These BBQ ribs are so tender, they practically fall off the bone! Smoked to perfection and slathered in a sweet and tangy sauce, they’re a guaranteed crowd-pleaser.
When I make these, I can’t help but lick my fingers—who doesn’t love extra sauce? 😋 Serve them with coleslaw for a classic BBQ treat that’s sure to impress!
Key Ingredients & Substitutions
Baby Back Ribs: These ribs are tender and flavorful, great for this recipe. If you can’t find baby back ribs, spare ribs or St. Louis-style ribs are good alternatives. They have a different texture but still cook up deliciously.
Barbecue Rub: You can use store-bought rub or make your own! A mix of brown sugar, paprika, garlic powder, and salt works well if you want to try homemade. This adds a lovely depth of flavor to the ribs.
Apple Cider Vinegar: This brings a nice tangy flavor and helps tenderize the meat. If you’re out of it, white vinegar or even lemon juice can work as substitutions, but the flavor will change slightly.
Barbecue Sauce: A homemade sauce can elevate your ribs, but there are plenty of tasty store-bought options. For a spicier kick, try a sauce with chipotle or sriracha. Choose a flavor profile you enjoy, whether it’s tangy, spicy, or sweet.
Worcestershire Sauce: This adds a great umami flavor. If you don’t have it, soy sauce can be a good substitute, though it may change the flavor a bit. You could also skip it if you’re looking for a simpler preparation.
How Do You Remove the Membrane from Ribs?
Removing the membrane is essential for flavor absorption and tenderness. It can be tricky, but here’s how to do it easily!
- Locate the thin, shiny membrane on the back of the ribs.
- Use a butter knife or a similar tool to gently lift one edge of the membrane.
- Once it’s lifted, grab it with a paper towel for a better grip and pull it off firmly. It should come off in one piece!
- If it tears, just grab the remaining piece and keep pulling.
Having this membrane removed greatly enhances the flavor and tenderness of your ribs, so don’t skip this step!
Fall Off The Bone BBQ Ribs
Ingredients You’ll Need:
For the Ribs:
- 2 racks of baby back ribs (about 4 pounds)
- 1 cup of barbecue rub (store-bought or homemade)
- 1 cup of apple cider vinegar
- 1 cup of barbecue sauce (store-bought or homemade)
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of honey (optional, for sweetness)
- Aluminum foil
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and seasoning, followed by 2.5 to 4 hours for cooking, depending on whether you use the oven or grill. Don’t forget to add 10 minutes for resting the ribs at the end. In total, you’ll be looking at around 3 to 4.5 hours, but the majority of that time is just waiting for the ribs to get tender and flavorful!
Step-by-Step Instructions:
1. Preparing the Ribs:
Start by removing the tough membrane from the back of the ribs. This membrane can make the ribs chewy. Rinse the ribs under cold water to clean them, and then pat them dry with paper towels. This step helps the rub stick better.
2. Seasoning the Ribs:
Generously sprinkle the barbecue rub over both sides of the ribs. Use your hands to really massage it in, ensuring every inch is covered. Let the seasoned ribs sit at room temperature for about 30 minutes so that the flavors can merge beautifully.
3. Preheating the Grill or Oven:
Next, get your equipment ready! If you’re using a grill, set it up for indirect heat and preheat it to around 225°F. If you’re baking them in the oven, crank up the heat to 300°F. This ensures your ribs will cook evenly.
4. Cooking the Ribs:
For the oven method, place the seasoned ribs on a baking sheet lined with aluminum foil. Cover them tightly with more foil and bake for about 2.5 to 3 hours, or until they’re super tender. If you’re using the grill, put the ribs on the cooler side of the grill and close the lid, cooking them for about 3 to 4 hours while occasionally misting with apple cider vinegar to keep them moist.
5. Adding Sauce:
Once the ribs are tender, it’s time for some saucy action! If you’re baking, take off the top layer of foil. If you’re grilling, move the ribs to the direct heat. Brush a generous amount of barbecue sauce over the ribs and cook them for an extra 30 minutes, flipping and saucing every 10 minutes to build a lovely glaze.
6. Final Glaze:
In a small bowl, combine the leftover barbecue sauce with Worcestershire sauce and honey (if using). After the ribs have glazed for those 30 minutes, give them one last coat of this tasty mixture right before they’re done cooking, locking in all those delicious flavors.
7. Resting and Serving:
Finally, let the ribs rest for about 10 minutes after cooking. This helps the juices to redistribute, keeping your ribs moist and flavorful. Cut between the bones to serve. Don’t forget to enjoy them with extra barbecue sauce on the side and your favorite classic sides like coleslaw or cornbread!
Can I Use Different Types of Ribs?
Absolutely! While this recipe is for baby back ribs, you can also use spare ribs or St. Louis-style ribs. Just be aware that cooking times may vary slightly. Spare ribs are typically larger and might require a bit more cooking time, while baby backs will cook faster.
What If I Don’t Have Apple Cider Vinegar?
No problem! You can substitute apple cider vinegar with white vinegar, red wine vinegar, or even a mix of lemon juice and water. Each alternative will give a slightly different flavor, but it will still contribute to keeping the ribs moist while cooking.
How Should I Store Leftover Ribs?
Store any leftover ribs in an airtight container in the fridge for up to 3 days. To reheat, wrap them in foil and place them in a preheated oven at 250°F until warmed through. You can also reheat them on the grill for a few minutes to retain that smoky flavor!
Can I Cook the Ribs in the Slow Cooker?
Yes! If you prefer the slow cooker method, place the seasoned ribs in the slow cooker with a splash of apple cider vinegar and barbecue sauce. Cook on low for 6-8 hours or on high for 3-4 hours until tender. Finish them off on the grill or under a broiler with sauce for that perfect glaze!
