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Hello and Welcome
Thank you for taking the time to read my Instructable.

I will finally reveal my secret to my Fall Off the Bone Ribs.

It is a long process time wise but they are so good. I am originally from Missouri which is famous for BBQ, I have adapted my original style of Missouri style BBQ and modified it to how I came to my cook ribs since I have lived in Phoenix. Don't be mistaken this isn't a Phoenix version. It is just my version.

If your ribs come out chewy and don't have very much flavor you may want to try this technique because ribs should not be chewy and should be full of flavor.

If you are cooking them straight on grill you might not be getting the best experience you can get.

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Step 1: Safety

Safety
First step is to realize the hazards involving BBQ'n anything.

Hand washing: After speaking with some culinary teachers I recently had a class with they recommended using soap and warm water (duhh), but the went on to recommend to wash you hands and sing happy Birthday to yourself. The reason behind this idea is because the time it takes to sing the song is about how long you should be cleaning your hands (30 seconds).

Next safety item

Meat cooties (much worse than girl cooties). After touching raw meat make sure you wash your hands. If you have never had salmonella or any other food born illness let me tell you from first hand knowledge you don't want one. So wash your hands with soap, your work area with bleach water, as well as your tools; knives, forks, plates etc that come in contact to your raw meat.

Sharp tools: If you cut yourself I will laugh at you, be careful of what you do with knives and such.

Hot stuff:
1. This would be the flaming fuel that you use to cook your chicken, also be careful of hot surfaces.
2. Boiling water or hot liquids will burn you so be careful with it.

Other stuff people often forget:
Don't have your grill to close to the house, you may burn the house down. I have seen this done.
Keep hydrated.
Is your work area cluttered? keep it clean.
Keep the kids away, they sometimes want to cook their hands and then cry about it.
Use protection, and I mean oven mitts not the other protection.
Finally let your grill cook all of the old crusty stuff you left on there from you last grilling session. Use a scraper and wire brush to remove the carbon leftovers.

Step 2: Supplies

Supplies
Here is what I used.

1. Rack of Beef Ribs $10 at Wal-Mart I could not believe the fantastic price.
2. KC Master Piece Barbecue Sauce: Original version (sweet not spicy)
3. Onion
4. Garlic powder
5. Spatula
6. Tongs
7. Roaster
8. Grill
9. Stove
10. Water

Step 3: Prepare the Ribs

Prepare the Ribs

In this step I will show you how I prepared the Fall Off the Bone Beef Ribs.

The secret to getting any meat to fall off the ribs is slow cook it in a marinade for a few hours.

These ribs slow cooked for 5 hours.

In order to slow cook ribs you need something big enough to put them in. I use a roasting pan. They cost about $25 for a basic one and I have been told they will last a long long time.

Put your ribs in the roaster and add water. I only add enough water so that it just covers the ribs. You can also add some sauce to the water, it helps with light flavor and color.

Turn your roaster to about 300 degrees and let it cook for a few hours at this temperature.

It might boil a light boil this is OK but try to stay away from a roaring boil.

Come back about every half hour and baste the top of the ribs. Once an hour flip the ribs and let the other side cook. You will notice the ribs start to shrink up on the bone that's ok.

Let the ribs cook for about 5 hours. When you flip the ribs every hour you will notice the meat beginning to loosen. You can judge how long you need to let the ribs cook by how much they are falling off the bone.

You can start to prepare you side dishes if you have any. Shuck your corn on the cob, peel your potatoes and slice them up for your mashed potatoes, make your sun tea etc. You will need to time when you need to start cooking you side dishes with I start mine about 30 minutes before I take the ribs out of the roaster and put them on the grill.

They are ready when they are almost falling off the bones when you flip them.

When you reach this point go turn your grill on.

Go to the next step

Step 4: Rib Roasting

This is a short and simple clarification step.

Here are photos as the ribs are cooking until they are ready to be pulled from the roaster and go to the grill.

You will need to start your grill and get it hot before you are ready to take the ribs out of the roaster so plan accordingly. make sure you cook off any left over stuff from the previous grilling experience. This will kill off any cooties left over.

