Get ready for some mouthwatering ribs! These fall-off-the-bone delights are juicy and packed with flavor, making them perfect for your next BBQ.
You’ll love how easy they are to make on the grill. Just slather on your favorite sauce and watch them cook to perfection. Trust me, these ribs will be the star of the show!
Key Ingredients & Substitutions
Pork Ribs: Baby back ribs are my favorite for their tenderness, but spare ribs are a great option too, as they’re bigger and meatier. Choose what you like or what’s available.
Paprika: Sweet paprika adds a lovely color and flavor. If you want some heat, opt for smoked paprika instead. You can substitute with chili powder if you’re in a pinch.
Brown Sugar: This helps to caramelize the ribs. If you prefer a healthier option, you can use coconut sugar or even honey, though it may alter the texture a bit.
Barbecue Sauce: Use your favorite brand or make your own for a personal touch. If you want to keep it sugar-free, opt for a sugar-free BBQ sauce or a homemade version with fewer sugars.
Apple Juice or Cider Vinegar: Both add moisture; apple cider vinegar gives a nice tang. If you want to try something different, consider using root beer for a sweet twist.
How Do I Properly Prepare Ribs for Grilling?
Removing the membrane from the back of the ribs is key to enhancing flavor and tenderness. This tough layer can prevent seasonings from soaking in, so here’s a simple way to do it:
- Flip the ribs meat side down on a cutting board.
- Using a knife, carefully slide under the membrane at one end to lift it up.
- Grab it with a paper towel for a better grip, and pull it off in one piece.
This technique makes a big difference! After that, be sure to dry the ribs well with paper towels as it helps the rub stick better.
What’s the Best Way to Cook Ribs Low and Slow?
Cooking ribs at a low temperature is crucial for that tender, fall-off-the-bone effect. Here’s how to keep your grill temperature steady:
- Realize that indirect cooking is your friend. Use one side of your grill for the heat source and place the ribs on the cooler side.
- Keep the grill covered. This creates an oven-like environment.
- Monitor the temperature with a grill thermometer; aim for 225°F throughout the cooking process.
- Don’t forget to spritz with apple juice or vinegar. This adds moisture and helps develop flavor over time!
Staying patient with these steps truly pays off by giving you ribs that are tender and juicy!
Fall Off The Bone Ribs On The Grill
Ingredients You’ll Need:
For The Ribs:
- 3-4 lbs pork ribs (baby back or spare ribs)
For The Dry Rub:
- 1/4 cup paprika
- 2 tablespoons brown sugar
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper (optional, for heat)
For The Finish:
- 1 cup barbecue sauce (your choice)
- Apple juice or apple cider vinegar, for moisture
- Aluminum foil
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, followed by approximately 5 to 6 hours of cooking time. You’ll want to make the dry rub, season your ribs, and let them marinate for a while before grilling, but the end result is totally worth it!
Step-by-Step Instructions:
1. Preparing the Ribs:
Start by removing the thin membrane from the back of the ribs; this helps the flavors penetrate better and makes the meat more tender. Pat the ribs dry with paper towels to ensure the seasoning sticks well.
2. Make the Dry Rub:
In a medium-sized bowl, mix together the paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and optional cayenne pepper. This flavorful blend will be your dry rub.
3. Season the Ribs:
Generously apply the dry rub all over the ribs, making sure to cover every inch for full flavor. Once seasoned, wrap the ribs in plastic wrap and place them in the refrigerator. Let them sit for at least 2 hours, or even better, overnight for maximum flavor!
4. Preheat the Grill:
Set your grill to preheat at 225°F (107°C). If you’re using a charcoal grill, arrange the coals for indirect cooking. For a gas grill, turn on one side while leaving the other side off to create a hot side and a cooler side for cooking.
5. Cooking the Ribs:
Place the ribs on the cooler side of the grill with the bone side down. Let them cook for about 3 hours while maintaining the grill temperature. To keep them moist, use a spray bottle filled with apple juice or apple cider vinegar and spritz the ribs every 30-45 minutes.
6. Wrap the Ribs:
After 3 hours, take the ribs off the grill and tightly wrap them in aluminum foil. Before sealing the foil, add a splash of apple juice or apple cider vinegar for extra moisture. Put the wrapped ribs back on the grill for another 2 hours.
7. Unwrap and Sauce:
Once the 2 hours are up, carefully unwrap the ribs. Brush a thick layer of barbecue sauce over them, then place the ribs back on the grill (still on the cooler side) for another 30 minutes to 1 hour, allowing the sauce to caramelize and stick.
8. Finishing Touches:
After the final cooking, check if the ribs are done. The meat should easily pull away from the bones and be tender to the touch.
9. Serve:
Remove the ribs from the grill and let them rest for about 10 minutes before slicing. Serve with extra barbecue sauce on the side for dipping. Enjoy your delicious, fall-off-the-bone ribs!
Can I Use Other Meat Instead of Pork Ribs?
Absolutely! You can use beef ribs or even chicken. Just keep in mind that cooking times may vary: beef ribs might take longer, while chicken will cook faster. Adjust your grilling time accordingly and ensure the chicken reaches an internal temperature of 165°F (74°C).
How Do I Store Leftover Ribs?
Leftover ribs can be stored in an airtight container in the fridge for up to 3 days. To keep them moist, you can add a little of your barbecue sauce or some apple juice into the container before sealing it. For longer storage, wrap them tightly in foil and freeze for up to 3 months.
Can I Make the Dry Rub Ahead of Time?
Definitely! You can mix the dry rub up to a week in advance. Store it in an airtight container in a cool, dark place. This makes it easy to grab and apply when you’re ready to cook!
What’s the Best Way to Tell When Ribs are Done?
The best way to check for doneness is to look for the “bite test”: the meat should pull back from the bones and feel tender. You can also use a meat thermometer; ribs are typically done when they reach an internal temperature of about 190°F (88°C) for maximum tenderness.
