I've done the research. Tested recipes. Failed. Failed again. Then, finally succeeded! Look no further for the most delicious, suclant, fall off the bone ribs! These ribs get their flavour from a dry rub overnight and then slowly cooked in the oven. Topped off with a home made barbecue sauce for some extra deliciousness! Try them the next time you feel like going out for ribs and you won't be disappointed!
I have never really been a fan of ribs. In fact, in my entire life I have probably only eaten them a couple of times. Nothing against them, I just usually always go for the chicken and fish options. That's probably about to change now.
Not too long ago, we are out celebrating a birthday. My son, who loves all things meat, ordered the ribs. He devoured them in no time at all and was practically licking the bones. Yes. So, he liked them. And you guessed it, "Can you make these at home." Well of course I can, right? How hard can they be, really?
A few short weeks later, on a beautiful sunny Saturday afternoon, we decided to have a spur of the moment barbecue. Off we went, me and the boy child, to pick up some stuff to throw on the grill. Wandering around the fresh meat section of Supersol, I got chicken, sausages and then I spied ribs. Bingo! These were all ready to go so easy peasy! The pack called them "American Style Barbecue Ribs". I though great, nice and easy. Although I don't usually by pre marinated meats, I though why not. The pack said to put them on the barbecue for about 30 minutes and they will be good to go. The child was excited. Couldn't contain himself and the thought of digging into the succulent ribs.
Can you say disappointment. We threw them all away, all of them to the bin. Goodbye. And I don't throw food away.
How could I have messed it up that bad. I did read all the instructions, such as they were and I thought it was going to be a win win. More like a great big fat loss.
I was about to part ways with ribs after that experience but decided I owed it to myself to do some digging and demystify these boney little creatures. After hours of reading and several frustratingly failed recipes, I succeeded! Whew. I can stick a fork in that chapter now.
Okay, so let's talk a bit about how these ribs are done.
First things first, you must remove the membrane off the ribs. The what? The membrane is on the back of the ribs and it is like a translucent white colour almost like a skin. You can simply peel it off by cutting into it and one end and then just pulling it away from the bones.
So, what about taking off that membrane and why is it important. By removing the membrane you allow the meat to easily come away from the bone. If you leave the membrane on, you will have chewier ribs. Some people prefer them this way, I know. For us though, we just had to take that thing off. It is very easy to do and is explained below in the recipe. Chewy ribs no more.
I couldn't resist this video on how to remove the membrane off baby back ribs! It's all in the voice. If you check it out, you will see what I mean. So, if you are confused in my instructions on how to remove the membrane, the video is worth a look and amusing.
Another thing I learned with my rib making adventures is that slow cooking is the way to go. I cooked these for a total of 6 hours, yes SIX! It was worth every single minute. So, they are not something you can decide on having just before dinner. These ribs were not only cooked for a long time, but marinated in the dry rub overnight.
In a nutshell. Remove membrane, dry rub ribs overnight, slow cook and enjoy! Simple yes. Takes a lot of time, yes, Delicious, oh yes!
Dry Rub Oven Barbecue Ribs
Serves 4 / Prep time: 25 minutes / Marinade time: 8 hours / Cook time: 6 hours
1 Rack baby back pork ribs
For the rub:
3 Tablespoons brown sugar
1 Tablespoon paprika
1 Teaspoon onion powder
1 Teaspoon garlic powder
1 1/2 Teaspoons salt
1 Teaspoon black pepper
For the sauce:
1 Cup/240 ml ketchup
1/4 Cup/60 ml white wine vinegar
1 Tablespoon Dijon mustard
1 Tablespoon brown sugar
1 Tablespoon Worcestershire sauce
2 Garlic cloves, crushed
1/2 Onion, finely chopped
1 Small dried chilli, finely chopped
Make the dry rub by combining the brown sugar, paprika, onion powder, garlic powder, salt and pepper. Give a good stir and set aside.
Lay the ribs out on a clean surface with the bone side up. Remove the membrane off the back of the ribs. Using a sharp knife, get just under the membrane and start lifting it off and pull until you pull it all off. You may need to pull it off it sections.
Once the membrane is off the meat, lay the meat on large sheet of aluminium foil. Spoon over half of the rub on the meat side of the ribs and rub it in all over. Turn ribs over and use the remaining rub for the bone side of the ribs. Wrap the ribs in the foil and keep place in the fridge for overnight or up to 24 hours.
Make the sauce by putting all the ingredients in a small sauce pan over a medium to low heat. Stir well and bring to a gentle simmer. Leave to simmer on low for about 15 minutes, stirring occasionally. Remove from heat and blend until smooth. Set aside.
Preheat oven to 200 degrees F/100 degrees C. Place the ribs, still in the foil in a large deep sided baking tray. Cook ribs on a slow heat for about 5 1/2 hours. Remove from heat and take ribs out of the foil. Put the ribs back in the baking tray and pour over barbecue sauce. Smooth over barbecue sauce so the ribs are completely covered. Turn up the heat to 350 degrees F. Put the ribs back in the oven for about 25-30 minutes.
Remove from oven and cut up the ribs. Serve straight away or can be served at room temperature.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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