These ribs take a long time to slow cook, but the results are beyond finger licking good.

Things you will need:
Pork bareback ribs
Marinade of your choice (I prefer Stubbs)
BBQ sauce of your choice (I prefer Stubbs or Sweet Baby Rays)
Dish (Glass cake pan will work)
Aluminum foil
Brush to spread BBQ sauce
Gas or Charcoal Grill

Step 1: Marinade

Put the ribs in shallow dish, meaty side down (can be glass, ceramic, whatever you have that that will fit the ribs in). Add your marinade. Then cover, and put into the fridge overnight.
O.k., I made these for my sweetie and he said they were terrific! His sister loved them too. They smelled wonderful. I didn't have any because I'm a vegetarian, but don't put my beliefs onto others. We had corn on the cob, baked beans and baked potatoes. A great meal for all:) It did take a long time to cook, and the kitchen smelled so good:) Thanks for the recipe.
I'm glad they enjoyed them!
Ribs look awesome. I don't agree with others though to use a charcoal chimney instead of lighter fluid to light the BBQ
Sorry... I meant I DO agree to use a chimney starter..
for those who don't know a chimney looks like this.
have tried them today... and just one word comes to my mind when i have to describe the result... wonderfull... a great recipy, thanks for sharing and kind regards from austria
Just tried out your recipe. YUMMY!
I'm glad you liked them!
I congratulate you on remaining patient and polite to the annoying self-identified BBQ purists who know the *only PROPER way* to make ribs. Thank heaven we are allowed to make delicious food in all sorts of ways, without conforming to the Food Rules! <br> <br>Yours look yummy and you made a good 'ible. <br>
Thank you! I appreciate your comment very much!
I put the ribs on one side (including the middle) and the coals off to the other side. Some put a drip-catcher pan under the ribs.
Can do that, although I like the extra smoky flavour the burnt dripping gives!
reason: you don't want open flame beneath your ribs which comes with fat drooling onto live coals.
Don't use softwood based kindling or charcoal: tastes terrible, unless you like creosote, and for your eyes to burn and water! <br> <br>Nice hardwood charcoal, newspaper, blowtorch-style lighter (burns hot 'n blue) ideally on a swan-neck type extender. <br> <br>Hey, after the charcoal is burning nice and cool, could even throw in some mesquite, oak, hickory chips that have been soaked for at least 24 hrs for a good smoky flavour.
Oh, and don't use coal. Nasty. <br>
121'C = 250'F
I repeat....To all the BBQ Pit Masters with there recipes and techniques, you can make your own instructables. It's not that hard and people will get far more out of your tips and tricks. It will also allow you to show your skills instead of just talking about them. I appreciate the comments but I'm a visual learner.
Prior to marinating the ribs, remove the &quot;silver skin&quot; on the bony side. This will allow the marinade and cooking flavors to penetrate the meat and will result in more tender ribs.
I prefer a steel chimney lighter, uses up newspaper, no chemical smell or cost. BTW, lighter fluid = odorless paint thinner.
These look delicious! I assume they're safe to eat without doing the actual grilling, right?
They cooked for 5 hours so yes they should be safe to eat without grilling. However, never having eaten them that way myself I would suggest that you finish them off at a higher temp in the oven. Like 375&deg; for the last 15-20 minutes.
That's 375F - That is 195 (or call it 200) for a Celsius oven
375&deg; F correct
Wonderful! Thank you for the quick reply! I look forward to trying these out.
You're very welcome! I hope you enjoy them as much as I do.
You can cook this in reverse. After marinade, cook the ribs on the grill, just enough to get the char level you want. Then take the ribs, wrap in foil and cook 3 or 4 hours at 250 (this is really just 'braising'). This has the advantage that they don't fall apart on the grill, but they still fall apart at the end. Still stay nice and juicy, too.
Just as in this recipe, I always precook ribs before grilling. They will be as you say &quot;mouth watering fall off the bone ribs,&quot; Great, simple instructions.
I always slow cook my ribs in Coca Cola before putting them on the grill. The acids in the Coca Cola help tenderize the meat, especially if the membrane is still intact. It also sweetens the meat a bit for those that like a more honey BBQ flavor.
Simple and I'm sure delicious. May I suggest - for a more authentic taste, trying adding soaked wood chips to the coals before grilling.
Not to be a d1ck, because of the work you put into this instructable and the ribs are no doubt tasty, but rib meat is not supposed to fall off of the bone. In the end it has to do with the tenderness of the meat, and if it falls off of the bone, then that's an indication of either the cooking method, or being cooked too long.
While I personally believe that cooking ribs in the oven and finishing on the grill is cheating, having the rib meat fall off the bone is the Holy Grail of ribs and yours do look delicious. I will also admit that I have &quot;cheated&quot; a few times myself. <br> <br>elnino2783 you are 1st clASS.
You may disagree with his tact, but 'fall off the bone' is hardly the 'Holy Grail' and actually should be avoided. <br> <br>I like the instructable overall as it gets people cooking with whatever equipment they can muster (in this case, an oven and kettle). It's just the 'f-o-t-b' clich&eacute; that sets people's expectations so low. <br> <br>Then again, I hear just about every week someone having a BBQ with burgers and dogs. That's Grilling! not BBQ!
Thanks I appreciate your comments. I'm no BBQ pit master like you seem to be. I just provided the instructions on how I do my ribs. They literally fall off the bone clich&eacute; or not.
