Ultimate Fall-Off-The-Bone Barbecued Ribs
Indulge in the decadent flavors of our Ultimate Fall-Off-The-Bone Barbecued Ribs. This recipe takes some time, but each step leads you to a deeply satisfying dish characterized by tender, juicy meat that falls right off the bone. Slow-cooked and marinated overnight, these ribs are infused with a robust blend of spices that create a mouthwatering crust. The smoky, sweet, and tangy barbecue sauce takes it to another level, making them irresistible at every gathering. Perfect for summer cookouts, family dinners, or any occasion, these ribs will wow your guests and leave them requesting the recipe!
N/A
Servings
525
Calories
18
Ingredients
Ingredients
Pork baby back ribs
4 lbs (trimmed)
Garlic cloves (sliced)
4 (sliced)
White sugar
1 tablespoon (none)
Paprika
1 tablespoon (none)
Salt
2 teaspoons (none)
Black pepper
2 teaspoons (none)
Chili powder
2 teaspoons (none)
Ground cumin
2 teaspoons (none)
Dark brown sugar
1/2 cup (packed)
Molasses
1/4 cup (none)
Cider vinegar
1/2 cup (none)
Ketchup
1 cup (none)
Chili sauce
1/4 cup (none)
Worcestershire sauce
1/4 cup (none)
Lemon juice
1 tablespoon (freshly squeezed)
Onions (chopped)
2 tablespoons (finely chopped)
Dry mustard
1/2 teaspoon (none)
Garlic clove (crushed)
1 (crushed)
Instructions
1
Preheat your oven to 300°F (150°C). Place the ribs in a rack over a shallow roasting pan, ensuring they are evenly spaced.
2
Scatter the sliced garlic cloves liberally over the ribs and cover the pan with aluminum foil to trap moisture.
3
Bake in the preheated oven for 3.5 hours. Once done, remove from the oven and let cool slightly.
4
In a small bowl, combine the white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Mix well.
5
Rub this spice mixture generously over the cooled ribs. Wrap the ribs tightly and refrigerate them overnight to allow the flavors to penetrate the meat.
6
The next day, prepare the barbecue sauce: In a small saucepan over medium-low heat, combine the dark brown sugar, cider vinegar, molasses, ketchup, chili sauce, Worcestershire sauce, lemon juice, chopped onion, dry mustard, and crushed garlic.
7
Allow the sauce to simmer uncovered for about 1 hour. Stir occasionally to prevent sticking and ensure a smooth consistency. Reserve a small portion of sauce for basting and set aside the remainder for serving.
8
Preheat your grill to medium heat. Once hot, place the ribs on the grill, ensuring they are positioned away from direct flame.
9
Grill the ribs for approximately 12 minutes, covering the grill to maintain heat. Baste the ribs generously with the reserved sauce, turning occasionally, until they brown and caramelize beautifully.
10
Serve the ribs hot with the remaining barbecue sauce on the side for dipping. Enjoy every tender bite!
Nutrition Information
22.5g
Fat
40g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main type of meat used in this recipe?
The recipe uses 4 lbs of trimmed pork baby back ribs.
What temperature should the oven be set to for the initial bake?
The oven should be preheated to 300°F (150°C).
How long do the ribs need to bake in the oven?
The ribs should bake for 3.5 hours.
What is the purpose of using aluminum foil during the baking process?
The foil is used to cover the pan to trap moisture, ensuring the meat stays juicy.
How is garlic used in the first cooking phase?
Four sliced garlic cloves are scattered liberally over the ribs before baking.
What ingredients make up the dry spice rub?
The rub consists of white sugar, paprika, salt, black pepper, chili powder, and ground cumin.
When should the spice rub be applied to the ribs?
Apply the spice rub after the ribs have been baked for 3.5 hours and allowed to cool slightly.
How long should the ribs be refrigerated after applying the rub?
The ribs should be wrapped tightly and refrigerated overnight.
What are the primary liquid ingredients in the homemade barbecue sauce?
The sauce includes cider vinegar, molasses, ketchup, chili sauce, Worcestershire sauce, and lemon juice.
What kind of sugar is used in the barbecue sauce?
The sauce uses 1/2 cup of packed dark brown sugar.
How long does the barbecue sauce need to simmer?
The sauce should simmer uncovered for about 1 hour.
What is the recommended grill setting for the final step?
The grill should be preheated to medium heat.
How long do the ribs stay on the grill?
The ribs are grilled for approximately 12 minutes.
How should the ribs be positioned on the grill?
They should be positioned away from the direct flame.
What is the purpose of basting the ribs while grilling?
Basting with the reserved sauce while turning helps the ribs brown and caramelize beautifully.
How many calories are in a serving of these ribs?
There are 525 calories per serving.
What is the protein content of this dish?
Each serving contains 37.5g of protein.
How much fat is in these barbecued ribs?
The recipe contains 22.5g of fat per serving.
What is the carbohydrate count for this recipe?
There are 40g of carbohydrates per serving.
Does the barbecue sauce include onions?
Yes, it contains 2 tablespoons of finely chopped onions.
Is dry mustard used in the sauce?
Yes, the sauce includes 1/2 teaspoon of dry mustard.
Can I serve extra sauce on the side?
Yes, the instructions suggest setting aside a portion of the sauce for serving and dipping.
What makes these ribs fall-off-the-bone?
The 3.5-hour slow bake at a low temperature followed by overnight marinating ensures maximum tenderness.
Are these ribs suitable for a summer cookout?
Yes, they are specifically tagged as perfect for summer cookouts and family dinners.
What type of vinegar is best for the sauce?
The recipe calls for 1/2 cup of cider vinegar.
How many ingredients are required in total?
The recipe requires 18 total ingredients.
Should the barbecue sauce be covered while simmering?
No, it should be simmered uncovered to allow it to thicken.
Is the lemon juice in the sauce fresh?
Yes, the recipe specifies 1 tablespoon of freshly squeezed lemon juice.
What kind of garlic is used in the sauce?
The sauce uses one crushed garlic clove.
How should the ribs be stored before grilling?
They should be wrapped tightly and kept in the refrigerator overnight to allow flavors to penetrate.