Instructables
Picture of Mouth Watering Fall Off The Bone BBQ Ribs
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
 
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Step 1: Marinade

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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.

Step 2: Pour Out Marinade

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Pour out your marinade. You can leave a little of it in your dish to help add more flavor as you cook. However, I recommend that you don't leave all of your marinade in your dish.

Once you pour out your marinade re-cover with aluminum foil.

Step 3: Preheat Your Oven & Cook

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Preheat your oven to 250°F

Place your covered ribs in the oven.

Now cook at 250°F for 3-4 hours. Set it and forget it. There is no need to do anything until your ready to BBQ.

Step 4: Time To BBQ!

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First prepare your grill. I prefer charcoal so that's what I am using.

The trick to charcoal grilling is to let your lighter fluid soak for a couple minutes.
Also, remember to allow your charcoal to turn white to almost white before grilling. It allows for a more even burn.

Step 5: Finish Off Your Ribs!

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After your charcoal has turned white to almost white it's time to start adding ribs and BBQ sauce.

First place your meat onto the grill (may already be falling off the bone so be careful).

Second add your favorite BBQ sauce spreading on in a nice even layer with a brush.
Cover up your grill and allow to cook for 10-15 minutes.

Third Flip meat and repeat by adding more BBQ sauce and cooking for 10-15 minutes.

Step 6: ENJOY!

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Now your ribs are done. Eat and Enjoy the mouth watering fall off the bone ribs you just made. It took awhile to make, but the satisfaction of eating them is well worth it. If you happen to have leftovers (which I doubt you will) you can make an amazing pulled pork sandwich. Enjoy!
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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.
BHub (author)  BetsyFartBlossom1 year ago
I'm glad they enjoyed them!
SpringRobin11 months ago
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.
chimney.jpg
seac1 year ago
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
KevininC1 year ago
Just tried out your recipe. YUMMY!
BHub (author)  KevininC1 year ago
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!

Yours look yummy and you made a good 'ible.
BHub (author)  Cheese Queen1 year ago
Thank you! I appreciate your comment very much!
danzo3211 year ago
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.
wblack31 year ago
Don't use softwood based kindling or charcoal: tastes terrible, unless you like creosote, and for your eyes to burn and water!

Nice hardwood charcoal, newspaper, blowtorch-style lighter (burns hot 'n blue) ideally on a swan-neck type extender.

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.
wblack31 year ago
121'C = 250'F
BHub (author) 1 year ago
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.
mpbarry1 year ago
Prior to marinating the ribs, remove the "silver skin" on the bony side. This will allow the marinade and cooking flavors to penetrate the meat and will result in more tender ribs.
danzo3211 year ago
I prefer a steel chimney lighter, uses up newspaper, no chemical smell or cost. BTW, lighter fluid = odorless paint thinner.
JMRaphael1 year ago
These look delicious! I assume they're safe to eat without doing the actual grilling, right?
BHub (author)  JMRaphael1 year ago
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° for the last 15-20 minutes.
StuNutt BHub1 year ago
That's 375F - That is 195 (or call it 200) for a Celsius oven
BHub (author)  StuNutt1 year ago
375° F correct
JMRaphael BHub1 year ago
Wonderful! Thank you for the quick reply! I look forward to trying these out.
BHub (author)  JMRaphael1 year ago
You're very welcome! I hope you enjoy them as much as I do.
jredding1 year ago
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.
dicaprio1 year ago
Just as in this recipe, I always precook ribs before grilling. They will be as you say "mouth watering fall off the bone ribs," 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.
jodiwer1 year ago
Simple and I'm sure delicious. May I suggest - for a more authentic taste, trying adding soaked wood chips to the coals before grilling.
You may disagree with his tact, but 'fall off the bone' is hardly the 'Holy Grail' and actually should be avoided.

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' cliché that sets people's expectations so low.

Then again, I hear just about every week someone having a BBQ with burgers and dogs. That's Grilling! not BBQ!
BHub (author)  dtownmaker1 year ago
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 cliché 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.

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.

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.
BHub (author)  dtownmaker1 year ago
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.
BHub (author)  dagarcia761 year ago
Thanks.
The first thing to remember when not being a d1ck, is to not be a d1ck. The ribs look awesome!
BHub (author)  LARRYHARE721 year ago
Thanks
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 "not to be a d1ck" 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, "fall off the bone" is akin to "Chili's Babyback Ribs"

In other words, overdone, possibly par-boiled, and definitely mushy in texture.

Best approach is to take them to ~185-8F spare and about ~190F baby internal and let rest.

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.

A Thermapen is definitely a must.
This will explain it better than I can:
http://www.amazingribs.com/tips_and_technique/are_they_ready.html

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.
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