In the last photos you can see it looks like I have already grilled them, but I haven't. It is at this point they are ready to go to the grill.

Step 5: Grill Time

It is time to take them to the grill.

Now that your grill is nice an hot, be sure to turn the temperature down to low.

Place your ribs on the grill and lather them with a nice thick coat of sauce.

Let this cook for a few minutes and your sauce should thicken up nicely.

After the sauce has thickened up flip the rib rack and lather on another coat of thick sauce.

While this new coat of sauce is thickening the sauce on the side of the ribs facing down should be getting nice and somewhat crispy. This is the secret to my great BBQ'n Some of the meat and the sauce will get a slight char to it. This is where the great flavor comes in. You might get some flame up and may have to reposition the ribs a little so they don't burn from the high flames. When you are happy with how the sauce has thickened it it time to take the ribs off the grill.

Go to the next step.

Step 6: Readt to Serve

After you remove the ribs from the grill and take them inside and run a few thin lines of fresh sauce over the top of the ribs to pretty them up.

Remember not all sauces are red, the sauce I used this time is a dark brown. The ribs in the photos look like they are burnt but they aren't. It is darkens of the sauce and the slight charring of the sauce plus it is another camera exposure issue. You will see in the last step how they really looked.

Go onto the final step

Step 7: Time to Eat

Now is the moment we have been waiting for.

Cut yourself a rib get some sweet corn on the cob, some real mashed potatoes, and your favorite beverage and enjoy.

The ribs are really big, these are beef not pork. So one rib is huge and filled me up and I am a big guy.

While I cook pork ribs the same way as I have cooked these beef ribs and they also come out great, they are still not as good as beef ribs. The flavor of beef ribs is still fantastically superior to pork, and my pork ribs are very very good.

I hope you have enjoyed this instructable and can take some new ideas away from it.

If you try your hand at this method let me know how yours turned out.

Thanks for reading my Instructable and don't forget to vote for me in the BBQ contest.


