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A foolproof method for making incredibly tender, fall-off-the-bone baby back ribs that can be finished in the oven or on the grill for perfect results every time.
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Prep ribs by trimming fat, removing the membrane, and cutting into individual pieces. → Tenderize with lemon juice and coat thoroughly with the spice and brown sugar rub. → Bake tightly covered with foil at 300°F for 2.5 hours. → Baste with BBQ sauce and broil both sides until caramelized.
Prep ribs by trimming fat, removing the membrane, and cutting into individual pieces. → Tenderize with lemon juice and coat thoroughly with the spice and brown sugar rub. → Bake tightly covered with foil at 300°F for 2.5 hours. → Baste with BBQ sauce and broil both sides until caramelized.
A foolproof method for making incredibly tender, fall-off-the-bone baby back ribs that can be finished in the oven or on the grill for perfect results every time.
Trim excess fat from the rack of ribs using a sharp knife.
Remove the silver membrane from the back of the ribs. Use a knife to get under it, then use a paper towel to get a grip and peel it off entirely.
Cut the rack into individual rib pieces to allow for more surface area for the seasoning and sauce.
Rub all sides of the individual ribs with fresh lemon juice to help tenderize the meat.
Prepare the dry rub by mixing brown sugar, chili powder, paprika, salt, ground mustard, dried oregano, garlic powder, onion powder, and black pepper.
Removing the silver membrane is essential for achieving a 'fall-off-the-bone' texture.
A paper towel is the best tool for gripping the slippery membrane during removal.
Cutting the ribs before cooking ensures more flavor coverage from the rub and sauce.
Broiling with the rack in the middle prevents the sugar-heavy sauce from burning before it caramelizes.
Because the ribs are extremely tender, use clean kitchen gloves or be very gentle when flipping them to prevent the meat from falling off prematurely.
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