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Fall off the bone ribs are only a few hours away, and all you really need is an oven. While expensive smokers and grills can help lend a classically smokey flavor to the meat, they aren't necessary to cook perfect ribs every time, as long as you know the simple sciences behind the cooking.
Ingredients
Oven-Cooked Ribs
- 1 rack pork baby-back ribs
- 1 teaspoon (5ml) liquid smoke (optional)
- Dry rub of choice
- BBQ sauce of choice
Slow-Grilled Ribs
- 1 rack St. Louis-cut ribs
- 1 cups (250ml) apple juice
- 1 teaspoon (5ml) liquid smoke (optional)
- Dry rub of choice
- BBQ sauce of choice
Spice Mixture (Dry Rub)
- 2 tbsp. salt
- 1 tbsp. smoked paprika
- 1 tbsp. chili powder
- 1/2 tbsp. brown sugar
- 1/2 tbsp. ground cumin
- 1/2 tbsp. ground coriander
- 1/2 tbsp. granulated garlic
- 1 tsp. ground black pepper
- 3 tbsp (45ml) apple cider vinegar or 1/2 of a lemon
- 1/2 cup your favorite BBQ sauce
Homemade BBQ Sauce
- 1 medium yellow onion, grated
- 1 1/2 (350ml) cups ketchup
- 2 tablespoons (30ml) brown mustard
- 1/3 cup (80ml) molasses
- 1/4 cup (60ml) Worcestershire
- 1/4 cup (60ml) apple cider vinegar
- 3/4 teaspoon (4ml) liquid smoke
Steps
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Remove the meat from the fridge at least 30 minutes before cooking. Letting the meat warm up to room temperature prevents a temperature shock that makes the outsides of the ribs cook much faster than the inside. Think of the bones like mini ice cubes, staying cold for much longer than the meat, and you'll see why letting the whole thing warm up a bit before cooking is so important. [1] X Research source
- Continue with the dry rub and prep work while they warm up -- you just don't want to put the ribs in the oven before 30-60 minutes.
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Cut the thin, silvery membrane off the back of the ribs with a small knife. It can be a bit sticky, but it should peel off with a little prying. Cut a long slit along the top of the membrane and pull down, along the bones, to peel it away. This membrane is not only tough to chew, it prevents your flavors from penetrating the meat.Advertisement
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Mix up all of the ingredients to make your dry rub. The dry rub is more than just seasoning -- the salt and sugar work together to help retain the meat's moisture, which is essential to fall off the bone ribs. Whisk all of these spices and sugars together evenly with a fork.
- You can use the dry rub recipe above, or purchase your own directly from the store.
- When possible, use some specialty "smoked salt" to get an impressively smoky flavor.
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Lightly massage your dry rub into the ribs, coating them completely. Don't be shy-- use a generous amount of your spice and sugar mixture and cover the ribs by rubbing it into the meat.
- If you're going to be grilling or smoking your ribs or want to make your own sauce, set aside 3 tablespoons dry rub before starting.
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Sprinkle and rub ribs with 1 teaspoon liquid smoke if not using a smoker. If you're cooking in the oven or using a propane grill, this is a great way to get smoky flavor without the hassle. If you don't even want a smokey flavor, however, you can also skip this step. [2] X Research source
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Make a classic, smokey BBQ sauce on the stovetop if you don't want to buy one. If you have a favorite sauce already, then you can happily use it. The following recipe is simply mixed into a sauce pot, then cooked at a low simmer for 20 minute:
- 1 medium yellow onion, grated
- 1 1/2 (350ml) cups ketchup
- 2 tablespoons (30ml) brown mustard
- 1/3 cup (80ml) molasses
- 1/4 cup (60ml) Worcestershire
- 1/4 cup (60ml) apple cider vinegar
- 3/4 teaspoon (4ml) liquid smoke
- Excess 3 tablespoon spice rub. [3] X Research source
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Preheat the oven to 250F/120C. For the juiciest ribs, you want a slow, even cooking temperature for the first few hours, which cooks the meat slowly while retaining moisture. While accomplished cooks can master this art with a smoker or large grill, it is far easier to use your oven.
