Get ready for some tender fall-off-the-bone ribs! These beauties cook up juicy and flavorful on the grill, making them perfect for a sunny day BBQ.
I love serving them with a side of coleslaw and baked beans. Watching everyone enjoy their messy faces while devouring the ribs always makes me smile! 😄
Key Ingredients & Substitutions
Baby Back Ribs: These ribs are tender and flavorful. If baby back ribs aren’t available, you can use spare ribs or St. Louis-style ribs instead. They might take a bit longer to cook, but the end result will still be delicious!
Dry Rub: You can use store-bought dry rubs for convenience, but making your own can be fun too! Common ingredients include brown sugar, paprika, garlic powder, and black pepper. Feel free to adjust to your taste or omit ingredients if you’re watching sodium or sugar intake.
Barbecue Sauce: Any barbecue sauce you love will work! If you prefer a healthier option, look for low-sugar or homemade versions. You can also spice it up with hot sauce or add honey for sweetness.
Apple Juice: This is great for adding moisture. If you want an alternative, consider using apple cider vinegar, beer, or even a mix of vinegar and water. Each adds a unique flavor!
How Do You Achieve Tender Ribs on the Grill?
Getting those tender, fall-off-the-bone ribs is all about low and slow cooking. Here’s how to ensure your ribs turn out perfectly:
- Remove the membrane on the back of the ribs for better flavor and tenderness.
- Let the ribs sit with the dry rub for at least 30 minutes. This helps the flavors develop.
- Maintain a grill temperature of 225-250°F. If it gets too hot, your ribs may cook too quickly and turn out tough.
- Spritzing with apple juice every hour keeps them moist and enhances flavor. It’s a simple step for big results.
- Check for doneness by looking for the meat pulling back from the bones, and use a meat thermometer to ensure the internal temperature is between 190-203°F.
Remember, patience is key! Letting the ribs rest before cutting helps keep them juicy. Enjoy grilling!
How to Make Fall Off The Bone Ribs On The Grill
Ingredients You’ll Need:
For The Ribs:
- 3 racks of baby back ribs
- 1 cup of your favorite dry rub (store-bought or homemade)
- 1 cup barbecue sauce (for glazing)
- 1/2 cup apple juice (for moisture)
- Optional: Wood chips for smoking (e.g., hickory or applewood)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and 2.5 to 3 hours of grilling time, so plan for about 3 to 3.5 hours from start to finish. You’ll spend time preparing the ribs and then grilling them low and slow to make them tender and delicious!
Step-by-Step Instructions:
1. Prepare the Ribs:
Start by removing the tough membrane from the back of the ribs. This will help the flavors penetrate better. Once that’s done, pat the ribs dry with paper towels so the rub sticks better.
2. Apply the Dry Rub:
Take your dry rub and generously coat both sides of the ribs. Don’t be shy—rub it in well! This will maximize the flavor. Let the ribs sit at room temperature for about 30 minutes while you prepare your grill.
3. Preheat the Grill:
Get your grill ready by preheating it to a medium-low heat, around 225-250°F (107-121°C). If you’re using wood chips for that smoky flavor, soak them in water for about 30 minutes first. This will help them smolder rather than burn.
4. Cook the Ribs:
Place the ribs on the grill with the bone side down. For a gas grill, set up a two-zone cooking area: one side on high and the other on low. Put the ribs on the low heat side and close the lid. Let the ribs cook slowly for about 2.5 to 3 hours, keeping an eye on the temperature.
5. Add Moisture:
To keep the ribs moist and flavorful, spritz them with apple juice every hour. This is a great way to keep them juicy and enhance that delicious flavor.
6. Glaze the Ribs:
In the last 30 minutes of cooking, it’s time to glaze the ribs! Brush your barbecue sauce all over the ribs, then close the lid and let it caramelize. This makes the ribs sticky and full of flavor.
7. Check for Doneness:
The ribs are ready when the meat has pulled back from the bones and they’re nice and tender. You want to check the internal temperature, which should be around 190-203°F (88-95°C). That’s when they’re perfectly cooked!
8. Rest and Serve:
Once they’re done, take the ribs off the grill and let them rest for about 10-15 minutes. This helps the juices settle in. Then, cut between the bones to serve. Enjoy your fall-off-the-bone ribs with friends and family!
Can I Use Spare Ribs Instead of Baby Back Ribs?
Absolutely! Spare ribs will work just fine but may require a longer cooking time, usually around 4-5 hours. Just ensure you monitor the internal temperature to achieve that tender, fall-off-the-bone consistency.
What Can I Use Instead of Barbecue Sauce?
If you don’t have barbecue sauce on hand, you can make a simple glaze using honey, mustard, and a splash of soy sauce. Another option is to mix apple cider vinegar with a bit of ketchup and spices for a tangy alternative!
How to Store Leftover Ribs?
Store leftover ribs in an airtight container in the fridge for up to 3 days. You can also wrap them tightly in aluminum foil. To reheat, place them in a 350°F (175°C) oven, covered, until warmed through. You might want to add a splash of apple juice to keep them moist.
Can I Make These Ribs in the Oven Instead?
Yes, you can! Preheat your oven to 225°F (107°C) and wrap the ribs in foil, baking them for about 2.5 to 3 hours. Afterward, remove the foil, brush with barbecue sauce, and broil for a few minutes to caramelize the glaze!
