FALL-OFF-THE BONE BABY BACK RIBS, RUB & BBQ SAUCE

Fall-Off-The Bone Baby Back Ribs, Rub & BBQ Sauce image

The key to good tender fall-off-the bone ribs is cooking slow and low. Don't even think about boiling before cooking, you'll just lose flavor. Add a good rub and some sweet and spicy bbq sauce and you are set for some lip smacking good ribs come rain or shine! These were cooked in the oven. You grill masters may prefer the...

Provided by Diane Atherton

Categories Ribs

Time 4h20m

Number Of Ingredients 24

Ingredients

6 lb meaty baby back ribs
2 Tbsp cooking oil
RIB RUB
1/4 c smoked paprika
2 Tbsp kosher salt
1/4 c brown sugar
1/4 c chili powder
1 tsp chipotle chili powder or cayenne pepper
2 Tbsp garlic powder
2 Tbsp cumin
1 Tbsp dry mustard
SWEET AND SPICY BBQ SAUCE
2 Tbsp vegetable oil
2 to 3 medium onion, finely chopped
3 clove garlic, minced
1/4 to 1/2 c jalapeno jelly
1/2 tsp chipotle pepper flakes or red pepper flakes
1/4 c worcestershire sauce
1/2 tsp dry mustard
1/4 c brown sugar
1/4 c sugar
3 c ketchup
2 c water
salt and pepper

Steps:

1. RIB RUB: Combine all spice ingredients; rub on ribs. Wrap ribs in plastic wrap and refrigerate overnight. NOTE: I keep the rub mix in a ziploc bag and use as needed.
2. Next morning preheat oven to 250 degrees. Add oil to a large skillet. Sear ribs over med/high heat for 5 minutes on each side. NOTE: I used 3 lbs of ribs, and cut them in half.
3. Foil line a roasting pan (for easier clean up). Pour 2 to 4 cups of water in pan. Place roasting rack in bottom of pan. Make sure water is below rack. Place seared ribs on roasting rack; bake at 250 degrees for 4 hours. (You may need to add add'l water as it evaporates). The steam roasting helps with tenderizing the meat without losing flavor. The last 30 minutes of cooking time, mop on the bbq sauce. Put extra sauce on table for those that want more. NOTE: if you do not have a roasting pan, use a large sheet cake pan and place cookie racks in the bottom and ensure the water level is below the racks. Remove from oven, let them rest 5 minutes before serving.
4. BBQ SAUCE: (or you can use BBQ sauce of your choice) In a large saucepan, heat oil over medium heat. Add onions; cook and stir until soft and tender (about 5 minutes). Add garlic, jalapeno jelly and pepper flakes. Continue stirring for 1 minute longer. Add Worcestershire sauce, dry mustard, brown sugar and sugar.
5. Reduce heat to medium-low; cook until slightly thickened, about 10 minutes. Stir often to prevent scorching.
6. Add ketchup and water and continue cooking uncovered, stirring often until thick, pulpy, and dark red, about 40 minutes; season with salt and pepper. Keep in fridge up to 3 weeks.