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Fall-Off-the-Bone Ribs

Jamie Tarence of Family Savvy
This recipe for fall-apart-tender ribs is both a crowd-pleaser and family-friendly! Try these tender and juicy ribs at your next barbecue!
5 from 2 votes
Course Main Meal
Cuisine American
Calories 579 kcal

Ingredients
  

RIBS:

  • 3-4 racks baby back ribs membrane on is fine

BRINE:

  • 1 cup kosher salt or 1/2 cup table salt
  • 1/2 cup brown sugar

DRY SPICE RUB:

  • 1/4 cup firmly packed brown sugar
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 Tablespoons smoked paprika
  • 1 teaspoon celery salt
  • 1 Tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper

Instructions
 

  • Preheat oven to 225 degrees F.
  • To brine ribs, dissolve salt and brown sugar in 4 quarts cold water in a stockpot or large container; add ribs to brine. Marinate in the refrigerator for one hour.
  • Remove ribs from brine; pat dry with paper towels.
  • Combine spice rub ingredients in a small bowl (or use your own spice rub).
  • Cover ribs liberally with spice rub.
  • Cover; refrigerate ribs at least 2 hours or overnight. *
  • Remove ribs from refrigerator; bring to room temperature for at least 30 minutes up to an hour.
  • Line baking sheet with heavy-duty foil, if desired.**
  • Place 1/2 cup water in baking sheet; place cooking rack inside the pan.
  • Spray cooking rack liberally with cooking spray.
  • Place ribs directly on cooking rack; cover entire baking sheet with heavy-duty foil, folding edges underneath pan to seal.
  • Bake ribs for 8 hours without opening door.
  • Remove ribs from oven; let stand, covered, for at least 30 minutes to allow juices to settle.
  • Remove foil; brush ribs with commercial BBQ sauce.
  • Return ribs to oven and broil on top rack of oven for 5 minutes or until glazed.
  • Cut ribs into individual servings.
  • Serve with additional barbecue sauce if desired.

Notes

*If you want a sauce (fond) of drippings to form, leave the aluminum foil off the bottom of the sheet. If you want to discard the drippings, use the foil.
**If freezing the ribs to cook later, freeze them after brining and applying dry rub.

Nutrition

Serving: 1gCalories: 579kcalCarbohydrates: 29gProtein: 37gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 20gCholesterol: 132mgSodium: 22573mgFiber: 1gSugar: 25g
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