Fall Off the Bone Ribs Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 45 mins
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Total Time
2 hrs 55 mins
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Servings
6
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Calories
374 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Fall Off the Bone Ribs Recipe
Description
"Fall Off the Bone Ribs Recipe" begins by removing the membrane to prevent toughness, then using pork lard as a binder for seasoning with sea salt and ground black pepper. The ribs are placed bone side down in a baking pan with beef stock and baked covered at 300°F for about two and a half hours until tender enough to pull from the bone effortlessly. After resting, apple cider vinegar is applied before a short, high-heat grilling session for light char marks. The ribs are then brushed generously with BBQ sauce to finish with flavor and glaze.
The slow baking in beef stock ensures moist and tender ribs, while the final grilling step creates a combination of smoky aroma and caramelized sauce. The texture achieved is soft with a slight exterior char, complementing the balanced salt and pepper seasoning enhanced by the tangy vinegar and sweet BBQ sauce.
The ribs can serve as a hearty centerpiece for a barbecue meal, pairing well with traditional sides like coleslaw or baked beans. The resting period before grilling helps juices redistribute, making the meat juicier.
According to the notes, ribs are best eaten fresh from cooking but can be kept warm in a foil-covered pan at low oven temperatures if needed before serving.
Ingredients
- 2 pork baby back ribs racks
- 4 tablespoons lard room temperature
- 4 teaspoons salt sea salt
- 4 teaspoons black pepper ground
- 2 cups beef stock
- 1 cup BBQ sauce
Instructions
- Remove the membrane (peritoneum) from the bottom of the ribs by taking a small slice on the last bone.
- Grab ahold of the membrane using a paper towel and gently pull it until it is removed.
- Cover the ribs on all sides with softened rendered pork lard to act as a binder for seasoning.
- Generously season the ribs on all sides with sea salt and ground black pepper.
- Place the ribs bone side down into a large deep baking pan. I used a 400-hotel pan.
- Pour 2 cups of beef stock into the pan.
- Cover with foil and bake at 300° for 2 ½ hours or until the meat easily pulls away from the bones.
- Remove the ribs and let them rest on a cutting board or sheet tray for 10 to 15 minutes.
- Generously spray or brush on apple cider vinegar on all sides.
- Add the ribs bone side up to a hot grill (450° to 550°) for 2 to 3 minutes to mark the ribs. They should get some light grill marks on them.
- Flip the ribs over and then generously brush the top of the ribs with BBQ Sauce and grill for 2 to 3 minutes or mark them.
- Turn them over one last time to get the BBQ sauce cooked into the ribs for 1 to 2 minutes, and then brush the bottom part of the ribs with more sauce.
- Remove the ribs from the grill and serve.
Notes
- Remove the membrane completely to avoid chewy ribs.
- Apply pork lard before seasoning to help spices adhere evenly.
- Rest ribs after baking for 10-15 minutes to retain juiciness before grilling.
- Keep ribs warm in a covered pan at low oven temperature if not serving immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 85mg | 28% |
| Sodium | 2342mg | 98% |
| Potassium | 512mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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