Summertime and BBQ go together like ketchup and french fries. We all know BBQ is best when it comes right out of the pit, but sometimes that is just not an option. Maybe it’s raining, maybe you’re out of fuel, or any number of other reasons why you can’t use your grill, then I have the answer for you. You can still have some really great fall off the bone ribs.
You can use baby back ribs, regular pork ribs or even chicken quarters with this recipe it’s totally up to you. They will still turn out perfect each and every time. There is one very important little tip that I will share with you today. If you want to have really tender ribs then you have to remove the membrane from the underside of the ribs. You can use a butter knife and starting at the middle or the end work it back and forth until you make a pocket big enough to get your fingers under and keep working it until the membrane is totally removed.
- 4 lbs pork ribs
- 3/4 cup light brown sugar
- 1 teaspoon hickory smoke salt or smoked paprika or liquid smoke
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1/2 teaspoon ground red pepper (optional)
- 2 cups of your favorite barbecue sauce
- Preheat oven to 300 degrees f.
- Peel off tough membrane that covers the bony side of the ribs.
- Mix together the sugar and spices to make the rub.
- Apply rub to ribs on all sides.
- Lay ribs on two layers of foil, shiny side out and meaty side down.
- Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
- Place on baking sheet 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 and brush on sauce.
- Broil for 1 or 2 minutes until sauce is cooked on and bubbly then turn ribs over and repeat on other side.
- Alternately, you can grill the ribs on your grill to cook on the sauce.
Source-adapted from food.com