FALL OFF THE BONE BABY BACK RIBS
These Baby Back Ribs are the best ever! Marinated for 8 hours in a to die for dry rub and then slow roasted in the oven on low for 3-4 hours. Finished off on the BBQ where they are smothered in barbecue sauce. So tender these ribs literally melt in your mouth on the first bite.
Provided by Alisa Infanti | Livin' Well
Categories Dinner Main Course
Time 11h40m
Number Of Ingredients 8
Steps:
- Clean ribs, trim any excess fat and remove membrane from back of ribs.
- In a medium bowl combine sugar, salt, ground pepper, paprika, cayenne pepper and garlic powder. Mix well.
- Coat each rack of rib top and bottom with dry rub mixture massaging in so it is evenly and well coated. Stack in a large foil roasting pan and cover with foil to let sit in fridge for at least 8 hours.
- Preheat oven to 275 F and bake covered with foil for 3-4 hours or until ribs are tender and start to fall apart when prodded with a fork. Depending on the cut of the ribs it may take a little longer to get to this level of tenderness.
- When tender remove from oven. Preheat BBQ to medium heat.
- BBQ ribs a few minutes each side basting with Sweet Baby Ray's Barbecue Sauce or your sauce of choice. Be careful not to let them sit for long because the sugar in the sauce may burn.
- Remove from barbecue and serve immediately.
Nutrition Facts : ServingSize 1 Half Rack, Calories 851 kcal, Carbohydrate 52.5 g, Protein 96 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 336 mg, Sodium 4332 mg, Fiber 2.4 g, Sugar 43 g, UnsaturatedFat 14 g
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
FALL OFF THE BONE BABY BACK RIBS - SOOO EASY!
This is the only way I will ever make ribs again. Tried all ways but this is my keeper. Found this online somewhere and glad I did - always compliments. Even without BBQ sauce they are oh so good and they just fall apart - and its SOOO easy! I simply use bottled BBQ but for you creative types I'm sure your home made works...
Provided by Michele Zetusky
Categories Ribs
Time 3h
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 300 degrees F
- 2. Cut the racks of ribs into sections of 4-6 ribs each. (Depending on the size of the rack sometimes I'll just cut in half even if a little more).
- 3. Tear off a piece of aluminum foil about 6 inches longer than the section of rib.
- 4. Coat the section of ribs with BBQ sauce front and back. And place on top of foil meat side up (which should also wind up to be the seam side up).
- 5. Wrap up the section fairly tight (whole section should be covered with foil) and place on a cookie sheet or baking pan seam side up. (I use a cookie sheet and get 3 sections per pan). You can opt not to use a pan but from experience, it can make a mess in your oven :-(
- 6. When done wrapping, place the pan(s) in middle of oven and cook for 2 to 2 1/2 hours. I normally set the timer for 2 hours first then check, leaving it in a little longer if necessary. The meat will shrink from the bone about 1/2 inch or so and/or you can just grab one of the bones and it falls right off - YUM!!!!
- 7. ** Note - I find if I am using more than just two cooking sheets and two levels in the oven, it normally takes about 2 1/2 hours. But DON'T over cook. If its tender at 2 hours, that's all you need. Cooking it longer can sometimes dry it out. And, more importantly, if using multiple levels of your oven, make sure to rotate the pans periodically as the ribs on the lower racks may get burned or darker on the bottoms.
- 8. When ribs done, take out of the oven, let sit for about 15 min or so until manageable and unwrap. (This will also allow time to get the grill hot if not already). Coat again with BBQ sauce.
- 9. Place on grill (NO foil) 2-4 min per side depending on how dark or crispy you like it. I normally like it just slightly charred but matter of preference.
- 10. I've never had to use a knife to break off the rib pieces but if you opt to, just take a knife and put a cut between each rib to make it easier before serving. Serve as is or with additional BBQ sauce as preferred.
- 11. One final note, I've had these in the winter when getting that craving without grilling and maybe I'm just that odd "OMG love ribs so much" type of people but even without grilling they are oooh so good!
FALL OFF THE BONE BARBECUED BABY BACK RIBS
The ribs come clean off the bone after cooking in the oven over low heat, then a quick brush with your favorite barbecue sauce and grilled for five to six minutes. These are finger licking good and get rave reviews everytime I make them! Easy!
Provided by topchefddb
Categories Pork
Time 3h40m
Yield 1/2 Rack per person, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix Brown sugar with spices and set aside. Pre-heat oven to 275 degrees. Use a 2 piece broiler pan, the lower half filled with very hot water, then layer racks of rib on the top. Ribs can be left whole in racks and layered, I have done 6 at a time, they still come out great. Rub the brown sugar mixture liberally over each rack. Then using heavy duty tin foil, cover the pan so that no heat escapes. I usually double wrap the ribs. Set in oven for 3 hours and can be up to 5 hours. Remove foil carefully and cut ribs into a manageable length to grill them. If you try to grill the rack without making it smaller, some of the ribs will fall apart and the meat will literally fall off the bones! Brush with your favorite barbecue sauce, I like homemade or Sweet Baby Ray's brand. Grill over a very hot gas or charcoal rill for 2 to 3 minutes per side. Serve with plenty of napkins. These ribs are amazing!
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
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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