These Fall Off The Bone Ribs are a real treat from the grill! With a sweet and tangy sauce, every bite is bursting with flavor, making it hard to resist going back for more.
Honestly, who doesn’t love ribs that practically fall apart? I like to serve them with a side of coleslaw for a crunchy contrast. It’s the perfect summer meal that everyone enjoys!
Key Ingredients & Substitutions
Baby Back Ribs: Baby back ribs are tender and meaty, perfect for grilling. If you can’t find them, try spare ribs or St. Louis-style ribs. Just keep in mind that cooking times may vary.
Olive Oil: This helps your rub stick to the ribs. You can substitute with vegetable oil or canola oil if you prefer. Both work well without altering the flavor too much!
Spices: Smoked paprika gives a fantastic smoky flavor. If you’re out, you can use regular paprika. For a different touch, consider adding chili powder or cumin for heat.
BBQ Sauce: Use your favorite store-bought BBQ sauce or make a simple homemade version. If you’re watching your sugar, opt for sugar-free BBQ sauce or make a vinegar-based sauce for a tangy twist.
How Do I Get the Ribs Tender and Flavorful?
The secret to tender and flavorful ribs lies in a few key steps. First, removing the membrane on the back helps the rub penetrate better and makes the ribs more tender. Don’t skip this step!
- Run a blunt knife under the membrane to loosen it, then grab it with a paper towel and pull it off.
Next, evenly apply the dry rub. Let the ribs sit for at least 30 minutes before grilling. This lets the flavors soak in.
- Grill them slowly between 225–250°F (107–121°C) to keep them tender. Patience is key!
- Remember to baste with BBQ sauce in the final 30 minutes for a nice glaze.
Check for doneness by looking for pulled back meat from the bones and a tender texture — that’s when they’re ready to enjoy!
Fall Off The Bone Ribs On The Grill
Ingredients You’ll Need:
For The Ribs:
- 2 racks of baby back ribs
For The Rub:
- 2 tablespoons of olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for heat)
For Basting:
- 1 cup BBQ sauce (store-bought or homemade)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time, followed by approximately 3–4 hours of grilling. The long, slow cooking allows the ribs to become tender and flavorful, and don’t forget an additional 10–15 minutes for resting before serving.
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to a low temperature, around 225–250°F (107–121°C). If you’re using a charcoal grill, set it up to create indirect heat by placing the coals on one side. This will help cook the ribs evenly without burning them.
2. Prepare the Ribs:
Take your ribs and remove the membrane from the back. This step is important as it helps the seasoning penetrate and makes the ribs more tender. After that, pat the ribs dry with paper towels to remove excess moisture.
3. Make the Rub:
In a medium bowl, mix together the garlic powder, onion powder, smoked paprika, brown sugar, salt, black pepper, and cayenne pepper (if using). This flavorful dry rub will give your ribs a delicious kick!
4. Apply the Rub:
Generously rub the spice mixture over both sides of the ribs. For enhanced flavor, let the ribs rest at room temperature for about 30 minutes. This pause lets the spices soak into the meat.
5. Grill the Ribs:
Carefully place the ribs on the grill with the bone side facing down. Cook them slowly over indirect heat for about 3 to 4 hours. Remember to keep the grill covered and maintain a steady temperature during this time.
6. Baste with BBQ Sauce:
When there’s about 30 minutes left to cook, it’s time to baste the ribs with BBQ sauce. You can brush some on now, and feel free to do this a couple more times to build up a rich, delicious glaze.
7. Check for Doneness:
Your ribs are ready when the meat has pulled back from the bones and is so tender it practically falls apart! The ideal internal temperature lies between 190–203°F (88–95°C) for that perfect fall-off-the-bone texture.
8. Rest before Serving:
After grilling, take the ribs off the grill and let them rest for about 10 to 15 minutes. This resting time helps the juices settle, making the meat extra juicy and tender!
9. Serve:
Now it’s time to dig in! Slice the ribs between the bones and serve with extra BBQ sauce on the side if you like. Enjoy your delicious, fall-off-the-bone grilled ribs with friends and family! Feel free to adjust the spices and sauce to suit your taste. Happy grilling!
Can I Use St. Louis Style Ribs Instead of Baby Back Ribs?
Yes, you can! St. Louis style ribs are a bit meatier than baby back ribs, so you may need to adjust the cooking time slightly—maybe an extra 30 minutes depending on their size. Just keep an eye on the internal temperature to ensure they reach that tender, fall-off-the-bone goodness!
What If I Don’t Have Smoked Paprika?
No worries! If you don’t have smoked paprika, you can substitute it with regular paprika; you might also want to add a touch of liquid smoke or a bit more cayenne for an extra kick. Your ribs will still taste fantastic!
Can I Make These Ribs in the Oven Instead?
Absolutely! Preheat your oven to 300°F (150°C), wrap the ribs in foil, and place them on a baking sheet. Bake for about 2.5 to 3 hours, then baste with BBQ sauce and grill or broil them for 10-15 minutes to caramelize. They’ll turn out delicious!
How Should I Store Leftover Ribs?
Store any leftover ribs in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them wrapped tightly in foil or plastic wrap for up to 3 months. To reheat, thaw and warm them in the oven or grill for best results!
