Fall Off The Bone Baby Back Ribs Sooo Easy Recipes

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!

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!

Steps:

• Place the ribs in a large pot.
• Cover with water, the add in the powdered meat tenderizer and whole onion; cover and bring to a boil; reduce heat and simmer for 40 minutes.
• Prepare a baking dish or a medium size roasting pan.
• In a bowl mix together chopped onion, garlic (if using) BBQ sauce, ketchup, mustard, honey, brown sugar and black pepper or cayenne (if using).
• Place the ribs into the baking dish.
• Pour the sauce over the ribs.
• Bake uncovered in a 425 degree oven for about 30-35 minutes, or until the ribs are desired tenderness.

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.