Are you here looking for an excellent Baby Back Rib recipe? You will love these easy to make fall off the bone ribs.
Fall Off The Bone Ribs Secrets Revealed
The secrets include a magical rib rub, cooking these ribs low and slow in the oven plus, cooking them a couple of minutes on the grill.
These Fall Off the Bone Ribs are perfect! This combination of cooking the ribs low and slow in the oven and then on the grill will make perfect Lip Smacking, Finger Licking, Fall off the Bone Ribs.
Magical Rub Ingredients
For the dry rub, you will need cumin, paprika, brown sugar, granulated sugar, chili powder, black pepper, salt, and Cajun seasoning.
Secrets To Fall Off The Bone Ribs
- Ribs should be tender enough to “Fall off the Bone” when you gently pull at the meat.
- They should be seasoned exceptionally well with a dry rub.
- Add the barbecue sauce just before taking them off the grill. Adding the bbq last will keep the barbecue sauce from burning.
I know I sound picky, but this makes an excellent rib. So, how do you get the meat to fall apart and taste great without smoking the ribs all day? My husband has a large smoker, which cooks everything delicious, but it can be a lot of trouble because it’s hard to clean. This method of cooking the ribs in the oven and then on the grill is much easier and delicious.
Remove the Membrane from Baby Back Ribs
The membrane will prevent the ribs from fully absorbing the flavors, including the smoky flavor from the grill. Baby back ribs come from high up on the back and have a thicker membrane. You should remove this membrane before cooking.
How Do You Remove the Membrane from Baby Back Ribs?
- At one end of the rack, slide a knife under the membrane, between the membrane and the bone.
- Lift the membrane until it tears away from the rib.
- Grab the membrane with a paper towel or your hands and pull it off.
- If the membrane comes off in pieces, repeat the process until you have removed all the layer from the baby back ribs.
Do you have to remove the membrane from the ribs?
If you do not take the time to remove the membrane, your ribs will not be flavorful and will have a tough texture. Like I said earlier, the layer will also not allow the ribs to absorb the flavors.
Season The Ribs Well Before Cooking
When cooking any ribs, season the ribs well with a barbecue rub and then cook them slowly in the oven for three and a half hours. The time will depend on the thickness of your ribs. These ribs were baby back ribs and pretty thin. Baby backs need at least three and a half hours before they start pulling away from the bone.
Barbecue Dry Rub
You have to have an excellent dry rub to season your ribs. This rub tastes excellent! I use it on my pork butt (pulled pork) and my ribs. It is full of spices and excellent taste.
- Smother your baby back ribs with the dry rub on all sides. Next, place the meat side down on the pan.
- Seal your pan tightly with foil.
- Bake slowly at 225 degrees for 3-1/2 to 4-1/2 hours in the oven.
Dry Rub Recipe – adapted from Bobby Flay’s Rib Dry Rub Recipe
I initially tried this recipe on a pork butt and have used it for both:
Make sure the ribs pull away easily from the bone before removing them from the oven.
The time will depend on how meaty they are. I have had baby backs that took four and a half hours. So, plan. Give them plenty of time in the oven to start pulling away from the bone before you take them out.
Cooking them low and slow in the oven will cook off a lot of the fat. So even a fatty rib like Country Ribs will be delicious. This low and slow method will produce “Fall of the Bone” meat, but you still need that smokey flavor and barbecue sauce.
After cooking the ribs in the oven, you have to toss them on the barbecue grill.
The grill will give the ribs that smokey flavor we all love. The is already done, so about 5 to 10 minutes on each side will work great.
Coat the meat well with barbecue sauce on both sides while they are smoking on the grill. This combination of cooking the ribs low and slow in the oven and then on the grill will make “Perfect Rib” s.
Can you use Spare Ribs or Country Ribs?
Yes, you can substitute any ribs in the recipe and make Fall Off The Bone Ribs. If you use a thicker rib like a spare rib or country rib, Cook them longer. It will take longer than 4-1/2 hours in the oven.
Whatever ribs you use, they should be pulling away from the bone before removing them from the oven.
What are all the types of pork ribs?
Pork ribs include baby back ribs, spare ribs, and St. Louis ribs.
What is the difference between pork ribs?
Baby back ribs are from the loin section and more tender and leaner than spare ribs. But they are also typically more expensive. Spare ribs are cut from the end of the baby back ribs.
St. Louis ribs are typically tougher but can be just as tender if cooked for a long time.
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“Fall of the Bone” Ribs
- Mix the rub ingredients together and rub down the ribs well on both sides.
- Place on a large baking pan that has been sprayed with a cooking spray.
- Completely cover the ribs on the baking with foil.
- Bake 225 degrees for 3 - 1/2 hours to 4 - 1/2 hours depending on how much meat is on them.
- IF YOU USE SPARE RIBS OR COUNTRY RIBS, COOK THEM LONGER ABOUT 4 - 1/2 HOURS.
- Make sure your ribs are pulling away from the bone before taking them out of the oven.
- Remove from the oven and place on a hot grill.
- Cook the ribs 5 minutes on each side.
- Add the bbq sauce to the ribs while they are on the grill.
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