Fall off the bone ribs are a classic comfort food that can be enjoyed by people of all ages. This recipe uses baby back ribs, which are known for their tender meat and rich flavor. The ribs are cooked low and slow in a flavorful sauce made with brown sugar, ketchup, apple cider vinegar, and spices. The result is a rack of ribs that is so tender that the meat literally falls off the bone. This recipe also includes instructions for making a homemade barbecue sauce that is perfect for dipping or slathering on the ribs. In addition to the baby back ribs recipe, this article also includes recipes for two other types of ribs: spare ribs and country-style ribs. Spare ribs are known for their smoky flavor and a bit chewier texture, while country-style ribs are known for their meaty flavor and fall-off-the-bone tenderness. No matter which type of rib you choose, you're sure to enjoy this delicious and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
3-2-1 RIBS: PERFECT FALL OFF THE BONE RIBS
3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. The 3 2 1 rib method is based on smoking ribs at a certain temperature for 3 hours, wrapping with liquid for 2 hours, and saucing for the final 1 hour.
Provided by Hey Grill Hey
Categories Main Dish
Time 6h5m
Number Of Ingredients 6
Steps:
- Begin by removing the membrane on the back of the ribs
- Liberally season both sides of the ribs using the sweet rub, starting with the bone side.
- Prepare your smoker for indirect smoking. Target temperature is between 180-200 with thin blue smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
- Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple cider.
- Tightly crimp the foil together to create an airtight seal. Return to the grill and increase your cooking temperature to as close to 225 degrees as you can get it. Let the ribs braise for 2 hours in the foil.
- Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid,
- Brush the ribs with your favorite BBQ sauce, close the lid of your grill and cook at 225 degrees for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set.
Nutrition Facts : Calories 709 kcal, Carbohydrate 53 g, Protein 38 g, Fat 40 g, SaturatedFat 16 g, Cholesterol 151 mg, Sodium 733 mg, Fiber 2 g, Sugar 42 g, ServingSize 1 serving
NOR'S FALL OFF THE BONE BABY BACK RIBS AND SAUCE
These ribs fall off the bone. I have been making my Ribs this way for years. This is my recipe for my own sauce for Baby back Ribs,and Chicken. It is a sweet honey,brown sugar sauce infused with Garlic. My family loves it. I know you will as well.
Provided by Nor Mac
Categories Ribs
Time 4h15m
Number Of Ingredients 19
Steps:
- 1. mix all of the BBQ sauce ingredients together in a saucepan. Cook on medium heat. Boil and stir occasionally for 30 minutes. Reduce heat and simmer an additional 30 minutes. Let cool.
- 2. Line a pan with heavy duty foil. Take the skin off the back of the Baby ribs. If you insert a sharp knife under the skin at one end. Grasp the skin with paper towel in hand. It will peal off in one swift pull.
- 3. Mix the beer,or water with 1/4 cup of BBQ sauce and pour on to bottom of foil lined pan. Place the rack on top,and spread a little BBQ sauce on top of ribs. We just want to give them a little flavor at this time.
- 4. Cover tightly with foil,and place in 325 degree oven. Bake covered about 3 hours. Check ribs after 3 hours. They should almost be falling off the bone. if not continue cooking a little longer.
- 5. Empty the liquid from the bottom off the pan. You may cut the rack and half at this time. Coat both sides of ribs with BBQ sauce. Place back in oven and turn oven to broil,or you may move them to BBQ and finish cooking there. You will be making the sauce stick,and giving it that yummy BBQ sauce flavor. Broil,or BBQ until sauce is sticky looking. Do not burn. Watch carefully.
- 6. Remove from oven,or BBQ. Cut in to sections between bones.I usually cut them in to 4 ribs per slab. Ready to serve
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!
