How do I make baby back ribs "fall off the bone" ???!


Question:

How do I make baby back ribs "fall off the bone" ???

I marinated a rack for 24 hours and that did not do it....

I heard partly boiling them first helps...

how is this "fall off the bone" tenderness achieved???

Thanks!


Answers:
This has yet to fail on me. I broil them in the oven for about 4-5 minutes each side with any seasoning you like but no salt. Salt toughens the meat. Then I bring them to a boil in a large pot of water and let medium simmer for at least an hour (preferably more) before either baking them with a favorite sauce or B-B-Qing. I tried the marinating thing and had no success. But this one, as I said, has never failed.

Sounds like boiling to me...

The way to achieve the falling off the bone technique is rotation--rotation--rotation and slow heat till done.

boiling them first really does make the difference. They are essentially "cooked" by boiling and then charred and made smokey and crisp by baking or grilling.

boil first then cook covered in a low oven for along time.....

We boil ours until they are super tender. Partly boiling them doesn't do it. Put equal parts beer and water in a kettle with a chopped up onion and garlic powder to taste and let them boil away. You will know when they are ready b/c they will be extremely tender. Then throw them on a grill and BBQ. They are the most delicious this way :)

Put it inside heavy duty aluminum foil along with marinade and beer and soy sauce and onions and bell peppers and cook um hour and a half to 2 hours works every time just seal it up good so the sauce won't leak out.Works with briskets to only gotta cook them longer.Oven or bar b que pitt your freinds will love ya.You may want to sear it on the pitt first for flavor.Cut the onions and bell peppers in large peices so the meat won't stick to the foil.

I cook mine in the oven first, for a long time at a low temperature. Depending on the size, set your oven to 250, put them in a roasting pan, cover them with the lid or foil...season them first, then, just let them cook very slowly for up to 4 hours, like I said, the cooking time depends on the size. Keep checking them to make sure they are not drying out. After they are tender, I cover them with sauce, raise the temp. on the oven to 350 and cook them for 30 -45 minutes. Believe me, they will be falling off the bones!!! You can also transfer them to the grill to get that smokey taste instead of putting them back in the oven after putting the sauce on them. I have put a recipe below to help you!

DEVIN'S BABY BACK RIBS

baby back ribs (full rack) 2-4
1/2 cup brown sugar
1 tablespoon kosher salt
1 tablespoon pepper
1 teaspoon sweet paprika
1 teaspoon spice supreme
1 tablespoon cumin
seasoning salt (to flavor)

Any other spices you may like to add to this, go ahead.
Combine all the spices together. Then rub over ribs generously until all ribs are covered. Cut up one lemon into slices and place slices on top of each rib. Put ribs into a zip lock bag one on top of each other, and let sit in refrigerator overnight 24 hrs.

When ready, take ribs out of bag. Remove lemon slices and place ribs in shallow pan. (Do not pile ribs on top of each other.)

Fill pan up with pineapple juice so ribs are just covered. Cover pan with tin foil and bake in oven at 350 degrees F. for 1 1/2-2 hrs. When ribs are ready, let cool down for 1/2 hour or more. Then place ribs on grill at Medium heat for 10 min per side, basting them with a mix of maple barbecue sauce and hickory barbecue sauce.

Enjoy!!

Slow cooking in a smoker - you can buy one at walmart. It needs to be cooked slowly at a low temperature with moisture. Eight hours is about right. Smokers usually come with a pan that you fill with water. The heat source comes from wood (like hickory) or charcoal. But no matter how you cook it, it needs to cook very slowly at a low temperature for a long period of time.

I use a crock pot and not only do they fall off the bone you can bite right thru the bone... and if you don't have a crock post definitely boil them with a couple of garlic cloves....

Sacha M:

It sounds as though you are following the right path maybe you need to slow down the grill time by cooking the ribs longer but with less heat. And if it is a cover BBQ you are using remember every time you lift the lid you not only loose the heat but the moisture as well.

Best 2 ya

Cut the ribs three or four to a section. You are right, boiling them for about 1/2 hour to 45 minutes.The boiling cooks them and tenderizes them.Then use your favorite BBQ sauce to baste them on the BBQ. By using this method, when you BBQ them they are ready in about 1/2 hour and taste totally" falling off the bone" tender and delicious.
Your welcome.

