Storm the Cassoulet

Fall-off-the-Bone Ribs

on February 27, 2018


Recipe by Jenny Can Cook

This is a never-fail recipe and it’s so easy. Rub and cook ribs right away or rub and refrigerate for a few hours. Using a disposable foil pan or a foil-lined pan means no cleanup. These amazing ribs are equally delicious finished in the oven or on the grill. Don’t expect leftovers! – Jenny Jones

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Makes: one rack of ribs


 one rack of pork baby back ribs

juice of one lemon

1/4 cup dry rub (your own or Jenny’s recipe)

1/2 cup barbeque sauce (your own or Jenny’s recipe)


 Preheat oven to 300° F.  Put rack in the center.

Remove excess fat from ribs. Peel the silver skin off the back of the ribs – lift with a sharp knife and grab with a paper towel to remove.

Cut ribs apart into individual pieces.

Rub ribs all over with lemon juice.

Coat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out.

Bake in the oven for 2 1/2 hours.

Remove from oven & pour off liquid.

Brush bbq sauce over all sides of ribs.

Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.

Oven: To finish ribs in the oven, set oven to broil and return ribs to the oven, , about 6 inches from the top, uncovered, basting and broiling about 5 minutes per side, watching so they don’t burn. They will be so tender, it’s best to turn them using gloved hands.

Note: For my rub and sauce recipes, see recipes below.

Dry Rub for BBQ Ribs

 It takes just minutes to make homemade dry rub. If your ribs are large, you may need to double this recipe. – Jenny Jones

Prep Time: 5 minutes

Total Time: 5 minutes

Makes: Makes about 1/4 cup


 1/4 cup brown sugar

2 teaspoons chili powder (not powdered chili)

2 teaspoons sweet paprika

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon dried oregano leaves (not ground oregano)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground pepper



Note: A few people have run out of rub so you might consider doubling the recipe, especially for a generous rack of ribs. If you don’t use all the rub, it will keep indefinitely.

Homemade Barbeque Sauce

 It doesn’t get much easier than this. The beauty of this recipe is it’s very flexible: more of this – less of that – no problem. Add cayenne or Tabasco if you like but I like it just this way, not too hot, sweet, and sticky. I’ve never found a bottled sauce this good! – Jenny Jones

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Makes: 1 cup


 2 teaspoons olive oil

1/2 cup onion, finely diced

1 clove garlic, minced

1/2 cup cider vinegar

1/2 cup water

1/2 cup ketchup

1/2 cup brown sugar

2 Tablespoons molasses

2 Tablespoons spicy mustard (I use Guldens’ Spicy Brown Mustard)

1 Tablespoon Worcestershire Sauce

2 teaspoons chili powder (NOT powdered chili pepper)


Heat oil in a saucepan over medium-high heat and sauté onion & garlic for 2 minutes until golden brown.

Add everything else and bring to a boil. Reduce heat and cook uncovered, stirring occasionally, for about 25 minutes. Sauce with thicken as it cools.


Baby Back Ribs –

These come from the top of the ribcage between the spine and the spare ribs of the pig. They have meat between the bones and on top of the bones, and are shorter, curved, and usually meatier and leaner than St. Louis ribs.

St Louis Ribs – 

These come from the belly side of the rib cage, below the section of back ribs and above the breast bone. They contain more bone than meat, but they also have more fat content which can make them more tender then the Baby Backs.



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