These fall-off-the-bone ribs are a barbecue dream! Cooked on the grill, they’re tender and packed with flavor. The secret? A perfect blend of spices and slow cooking!
Honestly, watching those ribs melt in your mouth is the best part. I always make extra because my friends love them so much! They’re a hit at every cookout.🍖
Key Ingredients & Substitutions
Pork Ribs: You can choose between spare ribs or baby back ribs. Spare ribs tend to be fattier which makes them juicier, while baby back ribs are leaner and tender. If you’re looking for a lighter option, consider turkey ribs or jackfruit for a plant-based substitute.
Barbecue Sauce: This is where you can really personalize your dish! You can use any brand you like or make your own. For a lower-sugar option, there are sugar-free barbecue sauces available. If you prefer a tangier flavor, vinegar-based sauces are great too.
Dry Rub Spices: Feel free to mix and match the spices. If you’re out of cayenne, chili powder can work. If you need it milder, consider omitting it altogether. Or try adding cumin for a unique twist!
Apple Cider Vinegar: This keeps the ribs moist and adds a great tang. If you don’t have it, white vinegar can replace it. A mix of lemon juice and water also creates a similar effect.
Wood Chips: Hickory adds a classic smoky flavor, but if you can’t find it, applewood or mesquite are good alternatives. You can also forgo wood chips for a simpler grilling process.
How Do I Make Sure the Ribs are Tender?
Getting tender, fall-off-the-bone ribs is all about low and slow cooking. Here’s how to master this technique:
- Start by removing the membrane from the back of the ribs. This step is key for allowing flavors to penetrate and for tender meat.
- Apply the dry rub generously. Letting them sit for at least 30 minutes (or even overnight in the fridge) helps the flavors meld.
- Keep the grill at a steady medium heat of 250°F to 300°F. Too high of a temperature can toughen the meat.
- Use apple cider vinegar to spritz the ribs every 30 minutes. This adds moisture and keeps the ribs juicy.
- Wrap the ribs in foil after the initial cooking phase. This traps moisture and helps the ribs cook evenly.
Following these tips will ensure that your ribs are not just cooked, but truly tender and delicious!
Fall Off The Bone Ribs On The Grill
Ingredients You’ll Need:
For The Ribs:
- 3-4 lbs pork spare ribs or baby back ribs
- 1 cup barbecue sauce (your choice)
For The Dry Rub:
- 2 tbsp dry rub spices (e.g., paprika, garlic powder, onion powder, brown sugar, salt, pepper, cayenne)
For Spritzing:
- 1 cup apple cider vinegar (for spritzing)
- 1/4 cup honey (optional, for sweetness)
Other Essential Items:
- Aluminum foil (for wrapping)
- Wood chips (hickory or applewood, for smoky flavor – optional)
How Much Time Will You Need?
This grilling recipe takes about 4 to 5 hours in total, including prep time. You’ll spend about 30 minutes preparing the ribs and about 3.5 to 4 hours cooking on the grill. It’s well worth the wait for those tender, flavorful ribs!
Step-by-Step Instructions:
1. Prepare the Ribs:
Start by removing the tough membrane from the back of the ribs. This allows for better tenderness and flavor. Once that’s done, pat the ribs dry with paper towels to help the rub stick.
2. Apply Dry Rub:
In a small bowl, mix your dry rub spices. Make sure they’re well combined. Generously coat both sides of the ribs with the dry rub, pressing it into the meat to ensure it sticks well. You’ll love the flavor this adds!
3. Preheat the Grill:
Fire up your grill and let it preheat to a medium heat (around 250°F to 300°F). If you’re using wood chips for a smoky flavor, soak them in water for about 30 minutes. After soaking, add them to the grill to create that delicious smoky aroma as you cook.
4. Cook the Ribs:
Place the ribs on the grill with the bone side down. Cover the grill and let them cook for about 2 hours. It’s important to keep the grill covered so you maintain a steady temperature and keep the smoke in.
5. Spritz Ribs:
After the first hour of cooking, grab a spray bottle and spritz the ribs with apple cider vinegar every 30 minutes. This will help keep them moist and full of flavor as they cook.
6. Wrap the Ribs:
After 2 hours of cooking, carefully remove the ribs from the grill. Place them on a large sheet of aluminum foil. If you like a touch of sweetness, drizzle honey over the ribs. Now, wrap them tightly in the foil to lock in all that moisture.
7. Continue Cooking:
Put the wrapped ribs back on the grill and let them cook for an additional 1.5 to 2 hours. This step is key for making them tender and juicy.
8. Add Sauce:
Once they are tender, carefully unwrap the foil (watch out for steam!). Brush a generous amount of your favorite barbecue sauce over the ribs. Then, grill them uncovered for about 15 to 30 minutes. This will caramelize the sauce for extra deliciousness!
9. Check for Doneness:
To ensure your ribs are perfectly done, the meat should easily pull away from the bones. If they do, you’re all set!
10. Serve:
Let the ribs rest for a few minutes before slicing between the bones. Serve with extra barbecue sauce on the side, if you’d like. You’re all set to enjoy these amazing fall-off-the-bone ribs!
Can I Use Different Types of Ribs?
Absolutely! You can use beef ribs or St. Louis style ribs if you prefer. Just keep in mind that cooking times may vary slightly, so check for tenderness accordingly.
What Can I Substitute for Barbecue Sauce?
If you don’t have barbecue sauce, try using a mix of ketchup, brown sugar, and vinegar for a quick homemade version. Alternatively, a marinade or teriyaki sauce works great for a different flavor profile!
How Do I Store Leftover Ribs?
Store leftover ribs in an airtight container in the fridge for up to 3 days. To reheat, wrap them in foil and warm them in a low oven (around 300°F) for about 20-30 minutes, or microwave them covered with a damp paper towel to retain moisture.
Can I Cook These Ribs in the Oven Instead?
Yes! If you prefer the oven, season and wrap the ribs in foil, then cook them at 300°F for about 2.5 to 3 hours. Finish them on a hot grill or under the broiler with the barbecue sauce for that delicious caramelized finish!
