Photo by Sue York/ladailypost.comDirections:
Prep the ribs by cutting off all the fat that you can, without hurting the meat.
Photo by Sue York/ladailypost.comIf you still have the membrane on the back of the ribs you can peel that off as well. Sometimes it has already been taken off for you. Just slip the tip of a sharp knife under and loosen it and you should be able to peel it. You might have to do this in a couple of places.
Photo by Sue York/ladailypost.com
In a large pot, pour the coffee in and add the ribs. Bend them around the pot in a curve. Add enough milk and water mixture to cover the ribs by 1 ½ inches. Cook on medium-low heat for about 2 hours. Watch the pot, if it seems to be boiling too much turn down to low. You will know the ribs are done on the stove by looking at the bone sticking up, you should see about ½ inch.
Photo by Sue York/ladailypost.com
Photo by Sue York/ladailypost.comPrep the grill. Once the grill is hot, place the smoking chips in the fire. Smoke the ribs until the meat is golden and bubby. The ribs can be eaten with or without barbeque sauce. Once the meat is ready, slather on the barbeque sauce and cook for just a few more minutes.
Photo by Sue York/ladailypost.comFall Off the Bone Baby Back Ribs
Photo by Sue York/ladailypost.com