How to get Fall-off-the-bone baby back ribs in the oven
Get tips from Chef Dakota Weiss!
Always pull the skin off the back (bone side) of your ribs. If it will not peel off then use a knife and score the skin so it will pull away from the bone while it is cooking.
Always always, always brine your ribs! I like to use a apple cider, Dr. Pepper, garlic, salt and black pepper. You want to use a ratio of 1gallon liquid to 1cup salt. You can split the Dr. Pepper up with the apple cider. For this ratio use 1 head of garlic, lightly chopped and about 2 tbsp. black pepper. Let them brine no less than 4 hours and no longer than 12 hours.
Make a dry rub using some of your favorite spices...note; do not add salt to your rub as they will be seasoned throughout from the brining process.
Using a smoker, grill, or oven set temp to about 225 and walk away for an hour or so. Will take roughly around 6 hours.