321 Ribs

My 321 ribs are a firm family favorite. They’re cooked low and slow, revealing tender, fall-off-the-bone meat that MELTS in your mouth. Use my classic 3-2-1 method, or bake them in the oven!

If you love cooking ribs as much as we do, try my country style pork ribs, air fryer ribs, or lamb ribs next!Table of Contents

1. Why I love this recipe
2. Key ingredients
3. How to make 321 ribs
4. Arman’s recipe tips
5. Frequently asked questions
6. 321 Ribs (Recipe Card)
7. More foolproof pork recipes to try

If you ever thought making ribs had to be complicated, this recipe will prove you wrong. Ever since I started making ribs this way, my family has become (rightly) obsessed. 

In this recipe, I use the traditional 3-2-1 cooking method…but with a few twists. While the traditional method takes quite a bit of time (about 6 hours), I created an oven-baked option that yields equally flavorful results in under 3 hours. 

What are 3-2-1 ribs?

The name 3-2-1 ribs actually refers to the timing. The ribs are typically smoked for 3 hours, steamed in foil for 2 hours, then basted and grilled for 1 hour.

Why I love this recipe

• Foolproof. The low and slow cooking method promises buttery, soft meat, and the last few minutes of high-heat cooking give the ribs that crispy, caramelized exterior. 
• Smoker and oven option. As much as I love the traditional method, I wanted to come up with one you didn’t need to break out the smoker for. 
• Minimal hands-on time. This is a ‘set it and forget it’ kind of recipe, and I’m usually out of the kitchen after 10 minutes. 

Key ingredients

• Pork ribs. I LOVE baby back ribs because they’re leaner, meatier, and cook faster than spare ribs. Try to find ribs that are equal in size and preferably have a thin membrane along the bone-side of the ribs. 
• Mayonnaise. My secret ingredient! Mayo helps the dry rub stick to the ribs and adds extra moisture and richness. 
• Rib rub. For this recipe, I used a mix of brown sugar, smoked paprika, garlic powder, onion powder, chili powder, and kosher salt and black pepper. If you have a pre-made dry rub you like, use it. 

For the marinade:

• Pineapple juice. This tenderizes the ribs and adds a mild, tangy, sweet flavor. Apple juice or even apple cider vinegar would make a good substitute. 
• Butter. For essential fat in the marinade. Oil also works. 
• Brown sugar. I add just a pinch to help the exterior of the ribs caramelize.
• Honey. For sticky sweetness. Maple syrup also works. 
• Barbecue sauce. For a smoky and tangy flavor. I used my sugar-free BBQ sauce, but any sauce can be used. 

How to make 321 ribs

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Prep. Preheat the oven and line a baking sheet with foil. Combine the rub ingredients. 

Season the ribs. Cover both sides of the ribs in mayo and the dry rub mixture. 

Bake. Bake the rack of ribs until they’re mostly done. In the meantime, stir together the marinade. 

Baste and broil. Remove the ribs from the oven, discard the foil, and brush them with the liquid marinade. Broil them until caramelized. 

Arman’s recipe tips

• Check the internal temperature. Look for 190-205F to know when the ribs are done. 
• Use sweet wood chips. When testing these ribs in my Trager pellet grill, I found that sweet types of wood chips like hickory, cherry, and pecan yielded the best flavor.
• Cook low and slow. As tempting as it may be to crank up the heat, I promise it’s not worth it. Cooking the ribs at too high a temperature will make for tough ribs!
• Rest the ribs. This is my #1 tip for guaranteeing rich, tender meat. Lightly tent the ribs in foil and leave them alone for 10 minutes to help redistribute the juices. 
• Pair with the perfect sides. Like great northern beans, smoked mac and cheese, or air fryer biscuits. 

Frequently asked questions

Are 3-2-1 ribs fall off the bone?

While some people like their ribs to be slightly chewy, others prefer them to be fall-off-the-bone tender. If you belong to the second group of people, the 3-2-1 method of cooking ribs is for you. The long cooking time makes the juicy meat fall off the bone. 

Why did my ribs turn out tough?

Tough ribs are usually the result of fast and high-heat cooking. The ribs should be cooked at low temperatures long enough for the meat to tenderize. I know it’s tempting but please do not try to cook them quicker!

Do ribs get more tender the longer they cook?

As a general rule, ribs do get more tender the longer they cook. However, this is only if you cook them on low heat.

321 Ribs

5 from 41 votes

My family cannot resist these 321 pork ribs. They are cooked low and slow to achieve melt-in-your-mouth meat. Smoker and oven instructions. 

Servings:

Prep:1minute min

Cook:2hours hrs 30minutes mins

Total:2hours hrs 31minutes mins

Ingredients  1x2x3x

• ▢1 rack pork ribs
• ▢2 tablespoons mayonnaise

For the rub

• ▢1/2 cup brown sugar
• ▢1/4 cup smoked paprika
• ▢1 tablespoon garlic powder
• ▢1 tablespoon onion powder
• ▢1 tablespoon ground pepper
• ▢1 tablespoon salt

For the marinade

• ▢1/2 cup pineapple juice
• ▢1/2 cup butter
• ▢1/3 cup brown sugar
• ▢1 tablespoon honey
• ▢2 tablespoons bbq sauce

Instructions 

• Preheat the oven to 135C/275F. Line a large baking tray with tin foil.
• Make the rub by mixing the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt.
• Rub the mayonnaise all over the ribs. Season with the rub on both sides.
• Place the ribs on a baking rack, rib side up. Cover the rack with tin foil and bake for 2 ½ hours.
• While the ribs are baking, whisk together the pineapple juice, butter, brown sugar, honey, and BBQ sauce to make the marinade.
• Once the ribs are cooked, remove them from the oven and discard the tin foil. Generously brush both sides with the marinade.
• Turn the broiler setting on and broil the ribs for 4 minutes.

Notes

Smoker method: Start by rubbing the ribs with mayonnaise and dry rub. Smoke the ribs meat-side up, uncovered, for 3 hours. Cover the ribs with foil and steam them for 2 hours. Finally, remove the foil and brush them with the marinade. Cook the ribs on the grill (lid on) at 225 degrees for 1 hour, applying the marinade every 10 to 15 minutes. 

TO STORE: Let the ribs cool completely, then store them in an airtight container in the fridge for up to 1 week. 

TO FREEZE: Wrap the leftovers in foil, place them in a freezer bag, and freeze them for up to 6 months. 

TO REHEAT: Place the ribs in an oven-safe pan, cover them with foil, and bake them at 250F until warm.

Nutrition

Serving: 1servingCalories: 384kcalCarbohydrates: 17gProtein: 19gFat: 27gSodium: 987mgPotassium: 425mgFiber: 2gSugar: 5gVitamin A: 1960IUVitamin C: 2mgCalcium: 42mgIron: 2mgNET CARBS: 15g