Fall off the bone baby back ribs

By Faeza
06 June 2016


2 racks baby back ribs (or back ribs)



Garlic powder


Barbeque sauce

3-4 onions, peeled

2 teaspoons liquid smoke (optional)

1/2 cup beer or water (approximately)


Season both sides of ribs liberally with salt, pepper, garlic and paprika; set aside.

Slice onions into 1/2" rings and place them in the bottom of a large roasting pan (or two smaller ones – use whatever you need so that the ribs can cook in a single layer). This is to create a layer that will keep the ribs elevated so that they’re never sitting in liquid.

Pour just enough beer into the pan to cover the bottom. I used a hard apple cider – use whatever you have, the beer just brings an aromatic element to the recipe. Add liquid smoke to the beer.

Arrange rib racks in a single layer on top of onion slices. Cover pan tightly with two layers of aluminum foil (if your pan has a lid, cover with a layer of aluminum foil and the lid). Bake at 300 degrees for 4 hours. Remove ribs from oven and uncover.

Drain pan juices from pan (either with a turkey baster or by carefully tipping the pan). Baste ribs with barbeque sauce and return to oven. Continue baking ribs, uncovered, for 15 minutes. Remove ribs from oven, tent with foil and rest for 15 minutes before serving.