Fall-Off-the-Bone Baby Back Ribs

Ingredients

• 2 lb baby back ribs (Membrane removed from the back; estimated quantity because the source does not specify a weight.)
• 2 tbsp granulated onion
• 1 tbsp granulated garlic
• 1 tbsp paprika
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 3 tbsp chicken base (The source says this contains substantial sodium, so no additional salt is added.)
• cooking oil spray (Used to spray the foil; amount unspecified.)
• 0.25 cup apple juice (Pour onto the back side of the ribs before wrapping.)
• 1 cup barbecue sauce (The source says to use a generous amount; 1 cup is an estimate.)
• 1 cup water (Added to the pan before broiling so the sauce does not burn.)

Steps

1. 1

   Remove the membrane from the back of the ribs. Use a paring knife to make a small slit in the middle of the membrane without cutting through it, then work the knife underneath enough to get a grip. Pull the membrane away in one piece, using a dry paper towel to hold it securely if needed.

2. 2

   In a bowl, combine the granulated onion, granulated garlic, paprika, smoked paprika, dried oregano, cayenne pepper, black pepper, and chicken base. Mix thoroughly. Do not add salt, since the chicken base already contains a good amount of sodium.

3. 3

   Season the ribs generously on both sides with the spice mixture. Put extra seasoning on the top, use the remainder on the bottom, and pat the seasoning firmly into the meat.

4. 4

   Place the seasoned ribs on aluminum foil and spray the foil lightly with cooking oil.

5. 5

   Pour about 1/4 cup of apple juice onto the back side of the ribs. The liquid will help steam the ribs and make them more tender.

6. 6

   Wrap the ribs tightly in the foil, then double-wrap them so the package is well sealed.

7. 7

   Place the wrapped ribs in a 250°F oven and cook for about 3 to 4 hours. The source cooked them for approximately 3 1/2 hours.

8. 8

   Remove the ribs from the oven without opening the foil. Leave them wrapped and let them rest on the counter for 1 hour to help keep the meat juicy and tender.

9. 9

   Unwrap the rested ribs. They are ready to eat as-is while still hot, or continue with the barbecue sauce finish.

10. 10

    Coat the ribs generously with barbecue sauce. Flip them over and coat the opposite side, then add another layer of sauce to the top.

11. 11

    Place the sauced ribs in a pan and add about 1 cup of water so the sauce does not burn during broiling.

12. 12

    Place the pan under the broiler and broil briefly, just until the barbecue sauce develops a quick char. The source does not specify a broiler temperature or exact broiling time, so watch closely.

Notes

The source does not specify the rib weight, barbecue sauce quantity, broiler temperature, or exact broiling time. Watch the ribs closely under the broiler because barbecue sauce can burn quickly.

Nutrition per serving

• main
• American
• BBQ
• slow-roasted
• broiled
• high-protein
• gluten-free if using gluten-free chicken base and sauce