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How to Make Fall Off the Bone Ribs at Home

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Experience the pinnacle of barbecue perfection with “Ultimate BBQ: Fall-Off-the-Bone Ribs.” These tender, juicy ribs are slow-cooked to perfection and slathered in a mouthwatering BBQ sauce, ensuring they are fall-off-the-bone delicious. Perfect for backyard gatherings, family dinners, or any occasion where you want to impress with your BBQ skills, these ribs are sure to be a hit.

Table of Contents hide
1 Why You’ll Love Fall-Off-the-Bone Ribs:
2 Ingredients Notes For Fall-Off-the-Bone Ribs:
3 Recipe Steps:
4 Storage Options:
5 Ingredients
6 Instructions

Why You’ll Love Fall-Off-the-Bone Ribs:

  • Tender and Juicy: Slow-cooked to perfection for ultimate tenderness.
  • Flavorful: Rich, smoky, and packed with BBQ flavor.
  • Easy to Make: Simple steps for a delicious result.
  • Crowd-Pleaser: Perfect for any gathering or special occasion.

Ingredients Notes For Fall-Off-the-Bone Ribs:

  • Pork Ribs: Baby back ribs or St. Louis-style ribs.
  • Dry Rub: A mix of brown sugar, paprika, garlic powder, onion powder, salt, pepper, and optional cayenne for heat.
  • BBQ Sauce: Your favorite store-bought or homemade BBQ sauce.
  • Apple Cider Vinegar: Adds moisture and a slight tanginess.
  • Honey: Optional, for added sweetness and caramelization.
  • Foil: For wrapping the ribs during cooking.

  • Recipe Steps:

    1. Prepare the Ribs:
      • Preheat your oven to 300°F (150°C).
      • Remove the membrane from the back of the ribs for better texture. Pat the ribs dry with paper towels.
    2. Apply the Dry Rub:
      • In a small bowl, mix 1/4 cup of brown sugar, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper (if using). Rub this mixture evenly over both sides of the ribs.
    3. Wrap and Cook the Ribs:
      • Place each rack of ribs on a large piece of aluminum foil. Drizzle 1-2 tablespoons of apple cider vinegar over the ribs. Wrap the ribs tightly in the foil to create a sealed packet.
      • Place the foil-wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and easily pull away from the bone.
    4. Prepare the Grill (Optional):
      • If you want a smoky finish, preheat your grill to medium-high heat.
    5. Glaze with BBQ Sauce:
      • Carefully unwrap the ribs and discard the foil. Brush a generous amount of your favorite BBQ sauce over both sides of the ribs.
    6. Finish on the Grill (Optional):
      • Place the ribs on the preheated grill and cook for an additional 5-10 minutes per side, brushing with more BBQ sauce and allowing it to caramelize. If not using a grill, you can broil the ribs in the oven for a few minutes until the sauce is bubbly and caramelized.
    7. Serve:
      • Let the ribs rest for a few minutes before cutting into individual ribs. Serve with extra BBQ sauce on the side.

    Storage Options:

    • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
    • Freeze: Wrap the cooked ribs tightly in aluminum foil and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
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Ingredients

  • 2 racks of baby back ribs
  • 2 tablespoons olive oil
  • 1/4 cup brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon mustard powder
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 1 cup barbecue sauce store-bought or homemade

Instructions

  • Prepare the Ribs:
  • Preheat your oven to 275°F (135°C).
  • Remove the membrane from the back of the ribs. Slide a knife under the membrane at one end of the ribs and use a paper towel to grip and pull it off.
  • Make the Dry Rub:
  • In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, cumin, mustard powder, and cayenne pepper (if using).
  • Season the Ribs:
  • Rub the olive oil over both sides of the ribs.
  • Generously sprinkle the dry rub over both sides of the ribs, pressing it into the meat with your fingers.
  • Wrap and Cook:
  • Place each rack of ribs on a large piece of aluminum foil, meat side up. Wrap the ribs tightly in the foil, ensuring they are completely sealed.
  • Place the wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat is pulling away from the bones.
  • Finish with Barbecue Sauce:
  • Carefully remove the ribs from the oven and unwrap them.
  • Preheat your broiler.
  • Brush the ribs generously with barbecue sauce on both sides.
  • Place the ribs under the broiler for about 5-7 minutes, or until the sauce is caramelized and bubbly. Watch closely to prevent burning.
  • Serve:
  • Remove the ribs from the oven and let them rest for a few minutes before cutting into individual ribs.
  • Serve with additional barbecue sauce on the side, if desired.

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