How can I get barbeque ribs to fall off the bone?

Question

I enjoy barbequing and have mastered everything but ribs. My ribs are tasety, but they do not fall off the bone. I have tried everything including wrapping in foil. HELP

Answer 1

Try boiling or baking with a pan of water first before grilling.

Answer 2

Remove the ribs from it's packaging, wash them, and placfe them in a baking pan, making sure that you don't stack any on top of eachother, use 2 pans if they all don't fit into one, season them on all sides, cover the pan with foil and bake them at 350 for 1 hour and 1/2 to 2 hours (depends how many ribs you have), when they are done uncover and place them on the hot grill add bbq sauce and they should be tender, juicy and fall right off the bone. Good luck!

Answer 3

NO TOOLS RIBZ
:::NOTE- NEVER EVER BOIL RIBS UNLESS YOU WANT THE OSMOSIS TO EAT THEM FOR YOU!!!:::

Here is my personal recipe for some "falling off the bone", Baby Back ribs.

PREPARE

The RIBZ should be TRUE BABY BACK ribs. You should have a filet knife to remove the membrane on the inside of the slab. Start by taking the tip of the knife and running it along each bone, cutting through the membrane and into the bone. Start at the tip of each bone and start cutting a strip of membrane/fat, the width of each bone you already sliced down both sides of. After you have enough cut, you can grab it with your fingers and pull it back while using the filleting technique to cut it the rest of the way off.

Trim off any other excess fat and rinse the meat under cold water, pat dry with paper towels.

Now comes the personalization of the presentation!

MARINADE

You can do this many ways, I have found that if you marinade over night in a ZIPLOCK, laying flat or even in a special TUPPERWARE marinade container, you will have better flavor when the ribs are finished. My marinade consists of the following: McCormick Season All season salt, McCormick Garlic Powder, fresh ground McCormick Peppercorns, a sprinkle of McCormick Lemon & Pepper and finally a couple splashes of Wrights Liquid Smoke. Rub everything but the fresh ground pepper and liquid smoke into the meat. add 3/4 cup of water for each bag of 1 slab, halved. Add the smoke to the water. Marinate over night or a few hours, whatever your schedule can fit. Try to turn the bag every once in a while.

Remove from marinade, discard the old marinade. Grind on some fresh pepper and a dash of salt.

COOK

Place ribz in a baking pan on a rack with the meat side up. Add 3/4 cup water and a dash of liquid smoke. Seal tightly with heavy duty foil. Bake at 325 degrees for 1.5- 2 hours, turning ribs over every 15-20 minutes. Use light foil and you will tear it about the second time you peel it open to turn, then you will be BAKING and not steaming!

Prepare your charcoal grill or gas grill in anticipation of the steaming finish. You can add pre-soaked hickory chips/chunks to either grill and be sure to char these ribs up over INDIRECT HEAT! about 15-45 minutes adding any sauce you might want to use and turn turn turn and don't leave this unattended or you will have wasted all your time and meat. If you want detailed instructions about how to grill them, just ask.

EAT

NO TOOLS REQUIRED as the meat will be falling off the bones and your mouth will be watering for your tasty culinary reward! Server with warmed BBQ sauce, steamed corn on the cob and a nice salad. There you have it!

The TWO cooking processes can be done separate. If you plan on grilling them later in the day just let them cool and refrigerate in between cooking's.

Answer 4

Have you tried smoking them? My husband is the one in our family who cooks ribs so I don't know all the details. We picked up a small smoker for about $50. He uses a combination of apple, maple and hickory (fresh) chunks. He usually starts with a rub containing brwon sugar and some spices(?) and finishes with a honey barbeque glaze. If you get a smoker, there will be a recipe included for ribs, most likely. There are also a number of smoker cook books. Whatever you do, don't boil them! All that does is remove a lot of the flavor (although they probably will be tender).

Answer 5

Bake them in a pan covered with foil the day before, for about 2 1/2 hours and use the barbeque sauce, watered down as a marinade prior to that for 24 hours. Then refridgerate them over night, and heat them carefully on the bbq, the next day, spreading bbq sauce on them as they heat up.

Answer 6

Do it this way: Put ribs in a slowcooker. Season with salt and pepper. Add one medium onion, 1 cup bbq sauce and 12 oz beer or wine. Sherry is ok. cook on low 6-8 hrs. When about ready to eat, brush bbq sauce on and cook on grill til sauce is bubbly and starting to brown. Any bbq sauce will do. You can finish in the oven if you dont have a grill. Bake at 400 til done.

Answer 7

Boil them before BBQing. After they are browned let the simmer in a foil pan for about an hour.

Answer 8

You might try what they call "parboiling" first. You put the ribs in a pot of water and bring it to a boil for about 10-15 minutes...then barbecue...it works.

Answer 9

Either bake them or boil them for 1 1/2 hours before grilling.

Answer 10

Before grilling. Place in a microwave 5-8 minutes. 10 min most. You don't want them to "cook". Works for me.