Fall-Off-The-Bone Dry Rub Ribs
These Fall-Off-The-Bone Dry Rub Ribs are perfect for any gathering or family meal. With an easy homemade dry rub, these baby back ribs become incredibly tender and flavorful, making them a must-try for BBQ lovers. Their unique combination of spices ensures that every bite is filled with rich flavor, while the grilling step adds that perfect char. Whether it’s a backyard barbecue or a cozy dinner at home, these ribs will impress everyone at the table.
Why You’ll Love This Recipe
- Easy Preparation: The dry rub is simple to mix together, allowing you to season your ribs quickly without fuss.
- Delicious Flavor: With a blend of spices like smoked paprika and chili powder, every bite bursts with taste.
- Tender Texture: Cooking low and slow in the oven ensures the ribs are fall-off-the-bone tender.
- Versatile Serving Options: Serve with your favorite BBQ sauce or alongside classic sides like coleslaw or baked beans.
- Perfect for Any Occasion: Great for casual weeknight dinners or special gatherings with friends and family.
Tools and Preparation
To prepare these fall-off-the-bone ribs, having the right tools can make all the difference. Here’s what you’ll need:
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Essential Tools and Equipment
- Baking sheet
- Aluminum foil
- Mixing bowl
- Basting brush
- Meat thermometer
- Grill
Importance of Each Tool
- Baking sheet: Provides a sturdy base for cooking the ribs evenly in the oven.
- Aluminum foil: Helps steam the ribs while baking, keeping them moist and tender.
- Meat thermometer: Ensures you cook your ribs to the perfect temperature for optimal tenderness.
Ingredients
These baby back ribs are seasoned with an easy homemade dry rub and baked in the oven till they are tender and fall off the bone. These dry rubbed ribs are slathered in BBQ sauce and finished on the grill for juicy, tender fall-off-the-bone ribs! Keep this homemade rib dry rub in your pantry at all times.
For the Ribs
- 2 racks baby back ribs (membrane removed (see note #1))
For the Dry Rub
- 4 tablespoons yellow mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon ground black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked sea salt
- 1 tablespoon kosher salt
For Serving
- BBQ sauce of choice
How to Make Fall-Off-The-Bone Dry Rub Ribs
Step 1: Prepare the Ribs
- See note #1 on removing membrane from baby back ribs. This step is important! If you do not remove the membrane you will end up with tough chewy ribs.
Step 2: Make the Dry Rub
- In a bowl, add all of the spices.
- Mix with a spoon until combined.
- Use the back of the spoon to press out any large clumps.
Step 3: Season the Ribs
- Tear two sheets of aluminum foil long enough to pass over each rack of ribs.
- Place one rack, curved side down (the side that you removed the membrane will be facing down), per foil.
- Using a brush, spread 1 tbsp of yellow mustard on each rack.
- Sprinkle a quarter of the dry rub on each rack and use your fingers to spread it evenly.
- Flip the racks over and repeat mustard application and dry rubbing.
Step 4: Marinate
- Once coated, carefully wrap each rack in aluminum foil to seal them well.
- Place them curved side down in the refrigerator to marinate for at least 2 hours.
Step 5: Bake
- Preheat your oven to 275℉.
- Remove ribs from refrigerator, place on baking sheet curved side down, and bake for about 2½ hours until tender.
Step 6: Grill
- Preheat grill to 350℉ after baking time is complete.
- Remove from oven, carefully open foil, and check internal temperature using a meat thermometer—aim for between 190°F-200°F for fall-off-the-bone tenderness.
- Brush BBQ sauce over both sides before placing sauced side down on grill.
- Grill for about five minutes on each side until you see charred grill marks.
Step 7: Serve
- To slice, place curved side up so bones are visible.
- Cut between bones and serve immediately with additional BBQ sauce on the side.
Enjoy your deliciously prepared Fall-Off-The-Bone Dry Rub Ribs, sure to be a hit at any gathering!
How to Serve Fall-Off-The-Bone Dry Rub Ribs
Serving fall-off-the-bone dry rub ribs is a delightful experience. The rich flavors and tender meat make them a perfect centerpiece for any gathering. Here are some creative serving suggestions to elevate your rib feast.
Classic BBQ Plate
- Serve the ribs alongside classic sides like coleslaw and baked beans for a traditional BBQ experience.
Sliders
- Shred the ribs and serve on soft slider buns with your favorite BBQ sauce for a fun twist.
Ribs with Pickles
- Add tangy pickles and sliced onions on the side to balance the richness of the ribs.
Salad Topper
- Chop the ribs and use them as a topping on a fresh garden salad for an added protein boost.
Family-style Feast
- Present the ribs on a large platter, garnished with fresh herbs, allowing everyone to dig in together.
How to Perfect Fall-Off-The-Bone Dry Rub Ribs
Achieving perfect fall-off-the-bone dry rub ribs requires attention to detail. Here are some tips to ensure your ribs turn out tender and flavorful every time.
- Remove the Membrane: Always remove the membrane from the back of the ribs; it helps in achieving tenderness.
- Allow Time to Marinate: Letting the ribs marinate for at least 2 hours enhances flavor absorption.
- Low and Slow Cooking: Bake at low temperatures (275℉) for longer periods to break down tough connective tissues.
- Use a Meat Thermometer: Check for an internal temperature between 190°F-200°F for optimal tenderness.
- Rest Before Grilling: Allowing the ribs to rest after baking lets juices redistribute, keeping them moist while grilling.
