{"id":363,"date":"2022-08-30T21:08:26","date_gmt":"2022-08-30T21:08:26","guid":{"rendered":"https:\/\/inthekitchenwithvesna.com\/?post_type=cp_recipe&p=363"},"modified":"2022-09-28T18:30:03","modified_gmt":"2022-09-28T18:30:03","slug":"vesnas-fall-off-the-bone-baby-back-ribs","status":"publish","type":"cp_recipe","link":"https:\/\/inthekitchenwithvesna.com\/?cp_recipe=vesnas-fall-off-the-bone-baby-back-ribs","title":{"rendered":"Vesna’s Fall Off The Bone Baby Back Ribs"},"content":{"rendered":"

The flavor and tenderness of this cooking method guarantees absolutely delicious ribs.
\nThe best part is they can be made in your oven anytime of the year and you don\u2019t have to worry about the weather outside. It takes about 31\u20442 hours to prepare as they cook slowly at a low temperature.
\n<\/h2>\n

Ingredients<\/h3>\n
\n
2<\/span> <\/span> \u20133 large full racks of baby back ribs (approximately the same size so they cook evenly)<\/span><\/div>\n
Rub<\/div>\n
Olive oil<\/span><\/div>\n
2<\/span> tbsp<\/span> sea salt<\/span><\/div>\n
1<\/span> tbsp<\/span> everyday seasoning blend (Trader Joe\u2019s brand with grinder)<\/span><\/div>\n
1<\/span> tbsp<\/span> lemon pepper (Trader Joe\u2019s brand with grinder)<\/span><\/div>\n
1<\/span> tbsp<\/span> dried thyme<\/span><\/div>\n
1<\/span> tsp<\/span> black pepper<\/span><\/div>\n
1<\/span> tsp<\/span> garlic salt<\/span><\/div>\n
1<\/span> tsp<\/span> ground coriander<\/span><\/div>\n
1<\/span> tsp<\/span> chili powder<\/span><\/div>\n
1<\/span> tsp<\/span> sweet paprika<\/span><\/div>\n
1<\/span> tsp<\/span> smoked paprika<\/span><\/div>\n
1<\/span> tsp<\/span> celery salt<\/span><\/div>\n
1<\/span> tsp<\/span> garlic powder<\/span><\/div>\n
1<\/span> tsp<\/span> onion powder<\/span><\/div>\n
1<\/span> tbsp<\/span> ground mustard<\/span><\/div>\n
3<\/span> cups<\/span> barbecue sauce, your favorite flavor <\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Remove the ribs from the refrigerator and let sit at room temperature for about an hour.<\/p>\n

Start by making the dry rub in a small bowl, mix salt, everyday seasoning blend, lemon pepper, thyme, black pepper, garlic salt, coriander, chili powder, paprika, smoked paprika, celery salt, garlic powder, onion powder and ground mustard. This will make enough rub to season six full racks, you can keep the rub up to a year or use it on another favorite pork dish.<\/p>\n

Rinse the ribs under cold water and thoroughly pat dry with paper towels.
\nI use a large aluminum foil pan to cook my ribs, you can also use a large roasting pan.<\/p>\n

First remove the membrane or silver skin covering the bone side of each rack. The silver skin gets leathery if cooked and removing it will also help the seasoning penetrate the meat.<\/p>\n

Close to one end of the rack slide a blunt knife or butter knife under the silver skin. Then lift and loosen the silver skin with the knife until you can grab it with a paper towel and pull it off, it should peel in one sheet. If it breaks off use the knife to restart at another section.<\/p>\n

Preheat the oven to 300 degrees <\/p>\n

Drizzle some olive oil on both sides of the racks and rub in. Generously season both sides with the dry rub ending with the meat side up, then rub the dry rub into the meat. Add 1\u20442 cup of water to the pan and tightly seal with aluminum foil.<\/p>\n

Cook the ribs for 3 to 31\u20442 hours, no need to uncover and check the ribs. The meat will be very tender and the racks still intact. Remove from the oven and preheat the broiler function.<\/p>\n

Uncover the pan carefully as there is a lot of steam under the foil. Then pour some of your favorite barbecue sauce over each rack using a silicone brush to spread it evenly over the meat. Reserve some barbecue sauce to brush on after they finish cooking on the grill or broiler.<\/p>\n

You can finish the ribs on the grill, to get a nice char on them or place the ribs under the broiler for a few minutes and make sure you keep a close watch on them because you only want some color and crispy edges and not to let them burn. Remove the ribs from your heat source and brush a little more barbecue sauce over them.<\/p>\n

Transfer them to a cutting board and let them cool for ten minutes so that you can handle and cut them into serving size pieces. I typically cut 4\u20135 ribs per section or you can also cut into two bone pieces.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":3,"featured_media":365,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[14],"class_list":["post-363","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-meat"],"_links":{"self":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=363"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/media\/365"}],"wp:attachment":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=363"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}