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Fall off the Bone Baby Back Ribs - Cowboy Kent Rollins

Ingredients

  • ⅓ cup Mesquite Seasoning see below for substitution
  • ¾ cup light brown sugar
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon coarse ground pepper
  • 1 tablespoon dry mustard
  • 1/2 - 2 cups chicken broth or water
  • 2 2 ½ - 3 lb. sides of baby back ribs
  • 2 limes
  • Additional light brown sugar for sprinkling

Instructions

  • In a medium bowl, combine the seasonings for the dry rub mixture and set aside.
  • Turn the ribs so the bone is facing up. Slip a knife under the first rib and remove the membrane. This is easiest done when the ribs are well chilled and with a paper towel.
  • Rub both side of the ribs with lime juice. Generously season both sides with the dry rub mixture and rub in well. Cover and place in the icebox for 4 to 6 hours, or overnight. 
  • Remove the ribs from the icebox about 40 minutes before cooking. Meanwhile, preheat the oven to 300 degrees F.
  • Place a wire rack in a large casserole dish or pan. Place the ribs on the wire rack. Pour enough of the chicken broth or water in the pan until it nearly reaches the bottom of the ribs. Be sure not to pour the liquid on top of the ribs.
  • Cover with foil and bake for 2 hours.
  • Remove the ribs from the oven and sprinkle the meat side with the additional brown sugar. Place the ribs on a hot and well oiled grill. Grill until browned, turning as needed.
  • Remove from the grill and sprinkle with additional brown sugar, if desired. Let rest 5 minutes. Serve.

Notes

Red River Ranch Mesquite available at KentRollins.com- Substitution for mesquite seasoning: 1 tablespoon ancho chili powder, 1 tablespoon lemon pepper, 1 tablespoon smoked paprika.