Rory’s Fall Off The Bone Ribs (The Original Winning Recipe)


Rory's Fall Off The Bone Ribs - The Original Winning Recipe! Dairy-free, Gluten-freeThis recipe for Rory’s Fall Off The Bone Ribs was shared with us by a fellow writer, Cate O’Malley of Sweetnicks.

On an episode of The Next Food Network Star, the contestants were asked to make a summer grilling recipe. The winner would have their recipe featured in the July issue of Bon Appetit magazine. Rory Schepisi won the challenge with the recipe below.

Cate printed out the original recipe after watching the episode. Oddly, the recipe was modified before it was shared on The Food Network and in Bon Appetit. But the recipe below is that original winning recipe and how Cate made it.

Rory's Fall Off The Bone Ribs - The Original Winning Recipe! Dairy-free, Gluten-freeTop photo by Cate O’Malley, bottom photo from the Food Network.

Special Diet Notes: Rory’s Fall Off The Bone Ribs

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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