Fall Off The Bone Baby Back Ribs Recipes

Steps:

• Take ribs out of package and pat dry with a paper towel.
• Season ribs with garlic powder, onion powder, salt, and pepper to taste.
• Put ribs in oven on 210°F for 8 hours.
• Mix the BBQ sauce, balsamic vinegar, Worcestershire, garlic powder, onion powder, red pepper, and liquid smoke in a bowl.
• The last 2 hours of cooking, paint the ribs with the sauce every 30 minutes.

Steps:

• Remove membrane from back of ribs. This is a must! If you don't remove the membrane, don't bother making the recipe.
• Apply rub to both sides of the ribs. The measurements given in the ingredient list are approximate -- go with amounts you prefer and add/remove any rub ingredients to fit your taste.
• Lay a bay leaf on top of each rack of ribs. Wrap the ribs in aluminum foil -- wrap them very well, either all in one big piece of aluminum foil, or individually wrapped.
• Put in a large roasting pan. You can put them directly on the oven rack, but I use a roasting pan in case juices escape.
• Bake at 200F for 6-8 hours (I prefer about 7-8 hours).
• Remove ribs from oven and unwrap.
• Generously apply hot sauce to ribs. Brush on barbecue sauce, then grill until nicely browned.

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.