Tender Rib Recipes - Fall of the Bone Recipe

To get the most tender ribs grill them slowly like you do with other types of ribs.

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 Very tender rib recipes - Falling off the bone tender

Baby-back ribs are perfect ribs for the backyard grill. To get the most tender ribs grill them slowly like you do with other types of ribs. To get that falling of the bone tenderness you need to cook them at a low temperature for a long time.

Tender Rib Recipe # 1

Ingredients:

Pork ribs
1 bottle barbeque sauce
1 c. Orange Juice

Mix together Barbeque Sauce and orange juice. Lay ribs in a baking pan and pour BBQ mixture over the top. The ribs should be submerged in the mix.

Cover pan with foil and set oven to 250.

Cook for aprox. 3 hrs (depending on amount of meat). Remove from pan and serve. The meat will be juicy and delicious and it should so tender that it will literally fall right off the bone.

Pickled Pork Ribs with Lentils.

Pickling Brine:

1 gallon water
1 pound pickling salt (no iodine)
1 teaspoon saltpeter
5 pounds pork spareribs, cut into about 10 large pieces
8 black peppercorns, whole
2 bay leaves, whole
1 large yellow onion, peeled and chopped
2 cups dry white wine

Lentils:

2 tablespoons olive oil
2 yellow onions, peeled and sliced
1 garlic clove, crushed
2 cups lentils
Salt to taste
1 bay leaf
1 cup Chicken Soup Stock or canned (if you use bouillon, be careful of  adding salt)
1/2 cup chopped parsley for garnish

In a stainless steel pan or large glass bowl, place the gallon of water along with the pickling salt and saltpeter. Stir until dissolved. Place the ribs in the brine and keep covered in the refrigerator for 10 days. You may have to weight down the ribs with a heavy plate. They must stay under this solution for 10 days.

When pickling is completed, drain the brine and discard. Rinse the ribs thoroughly in fresh water. Drain and place in a stainless pot and add the peppercorns, ay eaves, yellow onion, and the white wine. Add just enough water to barely cover the ribs. Cover the pot and bring to a simmer. Cook for 1-1/2 hours. In the meantime, prepare the lentils.

Heat a frying pan and add the oil. Sauté the onions and garlic until bit golden. Place the lentils and onions in a heavy saucepan with lid. Add the salt, bay leaf, and stock. Add enough water to cover the lentils. Cover and simmer for about 1/2 hour, or until the lentils are tender but not mushy. Remove the ribs to a platter. Serve the ribs on a bed of the lentils.
Serves 4.

Spareribs in Italian Gravy

3 pounds pork spareribs, cut into 2-inch pieces.

1 cup dry red wine

1 cup Italian Gravy

1 piece of lemon peel, 1 x 1/2 inch.

Heat a large frying pan and add the olive oil. Brown the spareribs lightly in the oil. You will probably have to do this in two batches. Remove them from the frying pan and drain the excess fat and discard. Place the ribs in a heavy saucepan. Deglaze the frying pan with a bit of the wine and add to the ribs. Add the remaining ingredients and cover. Simmer until the ribs are very tender, about 1 hour. Check seasoning for salt and pepper.

Tender rib recipes page