit confusing.
Doesn’t cooking thoroughly kill off most germs?
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.
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!!
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!
Oh awesome! I’m glad you found the answer 🙂 I go back and clarify the written instructions as well 🙂
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?
Hi Karina, I’m so glad you’re enjoying my recipes! 🙂 A ceramic baking dish would work fine for this recipe 🙂
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?
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 🙂
Could I subsitute the mayo with yogurt or sour cream?
Hi Lilly, I haven’t tested that so I can’t say for sure. Let me know if you experiment.
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
Yes, my two favorite movies! I’ve watched them the most 🙂 I hope you enjoy the recipe!
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!
Ha ha that is funny that she didn’t want the request ;). I’m so happy you liked the recipe! 🙂
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..
Ha ha, a man catching meal eh? I love it! 🙂
Is there any way to avoid the mayonaise?
To replace it with something else?
I am not a fan of mayo…
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.
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!
I’d say 1 1/2 to 2 Tbsp of minced garlic.
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.
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 🙂
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!!
Eisset, thank you for such a nice review 😀 . After reading your comment, I’m really craving ribs 😀 .
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.
I’m so happy you loved it! 🙂
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
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.
I am putting them into 2 glass baking dishes and I am using baby back ribs.
Thank you!
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?
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.
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
I’m so happy to hear that you ended up liking the recipe. Thanks so much Nan 🙂
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!!
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! 🙂
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!!
Thank you so much for reporting back! I’m so happy you all enjoyed it 🙂
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!
I’m so happy to hear that! Thank you so much and God bless you too!
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?
Thank you so much :-). Do you mean beef ribs?
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!
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.
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..
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.
Hi natasha, I want to use the baby pork country ribs, do I have to bake for the same time?
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 🙂
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! 🙂
Thank you Karen, I love to hear a good report and thank you for sharing your prep version :).
Those ribs turned out so good, my husband loved them. Thank you so much.
You’re welcome and thank you for reporting back 😉
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.
I’m so glad he loved it 🙂 Thanks so much for sharing that with me 🙂
Made this today and the ribs were delicious . Thank u for sharing this recipe. 🙂
You’re so welcome! 🙂
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!!!!!
Sounds like a nice menu! Way to go!! I’m so happy you enjoy the recipes 🙂
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!
YESS!! That’s fantastic. Thanks Olesya for reporting back. It totally inspires me to do more 🙂
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:)
You can do it either way; you can cut it into 3-4 piece sections or whole 🙂
These ribs were so good! Thanks for the recipe:)
I’m glad you you liked the recipe Anna, I love a good report :).
Hi natasha, quick question, will baby back ribs work just as fine with this recipe? thanks.
Baby back ribs would be even better because there’s less fat and they are just better altogether! I love those!
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.
She actually omitted the BBQ sauce. My mama in law baked at 350 for 45 min
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?
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!
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!
Awesome! Happy Easter Jennie 🙂
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!!
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.
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?
Yes, you can use either one :).
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?
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
i made this it was Delicious! I love your recipes Natasha! 🙂
Thank you Alina 🙂
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)
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.
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?
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.
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….
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.
We’re working on a healthy lineup, but then there are comfort foods… 😉
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.
Two hours will work as well :).
Natasha, your recipes never disappoint! These ribs are delicious!
I’m glad you like the recipe Vita 🙂
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 🙂
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.
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.
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
I love the idea of lower fat ribs! Thanks for sharing your tip 🙂
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?
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.
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:)
That’s good to know Olya :). I’m glad they turned out great.
Would you cook chicken thighs same amount? Or not that long? And everything else would be the same?
Chicken thighs won’t take nearly as long to bake. I’d recommend following the baking method from this chicken thigh recipe: https://natashaskitchen.com/2013/08/13/baked-mushroom-stuffed-chicken-thighs/
Is Pork Shoulder Country Style Ribs Boneless gona work?
It should work. My mama in law even made it with chicken thighs and was raving about it! 🙂
Thank you for this wonderful recipe!! These were gone in less than an hour!
would like to have recipe pork ribs but 38 pages of stuff
Check out a print friendly version at the bottom of the post, just 1 page :).
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!
You are welcome, I’m glad you like them :).
Oh my gosh…I can only imagine how tasty these ribs must be! YUM!
Yesterday we made pulled pork sandwiches from the leftovers, today pork quesadillas. I like versatility of this recipe :).
Natasha, any idea what this type of meat would be called in Russian? Just wondering if we could get that cut here.
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 :).
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.
I should try that as well. Let me know how they will turn out :).
Ribs turned out great , everyone loved them and this will become our new favorie “ribs recipe” for sure.
Awesome, I’m glad that your family loved it :).
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!
Isn’t it great? I don’t know how many times I’ve seen it 🙂
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.
You’re quick! Way to go! What kind of ribs did you make? Country style? Baby back?
Country style ribs. My husband and kids loved it.
Awesome, I’m glad they love the recipe :).
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!!!
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.
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!! 😉
Oh my gosh I’m not alone with the blinker! Lol that’s too funny!
The things you learn about your family on social media 🙂
Ha ha that’s funny 🙂 It keeps us all connected.
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!!! 🙂
Natasha, I don’t like pork so much. But your picture made my mouth water. Beautiful!!!
Thank you Natalya, we don’t eat pork frequently (usually chicken) but these ribs turned out delicious.
Why don’t you like pork?
I do like pork, just usually cook more with chicken :).
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 😀
Thank you for sharing the recipe with me Mariya :), it’s a keeper.
Hmmm, I have a cousin named Mariya that lives in New York and is a nurse 🙂
Hmmmm 🙂
Lol Natalie, it’s me 😉
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).
Awww 🙂 Zina you are so sweet. I’m glad you and your hubby enjoy the recipes 🙂
Mmmm…I am drooling
Simple and delicious 😉
Thank you Inessa :).
Yum!!! This recipe sounds awesome:) Anything baked with mayo is so delicious. I will defiantly try these ribs:)))
We are making pulled pork sandwiches today from the leftovers :).
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. 🙂
Broiler is a good idea, just have to watch them. I will try speedy version as well :).