Ribs that fall off the bone…

For the oven or BBQ!

If you love ribs, you’ll love this recipe.  I have had a long-time love of ribs, but could never cook them up quite the way that I’ve enjoyed in many restaurants or local rib festivals, or seen on Man vs. Food – that is,  till now!

After a lengthy search and after a few trials, I’ve found the first recipe that I’ll keep and re-cook many times again (that’s not to say that I won’t try others, now that I’ve learned some very important secrets about ribs).  The first secret (or maybe it was just a secret to me…) is never boil ribs – all the good stuff and flavour leaves the meat when you do this (I read up the science behind this, and it makes sense).  The second is, take the time to flavour your ribs, overnight if possible.

If you like the picture shown here, this is exactly what they will turn out like, enjoy!

Rib Rub (RRR – Rod’s Rib Rub)

1 cup of brown sugar

2 teaspoons of hickory smoke salt (or similar spice)

3 tablespoons of paprika

1-1/2 teaspoons of garlic powder

1/2 teaspoon of ground red pepper (+/- to liking of “hotness”)

1 tablespoon of black pepper

1 tablespoon of chili powder (to liking)

1-1/2 tablespoons of onion powder

1 tablespoon of red pepper flakes

Rib Sauce (with options…)

When I use the oven, I like to use Sweet Baby Ray (store bought) sauce, and mix it with 1/3 of Kraft’s Chipotle BBQ Sauce.

When it’s summer and you have more time and are enjoying the backyard (swimming, a couple of beverages…), I like to make up my own sauce (but I’ll have to share that another time – for now we’ll keep it simple).



Try my Memphis sauce here.


I like to use baby back ribs (pork), for our family of 5 I use 2 racks


1.  Peel off the tough membrane that covers the bony side of the ribs.

2.  If you have the time, make the rub and apply to the ribs, on all sides.

3.  Lay the ribs on two layers of foil, shiny side out and meaty side down.

4.  Lay two layers of foil on top of the ribs and roll/crimp edges tightly, keep the edges facing up to seal.

5.  Place in fridge overnight (note, if you have to do it the same day, it still tastes great!).

6.  Heat oven to 300 degF, place on baking sheet and bake for 2 to 2-1/2 hours or until meat starts to shrink away from the outer tips of the bone (for larger cuts, ie. not baby backs, try 250F for 3-1/2-4 hours). My best results come from 250 degF for 3-1/2 hours, and then finish them on the grill with final bbq sauce.

NOTE FOR BBQ – you can cook these on the grill, but a few of changes:  Ribs for BBQ

1 – Bone side down (don’t want to burn the meet)

2 – Add extra moisture before sealing the foil – bbq sauce works well and I’ll often add slices of tomato and onion on the bottom

3 – Cook at 175 degF for 3 hours (grills tend to be hotter than your gauge)

4 – After cooking, take out of foil and sauce the ribs so that sauce caramelizes on the meat (apply several coats).

7.  Remove from oven.  This is what they’ll look like at this stage =>ribs 4

8.  Heat broiler.

9.  Cut ribs in portions of 2 or 3 ribs, arrange on broiler pan, bony side up – brush on rib sauce.

10.  Broil for 1-2 minutes until sauce is cooked on and bubbly.

11.  Turn over ribs and do the same for the other side.

12.  As an alternative to the broiler, this is where you can BBQ right on the grill.

I like to serve with a rice dish, nice fresh salad, and a home-baked loaf of bread.  Enjoy the experience of fall-off-the-bone ribs!

(and by the way, left-overs are fabulous as pulled-pork sandwiches – the kids love them!)


4 comments on “Ribs that fall off the bone…

  1. Pingback: Greek Potatoes | Rod Schulhauser

  2. Pingback: BBQ Sauces – it’s a regional thing… | Rod Schulhauser

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