Fall Off The Bone Baby Back Ribs Rub Bbq Sauce Recipes

FALL-OFF-THE-BONE DRY RUB RIBS

Steps:

• See note #1 on removing membrane from baby back ribs.
• In a bowl, add all of the spices. Mix with a spoon until combined. Use the back of the spoon to press out any large clumps.
• Tear two sheets of aluminum foil, long enough to pass the sides of each rack of ribs. Place one rack, curved side up, per foil. Using a brush, spread 1 tbsp of yellow mustard on each rack. Sprinkle a 1/4 of the dry rub on the rack and using your fingers, spread. Flip the racks over and repeat mustard and dry rubbing.
• Once the ribs have been rubbed, carefully wrap the aluminum foil closed. I add an extra sheet of foil around the center, to ensure the ribs are fully sealed. [See note #3]
• Place in the refrigerator and allow to marinate for 2 hours.
• Preheat oven to 275F. Remove ribs from refrigerator, place on baking sheet (curved side down) and bake for 2 1/2 hours. If you see liquid start coming out onto the baking pan, carefully wrap with more foil.
• Preheat grill to 350F. After the ribs have baked low and slow in the oven for 2 1/2 hours, remove from the oven. Carefully open the foil. Using a meat thermometer, take the temperature in between the bones. Pork is technically done at 145F, but you want the temperature at 190F-200F for tender juicy ribs.
• Using your favorite BBQ sauce, brush the top of the ribs with the sauce. Since the ribs will be so tender, they may fall apart transferring to the grill. Use two sets of tongs (one on each side) to help them stay together when flipping. Place the ribs sauced side down, onto the grill. While that side chars, brush BBQ sauce on the side facing up. Grill for about 5 minutes per side, until ribs get charred grill marks. Remove from grill.
• To slice, place the ribs curved side up, so you can see the bones. Slice in between bones and serve with additional BBQ sauce.

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

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.

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 RIBS

Steps:

• Preheat oven to 300.
• Lay your ribs on a large sheet of heavy duty aluminum foil.
• Mix together your dry rub ingredients and rub onto both sides of your ribs and wrap up tightly and place on large baking sheet.
• Bake in oven for 3 hours.
• Remove from oven and unwrap.
• Mix together your bbq sauce and honey and brush on ribs.
• Place back in oven on lowest rack and broil for about 3-5 minutes, remove from oven and brush with more bbq sauce.
• Sprinkle with parsley if desired.

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, RUB & BBQ SAUCE

Steps:

• 1. RIB RUB: Combine all spice ingredients; rub on ribs. Wrap ribs in plastic wrap and refrigerate overnight. NOTE: I keep the rub mix in a ziploc bag and use as needed.
• 2. Next morning preheat oven to 250 degrees. Add oil to a large skillet. Sear ribs over med/high heat for 5 minutes on each side. NOTE: I used 3 lbs of ribs, and cut them in half.
• 3. Foil line a roasting pan (for easier clean up). Pour 2 to 4 cups of water in pan. Place roasting rack in bottom of pan. Make sure water is below rack. Place seared ribs on roasting rack; bake at 250 degrees for 4 hours. (You may need to add add'l water as it evaporates). The steam roasting helps with tenderizing the meat without losing flavor. The last 30 minutes of cooking time, mop on the bbq sauce. Put extra sauce on table for those that want more. NOTE: if you do not have a roasting pan, use a large sheet cake pan and place cookie racks in the bottom and ensure the water level is below the racks. Remove from oven, let them rest 5 minutes before serving.
• 4. BBQ SAUCE: (or you can use BBQ sauce of your choice) In a large saucepan, heat oil over medium heat. Add onions; cook and stir until soft and tender (about 5 minutes). Add garlic, jalapeno jelly and pepper flakes. Continue stirring for 1 minute longer. Add Worcestershire sauce, dry mustard, brown sugar and sugar.
• 5. Reduce heat to medium-low; cook until slightly thickened, about 10 minutes. Stir often to prevent scorching.
• 6. Add ketchup and water and continue cooking uncovered, stirring often until thick, pulpy, and dark red, about 40 minutes; season with salt and pepper. Keep in fridge up to 3 weeks.

FALL OFF THE BONE BABY BACK RIBS - COWBOY KENT ROLLINS

Steps:

• In a medium bowl, combine the seasonings for the dry rub mixture and set aside.
• Turn the ribs so the bone is facing up. Slip a knife under the first rib and remove the membrane. This is easiest done when the ribs are well chilled and with a paper towel.
• Rub both side of the ribs with lime juice. Generously season both sides with the dry rub mixture and rub in well. Cover and place in the icebox for 4 to 6 hours, or overnight.
• Remove the ribs from the icebox about 40 minutes before cooking. Meanwhile, preheat the oven to 300 degrees F.
• Place a wire rack in a large casserole dish or pan. Place the ribs on the wire rack. Pour enough of the chicken broth or water in the pan until it nearly reaches the bottom of the ribs. Be sure not to pour the liquid on top of the ribs.
• Cover with foil and bake for 2 hours.
• Remove the ribs from the oven and sprinkle the meat side with the additional brown sugar. Place the ribs on a hot and well oiled grill. Grill until browned, turning as needed.
• Remove from the grill and sprinkle with additional brown sugar, if desired. Let rest 5 minutes. Serve.

TENDER OVEN BAKED BBQ RIBS THAT FALL OFF THE BONE

Steps:

• Preheat the oven to 250°F and line a large baking sheet with aluminum foil;
• In a medium bowl, whisk together the brown sugar, garlic powder, granulated onion, chili powder, paprika, salt, peppers, and cumin until combined;
• Coat the ribs on both sides with your spice blend, then brush with olive oil and place onto the baking sheet;
• Cover the ribs with aluminum foil and place into the oven for 30 minutes;
• While the ribs are cooking, blend the barbecue sauce, garlic powder, hot sauce, Worcestershire sauce, liquid smoke, and salt then divide into two bowls and set aside;
• Remove from the oven, flip the ribs, baste with the juices, and 1/4 of the barbecue sauce blend, then cover again and cook for an additional 30 minutes;
• Flip the ribs again, baste with more the juices in the pan, and cook for an additional 30 minutes;
• Baste the ribs again with another 1/4 the barbecue sauce (or half of the half you put aside), flip them, and then recover and cook for another 30-minutes;
• Remove the foil from the ribs, flip them again, and coat with the juices in the pan before cooking in 10-minute increments until the internal temperature has reached 145°F and the meat is falling off the bones and tender;
• Serve cut apart and with additional sauce for dipping.

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.