Fall Off The Bone Ribs Recipe

Few things in the realm of barbecue are as satisfying as sinking your teeth into tender, succulent ribs that practically fall off the bone. This Fall Off The Bone Ribs recipe is designed to deliver exactly that – a mouthwatering experience that combines the smoky goodness of slow-cooked ribs with a delectable homemade barbecue sauce. Get ready to embark on a culinary journey that will leave you craving for more.

Ingredients:

For the Ribs:

• 2 racks of pork baby back ribs (approximately 4-5 pounds)
• 2 tablespoons of olive oil
• Salt and freshly ground black pepper to taste
• 2 tablespoons of your favorite rib rub or a mix of paprika, brown sugar, garlic powder, onion powder, and cayenne pepper

For the Barbecue Sauce:

• 1 cup of ketchup
• 1/2 cup of apple cider vinegar
• 1/4 cup of brown sugar
• 2 tablespoons of Worcestershire sauce
• 1 tablespoon of Dijon mustard
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of smoked paprika
• Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the Ribs:

• Start by removing the membrane from the back of the ribs. Use a knife to loosen it and then grip it with a paper towel to pull it off. This step helps the rub and smoke penetrate the meat.
• Rinse the ribs under cold water and pat them dry with paper towels.
• Rub both sides of the ribs with olive oil and season generously with salt, freshly ground black pepper, and your chosen rib rub or spice mix. Make sure to coat the ribs evenly.

2. Preheat the Grill:

• Prepare your grill for indirect cooking. If using charcoal, bank the coals to one side. If using a gas grill, turn on one side only and leave the other side off.

3. Smoke the Ribs:

• If you have wood chips or chunks, soak them in water for about 30 minutes and then drain. Add them to the charcoal or place them in a smoker box for gas grills to infuse the ribs with a smoky flavor.
• Place the seasoned ribs on the side of the grill that is not directly over the heat source. Close the grill lid.

4. Low and Slow:

• Maintain a temperature of around 225-250°F (107-121°C). This low and slow cooking method will ensure that the ribs become tender and flavorful.
• Allow the ribs to smoke for about 3-4 hours, turning them occasionally for even cooking. You’ll know they’re ready when the meat has pulled back from the bones, and it’s tender enough to easily pull apart with a fork.

5. Make the Barbecue Sauce:

• While the ribs are smoking, prepare the barbecue sauce. In a saucepan over medium heat, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, and smoked paprika.
• Stir well and let it simmer for about 10-15 minutes, or until the sauce thickens. Season with salt and freshly ground black pepper to taste. Remove from heat.

6. Glaze the Ribs:

• In the last 15-20 minutes of smoking, brush the ribs generously with the homemade barbecue sauce. Allow the sauce to caramelize and create a beautiful glaze on the ribs.

7. Serve and Enjoy:

• Once the ribs are done, remove them from the grill and let them rest for a few minutes.
• Cut the ribs between the bones, serve with extra barbecue sauce on the side, and savor the incredible flavor and tenderness of your Fall Off The Bone Ribs.

These Fall Off The Bone Ribs are the epitome of barbecue excellence. The combination of a perfectly seasoned rub, slow smoking, and a homemade barbecue sauce creates a culinary masterpiece that will impress friends and family alike. Whether you’re hosting a backyard barbecue or simply craving some delicious ribs, this recipe is sure to satisfy your taste buds. Enjoy the smoky, savory goodness that’s waiting for you!

Source: tornadoughalli.com

Yield: 2

Jalapeno Popper Stuffed Chicken

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If you’re a fan of the creamy, spicy goodness of jalapeno poppers, you’re going to love this twist on a classic dish. Jalapeno Popper Stuffed Chicken combines the savory, cheesy filling of jalapeno poppers with tender chicken breasts for a meal that’s bursting with flavor. This recipe is not only delicious but also relatively simple to prepare, making it perfect for weeknight dinners or special occasions.

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

• 2 x 220g/7oz chicken breast, skinless, boneless
• 1/4 tsp cooking/kosher salt
• 1/2 tsp smoked paprika (or ordinary paprika)
• 1 tbsp extra-virgin olive oil
• JALAPEÑO POPPER STUFFING :
• 60g/ 2 oz cream cheese
• 1/2 cup mozzarella cheese , shredded (or other cheese)
• 1/4 cup parmesan , finely shredded
• 2 jalapeños , deseeded and finely diced (Note 1)
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp cooking / kosher salt

Instructions

• Preheat oven to 180°C/350°F (160°C fan).

• Cut pockets into each chicken breast (Note 2), taking care not to cut all the way through. Cut on the side with the fold in the meat, to keep the smooth side intact.

• Stuffing – Microwave the cream cheese for 30 seconds to soften. Mix together with remaining jalapeño popper stuffing ingredients.

• Stuff & seal – Stuff inside the chicken pockets, stuffing it all the way in! Then seal each chicken with 2 or 3 toothpicks. If some stuffing is oozing out, that’s a bonus – it’s the best part when it crisps in the pan! Sprinkle both sides of the chicken with the paprika and salt.

• Sear – Heat the oil in an oven-proof skillet over medium-high heat. Place the breast smooth-side down, sear for 2 minutes until golden (it won't colour more in the oven). Flip and sear the other side for another 2 minutes.

• Bake 15 min – Transfer the pan to the oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 67°C/155°F.

• Rest and serve – Remove the chicken to a plate and rest for 5 minutes, then serve!

Notes

1. Jalapeño – 2 jalapeños makes the filling mildly spicy, not blow-your-head-off. The spiciness of jalapeños is reduced when cooked in sauces. Essentially, the spiciness is spread throughout the filling which reduces the spiciness when you bite into a bit of jalapeño. You can reduce the jalapeño if you want, but 2 really does bring great jalapeño flavour to this dish.

Non spicy substitute – green capsicum/bell pepper, similar flavour without spiciness. Cut as needed so you can finely diced it, like the pictured jalapeños.

2. Cutting pockets – Leave the smooth edge of the chicken breast untouched, cut through the other side. Makes it look neater and holds the filling in better.

3. Storage – leftovers wil keep for 3 days in the fridge. Nutrition per chicken breast.

Nutrition Information:

Amount Per Serving: Calories: 564