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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 mayonnaise
- 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
- 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.
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 :).