Perfect for your summer entertaining, these baby back ribs really DO fall off the bone, and they are incredibly delicious.
Even better? They are way easier to make than you would think. Over the years I have watched so many cooking shows that feature ribs, and so many of them make it a really complicated endeavor. The best ones always seem to be the ones that cook for hours and hours in a smoker. While I’m sure they are absolutely wonderful, they are hardly practical for the home cook. These fall-off-the-bone ribs cook for a few hours, but they are inattentive hours. I pop them in the oven in a roasting pan and let the oven do the magic. When they come out of the oven, all they need is a quick trip through the grill to sear on the barbecue sauce of your choice. Andy usually gives them a few extra minutes with some wood added to the fire for smoke, but that is a step not totally necessary.
You can also use spare ribs instead of baby back, but the ribs will not be quite as tender- nor are they as meaty as the baby back ribs. I haven’t cooked them quite enough to figure out the timing to get the spare ribs falling off the bone, but I’m leaning towards an extra half hour in the oven.
The beer is also optional, but the liquid component is not. Whatever you do, though, do not use plain old water. I’ve used apple cider with great success for the non-beer crowd, and I’ve also used chicken broth and ginger ale. All of them worked, though I prefer using a bottle of beer. Which is in itself an odd thing, because I really, really dislike the taste of beer. However, it works with the ribs, so I try to use it when I can.
Fall Off The Bone Baby Back Ribs
2 slabs baby back ribs (about 3 1/2 pounds) 1 large onion, sliced 1 12-ounce bottle of beer Sea salt and freshly ground pepper to taste 2 cups barbecue sauce1. Preheat oven to 325ºF.
2. To remove the membrane from the back of the ribs, rake a small dull knife, like an oyster or table knife, and pry the tip of the knife between the membrane and bone at the edge of the ribs in the center of the slab. Lift to separate the membrane from the bone, then grab the membrane with your fingers and pull it off and discard.
3. Spread the onion slices evenly on a baking sheet with sides and place the ribs, bone side down, on top. Pour the beer over the ribs, season with salt and pepper, and cover tightly with foil. Bake undisturbed for 2 hours.
4. Prepare a fire in a charcoal grill and let the coals burn to a gray ash with a faint red glow, or until you can hold your hand 3 to 4 inches above the fire for no more than 6 seconds.
5. Brush both sides of the ribs with the barbecue sauce and place them, meat side down, over the coals. Grill the ribs for 10 to 15 minutes, or until slightly charred, basting several times. Turn the ribs and baste the cooked side liberally. Close the lid of the grill and cook the ribs 10 to 15 minutes longer, basting often. Cut the slabs into individual ribs, pile them onto a large platter and serve warm