Fall Off The Bone Barbecued Baby Back Ribs Food

FALL-OFF-THE-BONE BABY BACK RIBS

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.

FALL OFF THE BONE BARBECUED BABY BACK RIBS

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

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.

THE BEST FALL-OFF-THE-BONE BABY BACK RIBS

Steps:

• Start smoker on 225 degrees F. I used a Traeger Timberline 1300
• Trim all ribs of any excess fat.
• Remove membrane using a paper towel from back of rib rack (this allows more flavor throughout the ribs)
• Cover with light layer of mustard
• Sprinkle racks generously with rub on both sides
• Place ribs directly on smoker and smoke, spritzing with apple juice every 30 minutes, until internal temp reads 160 degrees F. I use my Thermoworks Thermapen MK4 for this step.
• Lay ribs upside down on foil
• Add brown sugar (LOTS!), butter, honey, apple juice and a dash of apple cider vinegar
• Double wrap in foil and place back in smoker and cook at 225 until internal temp reads 204 degrees F.
• Remove from foil (watch out for steam!) and if desired, sauce ribs generously and return to smoker for an additional 30 minutes or until sauce tightens.
• Slice between rib bones and serve

FAUX BBQ BABY BACK RIBS

Steps:

• Heat oven to 225°F.
• Lay back ribs on sheet of tin foil.
• Brush with half the BBQ sauce.
• Take a 2nd sheet of tin foil place over the ribs and seal the ribs.
• Put into oven (I usually place on a cookie sheet in case of leakage).
• Bake for 3 1/2 - 4 hours - take out of oven, Cut open the top of the tin foil package -- brush on more BBQ sauce.
• Place under the broiler for 5 minutes or so.
• Serve.

3-STEP FALL OFF THE BONE RIBS---- EASY!

Steps:

• Do NOT boil ribs, but cut away any large amounts of silver skin or some of the fat. Generously season both sides of the ribs with salt, pepper and Season-All.
• Line a cookie sheet (with a lip on all sides) with heavy duty foil. Spray foil with cooking spray lightly.
• Put ribs in 350 degree oven for approximately 20 minutes, until meat starts to brown on both sides, flipping as needed.
• Brush on your favorite BBQ sauce (both sides of ribs) and put back in the 350 degree oven until BBQ sauce starts to caramelize but not burn, approximately 20 minutes. Flip them half way through.
• Once sauce is caramelized and cooked into the meat add another good amount of sauce to the tops of the ribs. Try not to let too much sauce fall to the foil, but it's okay if some gets on it.
• With top of ribs facing up, cover with a low-tented aluminum foil (tented just enough to not let it touch the tops of the ribs) and seal ALL sides TIGHTLY by curling foil under the lip or under the cookie sheet itself. The goal is to not let the steam out as it cooks.
• TURN OVEN DOWN TO 250 DEGREES! VERY IMPORTANT OR THE SAUCE WILL BURN! (As you can tell, I've made this mistake before.).
• Put ribs back in at 250 degrees and set a timer for approx 2 hours. Take cookie sheet out and pull back one corner of the foil (careful of the steam!). Poke a fork at one of the ribs -- the meat should easily come off the bone. If it doesn't, put back in the 250 degree oven and check every 20 minutes or so to see if the steam worked its magic.
• I've done two full sheets of ribs for a total of 4 long slabs of baby back ribs (two slabs per cookie sheet) in around 4 hours total cooking time (time includes browning and steaming).
• You will not believe how easy and tasty these are! Once the browning part is over you basically forget about them. There's really no wrong way to season them or sauce them.
• Serve with your favorite sides and enjoy!
• *** Special note: I have done the browning part (with seasoning, then the first part of the sauce caramelizing) on the grill for a smokey flavor, but prefer just doing everything in the oven. If you grill them, make sure you only put them in the oven for 250 degrees with foil tent on the ribs.