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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.
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 🙂