Fall Off the Bone Molasses Ribs
Ribs are one of those things that can go very right, or very wrong; a meaty, flavorful, fall off the bone rib versus a dry, drowning in sauce, try and tear off the bone rib. If you're looking for a change from the typical BBQ sauce rib recipe, this is it. Taking the time to slow cook and prepping your rack correctly makes all the difference. This marinade bakes a wonderful flavor into the ribs; and the meat literally falls off the bone.
"The meat literally falls off the bone. The flavors from the marinade bakeinto the rib meat; a nice change from the standard BBQ sauce."
1 rack baby back pork ribs
1 cup coffee, strong
3/4 cup molasses
2 Tbs. red wine vinegar
2 Tbs. Dijon mustard
4 garlic cloves, finely chopped
2 Tbs. shallots, finely chopped
1 tablespoon Tabasco
Preheat oven to 250 degrees
1. Remove membrane from the bone side of your ribs. This will allow the marinade to soak into both sides of the rack.
2. Lay your ribs on a cutting board bone side up. Using a butter knife, work to lift an edge of the membrane so you can get a firm grasp. Start between the first and second bone and wiggle the knife back and forth until you get the corner lifted. Once you are able to grab the membrane, slowly pull it away from the ribs. Most times it will come off in one piece. If it tears, try re-starting from the other end of the ribs.
3. Combine marinade ingredients in a bowl, mix well.
4. Place ribs, meat side up, in a baking pan.
5. Pour marinade over meat.
6. Tent meat with aluminum foil; be sure to seal all sides well.
7. Bake in oven for 4 hours.
8. Carefully remove the foil tent to marinade (the steam will be very hot). Replace foil tent and cook for 1 hour longer.
9. Remove foil and bake 1/2 hour.
10. Serve and enjoy these fall off the bone ribs!