The oven helps to make these ribs tender and they do indeed fall off the bone.
Fall Off The Bone Tender Pork Ribs
- 2-3 racks of Pork baby back ribs, 6 pounds
- 1 yellow onion sliced
- 1-12 ounce can of beer (non alcoholic beer works fine)
- Sea salt and fresh ground black pepper
- 2 cups of your favorite barbecue sauce plus some extra for the table (Sweet Baby Ray’s)
Preheat oven to 325 degrees.
Remove the membrane from the back of the ribs by using a small knife, pry the tip of the knife between the membrane and the bone at the edge of the ribs once you have it lifted, grab it with a piece of paper towel and pull it off, it should come off in one big piece, discard it.
In a large roasting pan spread out the sliced onion, season the ribs with the sea salt and fresh ground black pepper,pour the beer over the top. Cover tightly with a piece of foil. Put in preheated oven for 2 hours.
Remove from oven, discard the onion and cooking liquid. Brush both sides of ribs with barbecue sauce, place meat side down on a preheated grill. Grill on both sides for 10 -15 minutes per side or until lightly charred, basting with barbecue sauce a couple times per side. Cut slabs into individual ribs and serve with more barbecue sauce.
Yield: 24 – 4 ounce servings approximately 2 ribs
(calculated based on 6 pounds of pork baby back ribs and Sweet Baby Ray’s BBQ Sauce, how fatty the ribs are and what kind and how much sauce you use will affect the nutritional information.)
Per 4 ounces (approximately 2 ribs): 330 Calories; 22g Fat (61.2% calories from fat); 21g Protein; 10g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 194mg Sodium.
Old WWP 8 / New WWPP 9
Recipe adapted from one found on a message board on the Cooking Light message board.