- Brush Generously with BBQ Sauce: Apply plenty of sauce before grilling to create a delicious glaze that caramelizes on the grill.
Best Side Dishes for Fall-Off-The-Bone Dry Rub Ribs
Pairing side dishes with your fall-off-the-bone dry rub ribs can enhance your meal’s overall appeal. Here are some fantastic options that complement this dish beautifully.
- Coleslaw: A crunchy, tangy salad made from shredded cabbage that adds freshness and balances richness.
- Cornbread: Soft, sweet cornbread is perfect for soaking up BBQ sauce and adds a comforting touch.
- Baked Beans: Sweet and smoky baked beans provide a hearty contrast to tender ribs.
- Grilled Vegetables: Seasonal vegetables grilled until charred add color and flavor diversity to your plate.
- Potato Salad: Creamy potato salad is a classic BBQ side that pairs perfectly with meaty dishes.
- Macaroni and Cheese: Rich and cheesy mac & cheese is always a hit, adding indulgence alongside savory ribs.
- Garlic Bread: Warm garlic bread offers an excellent option for sopping up extra sauce.
- Pickle Chips: Tangy pickle chips provide a crunchy contrast that cuts through the richness of the meat.
Common Mistakes to Avoid
When preparing Fall-Off-The-Bone Dry Rub Ribs, it’s easy to make a few common mistakes. Here are some pitfalls to avoid to ensure your ribs turn out perfectly.
- Not removing the membrane: Failing to remove the membrane can result in tough, chewy ribs. Always take the time to remove it for a more tender outcome.
- Skipping the marinating step: If you skip marinating, you miss out on enhanced flavor. Allow your ribs to soak up the dry rub for at least 2 hours in the refrigerator.
- Incorrect oven temperature: Baking at too high a temperature can lead to dry ribs. Stick to 275℉ for that low-and-slow cooking method that makes them fall off the bone.
- Using cheap BBQ sauce: Low-quality BBQ sauce can ruin your hard work. Choose a tasty sauce that complements your dry rub for a fantastic finish.
- Cutting too early: Slicing into the ribs before resting can cause juices to escape. Let your ribs rest for a few minutes after grilling before cutting into them.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover ribs in an airtight container for up to 3 days.
- Ensure they are completely cooled before sealing to prevent moisture buildup.
Freezing Fall-Off-The-Bone Dry Rub Ribs
- Wrap the ribs tightly in plastic wrap and then foil for protection from freezer burn.
- They can be frozen for up to 3 months.
Reheating Fall-Off-The-Bone Dry Rub Ribs
- Oven: Preheat to 350℉, wrap in foil, and heat for about 20-25 minutes until warmed through.
- Microwave: Place on a microwave-safe plate, cover with a damp paper towel, and heat in short intervals until heated evenly.
- Stovetop: Heat in a skillet over medium-low heat with a splash of water or broth, covered, until warmed through.
Frequently Asked Questions
If you’re curious about making Fall-Off-The-Bone Dry Rub Ribs or need tips, check out these frequently asked questions.
How do I make my ribs fall-off-the-bone?
To achieve fall-off-the-bone tenderness, bake your ribs low and slow at 275℉ until they reach an internal temperature of 190°F-200°F.
Can I use different spices for dry rub?
Absolutely! Feel free to experiment with spices like cumin, coriander, or even brown sugar variations to customize your dry rub.
What type of BBQ sauce works best?
A tangy or sweet BBQ sauce pairs beautifully with spicy dry rubs. Opt for something that balances sweetness and acidity for the best flavor.
How long can I store leftovers?
Leftover Fall-Off-The-Bone Dry Rub Ribs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months if properly wrapped.
Final Thoughts
Fall-Off-The-Bone Dry Rub Ribs are not only delicious but also versatile. You can tweak the spice blend or BBQ sauce to suit your taste preferences. This recipe is perfect for gatherings or simply enjoying a cozy night at home. Give this mouthwatering dish a try; it will surely become a family favorite!
Fall-Off-The-Bone Dry Rub Ribs
- Total Time: 2 hours 45 minutes
- Yield: Approximately 4 servings 1x
Description
Fall-Off-The-Bone Dry Rub Ribs are the ultimate BBQ treat, perfect for any occasion! This recipe transforms baby back ribs into tender, mouthwatering delights with a homemade dry rub that infuses every bite with rich flavor. Slow-baked to perfection and finished on the grill, these ribs feature a delicious char that will impress family and friends alike. Serve them at your next gathering or enjoy a cozy dinner at home—either way, they are sure to become a beloved favorite!
Ingredients
- 2 racks baby back ribs
- 4 tablespoons yellow mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon ground black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked sea salt
- 1 tablespoon kosher salt
- BBQ sauce of choice
Instructions
- Remove the membrane from the back of the ribs for tenderness.
- Mix all dry rub ingredients in a bowl until well combined.
- Coat each rib rack with mustard and generously sprinkle the dry rub on both sides.
- Wrap the seasoned ribs in aluminum foil and refrigerate for at least 2 hours.
- Preheat your oven to 275°F and bake ribs on a baking sheet for about 2½ hours.
- Preheat grill to 350°F, brush BBQ sauce on ribs, then grill for about five minutes per side until charred.
- Slice between the bones and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Baking and Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 rib (approximately 70g)
- Calories: 285
- Sugar: 3g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: <1g
- Protein: 24g
- Cholesterol: 111mg
