Soeasyfallofftheboneribs Recipes

FALL OFF THE BONE BABY BACK RIBS - SOOO EASY!

Steps:

• 1. Preheat oven to 300 degrees F
• 2. Cut the racks of ribs into sections of 4-6 ribs each. (Depending on the size of the rack sometimes I'll just cut in half even if a little more).
• 3. Tear off a piece of aluminum foil about 6 inches longer than the section of rib.
• 4. Coat the section of ribs with BBQ sauce front and back. And place on top of foil meat side up (which should also wind up to be the seam side up).
• 5. Wrap up the section fairly tight (whole section should be covered with foil) and place on a cookie sheet or baking pan seam side up. (I use a cookie sheet and get 3 sections per pan). You can opt not to use a pan but from experience, it can make a mess in your oven :-(
• 6. When done wrapping, place the pan(s) in middle of oven and cook for 2 to 2 1/2 hours. I normally set the timer for 2 hours first then check, leaving it in a little longer if necessary. The meat will shrink from the bone about 1/2 inch or so and/or you can just grab one of the bones and it falls right off - YUM!!!!
• 7. ** Note - I find if I am using more than just two cooking sheets and two levels in the oven, it normally takes about 2 1/2 hours. But DON'T over cook. If its tender at 2 hours, that's all you need. Cooking it longer can sometimes dry it out. And, more importantly, if using multiple levels of your oven, make sure to rotate the pans periodically as the ribs on the lower racks may get burned or darker on the bottoms.
• 8. When ribs done, take out of the oven, let sit for about 15 min or so until manageable and unwrap. (This will also allow time to get the grill hot if not already). Coat again with BBQ sauce.
• 9. Place on grill (NO foil) 2-4 min per side depending on how dark or crispy you like it. I normally like it just slightly charred but matter of preference.
• 10. I've never had to use a knife to break off the rib pieces but if you opt to, just take a knife and put a cut between each rib to make it easier before serving. Serve as is or with additional BBQ sauce as preferred.
• 11. One final note, I've had these in the winter when getting that craving without grilling and maybe I'm just that odd "OMG love ribs so much" type of people but even without grilling they are oooh so good!

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.