Rory's Fall Off The Bone Ribs
Prep time
Cook time
Total time
Cate O'Malley shared this original winning recipe with us, and says they are tender, juicy, and fall-off-the-bone delicious.
Serves: 16 servings
Barbecue Sauce
  • 3 tablespoons extra light olive oil
  • 3 garlic cloves, crushed
  • 2¼ cups ketchup
  • 1¾ cups low-salt chicken broth
  • 7 tablespoons soy sauce or wheat-free tamari (for gluten-free)
  • 6 tablespoons dark brown sugar, packed
  • 4½ tablespoons mild-flavored molasses (not blackstrap)
  • 3 tablespoons red wine vinegar
  • 4 large racks baby back pork ribs (each about 2-1/2 pounds)
  • 8 tablespoons chili powder
  • Salt, as needed
  • Black pepper, as needed
Barbecue Sauce
  1. Heat the oil in medium saucepan over medium heat. Add the garlic and saute for 30 seconds.
  2. Add the ketchup, broth, soy sauce, brown sugar, molasses, and vinegar and stir to combine.
  3. Bring the sauce to a simmer. Reduce the heat to medium-low and simmer until it reduces to 3 cups, stirring occasionally, about 15 minutes.
  4. Transfer the sauce to a bowl, cover, and refrigerate. This barbecue sauce can be made 1 week ahead, or frozen for longer.
  1. Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder.
  2. Place the racks on baking sheets (2 per sheet) and cover with foil. This can be prepared and refrigerated up to 1 day ahead.
  3. Preheat your oven to 450ºF. Position 1 oven rack in the top third of the oven and 1 rack in the bottom third.
  4. Bake the ribs for 2 hours, or until tender. Uncover and let the ribs cool slightly.
  5. Cut each rib rack between the bones into individual ribs. Brush the ribs generously with the sauce.
Recipe by Go Dairy Free at