Fall-Off-The-Bone Ribs – Baby Back Bbq Ribs – Oven or Grill

18 responses to “Fall-Off-The-Bone Ribs – Baby Back Bbq Ribs – Oven or Grill”

1. Violet Angel

   01/03/2015

   Not everyone wants to bust out the grill just for a craving. Lol, its cold
   as balls outside. im not going to go grill right now. Im going to make
   these and add some liquid smoke so it can taste like ive made it on the
   grill. Ill be warm and full, thanks jenny. 

   Reply
2. Skid xxx

   01/03/2015

   you are wrong

   trimming the fat lessens the moisture and the taste of the ribs.

   Reply
3. Marcus Morris

   01/03/2015

   I love this video, great work, I love how you work so cleanly 

   Reply
4. Do Right

   01/03/2015

   love the recipe. Acidic fluids cause aluminum to desolve. aluminum, being a
   non esential of the human body, stores in the brain. Also being linked to
   Alzheimer’s. I am no fear running party pooper to be this. However, working
   in Aerospace, periodic table of element and holding many persons last
   breath in my arms will respectfully reviel that most of them cooked in
   aluminum while surviving wartime conditions. Just food for thought ))) ps
   wrap a bowl of pasta and tomato sauce where the foile touches the tomato
   for two days in refrigerator. Remove foil and hold to the light. When the
   holes in the aluminum foile prevoke the question “where did it go”? The
   answer is insid you if you ate the pasta )))) I worked with metal for 30
   years for Pratt & whitney, Nasa and Hamilton Standard while they were that.
   I am even reluctant to use stainless ore DuPonts Teflon. I went 100% cast
   iron ))) For a reason ))) All meant for well being of others. Take it how
   you want

   Reply
5. feliscatchaus

   01/03/2015

   I agree with Jenny on cutting off the excess fat. The ribs have natural fat
   marbling throughout the meat. Plus, the meat is cooked with the bone which
   provides moisture & flavor. Those ribs looked great. Let’s eat!

   Reply
6. Jim Egerton

   01/03/2015

   Don’t know why anybody is worried about trimming a little fat off. The big
   killer is slopping all the BBQ? sauce all over them with a bucket of sugar.
   Who could taste the wonderful pork with all that syrup on them.

   Rub: salt and pepper. hickory smoke cook @250F serve sauce on the side for
   those who want it. Simple and the way it was done hundreds of years ago

   Reply
7. Valerie E. Young

   01/03/2015

   lol. that was funny. what your hubby said. this was a great video. I love
   that lemon idea. I didnt have lemon so i used an orange. Hope it works lol

   Reply
8. Mende D

   02/03/2015

   On the contrary fat is good its the trans fat and hydrogenated oils and
   vegetable oils are very bad, sugar and wheat is very bad. Bring on the
   fat!!

   Reply
9. Captain Crunk

   02/03/2015

   This looks great if you want your ribs to have the consistency of wet cat
   food. Also, this is not barbecue. This is over cooked oven ribs with a
   splash of bbq sauce. It’s like pan frying slices of SPAM and trying to
   serve it as oven roasted ham. Two different things completely.

   Reply
10. Dave Benjamin

    02/03/2015

    OK,the verdict is in — Super tender and delicious! And I even screwed up
    the temperature! I followed the rub (and procedure) to a tee, except I
    didn’t have dried mustard but It didn’t make any difference to our taste
    buds. At the time I was finishing chicken wings in the oven at 375 degrees
    and when I took out the wings and put in the ribs I forgot about the
    temperature which should have been at 300. About an hour and a half into
    the cooking I realized my OPPS! I lowered the temp to 300 and took them out
    at the 2 hour mark vs the 2-1/2 hour mark, then I basted with sweet baby
    rays, both sides for 5+ minutes each, as instructed, and the ribs were
    AWESOME! My wife said, “These are the best ribs you’ve ever made honey” We
    had left overs the next day and they were still AWESOME! Thanks Jenny,
    great recipe. 5-STARS! 

    Reply
11. beermonger1

    02/03/2015

    She ruined it by cutting them apart. 

    Reply
12. husslerose

    02/03/2015

    This recipe is awesome, thank you for sharing this, all your tips are very
    useful and i’ve made them quite a few times and it’s absolutely delicious!
    🙂 I’ve tried many other techniques recipes but this is the best one! I
    always come back to this one!

    Reply
13. Victor Neumann

    02/03/2015

    Mine have been cooking for an hour and the house smell Delicious! I’ll
    finish them on the grill with the Brats & chicken since its a balmy 73
    degrees in my backyard here in Santa Barbara. #AllMaddenGrill #BeastModeON
    

    Reply
14. michael pharris

    02/03/2015

    Love this… anyone have an idea on time and temp, if I wanted to duplicate
    this method with beef ribs instead….? Plz and thx… great vid…

    Reply
15. Tich Boyz

    02/03/2015

    Yes there is something better, it’s called country style ribs with NO
    bone!!!

    Reply
16. Kimberly Johnson

    02/03/2015

    All natural too. Go head girl 🙂 LOL That joke at the end.

    Reply
17. munnjean

    02/03/2015

    Of course no one want’s to chomp down fat ,, contrary to popular beliefs is
    the fat that gives meat the flavour not the muscle.
    In my opinion to trim such a small amount of fat off the ribs is
    detrimental to the end result.
    I always grill my steaks with all the fat on, the fat is then discarded
    after cooking.

    Reply
18. D. R. Griggs

    02/03/2015

    Wet Cat Food? This doesn’t look like anything I give my cat. I need a way
    to cooked the ribs in the oven, my grill died last summer. I can’t wait to
    try this. I thought the lemon juice idea was great. You can make a mini
    smoker with a perforated pan over a pan of water soaked flavored wood
    chips. I’m going to try it in combination with that. 🙂 

    Reply