Falls Off the Bone!

Ingredients

• • 2 to 2 ½ pounds baby back pork ribs

  • 1 tablespoon olive oil

  • 1/4 cup finely diced onion

  • 1/2 teaspoon ground cumin

  • 1/2 cup ketchup

  • 1 tablespoon hot chili sauce like Sriracha

  • 2 tablespoons light brown sugar

  • 1 tablespoon apple cider vinegar

  • Salt and ground pepper, to taste

Directions

Preheat oven ( 275°F )

Preheat the oven to 275°F (135°C). Set aside a large roasting pan or rimmed baking sheet and foil.

Prepare for the Oven

If your ribs still have the thin membrane covering the back of the rack, remove it.  To do so, place the ribs meat-side-down on a cutting board. Locate the thin membrane covering the rack. Use a knife to gently slide under the membrane, then pull the membrane away from the bones using your fingers. If the membrane is slippery or difficult to remove, use a kitchen towel to hold it and pull.

Season and Prep

Season both sides of the ribs generously with salt and pepper. If you are using a spice rub, rub it over the ribs.

Place the ribs, meatiest-side up, in a large roasting pan. You may need to cut the ribs in half to fit them into the pan. Cover the pan or baking sheet tightly with aluminum foil. It is important they are well sealed inside the foil. If your foil does not wrap all the way around your baking sheet, wrap the rack in tight foil packets and place them on the baking sheet.

Time to Bake

Bake the ribs until the meat falls easily from the bones, 2 ½ to 3 ½ hours. I check the ribs after 2 hours to see how they’re doing. Ribs are ready to come out of the oven when the meat is cooked through and tender. To check, pierce them with a sharp knife. There should be little to no resistance. You can also gently bend the ribs. If the meat looks like it will easily pull away from the bone, they’re ready.

Rest & Serve

Let the ribs to sit for approximately 10-15 minutes before serving. The meat should be delicate enough that when pulled a little, it should come off the bones, this will give you a juicy delicious tender meat.