How do I make baby back ribs "fall off the bone" ???

Question

I marinated a rack for 24 hours and that did not do it....

I heard partly boiling them first helps...

how is this "fall off the bone" tenderness achieved???

Thanks!

Answer 1

This has yet to fail on me. I broil them in the oven for about 4-5 minutes each side with any seasoning you like but no salt. Salt toughens the meat. Then I bring them to a boil in a large pot of water and let medium simmer for at least an hour (preferably more) before either baking them with a favorite sauce or B-B-Qing. I tried the marinating thing and had no success. But this one, as I said, has never failed.

Answer 2

SLOW AND LOW...those are the key words. I hate taking my expensive baby back ribs and boiling them..yes, they will fall off the bone, but you also boil the flavor right out of them.

I take my rack and cut it in half. I also like to remove that thin skin that is on the back. I rub them with a dry rub, made with kosher salt, paprika, garlic and onion powder, pepper, and a little brown sugar. I put them on a rack in a roasting pan and cook them at 300 degrees for 2 1/2 hours. Then (depending on the weather) I either throw them on the BBQ outside and baste with bbq sauce, or turn the heat up to 375 in my oven and pour on the sauce..i let them cook for an additional 30 minutes..they are unbelievable.

Answer 3

HI!!

Braising is a lost art! That is the cooking technique you want to use to make your ribs 'fall off the bone'. Here is my braising recipe - u can use this for anything you want to bbq, pork butt, beef brisket, ribs, even pot roast, minus the brown sugar!
Rough chop 1-2 onions
use whole garlic cloves - 1/2 cup
worcestershire sauce - 1 cup
brown sugar 3 cups
oregano - dried 1/2 cup
rice wine vinegar - 1/2 cup
beef stock/broth - fill to cover in roasting pan.

Put the ribs in a roasting pan, add all of the ingredients, and cover well with plastic film, then foil. (this will seal in the moisture!) Put in the oven @ 300 degrees for at LEAST 6 hours. This should give you the tenderness you desire. If they still aren't where you want them, check the liquid level of the pan, and add more if needed. then cook for 1-2 more hours. This should be plenty of time!
To get them real tasty, pull them out and let them cool enough to handle without falling apart. Slather in BBQ and throw on the grill to heat up. Keep applying sauce while grilling to carmelize it and give it that tantalizing char flavor!!!

Hope this helps! Enjoy!
Jake C.
Exec. Chef

Answer 4

Try this...

Get yourself a rack of Pork back ribs and a roll of aluminum foil. Take 2 sheets about twice the length of your rack and make a big (long) flat peice of foil (bend/roll the long edge of both pieces until you feel it will hold together).

Then lay your rack in the middles, season and put 3 large ice cubes in the hollow of the rack and use any sauce, ingredient or spice you want or even just salt and pepper. Seal the foil as you did in the last step so that you have a drip tight "pouch". Cook on med/low heat on your bbq for 1/2 hour on each side. Remove from the pouch and sear both sides (add bbq sauce if u like - it gives it the smeared crispy taste).

You tell me how well they 1. taste and 2. come off the bone :-).

Answer 5

okay boiling them is out of the question, they may come out tender at the end , but your sacrificing the natural flavor and juices. try getting the oven bags from your grocery store, then
take your ribs and remove the thin membrane from the bone side of the ribs, put a knife under the membrane and pull this off
next rinse and pat dry your ribs, after that take a dry rub ( i used to use stubbs spice rub) and sprinkle both sides of the the ribs and rub it in, without the membrane you can flavor both sides. when this is done wrap the ribs in the oven bags then cover with aluminum foil, put in refridgerator for four hours or overnight to allow rub to penetrate meat. when ready
to cook put the ribs as packaged on a sheetpan on the top shelf in oven at 325 deg for 21/2 to 3 hours . after cooking is done cut open foil and plastic and allow the ribs to sit 5 to ten minutes to soak up some juices left and to firm up a little so you can pick up without breaking them.
after that that brush on your favorite bbq sauce and grill them outside. brushing and turning at least 3 or four times. they are already done, so pretty much your just browning and heating.
just remember baby back ribs are are not the same cut as some pork back ribs. so tenderness varies.

Answer 6

you need a charcoal smoker about $40. Marinate the ribs in a rub and or a BBQ sauce for a couple of hours, light the smoker ideal temp around 250 degrees, let cook for approximately 5 hours you will have the most succulent ribs ever. It is the slow cooking that makes it tender.

Answer 7

We boil ours until they are super tender. Partly boiling them doesn't do it. Put equal parts beer and water in a kettle with a chopped up onion and garlic powder to taste and let them boil away. You will know when they are ready b/c they will be extremely tender. Then throw them on a grill and BBQ. They are the most delicious this way :)

Answer 8

Cut the ribs three or four to a section. You are right, boiling them for about 1/2 hour to 45 minutes.The boiling cooks them and tenderizes them.Then use your favorite BBQ sauce to baste them on the BBQ. By using this method, when you BBQ them they are ready in about 1/2 hour and taste totally" falling off the bone" tender and delicious.
Your welcome.

Answer 9

Sacha M:

It sounds as though you are following the right path maybe you need to slow down the grill time by cooking the ribs longer but with less heat. And if it is a cover BBQ you are using remember every time you lift the lid you not only loose the heat but the moisture as well.

Best 2 ya

Answer 10

Put it inside heavy duty aluminum foil along with marinade and beer and soy sauce and onions and bell peppers and cook um hour and a half to 2 hours works every time just seal it up good so the sauce won't leak out.Works with briskets to only gotta cook them longer.Oven or bar b que pitt your freinds will love ya.You may want to sear it on the pitt first for flavor.Cut the onions and bell peppers in large peices so the meat won't stick to the foil.