Fall Off The Bone Baby Back Ribs

This is a fail-proof recipe for incredibly tender baby back ribs. I have made this recipe with beef ribs and also chicken parts (on the bone), and they were just as delicious.

This recipe can be doubled or tripled for a party. Just be sure to wrap each rack of ribs separately in foil (see details below).

Serves 4

Ingredients:

4 pounds of pork baby back ribs
3/4 cup light brown sugar
1 tablespoon smoked paprika (you can used regular paprika too)
1 teaspoon salt
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
Barbecue sauce of your choosing

Directions:

Preheat the oven to 300 degrees F.

1. Mix together all of the dry ingredients in a small bowl to make your dry rub.

2. Remove the membrane from the bone side of the ribs. It’s that thin white skin that runs from end to end. The easiest way I have found is to hold one corner of the skin in a paper towel and then pull toward you. You should be able to pull it off in one fell swoop but sometimes it may come off in a few pieces. The paper towel keeps it from slipping out of your fingers.
 
 
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3. Cover a large baking sheet with sides, with 2 layers of tin foil, shiny side down. You may need to overlap the 2 layers a bit so that it’s wide enough to fold over your ribs.

4. Place your ribs bone side down and rub the dry rub all over them, then flip them over and rub the bone side with the dry rub as well. Fold over the foil on the sides and edges and crimp it to make sure it’s well sealed so the steam can’t escape (folded edges facing up so the juices won’t leak out). The ribs should be meat side down.
 
 
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5. Bake on the baking sheet for 2 – 2 1/2 hours until the meat is pulling away from the ends of the bones. Remove from the oven and move your oven rack up to the top of the oven. Turn your oven to Broil.

6. Cut the ribs in between the bones into 2-3 rib sections (whatever you prefer). Lay them onto a broiler pan. I put a layer of foil on the bottom pan and then put the broiler insert on top so it’s easier to clean after broiling. If you don’t have a broiler pan, use a baking sheet. Place the ribs meat side down on the pan and baste with the barbecue sauce of your choosing. Broil in the oven for 1-2 minutes until the sauce begins to bubble and get thick. Flip the ribs and cover the meat side with the barbecue sauce and broil for 1-2 minutes until bubbly.
 
 
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I serve my ribs with french fries and steamed green beans with butter. Delicious!