<p>thank you very much for these instructions, very easy to follow....been lookin for beef ribs all over, finally found a large rack they usually cut into &quot;short ribs&quot;....so excited to try this on fathers day.....</p>
<p>LOVE THESE!!!! I use Sweet Baby Ray's....my husband LOVES this recipe!! </p>
<p>Have made these ribs serveral times like this in my slow cooker. I use beef broth instead of water (it's a habit of mine), with some onion and garlic. This is the only way my husband likes ribs. He LOVES these...I serve with grilled corn-on-the-cob and either mashed potatoes or baked potatoe...ono delicious!! </p>
<p>My mom used to boil beef ribs in beer and they were horrible so I was somewhat skeptical, but man, these turned out great. For the liquid I used a mixture of coffee and beef broth.</p>
boiling meat?
<p>really loved this recipe worked so well and I loved your safety instructions </p>
What's with the &quot;<em>Sharp tools: If you cut yourself I will laugh at you</em>&quot; in step one?<br/>I have worked with sharp tools, and yes I mean REALLY sharp tools, for over twenty years, and I have cut myself sometimes, yes ... it would be very stupid to stand near to me when laughing at me while I cut myself. Talk about safety...<br/><br/>For the rest: excellent recipe, really, much like my own <a rel="nofollow" href="http://www.voerlog.nl/2006/recepten/spareribs.html">Haggies infamous Spare-Ribs</a> (sorry, Dutch only) they fall off the bone, but mine only with a mere 1 hour cooking. Must try the beef some time too. And the five hour cooking. Very interesting instructable, but please, NEVER laugh at people when accidently cutting themselves again.<br/><br/>Thanks for your recipe again!<br/><br/>Claude-Sac<br/>(And yes, that would be pronounced klood-zak in Dutch:-)<br/>
<p>Claude...when you cut yourself did you amputate your funny bone? Seriously...you are a seriously serious guy.</p>
<a rel="nofollow" href="http://translate.google.com/translate?hl=en&sl=nl&u=http://www.voerlog.nl/2006/recepten/spareribs.html&sa=X&oi=translate&resnum=1&ct=result&prev=/search%3Fq%3Dhttp://www.voerlog.nl/2006/recepten/spareribs.html%26hl%3Den%26client%3Dsafari%26rls%3Den-us">In broken english</a><br/>
<p>Challenge somebody to a rib cook-off. Do this. Do your touchdown dance.</p>
<p>You da' the Man!!! :)</p><p>So kind of you to share- My Uncle use to do ribs like this....</p><p>Yummy for my Tummy!...Thank You :)</p>
<p>they were absolutely delicious!! Melted in your mouth. We even had the same luck with the boneless beef ribs. My husband is not usually a fan of beef but he LOVED these. Thanks for sharing! JS</p>
Made these and they were delicious! Then I took the left over &quot;beef water&quot; from the slow cooking in the oven and used it as a base for beef barley soup, along with the left over meat from the ribs.
OH. MY. GOD. <br><br>I've not even gotten them to the grill yet, and the meat is just falling away from the bone. I couldn't help myself. I had to eat one... and then another. They're SO GOOD! You're my hero. These are amazing. Thank you.<br><br>Plus, your safety instructions are hilarious and to the point. I wish all instructions were so straight forward. &lt;3<br><br>-Michelle<br>http://aminerecipes.com
I'm flattered, Thank you!
Just found your web site and will try this tomorrow. Are you still looking for votes? I hope that they are as easy as you say as I'm kitchen challenged. (-;
How do i rate this from an iPhone browser? I wanna give it a 10
Making these now and they smell and look absolutely amazing I'm also applying these to chicken wings and I'll post back what these recipes turned out like this instructable is absolutely awesomesauce
I tried it that way once, too much time involved, went back to my old way of cooking in the pressure cooker, removing to the grill, covering with sauce on both sides, grilling for 5 min each side and all done from start to finishing in under an hour and honestly, I cannot tell the difference in taste between the long way and my shorter way! I would give up all my kitchen appliances except never, ever my pressure cooker! Ribs Rule!
Yo! Claude.... Get a life dude! I'm sure he was just making a joke. Life is much too precious to take so seriously. Besides he WAS writing Not talking - I'm sure that's why you missed the innuendo and inflection in what would have been obvious if he was talking aloud. next time count to 100 and try and see some humor in your seriously dull existence before you bring out the battle-axe to beat those who surely don't deserve it. Now about those RIBS...!!! Sounds GREAT! My wife is a die-hard beef rib eater and eschews pork passionately. and not just because we are Jewish. I often make seriously delicious Beef Ribs on our little Green Egg. When I can keep the temp down sufficiently they almost fall off the bone... but surely not as tender as those that are roasted in a water bath first. She seems to like the "Rare" portions near the bone and I must say... so do I. But having said that I do think I will try your method anyway just to compare. Perhaps both versions on the same day. If it pans out and I have some pertinent comments I'll try my hand at an Instructable. :-)
GR8 I-ble....Wal-Mart had these @ $1/lb. a few weeks ago and I ruined a big ole rack. BEEF RIBS MUST BE BRAISED and grilled lightly....or you'll have spicy beef jerky on a bone. I'll be using your method this weekend. I did eat the ribs I goofed-up.....and my colon fought back with a few IEDs the next day! Semper Fidelis
