3 Step Fall Off The Bone Ribs Easy Recipes

HOW TO MAKE FALL OFF THE BONE RIBS

Steps:

• Remove the meat from the fridge at least 30 minutes before cooking. Letting the meat warm up to room temperature prevents a temperature shock that makes the outsides of the ribs cook much faster than the inside. Think of the bones like mini ice cubes, staying cold for much longer than the meat, and you'll see why letting the whole thing warm up a bit before cooking is so important. Continue with the dry rub and prep work while they warm up -- you just don't want to put the ribs in the oven before 30-60 minutes.
• Cut the thin, silvery membrane off the back of the ribs with a small knife. It can be a bit sticky, but it should peel off with a little prying. Cut a long slit along the top of the membrane and pull down, along the bones, to peel it away. This membrane is not only tough to chew, it prevents your flavors from penetrating the meat.
• Mix up all of the ingredients to make your dry rub. The dry rub is more than just seasoning -- the salt and sugar work together to help retain the meat's moisture, which is essential to fall off the bone ribs. Whisk all of these spices and sugars together evenly with a fork. You can use the dry rub recipe above, or purchase your own directly from the store. When possible, use some specialty "smoked salt" to get an impressively smoky flavor.
• Lightly massage your dry rub into the ribs, coating them completely. Don't be shy-- use a generous amount of your spice and sugar mixture and cover the ribs by rubbing it into the meat. If you're going to be grilling or smoking your ribs or want to make your own sauce, set aside 3 tablespoons dry rub before starting.
• Sprinkle and rub ribs with 1 teaspoon liquid smoke if not using a smoker. If you're cooking in the oven or using a propane grill, this is a great way to get smoky flavor without the hassle. If you don't even want a smokey flavor, however, you can also skip this step.
• Make a classic, smokey BBQ sauce on the stovetop if you don't want to buy one. If you have a favorite sauce already, then you can happily use it. The following recipe is simply mixed into a sauce pot, then cooked at a low simmer for 20 minute: 1 medium yellow onion, grated 1 1/2 (350ml) cups ketchup 2 tablespoons (30ml) brown mustard 1/3 cup (80ml) molasses 1/4 cup (60ml) Worcestershire 1/4 cup (60ml) apple cider vinegar 3/4 teaspoon (4ml) liquid smoke Excess 3 tablespoon spice rub.

3-STEP FALL OFF THE BONE RIBS---- EASY!

Steps:

• Do NOT boil ribs, but cut away any large amounts of silver skin or some of the fat. Generously season both sides of the ribs with salt, pepper and Season-All.
• Line a cookie sheet (with a lip on all sides) with heavy duty foil. Spray foil with cooking spray lightly.
• Put ribs in 350 degree oven for approximately 20 minutes, until meat starts to brown on both sides, flipping as needed.
• Brush on your favorite BBQ sauce (both sides of ribs) and put back in the 350 degree oven until BBQ sauce starts to caramelize but not burn, approximately 20 minutes. Flip them half way through.
• Once sauce is caramelized and cooked into the meat add another good amount of sauce to the tops of the ribs. Try not to let too much sauce fall to the foil, but it's okay if some gets on it.
• With top of ribs facing up, cover with a low-tented aluminum foil (tented just enough to not let it touch the tops of the ribs) and seal ALL sides TIGHTLY by curling foil under the lip or under the cookie sheet itself. The goal is to not let the steam out as it cooks.
• TURN OVEN DOWN TO 250 DEGREES! VERY IMPORTANT OR THE SAUCE WILL BURN! (As you can tell, I've made this mistake before.).
• Put ribs back in at 250 degrees and set a timer for approx 2 hours. Take cookie sheet out and pull back one corner of the foil (careful of the steam!). Poke a fork at one of the ribs -- the meat should easily come off the bone. If it doesn't, put back in the 250 degree oven and check every 20 minutes or so to see if the steam worked its magic.
• I've done two full sheets of ribs for a total of 4 long slabs of baby back ribs (two slabs per cookie sheet) in around 4 hours total cooking time (time includes browning and steaming).
• You will not believe how easy and tasty these are! Once the browning part is over you basically forget about them. There's really no wrong way to season them or sauce them.
• Serve with your favorite sides and enjoy!
• *** Special note: I have done the browning part (with seasoning, then the first part of the sauce caramelizing) on the grill for a smokey flavor, but prefer just doing everything in the oven. If you grill them, make sure you only put them in the oven for 250 degrees with foil tent on the ribs.

RIB RUB FOR FALL-OFF-THE-BONE RIBS

Steps:

• Combine white sugar, brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a container with a lid; shake until rub is evenly combined.
• Generously rub both sides of each rib rack with rub.
• Preheat grill for medium heat and lightly oil the grate.
• Place 1 rack of ribs, meaty-side down, in the center of main grill rack; cook for 5 minutes; transfer to the far side of top grill rack, meaty-side up. Repeat process with remaining rib racks.
• Angle the rib racks on the top grill shelf so the meaty sides are facing out and they are stacked one in front of the other at an angle. Turn off heat directly below the ribs and turn other burner on low; close the grill lid and cook for 30 minutes.
• Flip ribs so the closest side to the flame is the furthest side and the meaty side is still facing forward and the rack that was in the front is now in the back. Continue to cook, flipping every 30 minutes, until outsides are crispy and meat is tender, about 5 hours. Slice into small chunks.