This recipe is adapted from Joy of Cooking. These ribs are fall off the bone tender and deeply infused with flavor. Comes out perfect every time. The trick to the tenderness is four hours of cooking.
- Preheat oven to 300 degrees.
- Arrange ribs in 9x13 baking dish and top with sliced onions.
- Whisk together BBQ sauce and Orange juice and pour sauce over ribs and onions.
- Cover dish tightly with heavy duty aluminum foil and bake for three hours.
- uncover, increase oven temp to 350 degrees and bake for one hour longer, turning once after 30 minutes.
- Remove ribs to a warm platter, cover and let stand for 15 minutes.
- Spoon fat off the sauce and serve with the ribs.
This is the best rib recipe ever! And I have done them every which way, but this is the hands down winner. I got a slab on sale after the 4th of July for $5, and a bottle of generic BBQ sauce for $1, and had 1/2 a yellow onion in the fridge. I lined the pan with foil, cut the slab in half to fit, thinly sliced the onion on top and poured 3/4 of the sauce on top, then covered it tightly with foil. I baked it @ 300 for 2hrs, then took the foil off, turned the oven to 350 and baked it 15 minutes and turned the oven off and let it rest in the pan, in its juices, in the heat. A 1/2 later I took it out and boy howdy what fall apart ribs! Excellent in every way, tender, juicy, and please if you have only 1/2 an onion, slice it on top, it adds an indefinable something.This is a total winner. I will never cook a slab any other way!
Very good- they do indeed fall off the bone. I cookied on 250 instead of 300 and took them out ten minutes early just as they were started to burn. I omited the onion, but i feel like they could have used the extra flavour. I will make again using onion! All in all delicious
You are correct. . .slow cooking is the BEST. This is the method I use for my country or st. Louis style ribs. However I cook by baby back ribs at 250 degrees since they have less meat. I also brush both sides with Dale's seasoning before cooking.