Falling Of The Bone Mesquite Ribs Recipes

SLOW-COOKED MESQUITE RIBS

Steps:

• In a 6-qt. slow cooker, mix water, vinegar and soy sauce. Rub ribs with mesquite seasoning; place in slow cooker., Cook, covered, on low 6-8 hours or until tender. Remove ribs to a platter. Brush with barbecue sauce; return to slow cooker. Cook, covered, on low until ribs are glazed, about 30 minutes.

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.

FALLING OFF THE BONE - MESQUITE RIBS

Steps:

• Baste ribs with teriyaki sauce and sprinkle with salt, pepper, and garlic powder. Wrap ribs tightly in plastic (Saran) wrap and then aluminum foil. Place on large oven pan and bake at 225 degrees for 2 ½ to 3 hours. Unwrap ribs, being careful to remove all plastic wrap and foil. Place on medium heated grill just long enough to brown and then baste with barbecue sauce. Move ribs away from heat on grill and cover long enough to heat barbeque sauce.

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.

BOTACK'S FALL-OFF-THE-BONE PINEAPPLE BAKED RACK OF RIBS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix brown sugar, honey, garlic powder, onion powder, salt, black pepper, cumin, and cayenne pepper in a bowl to create the seasoning rub.
• Squeeze lime juice over the ribs; rub the seasoning mix on both sides. Place the ribs in a large roasting pan; you may need to cut ribs in half to fit. Distribute the pineapple chunks on top of ribs. Pour beer and reserved pineapple juice directly into the roasting pan. Cover pan tightly with aluminum foil.
• Bake in the preheated oven until tender, 3 to 3 1/2 hours. Let stand for 15 minutes.
• Remove pan from oven; let cool for 15 minutes before serving.

FALLING OF THE BONE MESQUITE RIBS

Steps:

• Baste Ribs with Ginger Teriyaki Sauce and sprinkle salt, pepper and garlic powder. Wrap ribs tightly in a plastic (Saran) wrap and then aluminum foil. Place on large oven pan and bake at 225°F for 2 1/2 to 3 hours. Unwrap ribs, being careful to remove all plastic wrap and foil.
• Place on medium heated grill just long enough to brown and then baste with Mesquite Barbecue Sauce. Move ribs away from the heat on the grill and cover long enough to heat the barbecue sauce.
• Enjoy the best tasting ribs you had never experienced before.