This is our new favorite way of making ribs that are fall off the bone tender without spending hours on the grill. It's an amalgamation of several techniques but we've got it down now and the best thing is that it's so flexible for your own personal flavor profile.
We've done them in a slow cooker before and while that works of course, this couldn't be any easier.
Our local grocery store had baby back pork ribs on sale for cheap. We got two racks (curbside pick up our favorite safer way of grocery shopping). Here is where it's forgiving. You can use whatever your favorite BBQ sauce is and whatever your favorite rub is. In this case we used Sweet Baby Ray's "original" and some mesquite seasoning (for the smokey grilled flavor) and a spicy cajun seasoning rub.
After removing the silver skin (takes a bit of patience but a slow and gentle pulling will remove it cleanly), rub the ribs generously with your seasoning of choice. Be sure and put it on both sides. Then put the rack of ribs in a pan (we had this disposable pan that worked perfectly for both racks) meaty side up.
I missed including it in the picture of ingredient but here is where you do the next step...pour a can of coke (not diet) in the bottom of the pan. Don't pour it over the ribs because it will wash off the rub.
Cover your pan tightly with foil and put in a 350 degree oven for 2 hours. Do not take the foil off to peek. It's doing its thing, ha.
Take them out and remove the foil to check them. They should be falling off the bone tender but you're not done yet. Turn the oven up to 450 degrees.
While it is heating up, brush the ribs with your BBQ sauce. Just the exposed top side. Be as liberal with it as you prefer.
Leave it uncovered and put it in the oven for another 20 to 30 minutes. You want the sauce to bake on and for them to start to develop color.
Take them out and serve. SO good. Falling off the bone tender and sticky, smoky, saucy.
We love this method now.
Enjoy!
Our son in law fixes his rack of ribs on his smoker grill and they are so good.
ReplyDeleteOne thing that I do and so does he is to remove the membrane or silverskin, covering from the bone side of each rack. If left on, it keeps seasonings and smoke from penetrating the meat. The skin is very easy to remove.
Removing the membrane video; https://www.youtube.com/watch?v=d_fqJcc4n_I
I even save the bones from the ribs of which I cook; drain, let the bones dry and then I soak them in bleach so they turn nice & white and let dry. I drill small hole in one end of the bones and make into windchimes. :} Nothing is wasted.
Thanks for that reminder. I edited the post to include removing that. Yep we always remove that so it makes them much more tender too because the flavor goes all the way through.
DeleteWindchimes? Now that's cool...now don't put too many outside your house or people might think Texas Chainsaw massacre or something LOL!
If you spray paint the bones black they are a great addition to Halloween decorations.
Delete"Texas Chainsaw massacre" Ha, ha.
ReplyDeleteIf I lived closer, don't you know I would take them rib bones off your hand; clean them all up and spray paint them gold. :}
I normally buy boneless ribs and slow cook them; sweet baby ray's honey BBQ sauce for this house.
ReplyDeleteMy mouth is watering reading about this and viewing the pictures! Yum! This looks fantastic! I wonder what the Coke does – does it tenderize the meat?
ReplyDeleteYum. that looks good and I can almost taste it.
ReplyDeleteYummmm, pass the homemade potato salad and corn on the cob please.. I usually have small bowl with wet cloth napkins for each guest at their seating.
ReplyDeleteWe do something very similar, although no soda. You're so right about fall-off-the-bone and easy. And more flavoring, we think, then using the slow cooker. I'll have to add coke the next time I make them!
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