Try this...

Get yourself a rack of Pork back ribs and a roll of aluminum foil. Take 2 sheets about twice the length of your rack and make a big (long) flat peice of foil (bend/roll the long edge of both pieces until you feel it will hold together).

Then lay your rack in the middles, season and put 3 large ice cubes in the hollow of the rack and use any sauce, ingredient or spice you want or even just salt and pepper. Seal the foil as you did in the last step so that you have a drip tight "pouch". Cook on med/low heat on your bbq for 1/2 hour on each side. Remove from the pouch and sear both sides (add bbq sauce if u like - it gives it the smeared crispy taste).

You tell me how well they 1. taste and 2. come off the bone :-).

you need a charcoal smoker about $40. Marinate the ribs in a rub and or a BBQ sauce for a couple of hours, light the smoker ideal temp around 250 degrees, let cook for approximately 5 hours you will have the most succulent ribs ever. It is the slow cooking that makes it tender.

HI!!

Braising is a lost art! That is the cooking technique you want to use to make your ribs 'fall off the bone'. Here is my braising recipe - u can use this for anything you want to bbq, pork butt, beef brisket, ribs, even pot roast, minus the brown sugar!
Rough chop 1-2 onions
use whole garlic cloves - 1/2 cup
worcestershire sauce - 1 cup
brown sugar 3 cups
oregano - dried 1/2 cup
rice wine vinegar - 1/2 cup
beef stock/broth - fill to cover in roasting pan.

Put the ribs in a roasting pan, add all of the ingredients, and cover well with plastic film, then foil. (this will seal in the moisture!) Put in the oven @ 300 degrees for at LEAST 6 hours. This should give you the tenderness you desire. If they still aren't where you want them, check the liquid level of the pan, and add more if needed. then cook for 1-2 more hours. This should be plenty of time!
To get them real tasty, pull them out and let them cool enough to handle without falling apart. Slather in BBQ and throw on the grill to heat up. Keep applying sauce while grilling to carmelize it and give it that tantalizing char flavor!!!

Hope this helps! Enjoy!
Jake C.
Exec. Chef

SLOW AND LOW...those are the key words. I hate taking my expensive baby back ribs and boiling them..yes, they will fall off the bone, but you also boil the flavor right out of them.

I take my rack and cut it in half. I also like to remove that thin skin that is on the back. I rub them with a dry rub, made with kosher salt, paprika, garlic and onion powder, pepper, and a little brown sugar. I put them on a rack in a roasting pan and cook them at 300 degrees for 2 1/2 hours. Then (depending on the weather) I either throw them on the BBQ outside and baste with bbq sauce, or turn the heat up to 375 in my oven and pour on the sauce..i let them cook for an additional 30 minutes..they are unbelievable.

I cook them on the charcoal grill (kettle type) on indirect heat for four or five hours. When I think they're done, I cook them for another hour! You have to add charcoal every so often, but keep some of the vents closed to keep the temp. down. make sure to season them first with some kind of dry rub or marinade.

okay boiling them is out of the question, they may come out tender at the end , but your sacrificing the natural flavor and juices. try getting the oven bags from your grocery store, then
take your ribs and remove the thin membrane from the bone side of the ribs, put a knife under the membrane and pull this off
next rinse and pat dry your ribs, after that take a dry rub ( i used to use stubbs spice rub) and sprinkle both sides of the the ribs and rub it in, without the membrane you can flavor both sides. when this is done wrap the ribs in the oven bags then cover with aluminum foil, put in refridgerator for four hours or overnight to allow rub to penetrate meat. when ready
to cook put the ribs as packaged on a sheetpan on the top shelf in oven at 325 deg for 21/2 to 3 hours . after cooking is done cut open foil and plastic and allow the ribs to sit 5 to ten minutes to soak up some juices left and to firm up a little so you can pick up without breaking them.
after that that brush on your favorite bbq sauce and grill them outside. brushing and turning at least 3 or four times. they are already done, so pretty much your just browning and heating.
just remember baby back ribs are are not the same cut as some pork back ribs. so tenderness varies.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources