5 from 120 votes
Fall Off the Bone Ribs Recipe
These ribs are slow-baked at a low temperature in beef stock after being coated with pork lard and seasoned with sea salt and black pepper. The method softens the meat until it easily pulls away from the bones. A finishing step grills the ribs briefly with apple cider vinegar and BBQ sauce, adding both a smoky char and tangy glaze. This preparation emphasizes tenderness and a balance between seasoning and saucing.
Prep Time
10 mins
Cook Time
2 hrs 45 mins
Total Time
2 hrs 55 mins
Servings:
6
Calories:
374 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 374
% 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.