My first real flirtation with meaty ribs was at a die-hard Rib Fest at a local farmer’s market. I remember it being a sweltering hot day. The air was filled with smoke and a tang of lemon, we were navigating our way around the stalls, picking up rhubarb, strawberries and summer fruits. One corner of the market was teeming with people lining up at various smoke pits, BBQ stalls and tents with bright flyers promoting their ribs. Naturally, we gravitated towards the mouth-watering smells, lining up at one of the many booths. Everyone around us was digging into ribs laid out on paper plates with their fingers and teeth, smacking their lips. It was all a noisy, slightly gross affair but when I finally got my hands on a sampler – it blew my mind. You know the word Smorgasbord? That’s what it was – a smorgasbord of flavors.

I was obviously hooked, and finally figured out how seriously people take Rib Fests. Ribs are my go-to order at Smokehouses or any menu I find them on. And so, of course, I’ve tried to come up with a recipe to make them at home. The thing with cooking any kind of meat in the oven is getting the timing down pat. Cooking any meat, bone-in, gives you the natural advantage of keeping the meat moist and juicy if cooked low and slow. It took a few iterations and my own attempts at simplifying the prep-work to perfect it, and now I have it nailed down to a sure-fire recipe so you can make this at home without second-guessing yourself (like I did, so many, many times).

 

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Melt in your mouth, Fall-off-the-bone BBQ Ribs
A never-fail recipe for bbq pork ribs (baby-back or spare) that will fall off-the-bone and melt in your mouth with a smokey flavor. Perfect for large groups, potlucks or even a weeknight dinner.
Course Main Dish
Prep Time 15 minutes
Cook Time 3 hours
Servings
people
Ingredients
Dry rub
Sauce
Garnish
Course Main Dish
Prep Time 15 minutes
Cook Time 3 hours
Servings
people
Ingredients
Dry rub
Sauce
Garnish
Instructions
  1. Preheat the oven at 275 F (if cooking baby-back ribs) or 300 F (if cooking spare ribs)
  2. Trim excess fat from the ribs, and peel off tough-silver membrane using a sharp knife. This ensures that the dry rub is absorbed into the meat and flavors are imparted evenly. (Do not cut the rack into individual pieces just yet)
  3. In a medium sized bowl, mix together all ingredients for the dry rub
  4. Coat the ribs with the dry rub, ensuring all sides get a good, even coat. Place each rack in large enough aluminium foil to cover all sides and scrunch tight to seal completely
  5. Place in oven and cook for 2 hours, 50 minutes
  6. In the mean time, mix together ingredients for the sauce. When the ribs are done, remove from oven, poke a small hole on the side and let the steam escape. Carefully, drain the excess liquid
  7. Open the foil and brush on the prepared sauce on all sides, using tongs if necessary.
  8. Bake for an additional 15 minutes (open, without covering the ribs)
  9. Garnish with spring onions, cilantro or sesame seeds. Cut into individual pieces or serve as a rack.
Recipe Notes

Here's the complete recipe (shot on my crappy phone)