These ribs are cooked to perfection on the grill, so tender they practically fall off the bone! With a sweet and tangy barbecue sauce, they’re a real treat for any meat lover.
Who doesn’t love the satisfaction of biting into juicy ribs? Just a heads up though, you might end up with sauce on your face—totally worth it! 😂
I enjoy serving these ribs with coleslaw and cornbread for a delightful meal. It’s so easy to make a big batch and share with friends or family on a sunny day!
Key Ingredients & Substitutions
Baby Back Ribs: These are perfect for grilling because they are tender and meaty. If you can’t find baby back ribs, spare ribs work too. Just note they may take a bit longer to cook.
Apple Cider Vinegar: A great ingredient for marinade, adding acidity and flavor. If you don’t have it, white vinegar or lemon juice can be good alternatives – just adjust the quantity to taste.
Brown Sugar: This adds sweetness and helps with caramelization. If you’re looking for a healthier option, you can use honey or maple syrup, though they will alter the flavor slightly.
Spices: The combination of sea salt, black pepper, paprika, garlic powder, and onion powder creates a simple yet flavorful rub. Feel free to customize it! For example, add cumin for a different flavor profile.
Cayenne Pepper: This is optional for some heat. If you’re sensitive to spice, leave it out, or substitute with a milder chili powder.
How Do You Remove the Membrane for Better Flavor?
Removing the membrane from the back of the ribs is crucial for flavor penetration and tenderness. The membrane can be tough and chewy, so you want to get rid of it.
- Start by sliding a blunt object, like a butter knife, under the membrane at one end of the ribs.
- Once you have a little piece lifted, grab it with a paper towel for a better grip and pull it off completely.
- Be gentle but firm; the membrane should come off in one piece, but don’t worry if it tears a bit. Just remove as much as you can.
What’s the Best Way to Maintain Grill Temperature?
Low and slow is the name of the game for fall-off-the-bone ribs. It’s important to keep your grill at a steady 225°F (107°C). Here are some tips:
- If using charcoal, add fewer coals for a consistent low heat. You can also use a water pan to help regulate temperature and keep the meat moist.
- With a gas grill, you can adjust the burners to maintain low heat. Use a grill thermometer to keep an eye on the temperature.
- Remember to resist lifting the lid too often; every time you open it, you lose heat!
Fall Off The Bone Ribs On The Grill
Ingredients You’ll Need:
For The Ribs:
- 2 racks of baby back ribs (about 4-5 pounds)
- Your favorite BBQ sauce (about 1-2 cups)
For The Marinade:
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tbsp sea salt
- 2 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (optional, for heat)
For Grilling:
- Wood chips for smoking (like hickory or applewood)
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time and at least 4-5 hours of cooking time on the grill. For the best flavor, marinate the ribs for at least 2 hours, but overnight is ideal!
Step-by-Step Instructions:
1. Prepare the Ribs:
Start by preheating your grill to a low heat of around 225°F (107°C). Before cooking, carefully remove the membrane from the back of the ribs. This step helps the flavors soak in and makes the ribs more tender. Use a paper towel for a better grip as it’s slippery.
2. Make the Marinade:
In a mixing bowl, combine the apple cider vinegar, water, brown sugar, sea salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if you like a little heat). Stir everything together until the sugar and salt dissolve completely.
3. Marinate the Ribs:
Place the ribs in a large dish or a resealable plastic bag. Pour the marinade over the ribs, making sure they are well-coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours or, better yet, overnight for maximum flavor.
4. Prepare the Grill:
If you’re using wood chips, soak them in water for about 30 minutes before grilling. This will help them smoke rather than burn right away. After soaking, place the wood chips in the smoker box of your grill or directly on top of the coals.
5. Cook the Ribs:
Take the ribs out of the marinade and shake off any excess liquid. Place the ribs bone-side down on the grill. Close the lid and cook the ribs for about 4-5 hours, maintaining that low temperature to keep them tender.
6. Baste with Sauce:
In the last hour of cooking, start basting the ribs with your favorite BBQ sauce every 30 minutes. This adds a delicious glaze and enhances the flavor of the ribs.
7. Check for Doneness:
The ribs are done when the meat pulls away from the bone easily. You can check by picking the ribs up with tongs; if they bend easily and crack at the surface, they’re ready to go!
8. Rest and Serve:
Once the ribs are cooked, remove them from the grill and let them rest for about 10-15 minutes. This allows the juices to settle. Finally, slice the ribs between the bones and serve them with extra BBQ sauce on the side. Enjoy your delicious fall-off-the-bone ribs!
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 note that cooking times may vary slightly; spare ribs generally take a bit longer due to their thicker meat.
What If I Don’t Have Apple Cider Vinegar?
If you don’t have apple cider vinegar, you can substitute it with white vinegar or lemon juice. Both will add acidity and help tenderize the ribs, but you may want to adjust the sugar in the marinade slightly since lemon juice is more tart.
Can I Cook These Ribs in the Oven Instead?
Certainly! If you’re unable to grill, you can cook them in the oven. Preheat the oven to 300°F (150°C) and wrap the ribs tightly in aluminum foil. Bake for 2.5 to 3 hours until tender, then baste with BBQ sauce and broil for 5-10 minutes to caramelize the sauce.
How to Store Leftover Ribs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 250°F (120°C) covered with foil until warmed. You can also grill them for a quick reheat while adding more BBQ sauce for extra flavor.
