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Make Fall-Off-The-Bone Ribs... in an Oven

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Picture of Make Fall-Off-The-Bone Ribs... in an Oven
My girlfriend's dad learned to make these ribs from his roommate in Maryland about 15 years ago. All you need is an oven, a pan, and some basic ingredients.

Step 1: Hardware/Software

Picture of Hardware/Software
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Hardware
- Oven
- Roasting Pan + Rack (2 inches deep should do)
- Razor Sharp Blade
- Heavy Duty Aluminum Foil
- Tongs (just makes things easier)

Software
- Baby Back Ribs (We got three racks at Sam's for $20)
- 12 Pack of Dark Beer
- Liquid Smoke (available at any grocery sore)
- Your choice of seasoning (We used Canadian Steak Seasoning and Mesquite Spice.)
- BBQ Sauce

 
Juli19622 months ago
Oops and i fotgot to add, i slathered some sweet baby rays bbq sauce on top b4 i baked a bit more then broiled, i kinda make stuff up as i go along ehen i cook
Juli19622 months ago
Oops and i fotgot to add, i slathered some sweet baby rays bbq sauce on top b4 i baked a bit more then broiled, i kinda make stuff up as i go along ehen i cook
Juli19622 months ago
I made these tonight and they were to die for. Omg. I upped the temp to 350 towards the end and then finished them off under the broiler. I used a dry rub of random including goya adobo, onion powder, garlic powder, chila powder, smoked paprika....
LynnS63 months ago

OK So I just realized I had another SNAFU! I didn't go to the last step on the next page, sooooo you're supposed to turn the heat down to 250? How did my ribs turn out so good? Maybe it was a good thing I accidently turned off the oven! I guess this speaks well for the technique because I sure made a couple big mistakes and they still turned out wonderful! Thanks for the recipe!

LynnS63 months ago

I made these ribs. I had a snafu when I accidentally turned off the oven about an hour and a half into the process and wasn't sure how long it had been off when I found it. So I baked them another hour past when they should have been done. When I opened the foil, the rub had darkened and I thought they were burnt. My husband stuck a fork in the meat and it fell off the bone! It was so moist and tender! We stood at the stove and ate a couple of ribs before we even thought about getting a plate! All's I can say is "Yum, I'm so stuffed! You have to try this!"

denaldorich4 years ago
These look awesome! I'm definitely going to try these soon!
karossii6 years ago
"What we're doing here is searing and then braising the ribs; " - you are not searing the ribs; to sear is to char or lightly burn the surface of a meat (to lock the meat's natural juices inside while braising, roasting, steaming, or otherwise cooking). Searing would be another step before you wrap them up and bake (braise) them.
James Haskin (author)  karossii6 years ago
Yeah, your right. Searing is done in a drier environment so caramelization can occur. However, searing doesn't lock in flavor as much as it creates new flavors. Thanks for the correction :]
jeffkimble6 years ago
Nice write-up.. An excellent touch is to put the rack under the broiler for a few minutes after you sauce them up.. That gives it the 'roasted over fire' taste with a few black bits. You need to watch it closely, or they will burn to a crisp. Thanks!