How do I make fall-off-the-bone tender BBQ ribs in the oven or on a grill?

Question

How do I make fall-off-the-bone tender BBQ ribs? Learn how to cook them low and slow in the oven or on a grill for a perfect result.

Answer 1

To achieve fall-off-the-bone tender BBQ ribs, whether in the oven or on the grill, use a low and slow cooking method, often involving a braising or steaming step to break down the connective tissues.

Detailed Explanation:

Achieving fall-off-the-bone ribs requires breaking down the tough connective tissues in the meat. Here's a breakdown for both oven and grill methods:

Oven Method:

1. Prepare the Ribs: Remove the membrane from the back of the ribs. This tough membrane prevents seasoning and smoke from penetrating the meat. Use a butter knife to lift an edge and then pull it off with a paper towel for better grip.
2. Season Generously: Apply a dry rub consisting of spices like paprika, brown sugar, garlic powder, onion powder, salt, pepper, and chili powder. Ensure the ribs are fully coated.
3. Braise or Steam: Wrap the ribs tightly in aluminum foil with a splash of apple juice, beer, or broth. This creates a steaming environment that tenderizes the meat.
4. Bake Low and Slow: Bake at 275°F (135°C) for 2-3 hours, depending on the size of the ribs. Check for tenderness by inserting a fork between the bones; it should slide in easily.
5. Apply BBQ Sauce: Remove the ribs from the foil, brush generously with your favorite BBQ sauce, and bake uncovered for another 15-30 minutes to caramelize the sauce.

Grill Method:

1. Prepare the Ribs: As with the oven method, remove the membrane and season generously with a dry rub.
2. Indirect Heat: Set up your grill for indirect cooking. This means the heat source is not directly under the ribs. For a charcoal grill, push the coals to one side. For a gas grill, turn off the burners directly under the ribs.
3. Smoke (Optional): Add wood chips (like hickory or applewood) to the coals or smoker box for a smoky flavor.
4. Cook Low and Slow: Grill the ribs at a low temperature (around 250°F or 120°C) for 3-4 hours, maintaining consistent heat. You can also wrap the ribs in foil with liquid for part of the cooking time, similar to the oven method, to speed up the tenderizing process.
5. Apply BBQ Sauce: During the last 30 minutes, brush the ribs with BBQ sauce and continue grilling until the sauce is caramelized and the ribs are tender.

Pro Tip:

Don't overcook the ribs! While 'fall-off-the-bone' is the goal, ribs that are *too* tender can become mushy. Aim for ribs that are tender but still have a slight chew and hold their shape when lifted.