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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.
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 🙂