These grilled ribs are so tender that they practically fall off the bone! With a sweet and tangy barbecue sauce, they’re a big hit at cookouts.
Who doesn’t love ribs that practically do the work for you? Whenever I make these, the smell alone is enough to get everyone excited. Grab a napkin; it’s going to get messy! 😂
I love to serve these ribs with some coleslaw on the side. It balances the flavors perfectly and makes for a fun summer meal. You’ll be the grill master for sure!
Key Ingredients & Substitutions
Pork Baby Back Ribs: These are tender and flavorful. If you’re looking for a leaner option, you can try spare ribs. They take a bit longer to cook but are equally delicious.
Apple Cider Vinegar: This adds a tangy flavor and helps to tenderize the meat. If you don’t have it, white vinegar or lemon juice can work as a substitute, but adjust the quantity to taste.
Spices: Smoked paprika gives a lovely smoky flavor. If you don’t have it, regular paprika works too, but you might want to add a little extra seasoning for depth. For a milder version, skip the cayenne pepper or reduce the amount.
Barbecue Sauce: Choose your favorite brand or make your own for a personal touch. If you’re sugar-conscious, there are low-sugar options available, or you can use a homemade sauce sweetened with honey or maple syrup.
How Do I Remove the Membrane from Ribs?
Removing the membrane from the back of the ribs is key to getting tender meat. This tough layer can prevent marinades and rubs from soaking in. Here’s how to do it:
- Locate the silver skin, a thin, shiny membrane on the back of the ribs.
- Use a sharp knife to gently lift one corner of the membrane until you can grip it with a paper towel or your fingers.
- Pull it off slowly. Try to remove it in one piece for the best results.
This simple step will greatly enhance your rib experience!
Fall Off The Bone Ribs On The Grill
Ingredients You’ll Need:
For the Ribs:
- 2 racks of pork baby back ribs
- 1 cup apple cider vinegar
- 1 cup water
For the Dry Rub:
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper (optional, for heat)
For Basting:
- 1 cup barbecue sauce (your favorite brand)
- 2 tablespoons dry rub seasoning (store-bought or homemade)
- Fresh parsley (for garnishing, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, followed by around 3-4 hours of cooking on the grill. If you can, marinate the ribs overnight for the best flavor! In total, you should plan for approximately 4 hours, including resting time.
Step-by-Step Instructions:
1. Prep the Ribs:
Start by removing the thin membrane from the back of the ribs. This step is essential for making the meat tender. Once removed, rinse the ribs under cold water and pat them dry with paper towels. This will help the seasoning stick better!
2. Make the Dry Rub:
In a bowl, combine the smoked paprika, garlic powder, onion powder, brown sugar, kosher salt, black pepper, and cayenne pepper if you like some heat. Mix well until all the spices are evenly blended.
3. Season the Ribs:
Generously rub the dry seasoning mix all over both sides of the ribs. Make sure every bit is coated! For the best flavor, let the ribs sit for at least 30 minutes. If you have time, refrigerate them for a few hours or even overnight to soak up the flavors.
4. Prepare the Grill:
Preheat your grill to indirect cooking at about 225°F (107°C). If you want some smokey flavor, you can add wood chips like hickory or applewood to the grill; this will really enhance the taste of the ribs!
5. Setup for Cooking:
While the grill is heating, mix the apple cider vinegar and water in a large bowl. Place this mixture in a pan on the grill which will help keep the ribs moist during cooking. It smells great too!
6. Cook the Ribs:
Once the grill is ready, place the ribs on the grates with the bone-side down. Close the lid and cook them for about 3-4 hours. Keep an eye on the temperature, and add more wood chips if you want smoke flavor. Patience is key here!
7. Baste with Sauce:
In the last 30 minutes of cooking, take your barbecue sauce and generously brush it over the ribs. This will create a delicious glaze as they finish cooking. Yum!
8. Check for Doneness:
The ribs are done when they’re tender and the meat pulls back slightly from the bones. Ideally, you want an internal temperature of around 190°F (88°C) for that perfect texture. Don’t worry, you want them tender but not so soft that they fall apart!
9. Rest and Serve:
Once the ribs are off the grill, let them rest for 10-15 minutes. This gives the juices a chance to redistribute. After that, slice the ribs into portions. If you like, garnish with fresh parsley and serve with extra barbecue sauce on the side for dipping.
Enjoy your delicious, fall-off-the-bone grilled ribs!
Can I Use Different Types of Ribs?
Absolutely! While baby back ribs are great for this recipe, you can also use spare ribs or St. Louis-style ribs. Just keep in mind that cooking times may vary, and spare ribs usually take a bit longer to become tender due to their size and thickness.
What Can I Use Instead of Apple Cider Vinegar?
If you don’t have apple cider vinegar on hand, you can substitute it with white vinegar or red wine vinegar for a similar tangy flavor. If you want a sweeter alternative, try using a mixture of lemon juice and honey, adjusting the ratios to taste.
How to Store Leftover Ribs?
Store any leftover ribs in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap them in aluminum foil and warm them in the oven at 300°F (150°C) until heated through. This will help retain moisture and keep them tender.
Can I Cook Ribs in the Oven Instead of a Grill?
Yes, you can! Preheat your oven to 275°F (135°C) and place the seasoned ribs on a baking sheet lined with foil. Bake for about 2.5 to 3 hours, then baste with barbecue sauce and broil for a few minutes to get that caramelized finish. Just remember to keep an eye on them while broiling!
