Easy fall-off-the-bone ribs you’ll devour by the side

You can make these tender, fall-off-the-bone ribs right from the kitchen.

Many of you have been home for the past two months, but in case you need a reminder, this is a three-day weekend. That means time for something special in the kitchen.

Ribs on the grill are amazing, but  for some, (myself included) our grills are out of commission until restrictions are lifted.

That’s OK! You can make tender, fall-off-the-bone ribs right in the kitchen with no grilling required!

Here’s what you will need:

  • Aluminum foil
  • Salt & pepper
  • Side of pork ribs
  • Your favorite dry rub
  • Your favorite barbecue or grilling sauce

Directions:

  1. Make sure your ribs are defrosted before preparing.
  2. Preheat oven to 275 degrees.
  3. Cover a baking sheet or shallow dish with aluminum foil. This will make the clean up process easier.
  4. Remove the membrane attached to the back of the ribs. This can be tricky to remove, if you have never attempted to make ribs before.  An easy way to do it, is to take a knife to a rib bone and make a pocket that you can stick a finger in. Once you get started, the membrane should peel off with relative ease. Removing this allows the meat to fall off the bone when cooked.
  5. Season your ribs with salt, pepper, and any dry rub seasoning you have. I like a bit of spice, so I used creole. Be generous as you cover the ribs.
  6. Cover the ribs with aluminum foil. This will help lock in moisture and tenderness as the ribs cook.
  7. Place ribs in oven for 3 hours. I know it seems long, but the slow cooking adds to the tenderness factor. Besides, you’ve got three days off this weekend, right?
  8. Pull your ribs out of the oven. They should be tender when you poke them with a fork. As good as they smell, don’t eat them yet, we have to add the sauce!
  9. Set oven to broil.
  10. Slather up your ribs with a heaping helping of sauce.
  11. Place in oven until sauce begins to caramelize. This can take anywhere from 5-10 minutes. You’ll know it’s happening when you see the sauce begin to bubble.
  12. Serve immediately. Refrigerate any leftovers for no more than 3 days.

Remember throw in some veggies and a good, starchy potato, and you’ll be the envy of everyone in the house.


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