3-STEP FALL OFF THE BONE RIBS---- EASY!
NOTE THE TEMPERATURE CHANGE HALF WAY THROUGH THE COOKING! The "three steps" to this involve browning the ribs with your favorite seasonings, then with the sauce, then covering with foil and forgetting about them. The ingredient amounts are completely flexible and are all done to personal taste. I couldn't post the recipe without a measurement, but really... it's your own preference. Don't be afraid of the long list of directions, I tried to be exact. Thankfully, my dad taught me his recipe before he passed away. This is a good recipe to start the cooking, then turn the oven down and forget about it. The house will smell amazing!
Provided by Brittta
Categories Pork
Time 3h10m
Yield 2-4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 380.8, Fat 0.8, Sodium 4443.4, Carbohydrate 92.1, Fiber 2.1, Sugar 65.2, Protein 0.2
FALL OFF THE BONE CHICKEN
This one takes a little time, but it's worth it! Get the plumpest chicken you can find, let it soak up the spice mix overnight, then slowly roast it uncovered ... the meat will literally fall off the bones, it's so tender. Prep time includes overnight seasoning in the fridge.
Provided by EdsGirlAngie
Categories Chicken
Time 13h
Yield 1 whole chicken
Number Of Ingredients 10
Steps:
- After rinsing, drying and removing giblets, refresh the chicken cavity with a couple of good squeezes of lemon juice.
- Place onion half in the chicken cavity.
- Combine salt, paprika, thyme, onion powder, peppers and garlic powder in a plastic zipper bag; place chicken in bag and coat it thoroughly with the spice mixture; really rub it into the skin; let chicken season in the bag, refrigerated overnight.
- The next day, let chicken warm up slightly; preheat oven to 325 degrees F.
- Remove chicken from zipper bag and place chicken in a roasting pan, breast side up, and roast uncovered at 325 degrees for the first hour; then reduce heat to 275 degrees F and continue to roast uncovered at that temperature for another 3-1/2 to 4 hours, basting at least twice in that time.
- To test for doneness, try moving a chicken leg; it will move freely and when poked, juices will run clear.
- When done, remove chicken and let stand for at least 5 minutes, then carve and serve!
FALL OFF THE BONE BEEF SHORT RIBS
Make and share this Fall off the Bone Beef Short Ribs recipe from Food.com.
Provided by cajun chef in Louis
Categories Meat
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil ribs in large pot of water with celery, garlic, onion and spice with whatever seasoning you like, I add salt and black and red pepper. Boil on med to med-hi heat (slow boil) when the meat is almost falling off the bone, add potatoes, carrots and cabbage and continue to cook until vegetables are tender and ribs are literally falling off the bone (depending upon how many ribs you have, it usually takes at least 2 hours).
- Mix ketchup, lemon juice (1 put 1 lemon, you don't need that much, just had to put an amount) and horseradish to taste. Dip vegetables and meat in sauce.
Nutrition Facts : Calories 1150.9, Fat 83.1, SaturatedFat 35.9, Cholesterol 172.4, Sodium 894.5, Carbohydrate 64.4, Fiber 8.4, Sugar 21.6, Protein 39.5
RIBS THAT FALL OFF THE BONE! EASY CLEAN UP TOO:)
Pork Ribs with BBQ sauce, veggies that literally fall off the bone, made in an oven cooking bag :) I comprised this recipe, experimenting. Usually to get moist, tender ribs you have to marinate and /or boil first time consuming. A messy clean up too! My recipe is simple, easy, and very little clean up.
Provided by Jill22 2
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry ribs well.
- Place in a turkey or large oven cooking bag.
- Place ribs in roasting pan or large baking dish.
- In a large bowl mix BBQ sauce ,hot sauce, onions, garlic, peppers, tomatoes, tomato paste, honey or pancake syrup, and mustard.
- Mix with a whisk,until well combined .
- Pour over ribs ,covering well.
- Puncture oven cooking bag with six holes on top. Allows to expand without exploding.
- Place in a pre-heated 350°F oven for 2 1/2 hours.
- Remove from oven left stand for at least 10 minutes.
- Cut bag open carefully,be careful steam can burn.
- If you would like to thicken sauce pour into a saucepan and simmer on medium heat until thickened.
- ENJOY!
Nutrition Facts : Calories 1355.2, Fat 97.6, SaturatedFat 35.1, Cholesterol 347.6, Sodium 1036.2, Carbohydrate 23.1, Fiber 2.4, Sugar 12.2, Protein 91
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