Fall Off The Bone Baby Back Ribs
Smoky Baby Back Ribs
It’s getting warmer. What should we make this week? Ribs! Everyone loves to eat them but does everyone know how easy they are to make at home. Martha Stewart’s Smoky Baby Back Rib recipe shows you how simple it is to accomplish the fall off the bone tenderness to please the masses. These can be prepared in the oven or on the grill. Since the Let’s Cook That kitchen has a nice Kamado Joe grill, we decided to use the grilling method. Having made them both ways, whichever method you decide to use should produce the same great results.
When you have many mouths to feed, where better to go than to your local Costco. The cost for three racks of ribs was $28. Pretty reasonable when the rest of the ingredients totals to $15 at the local market. In my opinion, not too shabby.
Depending where they were purchased, there may be a tough membrane on the boney side of the ribs. This membrane needs to be removed or at least scored in between the bones. We started to score ours and realized that the membrane was already removed. Luckily, that saved us a step and we started on the dry rub. Measuring and mixing the spices can’t be any easier. Once the ribs were thoroughly coated we wrapped them up tightly with parchment paper and aluminum foil.
The grill was setup for indirect heat to allow the meat to gradually come up to temperature and baste in their own juices. They will sit on medium heat for the next couple of hours without much fuss, which gives us plenty of time to start on the sauce. The simplicity of the dry rub and sauce is what makes this recipe accessible to anyone wanting to whip up a batch of the delectable slabs. All there is to do is mix up the ingredients in a bowl and wait for ribs to be ready. With all the extra time we thought the ribs could use something to go with them. Slathering up some asparagus we had on hand with olive oil then sprinkled a little salt and pepper of them. They will grill up nicely. We’ll let them cook for a couple of minutes but make sure they stay firm and crispy.
Just after two and half hours we unveiled the soft luscious slabs and began mopping them with the sauce, as the grill was setup for direct heat. This was the most difficult part of the recipe. It is very hard to lift a fall off the bone slab without the ribs falling apart. Trying to keep them all together for the presentation but realized that was just a pipe dream. Some may say they were too soft but for our taste they were perfect, if you prefer a slightly firmer rib you may want to remove them after two hours.
The moment they hit the grill the aroma filled the air and our usual crowd started gathering as the sauce started to caramelize. As we plated them, the meat fell on to the plate. The ribs were smoky, spicy and tender. The sauce impacts your taste buds with a strong taste of chipotle from the peppers and a kick of spiciness. If you are not a fan of the flavors you can substitute with a sauce of your choice, the ribs will still be nice and soft.
We really enjoyed making this rib recipe and more so eating them. It really is a very simple recipe that can impress all your friends and family. Whether you are cooking for super bowl Sunday, Fourth of July or any family get-together these are a crowd pleaser.
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Smoky Baby Back Ribs
If you would like to make Smoky Baby Back Ribs click here for the full recipe and check out the Martha Stewarts website.