- These ribs can either be finished in the oven or on a grill, meaning you can still get delicious smokey flavor after tenderizing the meat in the oven
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Cover the ribs in a large piece of aluminum foil, creating a pouch for the ribs. You want enough foil that the ribs are wrapped up, but there is still room for some steam in the foil above them. Don't completely close the ribs up just yet.
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Pour 3 tablespoons of cider vinegar, or the juice from half a lemon, over the ribs. These cooking acids have two jobs. First, they provide liquid for the steam, which helps keep the meat moist as it cooks. Second, they help tenderize the meat faster than cooking alone, breaking down tough tissue for truly fall off the bone ribs. [4] X Research source
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Close the foil up, leaving room for steam, and cook for 2 hours on a baking sheet. Resist the urge to open the oven, and especially the foil, while the ribs cook. You want to retain a consistent heat, and as much steam as possible, for tender ribs.
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Remove from the oven and open foil, pouring the liquid into a heat-proof container. After the first two hours are up, get ready for some juggling. Be careful of steam when you first open the foil, as it will be hot. Save the juices from the pouch and toss the foil away.
- Don't turn the oven off just yet!
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Turn the oven up to 500F/260C if the ribs are tender enough to push a toothpick through. If they're still a little tough, put the ribs meat-side up on the baking sheet and return to the oven until they are easily pierced, checking every 15 minutes. If they are already tender, crank up the oven. [5] X Research source
- If you'd like to finish the ribs on the grill, go set the burners to high and then click here for the rest of the recipe. They can also be finished right in the oven.
- Be careful to not make your ribs dry with the higher temperatures.
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Move the oven rack to the top position once you've cranked the heat up. The top is where the oven is the hottest, and will nicely finish your ribs. You're looking for a rich, carmelized sauce on the our side. [6] X Research source
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Mix your BBQ sauce with the juices from the ribs and smother over your meat. Once the meat is tender and cooked, cover the ribs thoroughly with this sauce and spice mixture.
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Return the ribs to the oven for 15-20 minutes, until browned. Make sure the meaty side of the ribs faces upwards. This final stage will crisp up the edges, brown the meat, and bring out an incredible final flavor. [7] X Research source
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Set your grill up with a direct and indirect zone for heating. Whenever you grill, you should have one area directly over a flame, and one that only heats from the air in the grill. Depending on your grill, there are different ways to do this:
- Charcoal and wood-fired grills should be set up so that half of the grill is covered in briquets and the other half is empty.
- Slow and steady is the way to go for ribs that fall easily from the bones.
- Propane grillers can simply turn on 1 burner and leave 1-2 burners off. If you have a second, higher rack on the grill, this can work too. [8] X Research source
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Heat the grill up to roughly 225F/110C. This usually means the medium-low setting, but all grills are different. If your grill doesn't have a thermometer, this is hot enough that you can hold your hand 2-3" over the grill for about 10 seconds.
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Add a few handfuls of damp BBQ smoking wood, like cherry or apple, to the flame and wait until it smokes. If you don't want to deal with smoking wood, you can instead use about 1 teaspoon liquid smoke sprinkled over the ribs and rubbed into the meat.
- If using a propane grill, fill the small aluminum smoking tray with the wood instead of adding directly.
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Cook the ribs over the smoke for 3 hours. You want to save as much smoke as possible. You will open the grill for an occasional misting, but this is explained below.
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Use a spray bottle to mist the ribs in apple juice once an hour. This juice helps retain moisture, provides a light sweetness, and tenderizes the meat. These extra tender ribs basted in apple juice are generally considered "St. Louis-style." [9] X Research source
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Wrap the ribs in heavy-duty foil, leaving a small opening at one end. Prepare the aluminum foil pouch in advance, as the ribs are hot and you want to get them back in the grill quickly once they're wrapped.
