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Fall Off The Bone Ribs Recipe

Fall Off The Bone Ribs Recipe

This is, without a doubt, the best ribs recipe I’ve ever made! The trick to getting incredibly tender ribs is to bake them low and slow. The oven does most of the work, and you get to relax while your ribs turn into fall-off-the-bone perfection.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American
Servings 4
Calories 305 kcal

Ingredients
  

For the Ribs:

  • 2 to 2 ½ pounds Baby back pork ribs
  • Salt and black pepper

For the Sweet & Spicy BBQ Sauce:

  • 1 tbsp Olive oil
  • ¼ cup finely Diced onion
  • ½ tsp Ground cumin
  • ½ cup Ketchup homemade is great!
  • 1 tbsp Hot chili sauce like Sriracha
  • 2 tbsp Light brown sugar
  • 1 tbsp Apple cider vinegar
  • Salt and ground pepper to taste

Instructions
 

Bake the Ribs:

  • Preheat your oven to 275°F (135°C). Get out a large roasting pan or a rimmed baking sheet and some aluminum foil.
  • If the ribs have a thin membrane on the back, peel it off. You can find tips on how to do this below.
  • Season both sides of the ribs generously with salt and pepper. If you’re using a spice rub, apply it now.
  • Place the ribs, meaty side up, in the pan. You might need to cut them in half to fit. Cover tightly with foil, or wrap them in foil packets and place them on the baking sheet.
  • Bake the ribs for 2 ½ to 3 ½ hours, or until the meat falls off the bone easily. Start checking after 2 hours. Use a sharp knife to test; there should be little resistance. You can also gently bend the ribs. If the meat looks like it’s pulling away from the bone, they’re done.

Make the Homemade BBQ Sauce:

  • While the ribs are baking, make the BBQ sauce. Heat the olive oil in a saucepan over medium heat. Add the onions and cook until soft and translucent, about 5 to 8 minutes.
  • Stir in the cumin and cook for another 30 seconds.
  • Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Mix well, season with salt, and cook for 2 minutes. Set aside until the ribs are done.

To Finish:

  • Take the ribs out of the oven, discard the foil, and brush both sides generously with the BBQ sauce.
  • (Optional) Move an oven rack near the top, turn the broiler to high, and broil the ribs for 3 to 4 minutes until the sauce starts to caramelize. Watch them closely so the sauce doesn’t burn.

Notes

  • Remove the Membrane: Peel off the thin membrane from the back of the ribs before cooking. This helps make the meat more tender and flavorful.
  • Low and Slow Baking: Bake the ribs at a low temperature (275°F or 135°C) for 2 ½ to 3 ½ hours. This slow cooking process ensures the meat is tender and falls off the bone.
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