SO EASY FALL-OFF-THE-BONE RIBS
This is so easy to make just simmer the ribs then throw them into a pan, pour the sauce over and bake! You can double the recipe.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the ribs in a large pot.
- Cover with water, the add in the powdered meat tenderizer and whole onion; cover and bring to a boil; reduce heat and simmer for 40 minutes.
- Prepare a baking dish or a medium size roasting pan.
- In a bowl mix together chopped onion, garlic (if using) BBQ sauce, ketchup, mustard, honey, brown sugar and black pepper or cayenne (if using).
- Place the ribs into the baking dish.
- Pour the sauce over the ribs.
- Bake uncovered in a 425 degree oven for about 30-35 minutes, or until the ribs are desired tenderness.
Nutrition Facts : Calories 1244.4, Fat 83.4, SaturatedFat 30.8, Cholesterol 265.4, Sodium 2449, Carbohydrate 60.5, Fiber 3, Sugar 43.4, Protein 63.1
3-STEP FALL OFF THE BONE RIBS---- EASY!
NOTE THE TEMPERATURE CHANGE HALF WAY THROUGH THE COOKING! The "three steps" to this involve browning the ribs with your favorite seasonings, then with the sauce, then covering with foil and forgetting about them. The ingredient amounts are completely flexible and are all done to personal taste. I couldn't post the recipe without a measurement, but really... it's your own preference. Don't be afraid of the long list of directions, I tried to be exact. Thankfully, my dad taught me his recipe before he passed away. This is a good recipe to start the cooking, then turn the oven down and forget about it. The house will smell amazing!
Provided by Brittta
Categories Pork
Time 3h10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Do NOT boil ribs, but cut away any large amounts of silver skin or some of the fat. Generously season both sides of the ribs with salt, pepper and Season-All.
- Line a cookie sheet (with a lip on all sides) with heavy duty foil. Spray foil with cooking spray lightly.
- Put ribs in 350 degree oven for approximately 20 minutes, until meat starts to brown on both sides, flipping as needed.
- Brush on your favorite BBQ sauce (both sides of ribs) and put back in the 350 degree oven until BBQ sauce starts to caramelize but not burn, approximately 20 minutes. Flip them half way through.
- Once sauce is caramelized and cooked into the meat add another good amount of sauce to the tops of the ribs. Try not to let too much sauce fall to the foil, but it's okay if some gets on it.
- With top of ribs facing up, cover with a low-tented aluminum foil (tented just enough to not let it touch the tops of the ribs) and seal ALL sides TIGHTLY by curling foil under the lip or under the cookie sheet itself. The goal is to not let the steam out as it cooks.
- TURN OVEN DOWN TO 250 DEGREES! VERY IMPORTANT OR THE SAUCE WILL BURN! (As you can tell, I've made this mistake before.).
- Put ribs back in at 250 degrees and set a timer for approx 2 hours. Take cookie sheet out and pull back one corner of the foil (careful of the steam!). Poke a fork at one of the ribs -- the meat should easily come off the bone. If it doesn't, put back in the 250 degree oven and check every 20 minutes or so to see if the steam worked its magic.
- I've done two full sheets of ribs for a total of 4 long slabs of baby back ribs (two slabs per cookie sheet) in around 4 hours total cooking time (time includes browning and steaming).
- You will not believe how easy and tasty these are! Once the browning part is over you basically forget about them. There's really no wrong way to season them or sauce them.
- Serve with your favorite sides and enjoy!
- *** Special note: I have done the browning part (with seasoning, then the first part of the sauce caramelizing) on the grill for a smokey flavor, but prefer just doing everything in the oven. If you grill them, make sure you only put them in the oven for 250 degrees with foil tent on the ribs.
Nutrition Facts : Calories 380.8, Fat 0.8, Sodium 4443.4, Carbohydrate 92.1, Fiber 2.1, Sugar 65.2, Protein 0.2
FALL-OFF-THE-BONE SHORT RIBS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 375 degrees F.
