nor's fall off the bone baby back ribs and sauce

Name: Nor's Fall Off the Bone Baby Back Ribs and Sauce
Prep time: 15 min
Cook time: 4 h
Yield: 2
Cuisine: American
Ingredients: BBQ SAUCE; 1 1/4 cup(s) ketchup; 1/8 cup(s) yellow mustard; 1/8 cup(s) Dijon mustard; 2 teaspoon(s) dried minced onion; 2 clove(s) garlic, minced; 1/2 cup(s) honey; 1/2 cup(s) dark brown sugar lightly packed; 1/2 cup(s) pineapple juice; 1/2 teaspoon(s) Lawry's seasoning salt; 1 tablespoon(s) molasses; 2 teaspoon(s) Worcestershire sauce; 10 - turns on black pepper grinder; 2-4 tablespoon(s) tomato paste (start with 2 Tbsp add more for thicker sauce); RIB MIXTURE; 16 ounce(s) fluid ounces beer or 2 cups such as Budweiser or Michelob, you may use water instead of beer as well (do not use an ale to cook ribs in. It will not taste right.); 2-3 tablespoon(s) BBQ sauce mix with beer; 1 - pork baby back rib rack; 1 1/2 cup(s) barbecue sauce mine or your own.

★★★★★ 7

Nor's Fall Off the Bone Baby Back Ribs and Sauce on a cutting board.

review

a recipe by

Nor Mac

@Adashofloverecipepage

The Berkshire’s, MA

These ribs fall off the bone. I have been making my ribs this way for years. This is my recipe for my own sauce for baby back ribs and chicken. It is a sweet honey brown sugar sauce infused with garlic. My family loves it. I know you will as well.

Blue Ribbon Recipe

Member's Choice Nor hit it out of the park with these oven-baked ribs. Her BBQ sauce is perfectly sweet and a great complement to the savory ribs. The ribs are cooked in a beer and BBQ sauce and lend a unique flavor to the ribs. Basting them in the sauce and broiling them give them the caramelized crust you get from a grill. Once baked, these ribs are fall off the bone tender. If you didn't tell anyone, they would think they were prepped on a grill. They do take a little time, but are well worth the effort.

— The Test Kitchen @kitchencrew

►

★★★★★ 7

serves 2 cups sauce and one rack of ribs

prep time 15 Min

cook time 4 Hr

method Bake

Ingredients For nor's fall off the bone baby back ribs and sauce

BBQ SAUCE
1 1/4 c

ketchup
1/8 c

yellow mustard
1/8 c

Dijon mustard
2 tsp

dried minced onion
2 clove

garlic, minced
1/2 c

honey
1/2 c

dark brown sugar lightly packed
1/2 c

pineapple juice
1/2 tsp

Lawry's seasoning salt
1 Tbsp

molasses
2 tsp

Worcestershire sauce
10

turns on black pepper grinder
2-4 Tbsp

tomato paste (start with 2 Tbsp add more for thicker sauce)
RIB MIXTURE
16 oz

fluid ounces beer or 2 cups such as Budweiser or Michelob, you may use water instead of beer as well (do not use an ale to cook ribs in. It will not taste right.)
2-3 Tbsp

BBQ sauce mix with beer
1

pork baby back rib rack
1 1/2 c

barbecue sauce mine or your own.

How To Make nor's fall off the bone baby back ribs and sauce

1
Mix all of the BBQ sauce ingredients together in a saucepan. Cook on medium heat. Boil and stir occasionally for 30 minutes. Reduce heat and simmer for an additional 30 minutes. Let cool.

2
Line a pan with heavy-duty foil. Take the skin off the back of the baby ribs. If you insert a sharp knife under the skin at one end. Grasp the skin with a paper towel in hand. It will peel off in one swift pull.
3
Mix the beer or water with 1/4 cup of BBQ sauce.
4
Pour onto the bottom of the foil-lined pan.
5
Place the rack on top and spread a little BBQ sauce on top of the ribs. We just want to give them a little flavor at this time.
6
Cover tightly with foil and place in a 325-degree oven. Bake covered about 3 hours. Check ribs after 3 hours. They should almost be falling off the bone. if not continue cooking a little longer.
7
Empty the liquid from the bottom of the pan. You may cut the rack and half at this time. Coat both sides of ribs with BBQ sauce. Place back in the oven and turn oven to broil or you may move them to BBQ and finish cooking there. You will be making the sauce stick and giving it that yummy BBQ sauce flavor. Broil or BBQ until the sauce is sticky-looking. Do not burn. Watch carefully.
8
Remove from the oven or BBQ. Cut into sections between bones. I usually cut them into 4 ribs per slab. Ready to serve.
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