FALL-OFF-THE-BONE BABY BACK RIBS
These are the only ribs that I eat now. They will be the most tender slab of ribs you've ever had. I got this recipe from my dad who tweaked it over the years.
Provided by down south cook
Categories Pork
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Take ribs out of package and pat dry with a paper towel.
- Season ribs with garlic powder, onion powder, salt, and pepper to taste.
- Put ribs in oven on 210°F for 8 hours.
- Mix the BBQ sauce, balsamic vinegar, Worcestershire, garlic powder, onion powder, red pepper, and liquid smoke in a bowl.
- The last 2 hours of cooking, paint the ribs with the sauce every 30 minutes.
FALL OFF THE BONE BABY BACK RIBS
This recipe is a work in process, but this is my current method for preparing ribs. This recipe started with a basic recipe from my friend Linda, who got it from another friend, baking the ribs in a broiler pan over water. That causes the ribs to literally fall apart when you try to grill them, so I've been refining the recipe, adding my own touches.
Provided by Kathy
Categories Pork
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Remove membrane from back of ribs. This is a must! If you don't remove the membrane, don't bother making the recipe.
- Apply rub to both sides of the ribs. The measurements given in the ingredient list are approximate -- go with amounts you prefer and add/remove any rub ingredients to fit your taste.
- Lay a bay leaf on top of each rack of ribs. Wrap the ribs in aluminum foil -- wrap them very well, either all in one big piece of aluminum foil, or individually wrapped.
- Put in a large roasting pan. You can put them directly on the oven rack, but I use a roasting pan in case juices escape.
- Bake at 200F for 6-8 hours (I prefer about 7-8 hours).
- Remove ribs from oven and unwrap.
- Generously apply hot sauce to ribs. Brush on barbecue sauce, then grill until nicely browned.
Nutrition Facts : Calories 77.7, Fat 1, SaturatedFat 0.1, Sodium 490.2, Carbohydrate 17.2, Fiber 2.1, Sugar 8.8, Protein 1.4
THE BEST FALL-OFF-THE-BONE BABY BACK RIBS
Steps:
- Start smoker on 225 degrees F. I used a Traeger Timberline 1300
- Trim all ribs of any excess fat.
- Remove membrane using a paper towel from back of rib rack (this allows more flavor throughout the ribs)
- Cover with light layer of mustard
- Sprinkle racks generously with rub on both sides
- Place ribs directly on smoker and smoke, spritzing with apple juice every 30 minutes, until internal temp reads 160 degrees F. I use my Thermoworks Thermapen MK4 for this step.
- Lay ribs upside down on foil
- Add brown sugar (LOTS!), butter, honey, apple juice and a dash of apple cider vinegar
- Double wrap in foil and place back in smoker and cook at 225 until internal temp reads 204 degrees F.
- Remove from foil (watch out for steam!) and if desired, sauce ribs generously and return to smoker for an additional 30 minutes or until sauce tightens.
- Slice between rib bones and serve
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
FALL OFF THE BONE BABY BACK RIBS
Provided by Laura
Number Of Ingredients 6
Steps:
- In a broiler pan, place the water and soy sauce in the bottom of the pan. Place the insert of the boiler pan on the pan. Your gonna create a nice steam bath for this ribs.
- Salt and pepper the ribs and place on the pan. Completely cover the ribs in the pan with aluminum foil. You want it nice and sealed to keep that steam in there. Cook in a 200 degree preheated oven for 4-6 hours. low and slow is the trick here folks.
- Remove ribs from pan and brush all over with about 1/3-1/2 cup of the bbq sauce.
- Place the ribs on a preheated grill. We keep the temp in between high and sear. You want to get the sauce to coat the ribs and get a little charred. Cook for just a few minutes on each side. Serve with remaining sauce. Enjoy. Serves 4.
RIB RUB FOR FALL-OFF-THE-BONE RIBS
Generously season ribs with this flavorful dry rub and then slow cook on the grill for delicious, fall-off-the-bone ribs that won't heat up your house in the summer.
Provided by Annabelle
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 6h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1150.2 calories, Carbohydrate 24.8 g, Cholesterol 320.6 mg, Fat 80.6 g, Fiber 1 g, Protein 77.6 g, SaturatedFat 29.5 g, Sodium 1168 mg, Sugar 21.8 g
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
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