Who can resist Pork Back Ribs in a tangy barbecue sauce that just fall of the bone? Today I'm sharing with you a recipe for baked Fall Off the Bone BBQ Back Ribs in 4 easy steps.
Now I can't take credit for this recipe one hundred percent. The idea of putting together this Pork Back Ribs recipe on paper came to me by two of my husband's friends who are masters of the barbecue. Although, today we are going to be baking these ribs.
This recipe for Baked Pork Back Ribs is the ideal food for a super-bowl Sunday or any Sunday for that matter.
This recipe for BBQ Baked Pork Back Ribs calls for very few ingredients.
- Pork Back Ribs or Side Ribs
- BBQ Sauce
- Salt and Pepper
pork back ribs vs. pork side ribs
Side Ribs are the ribs that extend down the side of an animal. The extend over the belly and the breast bone has been removed from the rib. Side ribs are more commonly known as spare ribs. Back ribs are the upper portion of the rib closer to the back or spine. Back ribs are meatier and more flavorful and more tender. Side ribs have more connective tissue but are still very flavorful, but require more cooking to break down the connective tissue.
I use back ribs for this recipe because they are more tender. Side ribs will work fine too. The choice is yours, just adjust the cooking time if needed to make these fall off the bone BBQ ribs.
removing the membrane
Some will remove the membrane on the pork back ribs. The membrane is that tough slimy silver-skin that covers the back portion of the ribs. Note that if you do decide to remove the membrane, the ribs will literally fall apart while they are cooking and it may make a sloppy mess.
I personally do not remove the membrane, particularly because I want to turn the ribs every 30 minutes or so. Removing the membrane is suited more for barbecuing the pork back ribs, where you might not have them on the grill for more than necessary.
blanching your pork back ribs
I'll start by filling a large pot of water and bringing it to a boil. Then I'll cut my ribs in two so that it fits neatly inside the pot.
Let them simmer for about 5 minutes, just enough time for the excess fat to seep out and into the water.
Blanching your ribs is absolutely necessary. What's blanching? Blanching is also known as boiling, or dunking in hot water. When you blanch food, you're not necessarily cooking it. Your just dunking it in hot water for a few minutes and then removing it and stopping the cooking process by placing the food in cold water.
But, wait, I don't place my ribs in cold water after I blanch them. I will place them on a baking sheet though.
wrapping your ribs with foil
Please don't skip this step. For the perfect Fall Off the Bone BBQ Ribs, once you have blanched your ribs, place them on a baking sheet lined with foil and parchment paper. Foil first, then parchment paper on top. I then place my ribs on top and season them. I'll massage the seasoning in to the back ribs.
Then take another large sheet of aluminum foil and cover the ribs. You will need to turn in the foil edges and fold them over a couple of time to create a seal all around the sides of the baking dish. Basically, you are creating a sealed pocket with your ribs inside the pocket.
Alcan sells this great non-stick foil. When I can find it, I'll buy and use it for baking projects like this. See the Alcan site for product ideas here. If you can't find non stick foil, don't worry, just use regular foil. Any brand will do.
patience is a virtue
Half way through cooking, turn your ribs so that they evenly cook.
Once your ribs are ready, and you'll know when they are ready because they will start to break apart as you are turning them. Take your favorite barbecue sauce and brush it on top. Your not cooking the ribs in the barbecue sauce, your just warming up the sauce on the pork ribs. Flip the ribs and coat the other side and cook for a few more minutes.
You don't want to leave the ribs in the oven with the barbecue sauce for too long, otherwise the sauce will burn right onto the ribs. Once your satisfied with the color of the ribs, take them out of the oven and let them stand for about 5 minutes before serving.
If you like, you can put some extra barbecue sauce in a bowl in case your family or guests want extra sauce on the side for these fall off the bone bbq ribs.
If you have leftovers, that's a big if, store them refrigerated in an airtight container for a maximum of 4 days. You can also freeze for later, in microwave and freezer safe containers. When you are craving some ribs, thaw them out in the fridge for 24 hours and then warm it up.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
Drop a comment below if you made these Fall Off the Bone BBQ Ribs. I’d love to see your pictures as well as know what seasonings you put on your ribs. So don’t forget to post them on your Instagram account. Tag me at #girl_with_a_spatula and follow me @girl_with_a_spatula
Popular Main Dishes
Looking for other lip smacking recipes? Click here to search the site for some great inspiration.
This is a great recipe if you like your barbeque ribs - fall off the bone good! So tender, tangy and sweet. Great as an appetizer too!
- 3 pounds Pork Back Ribs (or short ribs)
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- ½ cups Barbecue Sauce
- Heat oven to 350°F. In a large pot, filled half way with water. Bring to boil. Cut the ribs into two equal pieces so that you can fit it into a pot and place in boiling water for about 5 minutes, just to release and cut down the pork fat.
- Remove the ribs from the water and place on a baking sheet lined with aluminum foil. If possible place parchment paper on top of the foil before laying the ribs on top. This will help with sticking. Cover the ribs with foil and fold the outer edges of the foil so that the ribs are sealed inside like a pocket.
- Place ribs in oven and turn them every 30 minutes. The ribs are going to cook for about 2 hours, you'll know that they are ready when you go to turn them and they look like they will just fall apart.
- Brush the ribs with your favorite barbecue sauce during the last 15 minutes of cooking. You'll brush one side, then wait about 8 minutes, turn and then brush the other side. Once the ribs are ready, take them out to rest for about 5 minutes, then cut them and serve them.
Serving Size:⅙ rack
Amount Per Serving: Calories: 602Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 206mgSodium: 729mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 61g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.