Fall off the Bone Ribs
These ribs literally fall off the bone and have so much flavor from the beer and BBQ sauce. By cooking them low and slow, they get so tender - and but cranking up the heat the last 20 minutes they get this beautiful caramelized crispiness to them.
Servings: 4 people
Ingredients
- 2-2.5 lbs of pork ribs
- 2.5 teaspoons of salt
- 1 teaspoon of pepper
- 3 tablespoons of olive oil
- ¼ cup your favorite beer
- Your favorite BBQ sauce I used Sweet Baby Rays
Instructions
- Preheat the oven to 275. Season both sides of the ribs with salt, pepper and olive oil. Place in a pyrex or deep baking dish. Brush on your BBQ sauce, just enough for a thin coat each side. Add your beer to the dish. Place in the oven, covered, for 3 hours. Every hour, remove from the oven and baste the ribs with the juices/beer, while brushing on a few more tablespoons of BBQ sauce.
- When 3 hours is up, crank up the oven to 400. Remove the ribs and bring them onto a cutting board. Cut each rib so they’re individual pieces, and return them back to your baking dish. Fully coat each one, both sides, with all of the juices. Add one more little dot of BBQ sauce to each one.
- Return to the oven and let the ribs caramelize for 10 minutes, then turn each one so the other side can caramelize for another 10 minutes. Remove from the oven. In a small saucepan, place 1/2 cup of BBQ sauce, with all of the drippings from the ribs. Turn on heat to medium, until it comes to a slow boil and everything is combined. Serve the ribs with the BBQ sauce on the side, and you can even coat one more time before serving. ENJOY!