I love me some ribs. But I was too intimidated by the thought of cooking ribs on the grill. I was afraid if I didn’t cook it properly, the meat was going to be dry and tough. No. Thank. You. I like me some ribs that fall right off the bone.
A few years ago we were invited over for a barbecue, and my friend’s husband made some ribs. Oh my grilled cheeses. The meat was so tender. So juicy. So flavorful. I was intoxicated with love. I asked what his secret was, and he looked over at his oven. I thought he was joking. So I asked him again what the secret was, and he chuckled. This time, I knew he wasn’t kidding. It really was his oven. He told me that he hadn’t cooked ribs on the grill since being converted to the oven. He said he swore by the oven method. I was easily and immediately convinced.
The method to make the perfect ribs is low and slow. Don’t bother setting the table with knives. You’ll just be adding to the dishes to wash afterwards. Seriously. You can cut the meat with a fork. Actually, forget the fork, too. The meat just falls off the bone when you bite into the rib.
I wish I had me some ribs right now.
Baby Back Ribs that Fall Off the Bone
For dry rub:
1 cup brown sugar
2 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoons garlic powder
1 tablespoon onion powder
1/2 tablespoon chili powder
1/2 tablespoon cayenne
1 tablespoon freshly ground black pepper
1 teaspoon ground sage
1 teaspoon dried marjoram
1 teaspoon cumin
4 to 5 pounds pork baby back ribs
1/2 cup bourbon
Your favorite barbecue sauce
Preheat oven to 275 degrees F.
In a medium bowl, combine the dry rub ingredients. Mix well.
Remove membrane from the underside of the ribs. Generously rub ribs with dry rub until evenly coated on all sides. Make sure to get it into every nook and cranny of the ribs. Pat gently to ensure the rub adheres to the ribs. Wrap in foil and allow to marinate in the refrigerator for at least four hours, but overnight, is best.
Heat grill to medium high heat. Grill each rack of ribs to char meat for a little flavor, but also to sear in the juices, about 5 minutes. [Heck, you can even skip this step if you want to save some time, but I’ve found that the grilling adds an extra depth of flavor. Just rub a little liquid smoke into the ribs before applying the dry rub.]
Pour bourbon into the bottom of a large roasting pan. Place ribs on roasting rack in roasting pan. Cover tightly with foil and cook for about 4 hours. Remove ribs carefully from roasting pan, and CAREFULLY unwrap foil. Coat ribs with your favorite barbecue sauce. Place back on roasting pan uncovered, and bake for an additional 20 to 30 minutes until the barbecue sauce caramelizes.
Slice rack of ribs into individual ribs. Serve hot with extra barbecue sauce for those dippers and/or who like them saucy!