These Fall Off The Bone Ribs are a true treat! They’re tender, juicy, and packed with flavor, all thanks to a yummy marinade and a little time on the grill.
Who doesn’t love ribs that practically clean themselves off the bone? Just grab a napkin and dig in! 🍖 I enjoy serving them with coleslaw and a cold drink for that perfect summer feel.
Ingredients & Substitutions
Baby Back Ribs: These are perfect for this recipe because they’re tender and flavorful. If you can’t find baby back ribs, you can use spare ribs or St. Louis-style ribs, but note they might take a bit longer to cook due to their size.
Spices: The combination of smoked paprika, chili powder, garlic powder, and onion powder really enhances flavor. If you don’t have smoked paprika, regular paprika works well but will lack that smokiness. You can also skip or reduce cayenne for less heat.
Barbecue Sauce: Use your favorite sauce here! I prefer sweet and tangy sauces, but you could use mustard-based or a spicy variety if that suits your taste better. Consider making homemade sauce for an extra special touch.
Apple Juice: This adds moisture and sweetness. You can substitute it with other fruit juices like pineapple or even a light beer for a different flavor profile.
How Do I Remove the Membrane from the Ribs?
Removing the membrane from the ribs is key for tender results. The membrane, a thin layer on the back, prevents seasonings from soaking in. To remove it, follow these easy steps:
- Use a sharp knife to carefully lift a corner of the membrane on one end of the ribs.
- Once you have a corner, grab it with a paper towel for a better grip and pull it off slowly. The membrane should come off in one piece.
- If it tears, just keep pulling until all of it is removed.
Trust me, this step makes a real difference in the tenderness of your ribs!
Fall Off The Bone Ribs On The Grill
Ingredients You’ll Need:
For The Ribs:
- 2 racks of baby back ribs
For The Dry Rub:
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- Optional: 1 teaspoon cayenne pepper (for heat)
For Cooking and Serving:
- 1 cup barbecue sauce (your choice)
- 1 cup apple juice (for moisture)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and 4 hours to cook, including resting time. You’ll spend around 15 minutes getting the ribs ready and making your rub, then they’ll cook on the grill for a nice, long time to become perfectly tender and flavorful!
Step-by-Step Instructions:
1. Preparing the Ribs:
First, take a good look at your ribs. If there is a thin, silver membrane on the back, gently pull it off – this makes for better flavor and tenderness. Use a paper towel for grip if it’s slippery!
2. Making the Dry Rub:
In a medium bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, and cayenne pepper (if you want a little heat). Make sure everything is combined well so your ribs will be equally seasoned.
3. Seasoning the Ribs:
Now it’s time to coat those ribs! Generously rub the dry rub mixture all over both sides of the ribs. Don’t be shy—make sure every inch is covered! Let the seasoned ribs sit out at room temperature for about 30 minutes so the flavors can really soak in.
4. Preparing the Grill:
While your ribs are resting, it’s time to get the grill ready. Preheat it for indirect cooking, aiming for about 225°F (107°C). If you’re using charcoal, arrange the coals to one side; for gas grills, just turn on one side and leave the other side off.
5. Cooking the Ribs:
Place the ribs bone-side down on the cooler side of the grill. Be careful not to put them directly over the flames! Set a pan under the ribs and pour in some apple juice. This will create steam and keep them moist. Close the lid and let them cook for about 3 hours. Have patience; it’ll be worth it!
6. Applying Barbecue Sauce:
After 3 hours, gently remove the ribs from the grill. Brush a nice, thick layer of your favorite barbecue sauce over both sides. This will add a sweet glaze that is so delicious!
7. Finishing Cooking:
Put the ribs back on the grill. Continue grilling them for another hour, basting with more barbecue sauce every 15-20 minutes. By the end, the ribs should be super tender, and the sauce nicely caramelized.
8. Resting the Ribs:
Once done, take the ribs off the grill and let them rest for about 10-15 minutes. This step is super important because it lets the juices settle back into the meat!
9. Serving:
Finally, slice the ribs into portions and serve with extra barbecue sauce on the side. Enjoy every bite of your fall-off-the-bone, mouth-watering ribs!
Can I Use St. Louis Ribs Instead of Baby Back Ribs?
Absolutely! While baby back ribs are leaner and cook faster, St. Louis ribs can also be used. Just keep in mind that they may take a little longer to become tender, so adjust the cooking time accordingly – you might need an extra 30 minutes to an hour.
Is It Possible to Make My Own Barbecue Sauce?
Definitely! A simple homemade barbecue sauce can be made by combining ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and your favorite spices. Just simmer it all in a pot for around 20 minutes until it thickens to your desired consistency!
How Should I Store Leftover Ribs?
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. You can also freeze them! Wrap the ribs tightly in foil or plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm them in the oven at 250°F (121°C) until heated through.
Can I Cook the Ribs in the Oven Instead?
Yes, you can! Simply season and wrap the ribs in foil and bake them in a preheated oven at 275°F (135°C) for about 2.5 to 3 hours. Once tender, remove the foil, brush on your barbecue sauce, and broil for a few minutes to caramelize the sauce.