NOR'S SWEET & SPICY FALL OFF THE BONE PORK RIBS
I love coming up with new recipes. I think this is my best sauce yet. It is sweet. It is spicy, and it has a little kick. It is not overly spicy. The Ribs fall off the bone. I love the oven method, because you get tender fall off the bone ribs. Nothing beats a rib like this in my opinion. You can use the sauce for Spare ribs or...
Provided by Nor Mac
Categories Ribs
Time 3h45m
Number Of Ingredients 19
Steps:
- 1. Sauce: place pineapple juice and apricot preserves in sauce pan. Cook over medium high heat while stiring until preserves are liquified. Crush apricots with back of spoon while cooking.
- 2. Add the rest of the ingredients except for garlic. Stir well. Reduce heat to medium. Stir now and then.
- 3. While that is cooking. Add a tablespoon of olive oil to a pan or any other oil. Cook the chopped garlic about one minute. You do not want it browned. Cook until slightly golden. Add to the sauce. Continue to cook sauce on low heat for about 30 minutes Simmering.
- 4. You can cook the sauce and refrigerate ahead of time. You can continue on with the rest of the the recipe. it is fairly straightforward and simple.
- 5. Foil line a large sheet pan. I use the heavy-duty wider foil. You can also use regular foil, and you can overlap in the middle and seal by folding it over together, so there is no leaking under foil.
- 6. Mix 1 cup of pineapple juice snd 1 cup of water together and pour on top of the foil lined pan.
- 7. Prepare the ribs. Heat oven to 325° I usually get another sheet pan and place the ribs on the sheet pan. Flip ribs over so that the backside is facing you. slip a sharp knife under the skin that you see over the back of the Ribs. Start to the farthest side to the right or left. I am right-handed so I go to the right. Slip knife under skin and try to separate a little from the bone. Have some paper towels to grasp piece of skin that you lifted. Grasp the skin and Peel skin with a tight grip. Peel all the skin off the back.
- 8. Flip ribs over to top side, and place on sheet pan with pineapple juice and water mixture. Salt and pepper the top of the ribs and Rub in with your hands.
- 9. place about 3 to 4 tablespoons of sauce on top of ribs. Spread evenly coating top of ribs.
- 10. Place foil over ribs sealing tightly. if you do not have heavy duty aluminum foil. I would double up on regular. place in 325° oven on the rack. One down below center. set your timer for about three hours. uncover ribs after three hours and check. See if they are starting to fall off the bone or are tender. if not cover and keep baking and check in about another 15 minutes or so.
- 11. when ribs are cooked through. Remove foil. Drain off any remaining liquid in Pan. Brush bottom and top of ribs with sauce. Be careful they may fall apart. Place back in oven under broiler, or move to outside grill after 2 hours of oven time. Grilling on low for at least another hour. You can cut ribs into portions at this time about four ribs in a section for each person. Cook until sauce is sticky . Remove from oven or grill and serve.
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
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.
Tips:
- Choose high-quality baby back ribs for the best results.
- Remove the membrane from the back of the ribs to ensure the ribs cook evenly and become fall-off-the-bone tender.
- Use a flavorful dry rub to enhance the taste of the ribs. Experiment with different spice combinations to create your own unique rub.
- Cook the ribs low and slow in a smoker or oven until they reach an internal temperature of 195 degrees Fahrenheit (90 degrees Celsius).
- Baste the ribs with a tangy and flavorful barbecue sauce during the last 30 minutes of cooking for a caramelized and sticky finish.
- Let the ribs rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful ribs.
Conclusion:
Fall-off-the-bone baby back ribs are a delicious and crowd-pleasing dish that can be enjoyed year-round. With careful preparation, attention to cooking techniques, and a flavorful barbecue sauce, you can create ribs that will impress your family and friends. Whether you prefer a smoky flavor from a smoker or a more traditional oven-baked method, these recipes provide a step-by-step guide to achieving perfectly cooked ribs every time. So fire up the grill or preheat the oven, and get ready to indulge in this classic American dish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love