Join My Newsletter!

Fall Off the Bone Ribs

Fall Off the Bone Ribs

About five years ago, my husband and I were at the Soulard Farmer’s Market in St. Louis.  He eyed a rack of ribs.  Uh-oh…I had never cooked ribs before.  But we got them anyway.  I tried them on the grill when we got home.  Result:  a burned rack of ribs.  I bought another rack the next week and cooked them in the oven.  Result:  dry ribs.  Damnit…I can do this!!  I have now learned that “low and slow” is the way to go…and now my family begs for ribs!


Rack of ribs (I prefer pork ribs)
Dry rub (either pre-bought or a combination of what’s in your spice rack…I used sea salt, ground pepper, chili pepper, ground celery seed and a little ground lemongrass).
1/8 cup olive oil
1/2 cup water

Preheat oven to 250 degrees.

Place rack in a baking dish. Massage olive oil into ribs. Season liberally with preferred spices. Pour water into baking dish around the ribs. Take two pieces of aluminum foil and create a tent over the ribs, sealing the edges around the baking dish.

Depending on the size of your rack, cook for 3-4 hours. When the meat starts to cook away from the bones at the end, you should be good to go. If needed, use a meat thermometer to desired doneness.

Baste the ribs about once an hour with juices in the bottom of the pan.


Thanks for installing the Bottom of every post plugin by Corey Salzano. Contact me if you need custom WordPress plugins or website design.