If you are craving the ultimate comfort food experience, then Nana’s Fall-Off-The-Bone Ribs with Barb-ecue Sauce Recipe is here to bring all the smoky, juicy, and finger-licking goodness right to your table. This recipe has been a true family favorite for years, bursting with layers of rich flavors and tender meat that literally falls off the bone. The secret is in the slow roasting combined with a perfectly balanced homemade Barb-ecue sauce that has just the right hint of tang and sweetness. Whether you’re feeding a hungry crowd or just want to treat yourself to a spectacular rib night, Nana’s Fall-Off-The-Bone Ribs with Barb-ecue Sauce Recipe is guaranteed to deliver satisfaction with every succulent bite.
Ingredients You’ll Need
As simple as it sounds, each ingredient in this recipe plays a vital role in creating that perfect harmony of taste and texture. From the aromatic Applewood rub to the spicy tang of Worcestershire sauce, these essentials come together to make the ribs unforgettable.
- Heavy foil: Vital for sealing in moisture during the long roasting process to keep ribs juicy.
- 7 pounds racks of ribs: The star of the show – choose meaty ribs for maximum tenderness and flavor.
- 6 ounces Applewood rub: This smoky seasoning creates a perfect crust and layers flavor deeply infused into the meat.
- 2 cups ketchup: Forms the rich, tangy base of the Barb-ecue sauce.
- 2/3 cup Worcestershire sauce: Adds complexity and a savory kick to the sauce.
- 2 teaspoons chili powder: Gives warmth and subtle heat, enhancing the sauce’s depth.
- 2 teaspoons salt: Essential for bringing out the natural flavors of the ribs.
- 1 teaspoon celery seed: Adds a distinctive aromatic touch that elevates the sauce.
- 2 cups water: Helps balance the sauce and maintain moisture during cooking.
- 1/4 cup brown sugar: Brings sweetness and helps caramelize the sauce beautifully.
- 4-8 drops Tabasco sauce: Adds just the right amount of spicy tang to brighten the flavor.
How to Make Nana’s Fall-Off-The-Bone Ribs with Barb-ecue Sauce Recipe
Step 1: Prep the Ribs with Applewood Rub
Start by laying out a generous sheet of heavy foil on a large rimmed baking sheet. Place one rack of ribs on the foil, then rub it generously with the Applewood rub—don’t be shy here, at least a third of a cup per rack is perfect. This rub infuses the ribs with a smoky, peppery flavor that’s the heart of this recipe’s magic.
Step 2: Seal the Ribs in Foil
Next, carefully fold the edges of the foil up and over the ribs, creating a tight package that fully encloses the meat. Make sure to fold the ends upward to keep all those precious juices inside. This step is crucial because it traps steam and tenderizes the meat as it slowly roasts.
Step 3: Repeat for All Racks
Wrap the remaining ribs exactly the same way, making sure each pack is sealed tight to prevent any drips or loss of juiciness. Keep your racks separate to ensure even cooking and ease when handling.
Step 4: Marinate for Maximum Flavor
Let the wrapped ribs rest for at least 30 minutes, but for best results, leave them overnight in the fridge. This allows the Applewood rub to penetrate deeply making every bite richly flavored and moist.
Step 5: Start the Low and Slow Roast
Preheat your oven to 250 degrees Fahrenheit. Place the foil-wrapped ribs on a baking sheet to catch any leaking juices and roast slowly for about 3 hours. Depending on rib thickness, you might need more time—up to 5 hours—for that unbeatable fall-off-the-bone tenderness. It’s always better to cook a bit longer and keep your ribs warm until serving.
Step 6: Prepare the Barb-ecue Sauce
While the ribs roast away, combine ketchup, Worcestershire sauce, chili powder, salt, celery seed, water, brown sugar, and Tabasco drops in a saucepan. Simmer gently until thickened and richly aromatic—this homemade Barb-ecue sauce is bursting with flavor and will beautifully complement your tender ribs.
Step 7: Final Touch and Serve
Once the ribs are perfectly tender, carefully open the foil packets and generously brush the ribs with your luscious Barb-ecue sauce. You can then broil them for a few minutes if you desire a caramelized glaze that brings out even more flavor. Serve hot and watch how quickly these ribs disappear!
How to Serve Nana’s Fall-Off-The-Bone Ribs with Barb-ecue Sauce Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a vibrant pop of color and freshness that beautifully offsets the smoky richness of the ribs. Consider adding a few lemon wedges on the side for those who love a zesty touch to brighten their bites.
Side Dishes
Classic sides like buttery mashed potatoes, creamy coleslaw, or grilled corn on the cob pair perfectly with Nana’s Fall-Off-The-Bone Ribs with Barb-ecue Sauce Recipe. For a refreshing contrast, a crisp green salad or baked beans with a hint of spice are excellent choices.
Creative Ways to Present
For an impressive feast, serve the ribs on a wooden board lined with parchment paper, surrounded by small bowls of extra Barb-ecue sauce, pickled vegetables, and crunchy bread. This creates a rustic, inviting spread that encourages sharing and indulging in every flavorful bite.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the ribs in an airtight container in the refrigerator for up to 3 days. Make sure to keep the Barb-ecue sauce separate to preserve the texture and flavor when reheating.