- If the grill needs a new chimney of charcoal to stay hot, this is generally the best time to add it.
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Pour 1/2 cup of apple juice into the pouch, seal it, and cook for 1 hour. This stage basically steam cooks the meat, which is a crucial step to getting it to fall off the bone. [10] X Research source
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Remove the ribs and cook once more over indirect heat, until they bend slightly when lifted. This is your sign that they are finished, and only need a quick final blast of heat to caramelize the outside. It usually takes another 1-2 hours.
- Spray the ribs with apple juice every hour.
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Keep the hot, cooked ribs in aluminum foil and set aside in a cooler. The next step requires cranking the heat up significantly on the oven, but you don't want the ribs over the heat while this happens. Instead, wrap them up in foil to stay hot and retain their moisture while you get the heat up.
- Remember—they are done when they bend slightly when lifted. But they still have one more stage until they're delicious.
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Crank the heat to high, or add a full, hot chimney of charcoal. The grill should be raging hot at this point, as all you're looking for is quick sear. Don't rush -- make sure the grill is about as hot as he can get it.
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Brush the ribs liberally with your BBQ sauce, then cook them meat-side down for 2-5 minutes. You just want the sauce to thicken around the meat and caramelize, and the beginnings of some grill marks. When done to your liking, remove the meat and serve. [11] X Research source
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Finished.
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Tips
- Play with the spice mixture in the dry rub to your heart's content. Treat it like a jumping off point, not the only rub option you have.Thanks
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Warnings
- TongsThanks
- Heavy-duty Aluminum FoilThanks
- Oven MittsThanks
- Spray Bottle (St. Louis-Style)Thanks
- Grill or OvenThanks
- Slow-grilling ribs takes patience, careful heat management, and planning—don't expect to just drop the ribs on and walk away.Thanks
Things You'll Need
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Expert Interview
Thanks for reading our article! If you’d like to learn more about cooking, check out our in-depth interview with Mark Nichols .
References
- ↑ http://www.seriouseats.com/2016/06/how-to-make-oven-bbq-barbecue-baked-ribs.html
- ↑ http://www.seriouseats.com/recipes/2016/06/oven-barbecue-bbq-ribs-recipe.html
- ↑ http://www.seriouseats.com/recipes/2016/06/oven-barbecue-bbq-ribs-recipe.html
- ↑ http://www.jennycancook.com/recipes/fall-off-the-bone-ribs/
- ↑ http://www.seriouseats.com/recipes/2016/06/oven-barbecue-bbq-ribs-recipe.html
- ↑ https://manfuelblog.com/2014/03/19/fall-off-the-bone-baby-back-ribs-in-the-oven/
- ↑ http://www.jennycancook.com/recipes/fall-off-the-bone-ribs/
- ↑ http://www.seriouseats.com/recipes/2012/08/barbecue-competition-style-ribs-recipe.html
- ↑ http://www.seriouseats.com/recipes/2012/08/barbecue-competition-style-ribs-recipe.html
About This Article
Article Summary
X
To make ribs that are cooked to fall-off-the-bone perfection, let the ribs sit at room temperature for at least 30 minutes before you start cooking. Cut the thin membrane off the back of the ribs and rub the rack on both sides with your favorite dry rub mix. If you like, add 1 teaspoon (5 mL) of liquid smoke and massage it in. Preheat your oven to 250° F (120° C). Pour 3 tbsp (44 mL) of vinegar or lemon juice over the ribs, then loosely wrap the ribs in foil. Make sure there’s some space under the foil tent for steam to collect. Bake the ribs for 2 hours, then remove them from the oven. Pour off the liquid in the foil tent and save it, then toss the foil. Turn the oven up to 500° F (260° C) and put the ribs back in. Check them every 15 minutes until they’re soft enough to pierce easily with a toothpick. Mix the liquid from the ribs with your favorite BBQ sauce and brush it over the ribs, then bake them for another 15-20 minutes until the edges are browned. For tips on serving your juicy ribs, read on!
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