Fall-Off-The-Bone Baby Back Ribs

An easy recipe for baby back ribs baked low and slow in the oven on a bed of onions that are so tender the meat falls off the bone.

When I say these ribs are “fall off the bone” good, I mean it. My kitchen looked like a voodoo den today. There were bones everywhere. Without a scrap of meat on them.

It looked like some phantom from Scooby Doo had been through and left nothing in its wake but bones.

These ribs cook low and slow in the oven on a bed of on thick onion slices to keep them out of the pan juices (so they roast instead of boil). Then you finish them off with barbeque sauce and you’re ready to chow down.

A friend of mine popped over when I was making these one day and I was somewhat apologetic about cooking them in the oven instead of on the grill. Because, I mean, we’re in the South so we’re all supposed to be grill masters, right?

[Cut to scene of me standing next to a giant grilling contraption (prolly made out of steel barrels on wheels with a trailer hitch) with a stack of hickory chopped and on the ready behind me with a Bud Light in one hand and a barbeque baster the size of a janitor’s mop in the other]

He surprised me by saying he used to work at one of the big rib restaurants in town and the way I was cooking them was almost exactly the way they cooked them at the restaurant. They cooked them low and slow in the oven and only popped them on the grill when it was time to sauce them.

Get. Out.

I love it when I figure this stuff out on my own. And it sure beats standing out in the heat, sweating my gonads off, swatting mosquitoes for hours.

Fall-Off-The-Bone Baby Back Ribs

Yield: 4-6 Servings

Author: Mandy Rivers | South Your Mouth

prep time: 10 Mcook time: 4 hourtotal time: 4 H & 10 M

An easy recipe for baby back ribs baked low and slow in the oven on a bed of onions that are so tender the meat falls off the bone.

ingredients:

• 2 racks baby back ribs
• Salt
• Pepper
• Garlic powder
• Paprika
• Barbeque sauce
• 3-4 onions, peeled
• 1/2 cup beer (approximately)
• 2 teaspoons liquid smoke (optional)

instructions:

How to cook Fall-Off-The-Bone Baby Back Ribs

1. Remove the thin skin (or membrane) from the back of the ribs. Simply slip the point of a knife under the skin on one end then lift up to create a gap. Slide your fingers under the skin then pull the skin off. I can usually get a better grip if I use a paper towel to grab the skin.
2. Season both sides of ribs liberally with salt, pepper, garlic and paprika; set aside.
3. Slice onions into 1/2" rings and place them in the bottom of a large roasting pan (or two smaller ones – use whatever you need so that the ribs can cook in a single layer). This is to create a layer that will keep the ribs elevated so that they’re never sitting in (boiling in) the cooking liquid.
4. Pour just enough beer into the pan to cover the bottom.  Add liquid smoke to the beer.
5. Arrange rib racks in a single layer on top of onion slices. Cover pan tightly with two layers of aluminum foil (if your pan has a lid, cover with a layer of aluminum foil and the lid). Bake at 300 degrees for 4 hours. Remove ribs from oven and uncover.
6. Increase oven temperature to 375 degrees. Drain pan juices from pan (either with a turkey baster or by carefully tipping the pan). Baste ribs with barbeque sauce then return to oven. Continue baking ribs, uncovered, for 5 minutes or until sauce is heated through and slightly sticky. Remove ribs from oven, tent with foil and rest for 15 minutes before serving.
7. Discard onions.

NOTES:

Feel free to use apple juice, water, root beer or another cooking liquid if you'd prefer.
You can use carrots, apple rings or celery instead of onions if you prefer. The veg is there as an aromatic and to lift the ribs up out of the cooking liquid so they don't boil.

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Created using The Recipes Generator

This recipe was shared at the Weekend Potluck!

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