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| OVEN COOKED FALL OFF THE BONE RIBS | |
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5 lb. rack of pork ribs (whole or spare) 1 1/2 cups water 1/2 tbsp. meat tenderizer (optional) 1/2 tsp celery salt 1/3 tsp ginger BBQ sauce of your choice (Honey BBQ recommended) Preheat oven to 200°F. Pour water into reservoir portion of broiling pan, place cover back on pan. Cut the rib rack into four or five even portions and place on the broiling pan, meat side up. CoMbine the meat tenderizer, celery salt, and ginger. Apply entire spice mix to the ribs. Place ribs in the oven and after 60 minutes, check water level. Add water if necessary. Continue cooking for 45 minutes. Increase heat to 300°F, apply BBQ sauce to ribs and resume cooking for 35 more minutes. Check water level one final time, apply second coat of BBQ sauce, and raise temperature to 350°F for 30 more minutes. Remove from oven and serve. Submitted by: JC | |
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recipe reviews #175196
Mary (Florida) says:
Oven cooked fall off the bones bbq ribs is an accurate description for this recipe! I have made this recipe several times and it always turns out wonderful. I use baby back ribs that I buy it at Sam's club. I think buying a high quality meat makes a big difference in the tenderness.
#165740
Drianna Murphy (United States) says:
Some advice to check water level of broiler pan, use a round wooden toothpick. It goes right through the foil with very little air escape. I have had to put my own spin on the recipe. My rack weighed 7lbs and I used a dry rub mixture of spices that I have in the cabinet. I used some water, pink lemonade, the juice of a can of peaches. I crushed the peaches and added to the sweet and sour type liquid. I will slather a Caribbean Jerk sauce on before I grill or broil. I'll let you know how great they come out.
#158633
Keith Labrecque (Kentucky) says:
Some things I have learned about ribs and tenderness:
Temperature is critical. Cook over 200°F and they never get tender. 185°F is an old time bbq grill restaurant standard, for s-l-o-w tender ribs, roasts, or even a whole pig. Many ovens do NOT have the needed accuracy, so get yourself an oven thermometer and check its calibration in boiling water. Set the oven dial wherever you have to so the oven air is at the desired temperature, as close to the meat as possible, as the temperature varies throughout every oven, sometimes by 30-50 degrees!
Temperature is critical. Cook over 200°F and they never get tender. 185°F is an old time bbq grill restaurant standard, for s-l-o-w tender ribs, roasts, or even a whole pig. Many ovens do NOT have the needed accuracy, so get yourself an oven thermometer and check its calibration in boiling water. Set the oven dial wherever you have to so the oven air is at the desired temperature, as close to the meat as possible, as the temperature varies throughout every oven, sometimes by 30-50 degrees!
#154396
Prunella Pamberton (Florida) says:
Impossible to lift hot broiler pan to check for water with mits. Tried tongs, no go.
#146544
Mary (New Brunswick) says:
This recipe is great. Didn't have celery salt so added kosher. I also used sesame oil and garlic in the rub. Will definitely make this again.
#116395
FATBOY (Ohio) says:
Awesome fall of the bone recipe... I've also added 2 oranges, sliced into 1/8 inch slices to lightly cover the bottom of the roaster, and then again a light covering over the top of the BBQ sauce covered ribs,and finally a very light topping of honey... The results were nothing short of stupendous Thank you so much for the recipe.
#115135
Charlene (British Columbia) says:
So, amazing!!! It's as thick as I wanted. Thank you....who ever said it wasn't fall off the bone didn't follow recipe!!! I'll always use this recipe, just wonderful...thank you..
#111413
Carol (Illinois) says:
I am trying the cooking method right now, I did increase the temperature to 250°F but will follow the rest of the recipe. My seasonings are seasoned meat tenderizer, barbeque rub, lemon pepper, tajin (lime seasoning), seasoned rice vinegar in roasted garlic and 1 bottle of my favorite beer and water in the pan. Looking forward to dinner tonight.
#108739
Jeanette (Georgia) says:
Trying this now, sounds great and pretty simple... Thanks for the recipe....
#107006
Patrice Michelle (Wisconsin) says:
Thank you for this receipe. I've always been scared to make ribs, because I thought it was hard (that's what Dad's are for lol). Well I'm now 30 & realized I need 2 cook more than chicken & fish on my own. I'm so proud of my ribs :) They look, smell, & taste amazing. I also used the Memphis Rub from this site & it added that extra umph :) Thanks Again!!!!
#106042
Amanda (Nevada) says:
Trying this right now in a baking dish and am going to add some liquid smoke like suggested in an earlier post. I prefer the liquid to touch the meat when baking so it absorbs moisture because we live in the desert. meat drys out fast here when cooking. I am also using a dry rub on the top. We will see. I will post back when they are done. After 2 hours and 50 minutes they SHOULD fall off the bone.
#104820
Edabit (Maryland) says:
I actually had a very thick pan-so I increased the temperature by 50 degrees each interval and then added 10 minutes to the final time to create some bark. Came out perfect.
#100316
Dawn Sleight (Oregon) says:
Great recipe, but I cooked the ribs for 1 hr at 250°F then added BBQ sauce and resumed cooking for 30 min per side at 400°F.
#97764
Jon (West Virginia) says:
Try adding liquid smoke to the bottom of the broiler for a little extra smoke flavor. I also always throw them on the grill for 5-10 mins with wood chips to get them crispy and add a little more smoke flavor. I prefer apple wood but hickory would work well too
#95734
Jessica (Arizona) says:
It very good. Most of the meat just fell off. We will do them again like this. Thank you for posting it.
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