These fall-off-the-bone ribs are perfect for a sunny day on the grill! With a sweet and tangy sauce, every bite is juicy and full of flavor. Who doesn’t love messy ribs?
Making them is fun! I just season the ribs, let them cook low and slow, then glaze with sauce. It’s easy! Grab some napkins because you’re going to want to dig in!
Key Ingredients & Substitutions
Baby Back Ribs: These are my go-to for grilling because they’re tender and flavorful. If you’re looking for a cheaper option, spare ribs are also great, but they can be chewier, so adjust cooking time accordingly.
Barbecue Rub: You can use store-bought rubs for convenience, or make your own with spices like paprika, garlic powder, and brown sugar. I like a little cayenne for some heat! Don’t hesitate to switch it up based on your taste!
Barbecue Sauce: Any favorite sauce works, but I enjoy a sweet and tangy option. If you’re after a healthier variety, consider sugar-free or homemade sauces that let you control ingredients.
Apple Cider Vinegar: This ingredient adds moisture and tang. If you don’t have it, white vinegar or lemon juice can serve as substitutes, but the flavor will change slightly.
Wood Chips: For that smoky flavor, hickory is popular, while applewood gives a sweeter touch. If you don’t have wood chips, it’s still delicious without them—just keep the ribs moist!
How Do You Make Sure Your Ribs Are Tender and Juicy?
The secret to tender ribs lies in cooking them low and slow. Here’s how to do it effectively:
- Remove the Membrane: Do this step before seasoning your ribs. The membrane is tough and prevents flavors from soaking into the meat.
- Indirect Heat: Place the ribs away from the heat source to allow slow cooking. This helps breakdown the fat, making them tender without burning.
- Moisture is Key: Use a vinegar-water mixture to spritz the ribs. This keeps the surface from drying out and helps enhance the flavor.
- Finish with Sauce: Apply sauce towards the end of cooking to caramelize it without burning. Just brush it on and watch it bubble and glaze!
Following these tips can elevate your grilling game, resulting in juicy, fall-off-the-bone ribs that everyone will love!
How to Make Fall Off The Bone Ribs On The Grill
Ingredients You’ll Need:
For the Ribs:
- 2 racks of baby back ribs
- 1 cup of your favorite barbecue rub (e.g., AP Rub)
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup water
- Cooking spray or oil for grilling
- Optional: wood chips (hickory or applewood) for smoking
How Much Time Will You Need?
This delicious recipe will take about 3 to 3.5 hours total, which includes 30 minutes of preparation time and 2.5 to 3 hours of grilling. Giving it that extra time ensures the ribs are perfectly tender and flavorful!
Step-by-Step Instructions:
1. Prepare the Ribs:
Start by removing the membrane from the back of the ribs—this helps the flavors soak in better and gives a more enjoyable texture. Next, pat the ribs dry with paper towels; this will help the rub stick nicely.
2. Season the Ribs:
Take your favorite barbecue rub and generously apply it all over the ribs. Use your hands to press the rub into the meat so it sticks well. Let the ribs sit at room temperature for about 30 minutes; this allows the flavors to really penetrate the meat.
3. Prepare the Grill:
Preheat your grill for indirect heat. If you’re using a gas grill, turn on one side to medium heat while leaving the other side off. For a charcoal grill, create a two-zone fire by placing charcoals only on one side.
4. Add Moisture:
In a small bowl, mix together the apple cider vinegar and water. This combination will keep your ribs nice and moist while they cook. For easy application, you can pour this mixture into a spray bottle!
5. Start Cooking:
Place the seasoned ribs on the cooler side of the grill (use indirect heat). Close the lid and let them cook for about 2.5 to 3 hours. If you’re using wood chips for that smoky flavor, add them directly to the coals or in a smoker box at this stage.
6. Spritz the Ribs:
Every 30 minutes, open the grill lid and give the ribs a spritz with the vinegar-water mixture. This keeps the meat moist and helps infuse more flavor.
7. Finish with Sauce:
In the last 30 minutes of cooking, brush the ribs generously with barbecue sauce, then move them over to the direct heat side of the grill. Grill them for an additional 5 to 10 minutes, turning frequently to allow the sauce to caramelize and create a beautiful glaze.
8. Check for Doneness:
To see if your ribs are done, check that the meat has pulled back from the bones a bit, and try sliding a toothpick into the meat—it should go in easily.
9. Rest and Serve:
Once they’re done, remove the ribs from the grill and let them rest for about 10 minutes before slicing. This helps the juices settle in. Serve with some extra barbecue sauce on the side for dipping!
Enjoy your juicy, fall-off-the-bone ribs!
Can I Use Spare Ribs Instead of Baby Back Ribs?
Absolutely! Spare ribs are a great option and will work well in this recipe. Just keep in mind that they may take a bit longer to cook, around 3 to 4 hours due to their larger size. Be sure to check for doneness by ensuring the meat pulls back from the bones as described.
How to Store Leftover Ribs?
Once the ribs have cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in foil and place in a 300°F (150°C) oven for about 20-25 minutes, or until heated through. You can also microwave them; just be sure to keep them covered to retain moisture.
What if I Don’t Have a Grill?
No problem! You can cook these ribs in the oven instead. Preheat your oven to 300°F (150°C), wrap the ribs in foil, and bake them for about 2.5 to 3 hours. Finish by brushing on barbecue sauce and broiling for a couple of minutes to caramelize the sauce for that grilled texture.
Can I Make a Dry Rub at Home?
Definitely! A simple dry rub can be made with a mix of brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Experiment with quantities to match your taste. Just make sure to let the ribs sit with the rub for a little while to let those flavors penetrate the meat.
