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Fall-Off-the-Bone Baby Back Ribs
5 from 36 votes

Fall-Off-the-Bone Baby Back Ribs

These Fall-Off-the-Bone Baby Back Ribs are baked low and slow with sliced onions and beer to keep the meat moist, then finished over charcoal embers with chipotle maple barbecue sauce for a smoky, caramelized exterior. The recipe emphasizes removing the membrane for tender ribs, seasoning simply with salt and pepper, and using indirect heat for basting and charring. The resulting ribs have tender, flavorful meat that pulls away easily from the bone with a robust sauce glaze.

Prep Time
20 mins
Cook Time
2 hrs 25 mins
Total Time
2 hrs 45 mins
Servings: 4 to 6 servings
Calories: 858 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 325°F (163° C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 to 6 servings

Amount Per Serving

Calories 858

% 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.