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Fall Off The Bone Ribs

Is there anything better than fall off the bone ribs that are so tender, they melt in your mouth? Mmm!

I’ve always considered ribs somewhat of a delicacy.

I usually order them when eating at a great BBQ joint and often pick up a rack once a month when our local butcher smokes them all day. 

Even though I love cooking and have been able to miraculously pull off some elaborate recipes, I’ve always considered ribs to be out of my league.

Don’t I need a special grill or smoker to make juicy, tender, ribs? 

Smoked Pork BBQ Ribs with Ketchup
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With this recipe, the answer to that question is no! As long as you have an oven, you can make these ribs.

These ribs are so easy that even beginner cooks will have guests praising their food.

My favorite part is that they don’t require any fancy pans, grills, or smokers! 

Fall Off The Bone Ribs

These fall off the bone ribs are simple to make, and you won’t be standing in your kitchen all day either.

I still can’t believe there’s a way to make perfect ribs at home!

Homemade BBQ sauce is definitely the star of the show. It comes together quickly, giving you a smoky and sweet sauce to smother all over the ribs.

After boiling and transferring to your oven, they bake for about an hour, getting juicy and tender. The sauce is gooey and so finger-licking good.

Going to your favorite BBQ restaurant will become a thing of the past after cooking up these ribs!


  • Pork Spareribs – Spareribs are bigger, meatier, and cheaper than baby back ribs. 
  • Ketchup – I promise it doesn’t taste too ketchup-y.
  • Barbecue Sauce – This gives it a little smoky flavor.
  • Brown Sugar – This gives it a little sweetness. If you want it sweeter add more. If it’s too sweet, add less.
  • Lemon Juice – It will bring a tiny bit of tang. 
  • Worcestershire Sauce – This adds a little spice and a little tang. 
  • Hot Pepper Sauce – Use a dash or two depending on your heat preference.
  • Steak Sauce – You can substitute it with soy sauce if you don’t have steak sauce.
  • Minced Garlic – For yummy garlic flavor! Add more or less depending on how much you love garlic. 

Tips for Making the Best Ribs

Check out these tips for perfect ribs every time:

  • Stick to spareribs. Spareribs are meaty and fatty as opposed to baby back ribs, which are leaner and smaller. They’re also cheaper. And trust me, you won’t notice a difference in tenderness or taste!
  • Peel off the membrane. The membrane is the silvery skin on the bone side. It will taste sort of leathery if you leave it on, which you definitely don’t want. Before cooking, slide a knife under one of the corners to loosen and peel it. Then, just grab it and rip it off.
  • Start cooking meat side down. The fatty side will start to melt and fall on the meat, making it juicy and adding amazing flavor.
  • Flip once. Flip the ribs at least once when you go in to baste them. This will ensure even cooking and get the caramelization on all sides. 
  • Make your own sauce. Technically, you could use a bottled sauce. But do yourself a favor and make it yourself.
  • Use a meat thermometer. Ribs need to reach an internal temperature of 145 degrees before they’re done. Check this with a thermometer. I also like to rip a tiny piece off to make sure they really are “fall off the bone” done.
Homemade Pork BBQ Ribs

Side Dishes For Ribs

Side dishes might be just as important as the ribs themselves!

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There are so many options, and while you can eat ribs alone, I think the side dishes can really round out your meal. 

  • Macaroni and Cheese: I never ever have ribs without macaroni and cheese. This mac and cheese casserole is creamy and rich. Baking it allows the flavors to meld together and get so cheesy. It’s definitely a staple in any rib meal.
  • Cheesy Scalloped Potatoes: If you prefer potatoes over pasta but still want a dish that is gooey and cheesy, these homestyle cheesy scalloped potatoes would be perfect. All the ingredients are combined and then put in the oven.
  • Baked Beans: A classic side dish at any barbeque restaurant is baked beans. Make these crock pot baked beans for an easy, flavorful side dish that everyone will love. And they have bacon!
  • Apple Slaw: If you want a lighter dish, this creamy apple slaw would be a great side dish. The tart apples and cabbage give you that crunch while the creamy dressing brings everything together.
  • Pasta Salad: Cold pasta salad would pair perfectly with ribs. Add in your favorite veggies like peppers, tomatoes, or artichoke hearts and mix it up with italian dressing. 
  • Cornbread Muffins: I always make cornbread muffins with ribs because my kids love them! They might eat more muffins than ribs!

Fall Off The Bone Ribs



Prep time


Cooking time






  • 8 pounds pork spareribs

  • 3 cups ketchup

  • 1 cup barbecue sauce

  • 1 cup brown sugar

  • 2 1/2 tablespoons lemon juice

  • 2 teaspoons Worcestershire sauce

  • hot pepper sauce to taste

  • 3 tablespoons steak sauce

  • 2 cloves minced garlic


  • Preheat the oven to 350 degrees Fahrenheit.
  • Put your spareribs in a large pot and completely cover with water.
  • Bring your spareribs to a boil on medium high heat and continue to cook for 1 hour.
  • Make your barbeque sauce. In a sauce pan, mix together ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce, and garlic. Cook over medium heat for 20 minutes.
  • Take your spare ribs out of the pot and cut them between the bones.
  • Place them on a baking sheet, meat side down, and cover with sauce.
  • Cover and cook for 30 minutes.
  • Remove foil and cook for 30 more minutes.
Fall Off The Bone Ribs

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Fall Off The Bone Ribs”

  1. Thank You!! Your recipes is just what I need. They are easy to cook and sound so delicious. I am 82 and still cooking so your recipes are meals I can cook because they don’t have a ton of things to do.

  2. I like the fact that the recipe has food most of us have in our pantries and cupboards. I don’t have to go to a store to buy things I will use during BBQ season or for one recipe and never use again. The recipe smelled and tasted delicious. Hopefully, it’s a winner with my family.


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