EASY FALL OFF THE BONE BABY BACK RIBS OVEN BAKED RIBS
RIBS INGREDIENTS
2 to 2 1/2 pounds baby back pork ribs
2 or 3 tablespoons of yellow mustard
2 tablespoons and 1/2 tablespoons of Kinders brown sugar rub
2 tablespoons and1/2 tablespoons of famous Dave’s rib rub pork seasoning
SWEET AND YUMMY BARBECUE SAUCE INGREDIENTS
1 28oz of sweet baby rays honey barbecue sauce
1 cup of grape jelly
1 teaspoon yellow mustard
1/2 cup of dark brown sugar packed
DIRECTIONS
PREPARE RIBS
Heat oven to 400°F.
Clean ribs with one cup of white distilled vinegar and a half a cup of lemon/lime juice.then rinse off with lukewarm water and pat dry with a paper towel as seen on the video.
If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the video.
Season both sides of the ribs with 2 or 3 tablespoons of yellow mustard, 2 tablespoons and 1/2 tablespoons of Kinders brown sugar rub, and 2 tablespoons and 1/2 tablespoons of famous Dave’s rib rub pork seasoning . Place the ribs meat side up into an aluminum foil baking tray. (You may also cut the ribs in half for them to fit into the pan if you only have a small aluminum tray ).
Cover the aluminum tray or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 3½ hours. (I like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.)
MAKE BARBECUE SAUCE
While the ribs bake, make the barbecue sauce.
In a medium size bowl add the . Add 1 28oz of sweet baby rays honey barbecue sauce,1 cup of grape jelly, 1 teaspoon yellow mustard and 1/2 cup of dark brown sugar packed
Stir to combine, until everything is well mixed together. Set aside in preparation for the ribs to finish roasting.
TO FINISH
Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
Put the ribs back in the oven uncovered, top rack heat still at 400°F. Cook the ribs for 30 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they so the sauce does not burn.)
STORING AND REHEATING
Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.
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47 Comments
I just made the Recipe and it was tremendous the meat was just falling off the bones! It was so juicy and yes it really does take 3 hours so it could be as Tender as it is described NO CAP!!! I followed the exact instructions the only thing I added that wasn’t in the list was a lil Haitian Epis to the ingredient just to give it a lil kick, Sis you did that with them auntie arms! 😋😋😋😋 my fiancé is licking his fingers! I wish I could have added our review video on the comments.
I adore the way you explain things – why you remove the membrane from the back of the ribs, live and let live with some personal culinary choices (like washing the meat), etc. it's so good! ❤
I hope your sister had fun making her ribs 😂❤❤❤
Looks so delicious ribs!
Can I use regular sweet baby rays bbq sauce instead of the honey?
My ribs came out soooo tender and de!ish. The next day my daughter ate what was left at room temperature she didn't even warm them up
I love your cooking videos!!
That looks so good! I’m going to give it a go. Thanks 🙂
Freddie, these ribs are sooooo good! Followed your recipe exactly and everybody loved them. I had 3 slabs in the large tin and just let them ride for the full 3.5 hours before saucing. What a blessing to find your videos! 🙏🏼👍🏼🙋♀️
Not only does this look amazing but your videos are pure entertainment. Please come to the UK and open a restaurant, you'd be fully booked all day everyday 😄😄
She needs her own show fr
Yesssss lord 😋😋😋😋😋😋
Friend!!!! Guess what I made! Yep I made these babies. They was sooo good my 11yr old hates ribs and he loved these. So easy and so tasty. Idk what to make of yours next. Thank you ❤❤❤
❤
😮😂😂😂❤❤❤ too funny and yummy 🤤 thank you
Grape Jelly Freddy? What in tarnation 🤔💗🇨🇦
I can’t wait to make this 🤗
Great Pork Ribs. Gotta try ❤These Ribs.
Freddie you had me bitting my phone an licken my fingers so good 😊😊
i noticed ever "fall of the bone " rib recipe require to cover the rib entirely with the foil….
Hey Freddie, I'm gonna try and make these ribs tomorrow. The yellow mustard makes me a little cringy but I'm gonna give your recipe a try. Love the way you encourage your viewers. I'll let you know how this goes. Thank you for the beautiful job displaying the food and the training. Can't wait to try this.👏🏼👏🏼👏🏼👏🏼😃
And never buy ripps that are packed in PLASTIC. Go to your local butcher FFS!
Thank you for washing your meat ❤ I'm gonna try this recipe out soon 🇿🇦🇿🇦
Love some sweet baby rays barbecue sauce. I love my own.
WAY to over-cooked, but if you like mushy meat, go for it.
I THINK I subscribed to your video the other Day?
Thank you for sharing your delicious rib recipe!!❤ I love how you make everything so fun 😄
1. do not use aluminum foil to touch your food. Poisson. use baking paper sheet.
3. no need for mustard . use nothing for binding. but you can use Hunter Biden to bind you to Burisma. 🤣
4. no sugar. all sauces have a lot of sugar.
DAMN
The whole phone convo😂😂😂 great job!!
❤I like the way its falling off the bone
Hmm yummy very impressive
I just stumbled across your channel and yes I subscribed. Those ribs look so delicious.
I really appreciate you putting the whole recipe and directions in the description, it is so helpful!
Just made this and omg they are so good!! The ribs were so tender and were literally falling off the bone! no stores near me had the kinders brown sugar rub so i had to substitute it with the weber brown sugar but it was still AMAZING!!
I prayed first before cooking, which is the main reason why my momma was very pleased! And I want to say, THANK YOU!!! Because of you, my FIRST time cooking ribs was well received (bh my mom) !! I tried to follow your steps, and yes, they were tender after 2 hours and 15 minutes. Mine did break when flipping it to add the sauce!! Again, thank you, and thank you, Jesus!!
My cuban made me some of the best ribs ever, marinated in mojo proir to cooking with all the usual spices. Now after seeing this I'm dying to make yours. I told her her ribs were better than mine(that hurt,lol). Next week I'll make yours.
Don't want no fall off the bone ribs just good and tender only
I'm about 2 make some babybacks & I don't have grape only strawberry jam can I use it instead of the grape, 1?
Lol I don’t blame your sis for pressuring you, it looks soooo good! Thanks for sharing!
Awesome video
Those ribs are over cooked. Meat has turned to mush.
I just made this today for Labor Day and these ribs were a hit!👍🏽👍🏽
Anybody that uses that much sugar on the meat should be kiched out of cooking program, why don't you put some vanilla icecream on top and call it rib-ala-mode.
you need to start learning how to cook at taco stand.
I know this was 4 months ago but girl ! Wea have u been all my life 😅😂❤ this was absolutely finga licking gooooodddd !!!!! Thank u for sharing !!!!! 😊❤❤❤
Love your presentation❤❤❤❤😂
They look beautiful.