Tender baby back ribs with a flavorful dry rub spice blend, slow-cooked in the oven then finished on the grill for perfect fall-off-the-bone texture and smoky char.
american
bbq
Nutrition
High in protein and saturated fat with moderate sodium content from the dry rub seasoning and minimal carbohydrates.
| Calories | 1400 kcal |
| Energy | 5860 kJ |
| Protein | 110 g |
| Total Fat | 105 g |
| Saturated Fat | 40 g |
| Trans Fat | 1 g |
| Polyunsaturated Fat | 10 g |
| Monounsaturated Fat | 48 g |
| Cholesterol | 290 mg |
| Carbohydrate | 18 g |
| Sugars | 14 g |
| Dietary Fibre | 2 g |
| Sodium | 1600 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerbbqmain coursegrillingoven and roastingfamily friendly
Fall-Off-The-Bone Dry Rub Ribs
Girl With The Iron Cast (Stephanie)
2
servings
0
per serve
0
minutes
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Ingredients
Equipment
Grill
Bowl
Brush
Aluminum Foil
Baking Sheet
Meat Thermometer
Tongs
Instructions
1
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.
2
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.
3
Tear two sheets of aluminum foil, long enough to pass the sides of 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 1/4 of the dry rub on the rack and using your fingers, spread. Flip the racks over and repeat mustard and dry rubbing.
4
Once the ribs have been rubbed, carefully wrap the aluminum foil closed. I add an extra sheet of foil around the center, to ensure the ribs are fully sealed. [See note #3]. Place them curved side down, so that the side you removed the membrane, is facing down.
5
Place in the refrigerator and allow to marinate for 2 hours.
6
Preheat oven to 275℉. Remove ribs from refrigerator, place on baking sheet curved side down(the side you removed the membrane, is facing down) and bake for 2 1/2 hours. If you see liquid start coming out onto the baking pan, carefully wrap with more foil.
7
Preheat grill to 350℉. After the ribs have baked low and slow in the oven for 2 1/2 hours, remove from the oven. Carefully open the foil. Using a meat thermometer, take the temperature in between the bones. Pork is technically done at 145℉, but if you want fall-off-the-bone ribs the temperature shoud be at 190°F-200°F.
8
Using your favorite BBQ sauce, brush the top of the ribs with the sauce. Since the ribs will be so tender, they may fall apart transferring to the grill. Use two sets of tongs (one on each side) to help them stay together when flipping. Place the ribs sauced side down, onto the grill. While that side chars, brush BBQ sauce on the side facing up. Grill for about 5 minutes per side, until ribs get charred grill marks. Remove from grill.
9
To slice, place the ribs curved side up, so you can see the bones. Slice in between bones and serve with additional BBQ sauce.
Fall-Off-The-Bone Dry Rub Ribs
Girl With The Iron Cast (Stephanie)
2
servings
0
per serve
0
minutes
Tender baby back ribs with a flavorful dry rub spice blend, slow-cooked in the oven then finished on the grill for perfect fall-off-the-bone texture and smoky char.
american
bbq
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Grill
Bowl
Brush
Aluminum Foil
Baking Sheet
Meat Thermometer
Tongs
Instructions
1
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.
2
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.
3
Tear two sheets of aluminum foil, long enough to pass the sides of 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 1/4 of the dry rub on the rack and using your fingers, spread. Flip the racks over and repeat mustard and dry rubbing.
4
Once the ribs have been rubbed, carefully wrap the aluminum foil closed. I add an extra sheet of foil around the center, to ensure the ribs are fully sealed. [See note #3]. Place them curved side down, so that the side you removed the membrane, is facing down.
5
Place in the refrigerator and allow to marinate for 2 hours.
6
Preheat oven to 275℉. Remove ribs from refrigerator, place on baking sheet curved side down(the side you removed the membrane, is facing down) and bake for 2 1/2 hours. If you see liquid start coming out onto the baking pan, carefully wrap with more foil.
7
Preheat grill to 350℉. After the ribs have baked low and slow in the oven for 2 1/2 hours, remove from the oven. Carefully open the foil. Using a meat thermometer, take the temperature in between the bones. Pork is technically done at 145℉, but if you want fall-off-the-bone ribs the temperature shoud be at 190°F-200°F.
8
Using your favorite BBQ sauce, brush the top of the ribs with the sauce. Since the ribs will be so tender, they may fall apart transferring to the grill. Use two sets of tongs (one on each side) to help them stay together when flipping. Place the ribs sauced side down, onto the grill. While that side chars, brush BBQ sauce on the side facing up. Grill for about 5 minutes per side, until ribs get charred grill marks. Remove from grill.
9
To slice, place the ribs curved side up, so you can see the bones. Slice in between bones and serve with additional BBQ sauce.
dinnerbbqmain coursegrillingoven and roastingfamily friendly
Nutrition
High in protein and saturated fat with moderate sodium content from the dry rub seasoning and minimal carbohydrates.
| Calories | 1400 kcal |
| Energy | 5860 kJ |
| Protein | 110 g |
| Total Fat | 105 g |
| Saturated Fat | 40 g |
| Trans Fat | 1 g |
| Polyunsaturated Fat | 10 g |
| Monounsaturated Fat | 48 g |
| Cholesterol | 290 mg |
| Carbohydrate | 18 g |
| Sugars | 14 g |
| Dietary Fibre | 2 g |
| Sodium | 1600 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
