These fall off the bone ribs are tender and juicy, cooked to perfection on the grill. The sweet and tangy sauce will make your taste buds dance!
Honestly, who doesn’t love a good rib? I can never resist licking my fingers clean after enjoying these! I recommend serving them with a side of coleslaw for a perfect summer meal!
Key Ingredients & Substitutions
Baby Back Ribs: These ribs are tender and flavorful. If you can’t find baby back ribs, spare ribs or St. Louis style ribs can be great alternatives, but they may take a bit longer to cook.
Dry Rub Seasoning: You can use store-bought or make your own at home with spices like paprika, brown sugar, garlic powder, and salt. If you’re short on time, try a simple mix of salt, pepper, and smoked paprika for a quick option.
Barbecue Sauce: Choose your favorite brand or flavor, whether it’s sweet, tangy, or spicy. If you prefer less sugar, look for a sugar-free version or make your own with tomato paste, vinegar, and spices.
Apple Cider Vinegar: This adds a nice tang. You could substitute it with white vinegar or lemon juice if needed. For a sweeter touch, use a splash of pineapple juice instead!
How Do I Remove the Silver Skin from Ribs?
Removing the silver skin is key to prevent tough ribs. Here’s how to do it smoothly:
- Flip the ribs meat side down and locate the thin, shiny membrane.
- Use a sharp knife to gently lift one corner of the membrane.
- Take a paper towel to grab it (this gives you a better grip) and pull it off in one swift motion.
- If it tears, just keep going until it’s all removed!
This ensures your ribs cook evenly and are tender and juicy!
Fall Off The Bone Ribs On The Grill
Ingredients You’ll Need:
For The Ribs:
- 3 racks of baby back ribs (approximately 4 pounds total)
- 1 cup dry rub seasoning (store-bought or homemade)
For The Cooking Liquid:
- 1/4 cup apple cider vinegar
- 1/4 cup water
For Glazing:
- 1 cup barbecue sauce (your favorite brand)
- Aluminum foil (for wrapping)
- Optional: wood chips (for smoking)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and 3 to 4.5 hours of cooking time, depending on your desired tenderness. The ribs will need some time to season, cook, and rest. Don’t worry—most of the cooking time is hands-off, so you can relax and enjoy the aroma of grilling!
Step-by-Step Instructions:
1. Preparing the Ribs:
Start by removing the silver skin from the back of the ribs. This tough membrane makes the ribs chewy if left on. Use a paper towel to get a better grip while pulling it off. It’s a little tedious, but it’s worth it for the best texture!
2. Applying the Dry Rub:
Generously sprinkle the dry rub seasoning over both sides of the ribs. Use your hands to massage the rub into the meat, ensuring every part is coated well. Let the ribs sit at room temperature for about 30 minutes while you prep the grill. This helps the flavors soak in!
3. Preparing the Grill:
Now, let’s get the grill ready for indirect cooking. For a charcoal grill, place the coals on one side and leave the other side empty for cooking the ribs indirectly. If you’re using a gas grill, turn on one side while keeping the other side off. If you’d like a smoky flavor, toss some wood chips in a smoker box or wrap them in foil with holes to let the smoke escape.
4. Cooking the Ribs:
Place the seasoned ribs on the cooler side of the grill (indirect heat). Close the lid and let them cook for about 2 to 3 hours, trying to maintain a steady temperature between 225°F and 250°F. The low and slow method is what helps them become tender and juicy!
5. Wrapping the Ribs:
After about 2 hours, it’s time to wrap the ribs. Cautiously remove them from the grill and lay them on a double layer of aluminum foil. Pour the apple cider vinegar and water over them before sealing the foil tightly. This step helps steam the ribs, making them even more tender. Return the wrapped ribs to the grill and cook for another 1 to 1.5 hours.
6. Glazing the Ribs:
When the time is up, carefully unwrap the ribs—be careful of the hot steam! Use a brush to apply barbecue sauce generously over both sides of the ribs. Put them back on the grill over indirect heat, cooking for an additional 20-30 minutes. This allows the sauce to caramelize, making a delicious sticky glaze.
7. Rest and Serve:
Once your ribs look beautifully glazed and sticky, take them off the grill. Let them rest for about 10 minutes before slicing. This resting period helps the juices redistribute. Serve with extra barbecue sauce on the side for dipping, and enjoy your fall-off-the-bone ribs with your favorite sides!
Can I Use Frozen Ribs for This Recipe?
Absolutely! If using frozen ribs, it’s essential to thaw them completely before cooking. The best way is to place them in the refrigerator overnight. If you’re short on time, you can also thaw them in a sealed plastic bag submerged in cold water for a couple of hours. Pat them dry before applying the dry rub.
What If I Don’t Have Apple Cider Vinegar?
No worries! If you don’t have apple cider vinegar on hand, you can substitute it with white vinegar or lemon juice for a similar tangy flavor. Just use the same amount (1/4 cup) to maintain the moisture balance while wrapping your ribs.
How Do I Store Leftover Ribs?
To store leftover ribs, place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. For longer storage, wrap them tightly in plastic wrap and foil, then freeze. They can last up to 2-3 months in the freezer. When reheating, use the oven at 250°F until warmed through, adding a splash of barbecue sauce to keep them moist!
Can I Cook These Ribs in the Oven Instead?
Yes, you can! For an oven alternative, preheat your oven to 275°F. Season the ribs and wrap them in aluminum foil as described in the recipe. Place them on a baking sheet and bake for 2.5 to 3 hours. After baking, glaze with barbecue sauce and broil for a few minutes to caramelize. Enjoy the same tender results!
