Fall Off The Bone BBQ Ribs!

I have an awesome friend, Amber, who introduced me to the fact that one CAN actually make great Barbecue Ribs at home! She and her husband had us over for ribs one day last summer.  You know, one of those days when you arrive right after lunch, let the kids play outside, walk through the garden inspecting the baby veggies coming up, cook on and off all day, and really get to talk. It was lovely.

But the RIBS! They were seriously amazing!  Since that first time at Amber’s house, I’ve been able to replicate the experience several times. This time?  I even made my own sauce!

BBQ Ribs Done

First, let me share the method for making the ribs “fall off the bone” tender.

Cooking the Ribs

1. First, find a couple of racks of Baby Back Ribs on sale.  They were half-price at Harris Teeter last week, so I grabbed some!

2. Then, put the ribs into a big pot of boiling water, covering the ribs with the water.  Reduce the heat and simmer for three hours.  Yes, three hours. This will make them nice and tender and cook them through.

The Sauce

My husband and I really love the Stubbs brand BBQ Sauce. But today, much to my dismay, we only had about 1/4 of a bottle.  I refused to run to the store to get some more (gas prices, you know). SO… I made my own! This amount of sauce will cover one rack of ribs.

I started by mixing a basic Texas BBQ Glaze base in a small saucepan, over medium heat:

  • 1/4 cup ketchup
  • 1/4 cup Horseradish Mustard (Brown mustard will do)
  • 1/3 cup white vinegar
  • 1 cup brown sugar

Then, I tweaked it with a few extra ingredients (I raided my pantry. Barb is rubbing off on me) to taste:

  • Cayenne pepper ( I guess I put in about 1/2 tsp.)
  • Garlic Powder
  • Hot Pepper sauce (like Franks or Texas Pete)
  • Whatever else you like

It seemed really thin at first, but as you simmer, it will thicken up.  Make sure you stir constantly so the sauce doesn’t burn.  Simmer the sauce for 15 minutes or so, until it starts to thicken up.  TASTE as you go, to make sure you’re on the right track.  This sauce is extremely sweet unless you add a generous portion of hot sauce like I did.  It turned out the perfect combination of sweet and tangy.

The Grilling

Now, it’s time to hit the grill.  Place the ribs on a warmed up grill over medium heat.  While on the grill, brush sauce generously on one side.  Turn after about 5 minutes, and coat the other side with sauce. Keep turning every 5 minutes or so, until the outside is glazed and just a little bit charred.  You’ll know when they’re ready! And then? You eat way too many and talk for a week about how good they were!


BBQ on the Grill

Have you ever made Barbecue Ribs at home? What method did you use?




Shared at Beauty and Bedlam Tasty Tuesday

About Sarah Pinnix

I'm a mom, blogger, vlogger, libertarian. I love Jesus, and my husband, too. Social Media Strategist for a Non-Profit (All statements here are solely my own)

Comments

  1. Mommynamedapril says:

    Try boiling the in cider or apple juice for even more flavor. Mmmmm 🙂

    [Reply]

    Sarah
    Twitter: reallifesarah
    Reply:

    Oh, YUM! I’ll have to try that!

    [Reply]

  2. Jessica
    Twitter: unemployed_mom
    says:

    Wow, all I can say is those made my mouth water! I always thought ribs would be difficult, but your recipe makes it sound so easy. Next time ribs are on sale, I’m going to give it a try! Thanks! 🙂

    [Reply]

    Sarah
    Twitter: reallifesarah
    Reply:

    Really! I was so intimidated before Amber showed me how!

    [Reply]

    Jessica
    Twitter: unemployed_mom
    Reply:

    I am super inspired! Now, I don’t know that I can make my own sauce…but who knows, I may feel adventurous. 🙂

    [Reply]

  3. Barb Kelley
    Twitter: sisters_kitchen
    says:

    Oh yummy! A shot of liquid smoke in the sauce is also good…kind of hints that perhaps this meat was done over fire somehow….even if it wasn’t!

    [Reply]

    Sarah
    Twitter: reallifesarah
    Reply:

    Barb, I somehow have a mental block against using “liquid smoke!” It seems so wrong! Haha! I will have to pick some of that up to have on hand

    [Reply]

    Barb Kelley
    Twitter: sisters_kitchen
    Reply:

    Read the ingredients; not all liquid smokes are created equal. And it’s NOT cheating.

    [Reply]

  4. JoAnn
    Twitter: josiecroix
    says:

    I have an easier recipe – use your crock pot. I do a dry rub of brown sugar, garlic salt and Durkee Grill Creations St Louis Style chicken and rib rub. Put them in the crock pot (no liquid) and just let it cook. Usually I cook them on high for a couple of hours. Then I take them and either finish under the broiler or on the grill. The bbq sause I use is a mixturs of any bbq sauce, catalina dressing, a-1 sause, and worechestershire sauce. I keep this mixed up in the fridge all the time. This is a great way to fix your ribs, set it and let the crock pot do the work.

    I also use the same dry rub mixture on pork chops and chicken as well as the bbq sauce

    [Reply]

  5. Looks yummy! We do this but we boil ours for 2 hours in pineapple juice. Then my hubs makes his own “secret” recipe sauce which I still haven’t figured out the 30+ ingredients! But it’s delish. Try the pineapple juice next time for a bit of an oomph to the flavor. It’s the only way we do ours now…

    [Reply]

    Sarah
    Twitter: reallifesarah
    Reply:

    That sounds yummy! Is it all straight Pineapple juice, or mixed with water?

    [Reply]

    Connie Jean Reply:

    We buy the Dole pineapple juice in a can (or store brand, doesn’t really matter). Put the meat in a big pot and cover with the juice. No water. Depending on amount of meat, it may take two 48oz cans. Bring it to a boil, put the lid on, and simmer for the 2 hrs. There is some sort of breakdown using the acid in the pineapple that literally helps the meat fall off the bone. After the two hours, take out. Then you can either put on the grill or in a skillet… slather with your own bbq sauce and finish cooking. Time frame for that grill is the same as you listed above.

    [Reply]

  6. Oh I love it when the meat falls off the bone. Delish.

    [Reply]

Trackbacks

  1. […] clarinets for a living. So I wanted something really easy for dinner.  We had some leftover Baby Back Ribs in the fridge, but not enough for the whole family. (plus, I wanted to hoard those for myself). So […]

  2. […] I did go out in the snow to make these Baby Back Ribs in February, summer is when the grill gets most of it’s workout.  It has some cold spots, […]

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