Beth's Melt in Your Mouth Barbecue Ribs (Oven)
I almost didnt want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home These can be done with baby back or regular pork ribs I have also made split chickens this way The ribs are tender moist and just slide off of the bone I know that your family will love them just as much as my family does I noticed that some are unable to find hickory smoked salt You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor Also the easiest way to remove the membrane is to work a spoon or I use the tips of my kitchen shears into the bottom center of the membrane work it back and forth to form a pocket then I slide my thumbs in and work the membrane off from the center outward to the ends
I almost didnt want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home These can be done with baby back or regular pork ribs I have also made split chickens this way The ribs are tender moist and just slide off of the bone I know that your family will love them just as much as my family does I noticed that some are unable to find hickory smoked salt You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor Also the easiest way to remove the membrane is to work a spoon or I use the tips of my kitchen shears into the bottom center of the membrane work it back and forth to form a pocket then I slide my thumbs in and work the membrane off from the center outward to the ends
- Carbohydrate 29.1533550264704 g
- Cholesterol 175.389049733333 mg
- Fat 33.5569184322975 g
- Fiber 0.572100012903485 g
- Protein 61.76748342482 g
- Saturated Fat 11.5924114859152 g
- Serving Size 1 1 serving(s) (334g)
- Sodium 565.527151474757 mg
- Sugar 28.5812550135669 g
- Trans Fat 3.68623134963422 g
- Calories 677 calories
Step-by-step
- Preheat oven to 300 degrees f.
- Peel off tough membrane that covers the bony side of the ribs.
- Mix together the sugar and spices to make the rub.
- Apply rub to ribs on all sides.
- Lay ribs on two layers of foil, shiny side out and meaty side down.
- Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
- Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
- Remove from oven.
- Heat broiler.
- Cut ribs into serving sized portions of 2 or 3 ribs.
- Arrange on broiler pan, bony side up.
- Brush on sauce.
- Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
- Turn ribs over.
- Repeat on other side.
- Alternately, you can grill the ribs on your grill to cook on the sauce.
Beth's Amazing Fall-Off-the-Bone Barbecue Ribs
As a busy mom, finding time to cook a delicious and satisfying meal for my family can sometimes feel like a Herculean task. But there are moments when a simple recipe transforms into a cherished family tradition, a memory made around a table laden with laughter and the aroma of mouth-watering food. This ribs recipe is one of those moments.
This recipe for melt-in-your-mouth barbecue ribs is my go-to when I need a crowd-pleaser. My sons practically beg me to make these; they're that good. Whether it's a family gathering, a casual weeknight dinner, or a special occasion, these ribs are guaranteed to be a hit. They're tender, juicy, and practically fall off the bone—a testament to slow cooking and a well-balanced rub.
The beauty of this recipe lies in its simplicity. I've perfected a dry rub that perfectly complements the rich flavor of the pork ribs. The smoky notes blend seamlessly with the sweetness of brown sugar, creating a complex and irresistible taste. And don't worry if you can't find hickory smoked salt – smoked paprika works just as well! The foil-wrapped baking method ensures that the ribs stay moist and tender throughout the cooking process. It's a hands-off method, perfect for busy days.
Once the ribs are baked, the final step involves a quick broil to caramelize the barbecue sauce. This adds a beautiful glaze and intensifies the flavor, creating that perfect balance of sweet and smoky. You can, of course, grill the ribs instead to add a more intense smoky flavor.
This isn’t just a recipe; it's a story of family, comfort, and the simple joy of sharing a delicious meal together. The memories made around this table are as important, if not more important, than the recipe itself. So, gather your family, fire up the oven (or grill), and get ready to create some unforgettable memories.
I encourage you to experiment with different barbecue sauces to discover your family's favorite. I've been known to try different kinds, from tangy to sweet, to spicy and even smoky varieties. The possibilities are endless, and that is part of the beauty of cooking. I love the sense of creativity it gives me, and it’s even more enjoyable when I can share it with loved ones.
Beyond the recipe itself, I think that cooking and baking has become more than just the ability to prepare a meal. It's a creative outlet, a stress reliever, and a way to express love for the people I care about. In those moments I can share laughter, memories and togetherness, and it’s this togetherness that gives my family a sense of belonging and makes us feel connected to each other. That’s the real magic of this recipe – the way it brings us all together.
So, go ahead, try my recipe. And remember, the most important ingredient is love. Happy cooking!