You're well on your way! Look up BRITU for another method to try sometime. Also, save up and look into a Thermapen for instant read temps.<br><br>Have you tried spares and babybacks to see what you prefer? Note spares will take quite a bit longer to break down the connective tissue than BBs.<br><br>You can also try a pork shoulder (boston butt and/or picnic) with your rib technique although I would smoke it on the grill first for a couple of hours and then finish in the oven.
Thanks! I will look into that. Entered the contest to try and win the grill set with temp reader. I am limited with my BBQ equipment. If I lose I will go buy one. Fingers crossed I won't have to.
1. Not everyone enjoys the food the same way as everyone else. My fiance loves well done steak, for instance. I think she is bonkers, but that is how SHE likes them. You don't get to say what is the 'right' way or what it is 'supposed' to be. Not your call to make. <br> <br>2. If you &quot;overcook&quot; ribs (which is to say that you bring them up past the temperature that the protein would normally constrict and squeeze out all the water from the cells) you can't tell because of all the connective tissue has dissolved away--leaving everything covered in fat and gelatin, which is what allows the meat to &quot;fall away&quot; the bones. This is not like a steak where there is little fat and connective tissue inside the meat, meaning it would squeeze out all the water from inside the steak making it tough. Overcooked ribs are ribs that have been cooked so long that all the water has evaporated, which takes many more hours than any normal person would ever cook ribs or any meat for that matter. <br> <br>3. There is no such thing as 'tender' ribs. All ribs are tough and meant to protect the internal organs from harm when they are still part of the critter. The only way that you get soft, warm, bone-sucking-good ribs is from the conversion of all the connective tissue being slowly cooked and converting into gelatin and fat which coats the inside and outside of the ribs. If you have ever had 'tough' ribs then they were not cooked long enough. Simple as that. It takes time to convert connective tissue to gelatin, and cooking at a hotter temperature only burns the meat before that can happen. <br> <br>The rule is: Low and slow is the way to go. If you could get a temperature controlled box to never go above 180F you could--in theory--leave your ribs in there forever and they would remain wonderful. 180F is low enough that the water will not evaporate, but high enough that the gelatin will be formed.This is of course omitting smoke, and sauce, and a zillion other little things... but it will get you close. <br> <br>If you like your ribs a bit burned on the outside, just put them in a 400F oven for as long as it takes for them to burn to your liking. The ribs are cooked/done already.
I do say &quot;preferred&quot; lower in other replies, chalk it up to quick commenting on a phone. And I probably should've said &quot;not to sound like a D&quot; instead of &quot;not to be a D&quot; because the way I see it I was being nice
The first thing to remember when not being a d1ck, is to not be a d1ck. The ribs look awesome!
I actually thought I was being nice. I was just informing him that the preferred preparation of ribs is not what bhub is directly advertising in the title. By saying &quot;not to be a d1ck&quot; I was trying to say I wasn't scolding Bhub because I'm not a BBQ Nazi purist, but that there is another preferred method.
I'm curious, who says rib meat isn't supposed to fall off the bone? And why would tender rib meat be a bad thing?
In competition circles, &quot;fall off the bone&quot; is akin to &quot;Chili's Babyback Ribs&quot; <br> <br>In other words, overdone, possibly par-boiled, and definitely mushy in texture. <br> <br>Best approach is to take them to ~185-8F spare and about ~190F baby internal and let rest. <br> <br>You are looking for a rib that is tender, yet still holds up to a bite. When you take a bite, the meat should release relatively easy, but only where your teeth make contact. You will also see the rib bone exposed, which should turn a dry, whitish hue in a couple of minutes. <br> <br>A Thermapen is definitely a must.
This will explain it better than I can:<br>http://www.amazingribs.com/tips_and_technique/are_they_ready.html<br><br>My wording might have been confusing in my first post, but the best level of tenderness is supposed to come from meat that doesn't fall off the bone.
These look awesome, and I'm sure they taste as good as they look. Great Instructable. I use an electric smoker myself and cook ribs at 225&deg;F until they fall off the bone. Don't let anyone kid you, good ribs will fall off the bone. No, they shouldn't be mushy, rubbery or overcooked, they should be tender, moist, flavorful and fall off the bone just like I'm sure yours do. After having fall off the bone ribs, I will no longer eat ribs that you have to tear shreds of tough meat from the bone. That's why I no longer eat at Famous Dave's, because they cook ribs so the meat is tight to the bone. They have told me so themselves. But they do have a great mac &amp; cheese. BTW LARRYHARE72, that is an awesome quote. I will be using that one! Cheers!
Just reading your instructable alone got my vote!
To all the BBQ Pit Masters with there recipes and techniques, you can make your own instructables. It's not that hard and people will get far more out of your tips and tricks. It will also allow you to show your skills instead of just talking about them. I appreciate the comments but I'm a visual learner.
I'm sure this will make &quot;good&quot; ribs, but to get competition quality ribs, please use charcoal and no oven. slow cook via indirect charcoal. dry rub to start, sauce later on. and practice practice practice.
stop by Lowes and pick up some Sweet Rub O' Mine and Sweet Sauce O' Mine. you will not be disappointed. Lowes started selling rub and sauces in their BBQ section beginning of the year. No, I'm not a vendor of these products. I just have lots of years of experience.....

About This Instructable


603 favorites


More by BHub: Mouth Watering Roasted Chicken with Vegetables Easy Delicious Guacamole! Modify Your Store Bought Iron Fire Pit
Add instructable to: