Boone Ribs

This recipe was given to me by the great and powerful Brandon Boone. The result is fall-off-the-boone ribs with a nice crunchy top.

  • 2 racks of sweet ass ribs (side or back)
  • salt and pepper
  • optional liquid (pineapple juice, JD, rootbeer, coke)
  • optional seasoning (dry mustard, garlic powder, chipotle powder)
  • BBQ sauce (we like Sweet Baby Rays and Rufus Teague)
  • aluminum foil

The key to moist, fall-off-the-boone, ribs is to let the fat slowly melt away while it acts as a self baster during the cooking process.

  1. First make sure you remove the membrane from the back of the ribs. Leaving this on will make them chewy.
  2. Preheat oven to 250 F
  3. Season with salt and pepper and place on a sheet of aluminum foil meat side down.
  4. Occasionally I add a shot or 2 of JD, rootbeer, or pineapple juice at this stage for added flavor while basting.
  5. Place ribs on a baking sheet and place in oven for 3 hours.
  6. When done remove ribs from foil and discard any juices.
  7. Add optional additional seasoning here (chipotle, mustard rub, garlic powder). Sometimes I just add more salt and pepper.
  8. Slather with your favorite BBQ sauce and broil them in the oven until the sugar in the sauce starts to brown.

The result is fall-off-the-boone ribs with a nice crunchy top.

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