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5.0 from 54 votes

Fall-Off-the-Bone Baby Back Ribs

These fall-off-the-bone baby back ribs are first cooked low and slow in the oven and then slathered with a homemade chipotle maple barbecue sauce before being tossed on the grill for just a mere half hour for the finishing touch.

Prep Time
20 mins
Cook Time
2 hrs 20 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
  • Sea salt and freshly ground black pepper to taste
  • 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

  • The ribs can be baked up to a day in advance. Simply let them cool completely, wrap them up in aluminum foil and then plastic wrap, and then toss them in the fridge. Note that you’ll need to leave them on the grill a few minutes longer to make sure they heat all the way through.
  • Removing the membrane--Consider asking your butcher to remove the membrane if you're not comfortable with it. Use caution when removing ribs from the oven--Be extremely careful when taking the ribs out of the oven. The beer can spill. Get ahead--The ribs can be baked up to a day in advance. Simply let them cool completely, wrap them up in aluminum foil and then plastic wrap, and then toss them in the fridge. Note that you’ll need to leave them on the grill a few minutes longer to make sure they heat all the way through. Finish them in the oven--In the winter or bad weather, I skip finishing the ribs on the grill and instead baste them with sauce and cook them for 20 to 30 minutes in the oven. I then blast the broiler for a minute or two to char them a bit.
  • Removing the membrane--Consider asking your butcher to remove the membrane if you're not comfortable with it.
  • Use caution when removing ribs from the oven--Be extremely careful when taking the ribs out of the oven. The beer can spill.
  • Get ahead--The ribs can be baked up to a day in advance. Simply let them cool completely, wrap them up in aluminum foil and then plastic wrap, and then toss them in the fridge. Note that you’ll need to leave them on the grill a few minutes longer to make sure they heat all the way through.
  • Finish them in the oven--In the winter or bad weather, I skip finishing the ribs on the grill and instead baste them with sauce and cook them for 20 to 30 minutes in the oven. I then blast the broiler for a minute or two to char them a bit.

Nutrition Information

Serving 1portion Calories 858kcal (43%) Carbohydrates 65g (22%) Protein 50g (100%) Fat 42g (65%) Saturated Fat 15g (75%) Monounsaturated Fat 17g Trans Fat 1g Cholesterol 173mg (58%) Sodium 1691mg (70%) Fiber 2g (8%) Sugar 49g (98%)

Nutrition Facts

Serving: 4to 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.