Mouth Watering Fall Off the Bone BBQ Ribs

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Introduction: 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

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.

Step 2: Pour Out Marinade

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

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!

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!

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!

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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    46 Discussions

    0
    BetsyFartBlossom
    BetsyFartBlossom

    7 years ago on Step 6

    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.

    0
    BHub
    BHub

    Reply 7 years ago on Step 6

    I'm glad they enjoyed them!

    0
    SpringRobin
    SpringRobin

    7 years ago on Introduction

    Ribs look awesome. I don't agree with others though to use a charcoal chimney instead of lighter fluid to light the BBQ

    0
    SpringRobin
    SpringRobin

    Reply 7 years ago on Introduction

    Sorry... I meant I DO agree to use a chimney starter..

    0
    SpringRobin
    SpringRobin

    Reply 7 years ago on Introduction

    for those who don't know a chimney looks like this.

    chimney.jpg
    0
    seac
    seac

    7 years 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

    0
    KevininC
    KevininC

    7 years ago

    Just tried out your recipe. YUMMY!

    0
    BHub
    BHub

    Reply 7 years ago

    I'm glad you liked them!

    0
    Cheese Queen
    Cheese Queen

    7 years ago on Introduction

    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.

    0
    BHub
    BHub

    Reply 7 years ago on Introduction

    Thank you! I appreciate your comment very much!

    0
    danzo321
    danzo321

    7 years ago on Step 5

    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.

    0
    wblack3
    wblack3

    Reply 7 years ago on Step 5

    Can do that, although I like the extra smoky flavour the burnt dripping gives!

    0
    danzo321
    danzo321

    Reply 7 years ago on Step 5

    reason: you don't want open flame beneath your ribs which comes with fat drooling onto live coals.

    0
    wblack3
    wblack3

    7 years ago on Step 4

    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.

    0
    wblack3
    wblack3

    Reply 7 years ago on Step 4

    Oh, and don't use coal. Nasty.

    0
    BHub
    BHub

    7 years 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.

    0
    mpbarry
    mpbarry

    7 years ago on Introduction

    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.

    0
    danzo321
    danzo321

    7 years ago on Step 4

    I prefer a steel chimney lighter, uses up newspaper, no chemical smell or cost. BTW, lighter fluid = odorless paint thinner.

    0
    JMRaphael
    JMRaphael

    7 years ago on Introduction

    These look delicious! I assume they're safe to eat without doing the actual grilling, right?