Fall-Off-The-Bone BBQ Ribs
My first real flirtation with meaty ribs was at a die-hard Rib Fest at a local farmer’s market. I remember it being a sweltering hot day. The air was filled with smoke and a tang of lemon, we were navigating our way around the stalls, picking up rhubarb, strawberries and summer fruits. One corner of the market was teeming with people lining up at various smoke pits, BBQ stalls and tents with bright flyers promoting their ribs. Naturally, we gravitated towards the mouth-watering smells, lining up at one of the many booths. Everyone around us was digging into ribs laid out on paper plates with their fingers and teeth, smacking their lips. It was all a noisy, slightly gross affair but when I finally got my hands on a sampler – it blew my mind. You know the word Smorgasbord? That’s what it was – a smorgasbord of flavors.
I was obviously hooked, and finally figured out how seriously people take Rib Fests. Ribs are my go-to order at Smokehouses or any menu I find them on. And so, of course, I’ve tried to come up with a recipe to make them at home. The thing with cooking any kind of meat in the oven is getting the timing down pat. Cooking any meat, bone-in, gives you the natural advantage of keeping the meat moist and juicy if cooked low and slow. It took a few iterations and my own attempts at simplifying the prep-work to perfect it, and now I have it nailed down to a sure-fire recipe so you can make this at home without second-guessing yourself (like I did, so many, many times).