These fall-off-the-bone ribs are juicy and packed with flavor. Grilling them gives them a nice smoky touch, making each bite a little piece of heaven!
I love watching the ribs sizzle on the grill while the smell fills the air. It’s hard to resist sneaking a taste before they’re even done! Perfect for a sunny day with friends.
Cooking these ribs is easy. Just marinate, grill, and enjoy! They’re always the star of any barbecue, and everyone will be asking for seconds!
Key Ingredients & Substitutions
Pork Ribs: You can use baby back ribs for a tender bite or spare ribs for more meat. If you’re looking for a leaner option, try using turkey ribs, but expect a slightly different texture and flavor.
BBQ Rub: Your favorite blend works best, but if you’re out, mix brown sugar, paprika, garlic powder, and a pinch of cayenne for a homemade version. Adjust the spices to your taste!
BBQ Sauce: Use your preferred store-bought sauce, but for a homemade option, mix ketchup, vinegar, brown sugar, and spices. This lets you control sweetness and heat.
Apple Juice: Apple cider is a great substitute, adding a rich, tangy flavor. If neither is available, any fruit juice like grape or peach can work.
Wood Chips: Hickory or apple wood are popular for ribs, but other types like mesquite or cherry can add interesting flavors. Feel free to experiment!
How Do I Remove the Membrane for Tender Ribs?
Removing the membrane from the back of the ribs is key for tenderness. This step helps seasonings penetrate better and allows the meat to cook evenly. Here’s how you do it:
- Turn the ribs over skin-side up.
- Use a butter knife to lift one corner of the membrane.
- Grab a paper towel for a better grip on the membrane and pull it away, removing it completely.
Take your time—this makes a big difference in the final texture of your ribs!
Why Should I Spritz the Ribs with Apple Juice?
Spritzing the ribs with apple juice helps keep them moist during the long cooking time. This humidity allows the meat to cook evenly without drying out. Here’s how to do it:
- Use a spray bottle for even distribution.
- Spritz the ribs every hour while they cook, focusing on the meaty areas.
- Keep the lid closed while spritzing to maintain the heat inside.
This simple trick ensures your ribs are juicy and flavorful all the way through!
Fall Off The Bone Ribs On The Grill
Ingredients You’ll Need:
For The Ribs:
- 2 racks of pork ribs (baby back or spare ribs)
- 1 cup of your favorite BBQ rub
- 1 cup BBQ sauce (plus more for glazing)
- 1 cup apple juice (or apple cider)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: wood chips for smoking (e.g., hickory or apple wood)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time for seasoning and prep work, plus around 4 to 5 hours for cooking. Allow extra time if you choose to marinate the ribs overnight, which helps enhance the flavor and tenderness!
Step-by-Step Instructions:
1. Preparing the Ribs:
Begin by removing the thin membrane from the back of the ribs; this will help the meat become tender as it cooks. Rinse the ribs under cold water, then gently pat them dry with paper towels. This step ensures the seasoning sticks well!
2. Seasoning the Ribs:
Drizzle the olive oil over the ribs and rub it in evenly. Next, generously sprinkle the BBQ rub all over the ribs, making sure each part is coated well. For the best flavor, cover the ribs and let them marinate in the refrigerator for at least 1 hour, but if you have the time, overnight is even better!
3. Preheating the Grill:
While the ribs are marinating, preheat your grill to a low heat setting of about 225°F to 250°F. If you’re using a charcoal grill, set it up for indirect cooking by creating two heat zones—one side for direct heat and another for indirect heat.
4. Adding Wood Chips:
If you’re planning to add wood chips for some extra smoky flavor, soak them in water for about 30 minutes, then drain. After that, add the soaked chips directly onto the hot coals or place them in a smoker box if you’re using a gas grill.
5. Cooking the Ribs:
Now it’s time to place the ribs! Set them on the grill over the indirect heat (the cooler side). Close the lid and cook for around 3 hours, making sure to maintain a steady temperature. Remember to spritz the ribs with apple juice every hour to keep them moist and delicious.
6. Glazing the Ribs:
After 3 hours, remove the ribs from the grill and brush them generously with barbecue sauce. Wrap the ribs tightly in aluminum foil—this will tenderize the meat even further. Place them back on the grill and let them cook for an additional 1 to 1.5 hours.
7. Final Glaze and Grill:
Once the foil-wrapping time is complete, carefully unwrap the ribs and place them back on the grill. Brush with more BBQ sauce and cook for another 15 to 30 minutes, until the sauce becomes caramelized and sticky. Your kitchen is going to smell amazing!
8. Serve:
Remove the ribs from the grill and let them rest for about 10 minutes. This resting time allows the juices to redistribute. After resting, slice the ribs between the bones and serve them with additional BBQ sauce on the side. Enjoy your fall-off-the-bone ribs with friends and family!
Can I Use Different Cuts of Ribs?
Absolutely! While baby back ribs are a favorite for their tenderness, you can use spare ribs or even St. Louis-style ribs. Just remember that cooking times may vary slightly, so keep an eye on them as they cook to ensure they’re tender!
How Do I Store Leftover Ribs?
Store any leftover ribs in an airtight container or wrap them tightly in aluminum foil. They can be kept in the refrigerator for up to 3-4 days. To reheat, simply place them in a preheated oven at 250°F until warmed through, or grill them briefly for that fresh-off-the-grill flavor!
Can I Make This Recipe Without a Grill?
Yes, you can! You can cook the ribs in the oven at a low temperature (around 275°F). Follow the same steps for marinating and seasoning, then place them in a covered baking dish. After 2.5 to 3 hours, uncover, glaze with BBQ sauce, and broil for a few minutes to caramelize the sauce if desired.
What’s the Best Way to Tell If the Ribs Are Done?
The best way to check for doneness is to use a meat thermometer; ribs should be at least 190°F for tenderness. You can also do the “bend test” by picking them up with tongs – if they bend easily and start to break, they’re ready to eat!
