HOW TO MAKE FALL OFF THE BONE RIBS
Fall off the bone ribs are only a few hours away, and all you really need is an oven. While expensive smokers and grills can help lend a classically smokey flavor to the meat, they aren't necessary to cook perfect ribs every time, as long...
Provided by wikiHow
Categories Pork
Number Of Ingredients 4
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.
FALL OFF THE BONE RIBS
These Fall Off The Bone Ribs are a simple recipe that is baked low and slow in the oven creating a tender, juicy and flavorful bbq dinner.
Provided by Tornadough Alli
Categories Main Course
Time 3h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 300.
- Lay your ribs on a large sheet of heavy duty aluminum foil.
- Mix together your dry rub ingredients and rub onto both sides of your ribs and wrap up tightly and place on large baking sheet.
- Bake in oven for 3 hours.
- Remove from oven and unwrap.
- Mix together your bbq sauce and honey and brush on ribs.
- Place back in oven on lowest rack and broil for about 3-5 minutes, remove from oven and brush with more bbq sauce.
- Sprinkle with parsley if desired.
Nutrition Facts : Calories 309 kcal, Carbohydrate 36 g, Protein 14 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 1609 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
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 30-MINUTE INSTANT POT® RIBS
These Instant Pot® ribs fall right off the bone and are ready in just 30 minutes! In this family of seven I had zero complaints and these sweet and spicy ribs, that's a win for me!
Provided by Cambria_Mae
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
- Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
- Broil ribs until sauce is bubbling, about 3 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 32.8 g, Cholesterol 87.8 mg, Fat 23 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.3 g, Sodium 1174.5 mg, Sugar 25 g
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THE BEST “FALL OFF THE BONE” PORK BBQ RIBS RECIPE
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Cuisine American, Barbecue, BBQCategory BBQ, Main CourseServings 3Estimated Reading Time 4 mins
- If using a smoker get that going now while preparing the meat. If using an oven preheat to 275 degree’s Fahrenheit.Remove pork from packaging and place on a baking sheet pan.Salt and pepper the top part of the meat only.
- Carry the baking sheet pan outside to where you will be cooking the meat.To get that mouthwatering slab we always use our Traeger Pellet Smoker and smoke the meat on low or 275 degrees Fahrenheit for 2 hours.After 2 hours of being on the smoker use grill tongs and place the smoked ribs back on the baking sheet pan and take the meat into the house.
- Complete wrap the smoked ribs in a heavy duty aluminum foil making sure it is sealed tightly. Place back on the baking sheet pan and bake in the oven for another 2 hours at 275 degrees Fahrenheit.Remove from oven and allow to reset a few minutes before opening as not to get a steam burn.
- Transfer meat to a cutting board. Using a sharp knife saw between the bones.Tip: To avoid the meet from drying out only cut off as many as you need at the time per person.Serve with your favorite sides and favorite BBQ sauce! Enjoy!
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