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

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.
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Step 1: Hardware/Software

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

- 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

Step 2: Meat Prep

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Before you start cooking its very important that you read and understand '''Basic Food Safety'''. Your dealing with raw meat here which means cleanliness is key.

First, you want to wash your ribs and get all the excess juices off them. This way you're not dripping blood everywhere. Then pat them dry with a few paper towels. You may need to cut your racks in half depending on the size of your pan and how many racks you're cooking.

Next, use a sharp knife or razor blade to cut an "X" into the silverskin on the back or the ribs. This will keep them from curling up.

Step 3: Pan Prep

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Now's a good time to preheat your oven to 400 F in preparation for step 4.

The amount of beer you use depends on the size of your pan and how much meat you have. I'd say use about one beer for every three pounds of meat and 1 tbsp for of liquid smoke for every beer. You want enough liquid to last throughout the four hour cooking process. The beer and liquid smoke will evaporate and not only tenderize but flavor the ribs.

You can season your ribs however you want. Some people choose to use a dry rub and others brush on a wet sauce. Both taste great. We're using Tone's Canadian Steak Seasoning and McCormick Mesquite. So liberally cover both sides of the ribs with your spice and arrange them on the rack so the fat can drip into the pan.

Use heavy duty aluminum foil to cover and seal the ribs.

denaldorich4 years ago
These look awesome! I'm definitely going to try these soon!
karossii5 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)  karossii5 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 :]
jeffkimble5 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!