3 Step Fall Off The Bone Ribs Food

FALL OFF THE BONE RIBS RECIPE

Steps:

• Make your rub by mixing together the brown sugar, paprika, salt, black pepper, and garlic powder in a medium sized bowl.
• Trim off the excess fat from your ribs.
• Cut and pull off the thin membrane on the underside of the ribs.
• Rub both sides of the ribs with the dry rub mixture. Pile it on and work the mixture into the meat as best as you can. You don't need to do too much on the underside as most of the flavor will need to go on the meat which is on the top.
• Wrap each rack in foil two times to insure no flavors drip out in the baking process.
• Let this marinate for several hours or in the fridge overnight.
• Bake in the oven at 220 degrees for 5 hours.
• Warm up your BBQ grill
• Drench the ribs with your favorite BBQ sauce, and place them on the grill long enough to get the smoky flavor and BBQ feel.

EASY FALL OFF THE BONE OVEN-BAKED RIBS

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.

HOW TO MAKE FALL OFF THE BONE RIBS

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.

RIB RUB FOR FALL-OFF-THE-BONE RIBS

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.

FALL-OFF-THE-BONE STICKY BARBECUE RIBS

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.

FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS

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.

SO EASY FALL-OFF-THE-BONE RIBS

Steps:

• Place the ribs in a large pot.
• Cover with water, the add in the powdered meat tenderizer and whole onion; cover and bring to a boil; reduce heat and simmer for 40 minutes.
• Prepare a baking dish or a medium size roasting pan.
• In a bowl mix together chopped onion, garlic (if using) BBQ sauce, ketchup, mustard, honey, brown sugar and black pepper or cayenne (if using).
• Place the ribs into the baking dish.
• Pour the sauce over the ribs.
• Bake uncovered in a 425 degree oven for about 30-35 minutes, or until the ribs are desired tenderness.