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So If You Want Fall Off The Bone Ribs.....

Updated on August 13, 2017

Want Some Ribs?

courtesy of google image
courtesy of google image
courtesy of google image
courtesy of google image

The Secret To Tender Ribs Is Quite Simple

The secret to fall off the bone ribs is pretty simple actually. If you are like me, then you are a rib lover. I love to try different styles of ribs. My favorite will always be ribs that are from the grill. And it has to have some of the famous Sweet Baby Ray’s barbecue sauce all over those ribs. If tender ribs are what you are looking for then I have a secret to share with you.

First, whether it is whole pork ribs or the baby back ribs make sure you pre-cook the ribs before putting them on the grill. In a roast pan, use some type of citrus or vinegar. I love to use a combination of Balsamic Vinegar and Lemon juice when I am preparing my ribs. Pineapple juice is also a great liquid to use. I have sometimes combined lemon and pineapple to get a great sweet and acidic flavor for the ribs. Another way is a southern tradition is boiling them in water with some crab boil seasoning. Lay the slab of ribs in the pan bones down. The time will depend on how many slabs you are preparing. I usually cook about two to three slabs of ribs. Once the ribs are in the roasting pan, add some Balsamic Vinegar and Lemon juice. Portions may vary depending on how tender you want them and the quantity of slabs you are cooking. Also I like to add about a cup of water, just to keep things a bit moist. Once you have added your tenderizer, pop them in the oven at around 300 to 325 degrees and let them cook no more than two hours. If you go any longer, they will literally fall off the bone and become a hassle to grill. Now, you do have the option to do it less, I just find that this is the right amount of time to have tender ribs and are still able to grill for a bit without falling apart on you.

Next step is the grill. Here is where a lot of that good flavor is going to come out. I normally love using charcoal grill. However, gas grills seem to be a bit more convenient, but either way will work. I like to throw the ribs on the grill on the fire side. Let the surface of the ribs get a bit cooked and a little burnt. This will allow the juices to stay inside of the rib meat. Now, you can leave on there a few minutes and then take them off, or you can do what I love to do and if you have a grill that has two separate sides, smoke the meat for about thirty minutes. Once on the cooler side of the grill, it’s a good time to add the barbecue sauce. This will make a paste like coating over the meat of the ribs. Plus it really helps soak in the smoky flavor. Adding hickory chips to the coals adds much smoky flavor as well. Plus it does provide a lot more smoke.

Once the barbecue sauce has hardened just a little, it is time to enjoy the ribs. At this point the ribs are just about falling off the bone. Tender, juicy and full of flavor, these are just a few tips on perfecting fall off the bone ribs. And once you have tried it this way, you can only perfect the way that is most enjoyable to you. To all you rib lovers out there; I hope this will help you become more comfortable in cooking ribs.


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