Monday, October 20, 2008

Fall Off The Bone Ribs {Country Style Ribs}

Ribs, Ribs, Ribs!! I love them any way you make them. Beef or Pork it doesn't matter. Most people, my husband in particular prefer Beef Ribs. For this particular meal I used country style pork rubs.

Don't get me wrong I love the baby backs just as much as the next guy, but there's just something about country style ribs.

This recipe for Fall off the Bone Ribs makes the tastiest and most tender ribs you have ever eaten. Even if you don't like pork ribs I'm sure you will love these.

What I love most about this recipe is that you just fix it and forget it. Who doesn't love that? The ribs are baked in the and then you can finish them up by using your ovens broiler or placing them on a outdoor grill.

I like to use the broiler rather than grilling, because it's really just to get the outside a bit crispy. I love making these in the winter, because you don't have to go outside to have grilled ribs.

Start with a dry rub of your choice. If you don't have a dry rub just use a good seasoning of your choice. Rub a good amount on each of the ribs. I just sprinkle it all over the ribs and then rub it in. Flip over the ribs and do the same on the other side.

Sprinkle on a bit of brown sugar. Add the ribs to a large zip lock bag or place in plastic container. Place in the refrigerator for a couple hours. Take a broiler pan and fill the bottom section of the broiler pan about half full of beer or apple juice (about 1 1/2 cups).

On the top section (the part with the slits) lay out the ribs. You can add a little sauce or save it for the end. Cover the pan with foil and fold edges under to seal in the steam as they cook. Place in a 300 degree oven for 2 ½ to 3 hours.

DO NOT OPEN THE FOIL UNTIL THE TIME IS UP. Remove foil carefully as s
Now all the grease is down in the bottom of the pan with the beer or apple juice, the ribs are completely cooked and tender.

All you need to do is finish them up on the grill or under the broiler with sauce with your favorite BBQ sauce. In a separate bowl add the honey and brown sugar to the bbq sauce. Mix well and slather all over the ribs.

You can either place ribs on grill and coat with you favorite sauce or finish them up under you stoves broiler. I chose to the broiler today. Grill on each side just a few minutes until crispy.

For broiler, dump out about 3/4 of the liquid in the bottom of the broiler pan . The add barbecue sauce on the ribs and broil for a few minutes on each side. Watch closely because the sugar in the BBQ sauce will burn quickly. Remove from oven cool a bit and serve.






Fall Off The Bone Ribs

Country Style Ribs (about 8)
Beer or Apple Juice (about 1 1/2 cups)
Pork Dry Rub or another Seasoning of choice, to taste
1 - 8 oz bottle barbecue sauce
2 - tablespoon honey
1/2 - cup brown sugar
Foil

Start with a dry rub of your choice. If you don't have a dry rub just use a good seasoning. Rub a good amount on each of the ribs.

I just sprinkle it all over the ribs and then rub it in. Flip over the ribs and do the same on the other side.

Sprinkle on a bit of brown sugar. Add the ribs to a large zip lock bag or place in plastic container. 

Place in the refrigerator for a couple hours. Take a broiler pan and fill the bottom section of the broiler pan about half full of beer or apple juice (about 1 1/2 cups).

On the top section (the part with the slits) lay out the ribs. You can add a little sauce or save it for the end. Cover the pan with foil and fold edges under to seal in the steam as they cook. 

Place in a 300 degree oven for 2 ½ to 3 hours. DO NOT OPEN THE FOIL UNTIL THE TIME IS UP. Remove foil carefully as the steam will be hot.

Now all the grease is down in the bottom of the pan with the beer or apple juice, the ribs are completely cooked and tender. 

All you need to do is finish them up on the grill or under the broiler with sauce with your favorite BBQ sauce.

In a separate bowl add the honey and brown sugar to the barbecue sauce. Mix well and slather all over the ribs. 

You can either place ribs on grill and coat with you favorite sauce or finish them up under you stoves broiler. If grilling, grill ribs on each side just a few minutes until crispy. 

For broiler, dump out about 3/4 of the liquid in the bottom of the broiler pan . The add barbecue sauce on the ribs and broil for a few minutes on each side. 

