Fall off the Bone baby back ribs

Somebody give me a good recipe. I tried a recipe tonight for a bourbon type sauce and it wasn't very good. I just want some good bbq ribs off the grill.


timfa

 

ketchup
mustard
chili pepper
worchestershire
sugar
etc
etc

or just buy some already made.....

take the skin layer off the back of the rack and clean the bones so no skin/meat is on the front and back. rub with whatever you like. i just use salt and pepper. I cut the rack in half, and put in disposable tin pan, about two inches of water at the bottom, cover with foil and bake/steam at 250 for 3 hours.

take rack out, turn the heat up in the oven to 400, drain water from pan smother racks with bbq sauce, put them back in the pan and oven for another 15 minutes.

you could finish them on a grill...but they are going to literally be falling off the bone and may be hard to handle multiple times.

prepping the rack and cleaning the bones of that thin layer of skin before any cooking/smoking gets done is secret to them falling off the bone.

 

i want some

 

I know I've posted a recipe on here before but I couldn't find it in a search.

I need to cook some of them bad boys myself.

 

exactly how i cook them except I put beer inside the foil

 

Always bake...then grill. Works for me.

 

This is the recipe I use. You can finish them on the grill instead of under the broiler if you want.

Damn good ribs.







Who Loves Ya Baby-Back? Recipe courtesy Alton Brown


Recipe SummaryPrep Time: 1 hour 10 minutes Cook Time: 3 hours 25 minutes Yield: 2 slabs ribs User Rating:

2 whole slabs pork baby back ribs

Dry Rub: 8 tablespoons light brown sugar, tightly packed 3 tablespoons kosher salt 1 tablespoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon jalapeno seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon rubbed thyme 1/2 teaspoon onion powder


Braising Liquid: 1 cup white wine 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 1 tablespoon honey 2 cloves garlic, chopped

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 81:1 remains the same.

 

why remove the meat from the bones. Isn't that the part you want to eat?

 

not the meat, dough dough...that foreskin like stuff...connective tissue, if you will.

 

I'll never understand how flesh falling off a bone is considered tasty. I get liking the meat, but that phrase is just nasty.