These Fall Off The Bone Ribs are the ultimate treat for meat lovers! Cooked low and slow, they turn out incredibly tender and juicy, covered in a yummy barbecue sauce that everyone loves.
Honestly, these ribs are so good, they’re practically falling off the grill! 😂 I enjoy serving them with a side of coleslaw for that perfect summer cookout vibe. Get ready for some finger-licking good fun!
Key Ingredients & Substitutions
Pork Ribs: Baby back ribs are tender and meaty, while St. Louis style ribs have more fat for even deeper flavor. If you want a leaner option, go for turkey ribs instead!
Brown Sugar: This adds a lovely sweetness. If you’re looking for a healthier option, try coconut sugar or a low-calorie sweetener like stevia.
Spices: Smoked paprika is fantastic for that BBQ flavor, but if you don’t have it, use regular paprika with a bit of liquid smoke. Garlic and onion powder are staple seasonings that really boost flavor – don’t skip them!
Barbecue Sauce: Use any store-bought sauce you love! For a fresher taste, you can make your own with ketchup, vinegar, brown sugar, and spices. Personal favorite: a tangy apple cider vinegar-based sauce!
How Do I Remove the Membrane from Ribs?
Removing the membrane is crucial for tender ribs and better flavor. It can be tricky, but here’s a simple way to do it:
- Flip the ribs over so the bone side is facing up. The membrane is a thin, silvery layer covering the bones.
- Use a blunt object, like a spoon, to gently lift one corner of the membrane.
- Once you have a grip, use a paper towel to hold on and pull it off in one swift motion. It might rip, but try to remove it as completely as possible!
This simple step opens up the meat for those delicious spices and flavors to soak in during cooking!
What’s the Best Way to Ensure My Ribs are Tender?
The key to tender ribs is low and slow cooking. This means taking your time and not rushing the process. Here are some tips:
- Cook the ribs at 275°F (135°C) for 2.5 to 3 hours. This allows the collagen in the meat to break down, making it super tender.
- Wrapper your ribs in foil! This traps moisture, creating a steamy environment that further softens the meat.
- After baking, don’t skip the final caramelization step. Broiling or grilling the ribs adds a slight crunch to the exterior, enhancing the overall texture.
Following these tips will yield juicy, “fall off the bone” ribs every time.
Fall Off The Bone Ribs
Ingredients You’ll Need:
For the Ribs:
- 2 racks of pork ribs (baby back or St. Louis style, about 4-5 pounds total)
- 2 tablespoons olive oil
For the Dry Rub:
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder or cayenne pepper (optional for heat)
- 1/2 teaspoon ground cumin
For the Sauce and Garnish:
- 1 cup barbecue sauce (your favorite brand or homemade)
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 15 minutes for prep time and around 2.5 to 3 hours in the oven. After baking, you’ll want to add another 10 minutes for broiling or grilling, plus a 5-minute resting period for the ribs. So you’ll be enjoying your tender ribs in about 3 hours total!
Step-by-Step Instructions:
1. Preheat The Oven:
Start by preheating your oven to 275°F (135°C). This low temperature is crucial for making the ribs tender and juicy!
2. Prepare the Ribs:
Next, flip the ribs so the bony side is facing up. Use a paper towel to help grip and remove the membrane from the back of the ribs. This will let the flavors soak in and keep the meat super tender!
3. Oiling and Seasoning:
Drizzle olive oil over the ribs and rub it in to help the spices stick. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder (if you like a kick!), and ground cumin. Rub this spice mix evenly over both sides of the ribs for an explosion of flavor!
4. Wrap and Bake:
Place the seasoned ribs on a large sheet of aluminum foil, meat side up. Wrap them tightly, sealing in all that delicious moisture. Put the wrapped ribs on a baking sheet and pop them in the oven for about 2.5 to 3 hours. They will be incredibly tender when done!
5. Add Barbecue Sauce:
Once cooked, carefully unwrap the ribs. Now it’s time to slather on the barbecue sauce! Brush both sides generously, giving them a nice coating.
6. Finish with a Char:
For that perfect finish, either broil the ribs on high for 5-7 minutes until the sauce is bubbly and caramelized or grill them over medium-high heat for a few minutes on each side for that smoky char flavor. Both options are delicious!
7. Serving Time:
Let the ribs rest for about 5 minutes after cooking. Then slice between the bones for serving. Garnish with fresh parsley or cilantro for a lovely touch.
Enjoy your succulent, fall-off-the-bone ribs with your favorite sides! Get ready for rave reviews!
Can I Use Other Types of Ribs?
Absolutely! While baby back and St. Louis ribs are great choices, you can also use spare ribs or even beef ribs if you prefer. Just adjust the cooking time as needed, since different types of ribs may require a bit more or less time to become tender.
Can I Make These Ribs in a Slow Cooker?
Yes, you can! Prepare the ribs as instructed, then place them in a slow cooker without the foil. Cook on low for 6-8 hours or on high for about 4 hours until they are tender. Finish them off with barbecue sauce under the broiler for a few minutes for that caramelized effect!
How Should I Store Leftovers?
Cool the ribs completely, then store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm in the oven until heated through. If you want to keep them extra juicy, cover them with foil while reheating!
Can I Use a Different Barbecue Sauce?
Absolutely! Feel free to swap out the barbecue sauce for your favorite variety. Whether it’s tangy, sweet, or spicy, use what you enjoy. You can even make your own BBQ sauce if you’re feeling adventurous!