oh man those look great
Thanks you made it simple and thats says a lot cuz I am a misfit in the kitchen. I did babybacks but followed everything else like you said except no onion cuz I'm allergic. They were slamming! Thanks Again.
Girl cooties???? Honestly, now...boy cooties are MUCH more deadly! I've always wanted to know how to make ribs that not only fall off the bone, but are tasty too. Thanks!!
Yeah boy cooties are pretty yuck and you are welcome. O
Before this, I always parboiled my ribs, with disappointing results. Your 'slow' cook method is superb. I've gone from people enjoying my ribs to people falling over themselves to get to my BBQ ribs. Thanks for an excellent and repeatable method for delicious ribs. Happy BBQ'n! Regards, Daniel
Wow thank you! I don't think I have ever had such a complement. FYI you can do this meathod with pork or beef ribs. I am glad you enjoyed the ible and it worked out for you. Thank you again, oh please vote for me in the book contest if it is not too late.
These look delicious! The title reminds me of ribs I had down south this summer, so I'll definitely have to try them. +Vote dude.
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WOW...when did boiled ribs reach bbq status? there is not a rib master alive that would endorse boiled meat as bbq...maybe you should just find a good wet/dry marinate and cook the meat slow and low on a grill until the meat pulls from the bone and then...u would have real bbq instead of this make believe kind....from MEMPHIS(home of true bbq)
Dream on! The only thing Memphis is home to is inbreeding:-P Memphis BBQ is greasy kids stuff. Besides see step 3 "slow cook it in a marinade for a few hours", the sauce I used has everything in it, spices, cider etc and if you read I also put garlic powder all over it.
Mr Rig It, I'm backing you up 100%.. been making Ribs on the BBQ for years and the ONLY way for them to come out perfect is to boil them first! All BBQ lovers that actually "know" how to make ribs on the BBQ boil them first... Whether you add the marinade to the boil mix and boil for 5 hours, or boil for 1 hour and then marinade for 5 hours, either way you have to boil! Great Instructable!
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Thank you, we all like our ribs our own way and this is how I like mine and I agree with everything you said. Thanks again.
I do my pork ribs much the same way, but rather than using just water in the slow-cooker, I prefer to use apple juice, or with beef ribs, I would use some beef broth so as to not lose any flavor in the process. Keep using the BBQ sauce as instructed, just don't dilute it with water. My wife won't have ribs from restaurants anymore, because none of them around here come anywhere near this good.
Thank you, I will try your apple juice idea I have a couple racks of pork ribs in the freezer. I will give it a shot. Thanks again.
I was just kidding about the inbreeding.
My dad used to put the ribs in the oven for a few hours before girlling, but they never reached the coveted fall-off-the-bone tenderrness. I'll have to try this sometime soon! Thanks for the comprehensive and insightful instructible :]
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Thank you for your positive comments, make an instructable of it and let us know how it turns out.
Yep...Slow cooking seems to be the answer. My wife boils them on the stove for about an hour or so or "when the meat is tender". Yummy-Tastey, but not "falling off the bone"....So I am gonna try MY hand in the oven with 300 degree,5 hour cook in a roasting pan(is that like a turkey pan?) Here's the reason I am commenting/asking. Do you COVER the meat??...tent it like a turkey while roasting? Thanks, Chas
oh also PLEASE VOTE FOR ME IN THE BOOK CONTEST! PLEASE VOTE FOR ME IN THE BOOK CONTEST! PLEASE VOTE FOR ME IN THE BOOK CONTEST!
Thanks for the comments. I put the lid on the roaster. basically it is a big crock pot. I use to put the ribs in the crock pot and let them slow cook overnight on low. Then I bought the roaster, for about $20 at walmart (evil empire), because there is more room to work with. plus you can use it to cook turkeys in as well. I think the aluminum turkey pan that you put in the home oven is called a roasting pan. You could just cover it with regular foil over the top of the pan rather than have it touching the meat.
This is interesting... first marinate then grill. thanks for the (probably obvious) tip. I will try this.
Mmmm... You made me starving for this dangerously delicious looking meal... <br/>I will make this soon!<br/><br/>5 star rating <em>and</em> 1+ vote for the book contest!<br/>
i hate chewy unflavorful ribs!! this is a good idea you got my vote
Thanks for the vote in the book contest.
these look delicious!
I like your approach. I will give it a try in the near future. My usual method is to marinade the ribs in their sack with a lot of tasty spices and liquids overnight and to setup the grill for indirect heat and use some mesquite or hickory chips to generate good smoke. I grill the ribs for about 3-4 hours, turning them and basting in a mix of BBQ sauce, apple cider vinegar and garlic (along with secret ingredients) with each turn. In the end I get a nice slightly charred exterior as well as the coveted pink smoke line in the meat. Tasty. -J

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