Originally Posted by exactly150
Well, what do you do to get falling-off-the-bone spare ribs? I've tried to par boil on top of the stove with spices, but you have to be careful, because sometimes it really dries them out.
Whose got an absolutely fantastic recipe? I do smoke them for my husband, but I really hate that smokey flavor, so I'm looking for something I can do just for me. Thanks, Deb
Want my advice? I'll gladly give it to you.
I USED to do that. My moms did it also. But to me, that's the old Dinosaur way!
Sorry to offend anyone on this method, but I just don't do ribs that way any more.
Fall-off-the-bone spare ribs and babyback ribs do NOT have to be started that way. And I also found out that they don't even have to marinate at all. Peel the membrane off the back first.
That serves no purpose and it just makes the meat draw up and become kind of tough. The dry rub, seasonings, or what have you don't get to penetrate through it to the meat. Get rid of it.
I just season them with dry rub, some sliced onion, green pepper and celery along with some liquid smoke, put them on a rack either in a half sheet pan, roaster or my Rival BBQ Pit Slow Cooker and slow cook them for about 7 to 8 hours.
If using the oven, cover loosely with foil, set the temp to the lowest possible setting. Put some water on the bottom of the pan to avoid the smoking and burning of any fat that might collect there. The best time to do this is before you go to bed at night and let them go for themselves!
Wake up the next morning to tender juicy fall-off-the-bone ribs!! I've been doing it this way for the last four Fourth of Julys, and to me, this is the best way to do it.
Trust me, it'll work everytime. If you don't have an outdoor BBQ grill, use some liquid smoke to get that real down-home authentic smoky flavor and taste. That's all there is to it!!
Put the BBQ sauce on last to avoid burning the ribs, thus it has a high-sugar content which can burn very easily.