Ken's Fall Off the Bone Pork Ribs
These pork ribs are guaranteed to fall off the bone. They are the most tender, melt in your mouth ribs I have ever eaten. They are prepped with a dry rub, slow cooked in the oven, and finished on the grill.
These pork ribs are guaranteed to fall off the bone. They are the most tender, melt in your mouth ribs I have ever eaten. They are prepped with a dry rub, slow cooked in the oven, and finished on the grill.
- 2 tablespoons chili powder
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1 tablespoon onion powder
- 1/2 teaspoon oregano
- dry rub:
- sesame oil
- 1/2 teaspoon smoked paprika
- 1 large rack of pork ribs
- 2 tablespoons garlic salt
- 1 teaspoon coarse black pepper
- 1/2 paprika
- 1/4 teaspoon sage
- seasalt
- umeboshi vinegar
- your favorite bbq sauce
- Carbohydrate 3.95108062941702 g
- Cholesterol 0 mg
- Fat 1.65222687632733 g
- Fiber 2.33330630543884 g
- Protein 0.901710000981619 g
- Saturated Fat 0.276814312733864 g
- Serving Size 1 1 Serving (128g)
- Sodium 1784.8471286185 mg
- Sugar 1.61777432397818 g
- Trans Fat 0.192928875219879 g
- Calories 27 calories
Step-by-step
- Mix all dry ingredients together and set aside.
- Remove ribs from package, rinse under cold water and dry.
- Remove membrane from back of ribs, and trim excess fat.
- Sprinkle both sides of ribs with seasalt.
- Genoursly sprinkle umeboshi vinegar on both sides, followed by same amount of sesame oil.
- Apply dry rub to both sides.
- There is no need to rub it into the meat, you will just end up with more dry rub on your hands than on the ribs.
- Place ribs on heavy duty foil then place another sheet of foil on top and seal all the edges nice and snug.
- I recommend heavy duty foil because it is more rugged and less apt to tear, which will help contain the juices later on, making for an easy clean up.
- Place ribs on a sheet pan and load them into a 200 degree oven for 6 hours.
- Slow and low is the key to tender pork.
- After 6 hours carefully remove from foil.
- There will be a lot of juice and fat in the bottom of the foil.
- Cut rack into separate ribs.
- At this point the meat will want to slip off the bone so be careful when cutting them.
- place ribs on a medium hot grill then brush your favorite BBQ sauce on all sides, rotating frequently until sauce starts to caramelize and ribs begin to sizzle.
Pork ribs subjected to prolonged low-temperature thermal denaturation yield structural collagen that dissolves into gelatin, transforming tough connective tissue into a tender matrix. When applying spices, avoid pressing the dry rub aggressively into the surface of the meat because manual friction displaces the seasoning unevenly and leaves most of the flavor compounds on your skin instead of the protein. Heavy-duty aluminum foil functions as a reliable thermal vessel during the six-hour, 200-degree oven phase, trapping moisture and rendering internal fats efficiently without requiring specialized commercial smoker equipment. If heavy-duty foil is unavailable, double-layer standard household foil to prevent tearing, which causes moisture loss and ruins the steaming environment essential for breaking down tough connective tissues. Standard sheet pans support the foil packet securely while catching any potential leaks during the extended cooking duration. Once the meat reaches maximum tenderness, cut the rack into individual segments carefully because the softened muscle fibers detach from the bone matrix with minimal resistance. Caramelizing the exterior on a medium-hot grill for several minutes develops complex Maillard compounds that balance the interior richness.
