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food photographer los angeles specializing in food and people photography

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The Absolute Best Fall-Off-the-Bone Baby Back Ribs

September 20, 2017 by Crystal 3 Comments

Our family recipe for baby back ribs is an absolute stunner! You can find them here in my rib soup and here in my first post on this obsessive topic of my favorite rib recipe. So this isn’t the first time I’ve thrust this recipe at you. Have you made it? If not that is EXACTLY why I’m throwing it at you again!! Good grief get at it already! If you have, let this be a reminder to pull this delicious recipe out again at your next barbecue and have the happiest, messiest guests imaginable!

Also check out this babe in all her sticky, barbecue awesomeness. Get it Molls!

Fall off the bone baby back ribs.

Woman holding meat cleaver smeared with barbecue sauce.

Woman eating meat from fall off the bone baby back ribs.

Woman eating meat from fall off the bone baby back ribs.

Woman eating meat from fall off the bone baby back ribs.

Woman pulling meat from fall off the bone baby back ribs.

Woman licking barbecue sauce off of her fingers.

Woman wiping barbecue sauce covered hands on her apron.

Woman wiping barbecue sauce covered hands on her apron.

The Absolute Best Fall-Off-the-Bone Baby Back Ribs
 
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Author: Crystal Cartier
Recipe type: Entrée
Cuisine: Pork, Meat, Grilling
Ingredients
  • 1 tablespoon paprika
  • 1 teaspoon orange peel powder or 2 teaspoons finely grated orange zest (use a microplane to fine grate)
  • 1¼ teaspoons kosher salt
  • ¾ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1½ teaspoons brown sugar
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper, to taste
  • 4 pounds baby back ribs
  • your favorite barbecue sauce
Instructions
  1. Cut each whole rack in half and tear off aluminum foil sheets big enough to enclose each half rack.  Peel membrane off the back of the rib with a butter knife and a paper towel.
  2. Mix up dry rub and apply liberally massage into both sides of meat.
  3. Enclose each half rack separately and tightly in aluminum foil and refrigerate for 8 hours or overnight.
  4. Put ribs (still tightly enclosed in foil) on a baking sheet (they drip like crazy) and bake at 300 degrees for 2-1/2 hour.
  5. After baking you can either refrigerate until ready to grill or put them right on the grill. Once ready to grill, slather with your favorite BBQ sauce and grill at a medium heat for about 5-10 min per side or until sauce is a little bubbly and they are charred they way you like. Don’t leave them on for too long or they’ll dry out.
ENJOY!
3.5.3229

**Oh Molly, we’re all ravenously nuts about this ribs. You’re in good company girl!

Smiling woman wearing an apron.

Filed Under: appetizers, entrées, gluten-free, recipes Tagged With: food photographer, food photography, gluten free, grilled, grilling, recipe, ribs

Previous Post: « Molly’s Summer Corn Salad with Fresh Mozzarella, Avocado and Tomatoes
Next Post: Deconstructed S’mores »

Reader Interactions

Comments

  1. Sue Kollar

    September 20, 2017 at 1:34 pm

    That is my sweet little cousin Molly . When I first looked at fhe picture I thought she was atarring in a horror movie.

    Reply
    • Crystal

      September 20, 2017 at 3:46 pm

      She massacred those ribs tho;) hehe!

      Reply

Trackbacks

  1. Baby Back Rib Soup says:
    March 3, 2018 at 10:21 am

    […] is the delicious baby back ribs recipe that I used to make these ribs. We don’t slather our ribs with bbq sauce until we grill them […]

    Reply

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