- Season the short ribs with salt and pepper. In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
- Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes. Add the red wine and vinegar and reduce liquid by half. Stir in the tomatoes, stock and fresh herbs. Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes. Remove from oven, transfer the short ribs to a large bowl and shred the meat. Assemble the sandwiches on brioche buns with slaw. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
- In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve on top of sandwiches.
RIBS THAT FALL OFF THE BONE! EASY CLEAN UP TOO:)
Pork Ribs with BBQ sauce, veggies that literally fall off the bone, made in an oven cooking bag :) I comprised this recipe, experimenting. Usually to get moist, tender ribs you have to marinate and /or boil first time consuming. A messy clean up too! My recipe is simple, easy, and very little clean up.
Provided by Jill22 2
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry ribs well.
- Place in a turkey or large oven cooking bag.
- Place ribs in roasting pan or large baking dish.
- In a large bowl mix BBQ sauce ,hot sauce, onions, garlic, peppers, tomatoes, tomato paste, honey or pancake syrup, and mustard.
- Mix with a whisk,until well combined .
- Pour over ribs ,covering well.
- Puncture oven cooking bag with six holes on top. Allows to expand without exploding.
- Place in a pre-heated 350°F oven for 2 1/2 hours.
- Remove from oven left stand for at least 10 minutes.
- Cut bag open carefully,be careful steam can burn.
- If you would like to thicken sauce pour into a saucepan and simmer on medium heat until thickened.
- ENJOY!
Nutrition Facts : Calories 1355.2, Fat 97.6, SaturatedFat 35.1, Cholesterol 347.6, Sodium 1036.2, Carbohydrate 23.1, Fiber 2.4, Sugar 12.2, Protein 91
FALL OFF THE BONE BBQ RIBS RECIPE
These ribs are so simple to make - throw them in the slow cooker to tenderize all day, then toss them on the grill to caramelize the BBQ sauce and seal in all the flavors. Holy cow . . . these are amazing!
Provided by Camille Beckstrand
Categories Main Course
Time 8h15m
Number Of Ingredients 4
Steps:
- Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!).
- Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.
- Mix 3 1/4 cups pineapple juice and the brown sugar together and pour over the ribs.
- Cook on HIGH heat in the slow cooker for 7-8 hours or LOW for 10-12 hours.
- After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them).
- Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and 1/4 cup of pineapple juice you saved from earlier.
- Place the ribs gently on the grill and and brush with BBQ sauce.
- Turn the ribs twice, slathering with more sauce each time (you can't have enough sauce).
- They will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done).
- Serve immediately and enjoy.
Nutrition Facts : Calories 722 kcal, Carbohydrate 72 g, Protein 25 g, Fat 37 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 127 mg, Sodium 147 mg, Fiber 1 g, Sugar 67 g, ServingSize 1 serving
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
RIB RUB FOR FALL-OFF-THE-BONE RIBS
Generously season ribs with this flavorful dry rub and then slow cook on the grill for delicious, fall-off-the-bone ribs that won't heat up your house in the summer.
Provided by Annabelle
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 6h
Yield 12
Number Of Ingredients 9
Steps:
- Combine white sugar, brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a container with a lid; shake until rub is evenly combined.
- Generously rub both sides of each rib rack with rub.
- Preheat grill for medium heat and lightly oil the grate.
- Place 1 rack of ribs, meaty-side down, in the center of main grill rack; cook for 5 minutes; transfer to the far side of top grill rack, meaty-side up. Repeat process with remaining rib racks.
- Angle the rib racks on the top grill shelf so the meaty sides are facing out and they are stacked one in front of the other at an angle. Turn off heat directly below the ribs and turn other burner on low; close the grill lid and cook for 30 minutes.
- Flip ribs so the closest side to the flame is the furthest side and the meaty side is still facing forward and the rack that was in the front is now in the back. Continue to cook, flipping every 30 minutes, until outsides are crispy and meat is tender, about 5 hours. Slice into small chunks.
Nutrition Facts : Calories 1150.2 calories, Carbohydrate 24.8 g, Cholesterol 320.6 mg, Fat 80.6 g, Fiber 1 g, Protein 77.6 g, SaturatedFat 29.5 g, Sodium 1168 mg, Sugar 21.8 g
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