Beth's Melt in Your Mouth Barbecue Ribs (Oven)

Beth's Famous Fall-Off-the-Bone Barbecue Ribs

As a busy mom, I'm always looking for recipes that are both delicious and easy to make. These barbecue ribs fit the bill perfectly! They're incredibly tender, juicy, and packed with flavor – the kind of dish that brings the whole family together. My sons practically fight over the last rib, and let me tell you, that's the ultimate compliment from any discerning palate. The secret? A simple yet effective rub and a low-and-slow cooking method that renders the meat so tender it practically melts in your mouth.

This recipe is incredibly versatile. While I use baby back ribs, you can absolutely use regular pork ribs, or even adapt it to other meats like chicken. I’ve experimented with split chickens using this same rub and cooking method, and the results are just as impressive. The beauty of this recipe lies in its simplicity; it's not about complicated techniques or a long list of obscure ingredients, but about letting the quality of the ingredients and a well-balanced rub shine. And the smoky flavor? Don't worry if you can't find hickory smoked salt. A little smoked paprika or a brush of liquid smoke works just as well, giving those ribs that irresistible barbecue taste.

One tip that might save you some frustration: removing the membrane from the back of the ribs is crucial for achieving that melt-in-your-mouth texture. It's a little bit of extra work, but trust me, it's worth it. I find using the tip of my kitchen shears is the most effective method. Just get under the membrane, loosen it, and peel it away. Once you’ve mastered this, you’ll be a rib-roasting pro in no time.

Beyond the Recipe: This recipe is more than just a way to cook ribs; it's about creating a warm and inviting atmosphere around the dinner table. It’s about those moments of shared laughter and connection over a truly satisfying meal. These ribs have become a staple in my home – a symbol of comfort, family, and delicious food. And while I might initially have hesitated to share my secret, I've come to realize that good food should be shared. So, go ahead, try this recipe. I guarantee that you'll make memories as unforgettable as the taste of these ribs.

Serving Suggestions: Serve these ribs with all your favourite barbecue sides - classic coleslaw, potato salad, corn on the cob, or even a simple green salad to balance out the richness. And don't forget the napkins! You're going to need them. Enjoy!

Variations: Feel free to experiment with different barbecue sauces to suit your taste. Spicy, sweet, smoky – the possibilities are endless! You could also add other spices to the rub, such as cumin, chili powder, or onion powder, to customize the flavor profile.

Step-by-step

• Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
• Peel off tough membrane that covers the bony side of the ribs.
• Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
• In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
• Lay ribs on the prepared baking sheet, meaty side down.
• Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
• Transfer to the oven 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.