i need a good recipe for 'fall off the bone' ribs from YOU guys....tried the net.?

Question

Grandpa used to boil his the night before and then soak them in the sauce over night. he's not here anymore, and no one in the family remembers the process......you got something good?

Answer 1

The best way to get "fall off the bone" ribs is to slow-cook them. You can do that lots of ways, but I do mine in the oven, because I can just "set it and forget it" while the ribs cook during their first cooking phase.

Here's a recipe for a really good dry rub, and it works well for pork ribs as well as beef ribs:

8 tbl. Brown sugar, tightly packed
3 tbl. Kosher salt
1 tbl. Ancho chile powder (use regular salt-free chili powder if you can't find ancho)

1/2 tsp. Ground cumin
1/2 tsp. Dried oregano
1/2 tsp. Garlic powder
1/2 tsp. Ground black pepper
1/2 tsp. Cayenne pepper
1/2 tsp. Old Bay Seasoning
1/2 tsp. thyme, rubbed between the fingers
1/2 tsp. onion powder
(BTW, you can prepare your ribs whether they are thawed, or still frozen, just as long as the individual racks are separated)

Combine all the ingredients in a bowl, using a fork or whisk.
Spread out several sheets of plastic wrap (or foil) on the countertop (enough to wrap your ribs in). Lay the ribs, meaty side down, onto the plastic/foil, and liberally sprinkle the rub mix onto the "bone" side of the ribs (the part facing up). Rub the mix in thoroughly, then flip the ribs over, so that the meaty side is now up. Sprinkle on the rest of the rub--be generous!. Then rub it in thoroughly. If there's any rub mix remaining, discard it. Also, now would be a good time to wash your hands!
Wrap up the ribs snugly in the plastic wrap/foil, and place the "packets" in a shallow baking pan (in case of any leaks). Store in the refrigerator...if you started with frozen ribs, allow them to thaw/season in the fridge for 24 hours or so. If your ribs were thawed, allow 8-12 hours (overnight is fine) for them to season.

After they've seasoned, remove the ribs from their wrappings, and put the ribs (and this is my "special secret") into one or more of those plastic "oven bags" (Reynolds makes them, among others). If you use the large-size bags, you may be able to fit 2 racks of ribs into one bag. Otherwise, use two bags. Place the oven bag/bags into a shallow roasting pan (the same one you used before would be fine). Along with the ribs, add (to each bag you're using) 1/2 cup of EITHER beer, white wine, apple juice/cider, or water. Remember, use only one of these liquids!
Use the twist-ties included with the bags to tie the bag/bags shut. Set your oven to 250 F (about 120 C). Yes, this is a low temperature...that's the idea! Allow the ribs to slowly cook for 3 hours (for babyback ribs), or 4 hours (for regular pork spare ribs, and beef ribs).
When done, remove the roasting pan from the oven, and allow the ribs to cool for about 20 minutes. When cool enough to handle, remove the ribs to a large plate or platter, and discard the bags, along with any juices left in the bags. BE CAUTIOUS, because the ribs are fully cooked at this point, and will fall apart easily if you handle them too roughly.
(at this stage, you can wrap the ribs in foil or plastic, if you like, and store them in the fridge or freezer. They can then be grilled at your convenience)
When you're ready to grill, set your grill to medium-high heat. Since the ribs are already cooked, all you need to do on the grill is heat them through (which doesn't take any time at all), and make those nice-looking grill marks. HINT: use a pair of METAL spatulas to turn the ribs over on the grill, otherwise you run the risk of the ribs falling apart! Give them five minutes on one side, flip them (carefully), then five minutes on the other side. Your time may vary, so use your judgement. After 5 minutes per side, you can then brush on your favorite BBQ sauce, and grill the ribs for another 3-4 minutes per side (again, use your judgement).

The best ribs you'll ever have, and it can be done over a period of several days (or even longer, if you like), so you're not confined to your kitchen for an entire day.

Answer 2

Well I don't boil mine. But they are fall off the bone GOOD!
In a slow cooker (dutch oven) . Put water in bottom of cooker. Up to rack line. Lay ribs on rack. Do Not overlap. Cover and cook at 350 for 1 1/2 hours! When done throw on grill and toss on your favorite BBQ Sauce. They won't take long. All your doing is browning the sauce to the ribs. Flip and repeat other side. They will melt in your mouth! Enjoy! Happy Eating! If you don't have a slow cooker, you can also do the same thing in the oven in a shallow pan. But need rack so water does not touch ribs. ( Your actually steaming them!) Make sure you cover pan good with tin foil! Very important. Otherwise they will dry out.

Answer 3

My Mother used to make the best ribs and they were also fall off the bone tender. She would brown them lightly in a tad bit of oil. Then she would cover them in a combination of 2/3 bar-b-que sauce and 1/3 raspberry ripple cooking wine. Bring this to a boil, cover and let simmer for hours. Oh................so good!

Answer 4

well here is a pecipe that i use for either pork or beef ribs. first you have to parboil your ribs in seasond water for about 45 minutes, drain. then you marinade in a good dry rub for about 2 hours, the rub i use is simple to make its, 1/4 cup light brown sugar, 2 teaspoons salt.2teaspoons pepper, 2 teaspoons garlic powder, 3 teaspoons meat tenderizer,1 tablespoon chili powder, and 1/4 teaspoon cumin.
after you marinade place int two layers of good foil, and bake at 350F for 1 1/2 hours, take out of oven and let them rest while you get your bbq pit going, when your coals get to a white smokie temp place your ribs on the outskirts of your grill, and let them smoke for about 30 minutes, then check then, keep doing this till the ribs are tender and all the way done, expecially the pork ones. this usually takes about 1 1/2 hours depending on the type and thickness of your ribs, i hope that you try this recipe as it is very good. not only on ribs but it does well with chicken as well.

Answer 5

THIS MAY SOUND A LITTLE STRANGE BUT TRUST ME THEY ARE GREAT!

Get as Many slabs as you need. Season them with seasoning salt pepper what ever you need. (I like Baby Back Ribs)

wrap the ribs each slab in Saran Wrap (not extra cling regular)
place them on a cooking sheet with your oven onto 200 degrees bake 1-1/2 to 2 hours. Remove from the oven and BBQ as usual. but remember they are cooked so just need to cook the sauce on the ribs.

Answer 6

I do mine in the crock pot as well. It falls of the bones. You can boil them for one hour, and then cook them on the grill / oven at 350 for about an hour or so.

Try the crock pot, it's not for 'hard core bbq rib makers' but it is gooooooooddd.

-Angela

Answer 7

cook the ribs in water for a few hours. then marinate them with your favourite sauce. then heat them up on the BBQ.
the way your grandpa did it is actually perfect, if you have a lot of time.

Answer 8

thats what you do...season them before you boil them to your taste and if you want the sauce then let them marinate in it if not marinate them in the gravy from the boiling process not that much just enough to cover the bottom of the pan. Slow smoke them on the grill to your desired taste.

Answer 9

Put them into the crock pot. Smother them in whatever sauce you like best, add some liquid smoke, and cook on low for 8-10 hours.

Answer 10

I too like to cook mine in a slow cooker.


There are some great recipes online.

I like using

www.allrecipes.com


good luck