Freezing
Nana’s Fall-Off-The-Bone Ribs with Barb-ecue Sauce Recipe freeze wonderfully. Wrap each rack tightly in foil, then place in a freezer-safe bag or container. They’ll keep for up to 3 months, perfect for prepping meals in advance or saving for busy days.
Reheating
To reheat, gently warm your ribs in the oven at 275 degrees Fahrenheit, still wrapped in foil, to maintain moisture. Add fresh Barb-ecue sauce after reheating and broil briefly if you want to revive that caramelized finish like the first time.
FAQs
Can I use pork spare ribs instead of baby back ribs for this recipe?
Absolutely! Spare ribs work wonderfully and tend to be a bit meatier and fattier, which means even more flavor and tenderness when cooked low and slow like in Nana’s Fall-Off-The-Bone Ribs with Barb-ecue Sauce Recipe.
How do I know when the ribs are done?
The ribs are ready when they are fork-tender and the meat easily pulls away from the bone. If you find the ribs are still a bit tough at 3 hours, just continue cooking and check every 30 minutes until perfect.
Can I make the Barb-ecue sauce ahead of time?
Yes, you can make the sauce up to a week in advance and store it in the fridge. The flavors actually deepen with time, making it even tastier when you’re ready to serve Nana’s Fall-Off-The-Bone Ribs with Barb-ecue Sauce Recipe.
Is it necessary to wrap the ribs in foil?
Wrapping the ribs tightly in foil is essential to trap moisture and steam, which tenderizes the meat and keeps it juicy throughout the long cooking process.
What can I substitute for the Applewood rub?
If you don’t have Applewood rub on hand, a mix of smoked paprika, garlic powder, onion powder, salt, pepper, and brown sugar can create a similar smoky and sweet flavor that complements the ribs beautifully.
Final Thoughts
I can’t recommend Nana’s Fall-Off-The-Bone Ribs with Barb-ecue Sauce Recipe enough for any gathering or cozy night in. It’s a celebration of flavors, textures, and nostalgic warmth that promises smiles at every bite. Give this recipe a try, and soon enough, it’ll become your go-to for unforgettable rib nights and comfort food cravings.
Print
Nana’s Fall-Off-The-Bone Ribs with Barb-ecue Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes (approximate average)
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Nana’s Fall-Off-The-Bone Ribs are slow-roasted to tender perfection and paired with a tangy, homemade ‘Barb’-ecue Sauce that balances sweet, spicy, and savory flavors. These ribs are generously rubbed with Applewood seasoning, wrapped tightly in foil to seal in moisture, and roasted low and slow in the oven, resulting in tender, juicy meat that falls off the bone effortlessly.
Ingredients
Ribs and Rub
- 7 pounds racks of ribs*
- 6 ounces Applewood rub** (you might need more!)
- Heavy foil (enough to wrap the ribs)
Barbecue Sauce
- 2 cups ketchup
- 2/3 cup Worcestershire sauce
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon celery seed
- 2 cups water
- 1/4 cup brown sugar
- 4–8 drops Tabasco sauce
Instructions
- Prepare Ribs: Lay out a generous amount of heavy foil on a large rimmed baking sheet. Place one rack of ribs on the foil and rub it generously with Applewood rub, at least 1/3 cup per rack to ensure full flavor absorption.
- Wrap Ribs: Fold the long edges of the foil over the ribs and seal by folding down tightly, creating a neat, sealed package. Fold the ends inward and upward to prevent any juices from leaking out during cooking. The ribs should be completely enclosed in foil.
- Repeat: Repeat the wrapping process with each rack of ribs to ensure all are securely wrapped.
- Marinate: Let the wrapped ribs sit for at least 30 minutes to absorb the flavors. For best results, refrigerate overnight. When refrigerating, place two racks per large half baking sheet to catch any drippings and keep your fridge clean.
- Preheat Oven: When ready to cook, preheat your oven to 250°F (120°C) to prepare for slow roasting.
- Roast Ribs: Place the foil-wrapped ribs on a baking sheet in the oven to catch any potential drips. Roast for approximately 3 hours, checking for fork-tenderness. Depending on thickness, ribs may need 4 to 5 hours to become truly tender and fall off the bone.
- Prepare Barbecue Sauce: While ribs roast, combine ketchup, Worcestershire sauce, chili powder, salt, celery seed, water, brown sugar, and Tabasco sauce in a saucepan. Simmer gently to blend flavors and thicken slightly, stirring occasionally.
- Unwrap and Serve: Once ribs are tender, carefully unwrap them from the foil. Serve hot with the homemade ‘Barb’-ecue sauce on the side or brushed generously over the ribs for a perfect finishing touch.
Notes
- Using heavy-duty foil ensures no tearing during cooking and better juice retention.
- Applewood rub can be substituted with your favorite pork rub if unavailable.
- Cooking times vary depending on rib thickness; start checking tenderness after 3 hours.
- For even more flavor, marinate ribs wrapped in rub overnight before cooking.
- Leftover ribs reheat well and taste great the next day.
