The Perfect & Simple Fall-Off-The-Bone Rib Recipe
When I moved out, this was the recipe I asked for on the way out the door! With only a few simple ingredients, these ribs will quickly become a family favorite.
Some links may be affiliate links. By clicking on them and making a purchase, I may make a small commission at NO extra cost to you! Thank you for supporting my small business!
What kind of ribs should you use?
The best part of this recipe is how versatile it is! I’ve used it with any rack of ribs that will fit in my pan. The ribs that are pictured on this post are baby back ribs.
Speaking of the pan, this is my old faithful roaster-
I’m truly not sure I’ve ever cooked anything in it other than ribs, but it is the perfect pan! If you don’t have anything similar and aren’t looking for new cookware, a shallow roasting pan of any kind should work. I actually made two rib racks just last night and needed a second pan. I experimented with my turkey roasting pan (rack removed) and used aluminum foil instead of a lid. The ribs were great!
Ingredients
You only need a few items to make a great meal and you probably have most of these in your pantry already:
- 1 Rack of Ribs
- 4-6 TBSP. Garlic Powder
- 3-5 TBSP. Lawry’s Seasoned Salt
- 1/2 Cup Apple Juice
- 1-2 Cups Water
- 1/2 Cup+ Barbeque Sauce
I’ve given a range of measurements for the ingredients. The amount of seasoning and BBQ sauce will depend on how much meat you are cooking. Some people also like to add more sauce when they’re eating the ribs.
Prep & Cook!
Preheat your oven to 350 while you are prepping the meat. I love that this recipe doesn’t require my husband (because you know it wouldn’t be me!) to stand out at a grill in the middle of winter. NOTE: You will need to plan your side dishes according to oven space. If you’re using the roasting pan pictured above, the lid takes up significant space, leaving little room for other items to roast.
Optional: Remove the silverskin on the back of the rack. This is done fairly simply by grabbing one end and pulling down the rack.
Seasoning
Next, generously season both sides of the meat with both the garlic powder and Lawry’s Salt and place in pan. I like to pat the seasoning into the meat to help it stick better.
Cover & Cook
Add the 1/2 cup of apple juice to the bottom of the pan, trying not to pour directly onto the meat. Add 1-2 cups of water, enough to fill the pan but not cover the meat. I attempted to take a photo of this, but all you could see was my reflection in the water!
Place the lid on the pan and roast in the oven for two hours.
After two hours, remove the pan from the oven and take off the lid. The ribs should look like this:
Sauce
Carefully drain the pan from any remaining water/juice. Add barbeque sauce to side of the ribs that is facing up. You’ll want to cover the entire top and I like to try and get the ends and sides as well. Spread using a kitchen brush.
Place the pan back into the oven, uncovered for 15-20 minutes. After the time is up, remove the pan and flip the ribs over. Repeat the process, and add more sauce to this side, roast for another 15-20 minutes.
Serve!
Ribs should be glossy and falling off the bone!
Preheat oven to 350 degrees
Remove silverskin from ribs if you choose.
Generously season both sides of the ribs with garlic powder and Lawry's Seasoned Salt. Place the ribs in a roasting pan.
Add the apple juice to the pan, without pouring onto the ribs. Add enough water to cover the bottom of the pan but not the ribs. Place the lid onto the pan and roast the ribs in the oven for two hours.
Remove the ribs from the oven. Drain the pan and add barbeque sauce to the top and sides of the ribs. Without the lid, place the pan back into the oven for 15-20 minutes.
Remove the pan from the oven and carefully flip the ribs over. Baste this side with barbeque sauce and place back into the oven for another 15-20 minutes. Serve.
For detailed instructions see www.thechaosmanager.com/ribs
Ingredients
Directions
Preheat oven to 350 degrees
Remove silverskin from ribs if you choose.
Generously season both sides of the ribs with garlic powder and Lawry's Seasoned Salt. Place the ribs in a roasting pan.
Add the apple juice to the pan, without pouring onto the ribs. Add enough water to cover the bottom of the pan but not the ribs. Place the lid onto the pan and roast the ribs in the oven for two hours.
Remove the ribs from the oven. Drain the pan and add barbeque sauce to the top and sides of the ribs. Without the lid, place the pan back into the oven for 15-20 minutes.
Remove the pan from the oven and carefully flip the ribs over. Baste this side with barbeque sauce and place back into the oven for another 15-20 minutes. Serve.
For detailed instructions see www.thechaosmanager.com/ribs
Looking for more dinner ideas? Check out these posts:
30 Family Friendly Dinner Ideas
30 MORE Dinner Ideas
Meal Planning
One Comment
Pingback: