3-STEP FALL OFF THE BONE RIBS

3-STEP FALL OFF THE BONE RIBS image

Yield 2-4

Number Of Ingredients 5

Ingredients

2 rack of ribs (your choice of beef or pork)
2 garlic power
2 teaspoons pepper (or to taste)
1 tablespoon Lawerys Season salt (or to taste)
2 cups barbecue sauce (your favorite kind)

Steps:

Do NOT boil ribs, but cut away any large amounts of silver skin or some of the fat. Generously season both sides of the ribs with salt, pepper and Season-All. Line a cookie sheet (with a lip on all sides) with heavy duty foil. Spray foil with cooking spray lightly. Put ribs in 350 degree oven for approximately 20 minutes, until meat starts to brown on both sides, flipping as needed. Brush on your favorite BBQ sauce (both sides of ribs) and put back in the 350 degree oven until BBQ sauce starts to caramelize but not burn, approximately 20 minutes. Flip them half way through. Once sauce is caramelized and cooked into the meat add another good amount of sauce to the tops of the ribs. Try not to let too much sauce fall to the foil, but it's okay if some gets on it. 6With top of ribs facing up, cover with a low-tented aluminum foil (tented just enough to not let it touch the tops of the ribs) and seal ALL sides TIGHTLY by curling foil under the lip or under the cookie sheet itself. The goal is to not let the steam out as it cooks. TURN OVEN DOWN TO 250 DEGREES! VERY IMPORTANT OR THE SAUCE WILL BURN! (As you can tell, I've made this mistake before.). Put ribs back in at 250 degrees and set a timer for approx 2 hours. Take cookie sheet out and pull back one corner of the foil (careful of the steam!). Poke a fork at one of the ribs -- the meat should easily come off the bone. If it doesn't, put back in the 250 degree oven and check every 20 minutes or so to see if the steam worked its magic. I've done two full sheets of ribs for a total of 4 long slabs of baby back ribs (two slabs per cookie sheet) in around 4 hours total cooking time (time includes browning and steaming). You will not believe how easy and tasty these are! Once the browning part is over you basically forget about them. There's really no wrong way to season them or sauce them.