Fall-Off-the-Bone Barbecue Pork Ribs

Anja Bauman
Anja Bauman
September 8, 2023
This recipe is by far my favorite way to cook fall-off-the-bone ribs. By using the steam setting on the Anova Precision Oven, you are able to cook the ribs without drying them out or having to cook them wrapped in tinfoil. Once they are cooked through and tender, baste them with the barbecue sauce and broil them to caramelize.
Serves
4
Prep Time
00:30
Cook Time
01:45
Fall-Off-the-Bone Barbecue Pork Ribs
5 (4)
2389
Ingredients
½ cup
light brown sugar, divided
2 Tbsp
smoked paprika, divided
5 tsp
kosher salt, divided
2 tsp
onion powder
2 tsp
garlic powder
2 tsp
black pepper, divided
1 tsp
cayenne pepper, divided
1 (1 ½- to 2-pound) rack
baby back pork ribs, membrane removed
2 Tbsp
neutral oil, such as vegetable or canola
4 cloves
garlic, crushed
2 tsp
mustard powder
¼ cup
tomato paste
⅔ cup
apple cider vinegar
½ cup
blackstrap molasses
⅓ cup
bourbon
Steps

1. Preheat Oven and Prepare Baking Pan

Rack
Line a sheet pan with aluminum foil and set aside.
Sous Vide Mode: Off
Steam: 100%
Temp: 250°F
Heat: Rear

2. Make Dry Rub

Combine ¼ cup light brown sugar, 1 tablespoon smoked paprika, 1 tablespoon kosher salt, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon black pepper, and ½ teaspoon cayenne pepper together in a small bowl.

3. Rub the Ribs

Generously coat all sides of the ribs with the dry rub and place meat-side up on the prepared sheet pan.

4. Cook the Ribs

Rack
Transfer the sheet pan with the ribs to the oven and cook until the meat is tender and has begun to pull back from the bone, about 1 hour and 45 minutes. The ribs should reach an internal temperature of 205°F (96°C).
Sous Vide Mode: Off
Steam: 100%
Temp: 250°F
Heat: Rear
01:45 Timer

5. Make the Barbecue Sauce

In a medium saucepan, heat the oil over medium heat. When the oil is hot, add the garlic, 1 tablespoon smoked paprika, 2 teaspoons mustard powder, 2 teaspoons kosher salt, and ½ teaspoons black pepper. Cook, stirring, until the garlic is fragrant. Add the tomato paste and cook, stirring, for 1 minute. Add ¼ cup light brown sugar, apple cider vinegar, bourbon and molasses and stir to combine. Bring to a simmer and cook, stirring frequently, until it thickens and reduces to about 1 ½ cups, about 20 minutes. Remove from the heat and set aside.

6. Adjust the Oven Temperature

Rack
When the ribs are finished cooking, remove them from the oven and preheat the oven to broil.
Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Top

7. Coat the Ribs

Flip the ribs over on the sheet pan and brush the underside with the barbecue sauce, flip the rips back over and brush the top and the sides with the barbecue sauce.

8. Broil the Ribs

Rack
Transfer the pan with the ribs back to the oven and broil until the barbecue sauce bubbles and starts to caramelize on the ribs, 2 to 4 minutes. You want to keep a close eye on them so that they do not burn.
Sous Vide Mode: Off
Steam: Off
Temp: 424.994°F
Heat: Top
00:02 Timer

9. Serve

Remove from the oven, cut between the bones for individual ribs, and serve immediately with more barbecue sauce if desired.
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