Watch closely because the sugar in the BBQ sauce will burn quickly. Remove from oven cool a bit and serve.



38 comments:

Jodi said... #

I've never made ribs before. Thanks for posting this recipe, especially with the photos. You've made me feel like I could do this!!

Teresa Cordero Cordell said... #

Tina, hello neighbor. I hope you got the food buzz problem fixed. Did you get a hold of them? Sorry I couldn't be much help. Maybe I should pay more attention to what they actually do.

I love ribs. I also like your comment about not peeking under the foil until the time is up. I have an incredible tendency to do that. Another wonderful recipe my friend. That is what I like about your blog. It's down home cooking that everyone loves. Hugs.

Tina said... #

Sounds yummy, I'm always looking for a great recipe for the country style ribs.

Joan said... #

Those ribs are mouth watering and they look outstanding!
Keep up the great cooking girl!

Maria said... #

My hubby would love these!

Live.Love.Eat said... #

Oh goodness, I love ribs too, any way I can get them!! I have a certain method for the grill but I am going to have to try this for those days when I don't feel like dealing with it. They look awesome. Oh, I made the banana bread and posted it today. Have a looksie when you can.

HiHoOhio said... #

mouth watering!

Mommy's Kitchen said... #

Jodi this is really a simple no fail way to make ribs. You really need to to try it.

Teresa I am still a bit lost on the foodbuzz thing. I am always peeking as food as well. I guess i just get so impatient, but i know how hot it is so i dont do it with this recipe. Take care and I hope you are having good weather your way. Dallas is getting a cold front tomorrow yee haw!!!

Hi Tina it sounds weird answering with my own name. Thanks for stopping by. I love county style ribs and this is a great recipe. I stopped by you blog and still have to go back and comment on a post you had a ? on night terror and i wanted to elaborate a bit. My dd has them.

Joan I love when you stop by you are always so sweet. I will keep on cooking but you have to do the same. I have been over at your blog a lot recently.

Stephanie these are great when you dont want to fire up the grill. It warms the whole house up.

Hi Ho Ohio i was just at your blog today. You have had a wild and crazy year. I dread moving and you have moved so much lately, I hope things settle down for you soon.

Laura said... #

Yum! I'm gonna have to see if I still have a broiler pan and give these a try.

Becky said... #

I made these tonight and they were so tender and delicious!! Thank you for posting this recipe!!

Ann and Billy said... #

I tried cooking country style ribs this way Tuesday night for my birthday dinner. They were delicious. I am enjoying your blog.

Mommy's Kitchen said... #

Oh Ann I am so glad you liked the ribs. Did you use beer or apple juice. Both ways are tasty.

Anonymous said... #

Tina
I've been using this recipe since you posted it on Coupon Chix a few years ago. It is fabulous!!! It's become one of my husband's favorites. We do this all winter long, so easy, so juicy, so yummy and no going outside to grill in cold weather.
Thanks! :)
Maria T

shweetpotato said... #

Guess what is cooking in the oven right now for fathers day hehe, YUP I am doing ribs. Hope hubby loves them, I will blog about them later, thanks so much for the recipe, Carm

Anonymous said... #

I have never liked ribs that were prepared at home (especially by me) until now.....Thank you for the easy fix to having to tear the meat from the bone!

Mommy's Kitchen said... #

I am so glad your liked the ribs. I especially love this recipe in the winter time. They turn out so tender everytime. Thank you for taking the time to comment on this recipe.

Tom said... #

Hi Tina - great recipe for ribs, very similar to what I do for Baby Back Ribs. Just to clarify, however, Baby Back Ribs are pork, not beef. They're called BABY back ribs because the pig is younger than a full grown sow. Back ribs are from a different location than spare ribs, which are different than country style ribs, which aren't technically ribs at all. You can also buy beef ribs from these different locations in the cow, but they are different tasting of course, as is all beef.

Keep up the great work - your site is fantastic!

Sam said... #

Excellent going to make this today but i'm just wondering does it matter where in the stove they sit i mean down closer to the bottom or in the middle of the oven?

Mommy's Kitchen said... #

Sam I dont think it really matters on placement. I usually put mine on the middle rack. I hope you like them.

