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Carnivore Style may contain affiliate links. When you click these and purchase products from it, we may receive a commission. Fall-off-the-bone baby back ribs are, just like the name says, fall-off-the-bone tender. They are cooked low and slow in the oven, which makes them a perfect choice year-round.
If you have a family gathering or friend get-together, these will wow everyone. I’ve been a fan of back ribs for a while, but I struggled with getting them right. I often ended up with dried meat or something that was lacking in flavor. After a couple of years of perfecting my recipe, I can confidently say that I finally mastered it. I’ll share my tips and tricks, as well as the complete rib recipe, so you too can make delicious and tender baby back ribs. You can cook baby back ribs in the oven, on charcoal, or on a gas grill. Serve the meat warm, on the bone, on a big platter.
On the other hand, if you love tender ribs, remove the membrane. Since I want to achieve that fall-off-the-bone effect, I always remove the membrane before I start cooking. In some cases, butchers remove the membrane in advance, so you don’t have to do it yourself. Use kitchen scissors to cut the far left side and then pull to remove the membrane. You can also use a sharp table knife and slip the tip between the membrane and the bone along the edge of the rib slab. Lift the membrane and then use your fingers to pull it away from the bones.