fall-off-the-bone baby back ribs
For years I played around with barbecue baby back ribs, trying to find a way to make them so that the meat was moist and tender but also relatively quick and easy. A few years ago, Shay, who worked with me since the opening of Foster’s Market, gave me her recipe for ribs, and they’re as good as any I’ve ever had. The ribs can be baked (through step 3) up to a day in advance, but you’ll need to leave them on the grill a few minutes longer to make sure they heat all the way through.
prep time
20 Min
cook time
2 Hr 15 Min
method
Bake
yield
Serves 8 to 12
Ingredients
- 4 - slabs (about 3 1/2 pounds total) baby back ribs
- 2 large onion, sliced
- 2 - 12-ounce bottle of beer
- - sea salt and freshly ground black pepper, to taste
- 4 cups chipolte maple barbecue sauce, or your favorite bottled sauce (although made-from-scratch will always taste better
How To Make fall-off-the-bone baby back ribs
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Step 1Preheat the oven to 325 degrees.
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Step 2To 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.
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Step 3Lift the knife to separate the membrane from the bone, then grab the membrane with a paper towel (the towel helps keep the membrane from slipping) and rip it off.
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Step 4Spread the onion slices evenly on a rimmed baking sheet. Place the ribs, bone side down, on the onion.
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Step 5Pour the beer over the ribs, season with salt and pepper, and cover tightly with foil. Bake, undisturbed, for 2 hours.
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Step 6Prepare 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.
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Step 7Brush 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 side several times, until slightly charred, 10 to 15 minutes.
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Step 8Turn 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.
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Step 9Cut the slabs into individual ribs, pile them onto a large platter, and serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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