Jen C said... #

I have to thank you for this recipe! I made it tonight for my family with spare ribs and it was amazing! Definitely a recipe we will have again. I just discovered your site and am enjoying it very much. My youngest and I are making your yogurt pops tonight. Thanks Again!
Jen C
http://ostara.xanga.com

Mommy's Kitchen said... #

Jen I am so glad you liked the ribs. This recipe makes them so tender. The yogurt pops are great. I have made them twice since i have posted the recipe. You can also add some pureed fruit to the yogurt pops as well.

lovemypaper said... #

I just want to say OMG these ribs are so so good. Try them last night for my hubby,they were to die for,falling all off the bones so so juicy and tender. I also did the strawberry fanta pop cake so so good.

Deborah

Mommy's Kitchen said... #

I am so glad you liked the recipe. It is so easy and makes the tenderist ribs. Umm you have me craving the strawberry soda pop cake now.

Robert said... #

These sound great. I'm always looking for ways to tweak my ribs. I'm going to try these tomorrow. The only down side I see to doing these would be for larger parties. I don't think you can get enough ribs on a broiler pan as opposed to a large grill although I guess I can just wrap the ribs in foil on the gas grill and cook them indirectly until the end. Not quite the same though is it? Hmm I wonder if you can stack the ribs on top of each other? Would it take longer to cook and would they cook evenly? Anybody?

Thanks for posting this!

Robert said... #

I just made these last night. Oh my gosh they were so tender! I didn't use the broiler pan because I had too many to cook I used 2 cookie sheets in the oven and one on the grill outside on indirect heat. I still put a little beer on the bottom of the cookie sheet and sealed the ribs up with the foil. I'm sticking with this method. Thanks! I was in a hurry but they were so tender that when I was trying to get the ribs on the grill to give them some color, they just started falling a part! Bare bones everywhere. Next time I'll be more careful on the grill transfer.

Tara in PA said... #

Fall off the bone ribs was the perfect way to name these. They were great! The kids loved them!! My son said, "you don't have to chew these... they like melt." Can't ask for more than that. Thank you!!!

Macogo said... #

I love ribs--especially pork. Beef is only for soup in my opinion. I've been married over 40 years--tried your recipe yesterday and it's the easiest way I've ever cooke dribs. No more parboiling for me! Thanks

mike said... #

Great recipe! I have been trying to find the perfect recipe for ribs and I am so glad that I found this recipe. This would really go great with a tall glass of cold coffee made from my new 12v coffee maker Kudos!

Jane said... #

Hi Tina!
Those look SO GOOD! I love country style ribs too.

Thanks for linking your canning recipes to my linky! :)

During the last week of August, I will be guest judging a Canning type of Blog Hop. I think you might be interested in it seeing you do a bunch of canning! I'm going to promote this canning event soon on FB and Twitter for the 2 bloggers that are hosting it. Keep on the look out for it!

Anonymous said... #

can i do this for beef ribs and still be fall off the bone ribs ? or only pork ?

Anonymous said... #

I made ribs last evening for dinner using this recipe. ABSOLUTELY AMAZING!!!! Thank you for posting!

Anonymous said... #

I made these for dinner yesterday and they were SO good! I will never make them another way again! Thanks!
Amy in Oklahoma

John Denny said... #

You are a god! I have been trying to get ribs right and this was the trick! Thank you! Thank you! Thank you! The only difference is I squeezed some fresh lemon on them because it helps to make them a little more tender.

Anonymous said... #

I am learning how to cook and I felt so proud serving this to my family. Thank you for posting the pictures that helps me a lot!

Tina Butler said... #

Awee that is so great. I'm so glad the step by step photos helped out. That is one main reason of why I add them. That just makes me feel so good that you felt so awesome serving this dish to your family. I am sure this will be the first of many more. Congrats!

Anonymous said... #

Can you make these without BBQ sauce? Would you still cook them longer after you take the foil off and just not add the BBQ sauce?

Anonymous said... #

Thank You!! This recipe is delicious!

Anonymous said... #

Does anyone happen to know an estimate on the "nutritional contents" of this recipe?