Fall-Off-the-Bone Baby Back Ribs
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 25 mins
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Total Time
2 hrs 45 mins
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Servings
4 to 6 servings
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Calories
858 kcal
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Course
Main Course
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Cuisine
American
Fall-Off-the-Bone Baby Back Ribs
Description
This recipe for Fall-Off-the-Bone Baby Back Ribs uses about 3 1/2 pounds of ribs cooked initially in the oven at a low temperature of 325°F on a bed of sliced onions, bathed with beer to infuse moisture and subtle flavor. Before cooking, the membrane is carefully removed from the bone side of the ribs to ensure tenderness. The ribs are seasoned with sea salt and freshly ground black pepper, allowing the natural pork flavor to shine through alongside the beer's mild aroma.
After two hours of slow baking, the ribs are finished on a charcoal grill over hot coals, which allows them to develop a smoky char and glossy crust from repeated basting with chipotle maple barbecue sauce. This process caramelizes the sauce, adding depth and a balanced heat through chipotle without overpowering the meat's tenderness.
The ribs are suitable for outdoor grilling occasions or can be completed in the oven when weather does not permit grilling by slow cooking with sauce and broiling briefly. The onion slices underneath help keep the ribs elevated and prevent drying out. This method produces ribs with moist, succulent meat that neatly pulls from the bone, with a nuanced smoky sweetness enhanced by the barbecue glaze.
Handling the ribs with care when removing from the oven and storing them wrapped tightly in foil and plastic wrap helps preserve flavor and moisture when made ahead. For a fully heated serving after refrigeration, add a few extra minutes on the grill or in the oven.
Ingredients
- 3 1/2 pounds baby back ribs about 2 slabs
- 1 large onion sliced
- One (12-ounce) bottle beer
- salt to taste, sea salt; freshly ground black pepper
- black pepper to taste, sea salt; freshly ground black pepper
- 2 cups chipotle maple barbecue sauce or your favorite bottled sauce
Instructions
- Preheat the oven to 325°F (163° C).
- To remove the membrane from the back of the ribs, slip the tip of a small, dull knife, such as a table knife, in between the membrane and bone anywhere along the edge of the slab of ribs. Lift the knife to separate the membrane from the bone, then grab the membrane with one hand through a paper towel (the towel helps keep the membrane from slipping out of your grip) and rip it off.
- Spread the onion slices evenly on a rimmed baking sheet. Place the ribs, bone side down, on the onion. Pour the beer over the ribs, season with salt and pepper, and cover tightly with foil. Bake, undisturbed, for 2 hours.
- Prepare a fire in a charcoal grill and let the coals burn to a gray ash with a faint red glow, or until you can hold your hand 3 to 4 inches above the fire for no more than 6 seconds.
- Brush both sides of the baby back ribs with the barbecue sauce and place the ribs, meat side down, over the coals. Grill the ribs, basting the top-facing side several times, until slightly charred, 10 to 15 minutes.
- Turn the slab of ribs and liberally baste the cooked side. Treat the slab gingerly, so as not to lose any of the luscious meat to the flames of the grill. Close the lid of the grill and cook the ribs, basting often, 10 to 15 minutes longer. Cut the slabs into individual ribs, pile them onto a large platter, and serve warm.
Notes
- Remove the membrane carefully from the ribs before cooking to ensure tenderness; if unsure, ask your butcher for help.
- Exercise caution when removing ribs from the oven, as the hot beer used during baking can spill.
- Prepare the ribs up to a day ahead by baking, cooling completely, wrapping tightly in foil and plastic wrap, and refrigerating; reheat by grilling slightly longer to fully warm through.
- In bad weather, finish the ribs in the oven by basting with sauce and cooking for 20 to 30 minutes, then broil briefly to achieve a charred surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 858 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 858kcal | 43% |
| Carbohydrates | 65g | 22% |
| Protein | 50g | 100% |
| Fat | 42g | 65% |
| Saturated Fat | 15g | 75% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 1691mg | 70% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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