Fall-Off-the-Bone Baby Back Ribs
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4slabs (about 3 1/2 pounds total) baby back ribs
2 largeonion, sliced
212-ounce bottle of beer
·sea salt and freshly ground black pepper, to taste
4 cchipolte 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
- Preheat the oven to 325 degrees.
- To 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.
- Lift 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.
- Spread the onion slices evenly on a rimmed baking sheet. Place the ribs, bone side down, on the onion.
- Pour the beer over the ribs, season with salt and pepper, and cover tightly with foil. Bake, undisturbed, for 2 hours.
- Prepare 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.
- Brush 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.
- Turn 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.
- Cut the slabs into individual ribs, pile them onto a large platter, and serve warm.