Fall-Off-The-Bone Dry Rub Ribs
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
2 hrs 40 mins
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Additional Time
2 hrs
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Total Time
4 hrs 55 mins
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Calories
589 kcal
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Cuisine
American
Fall-Off-The-Bone Dry Rub Ribs
Description
This recipe emphasizes removing the membrane from baby back ribs before applying the dry rub, which contains mustard, brown sugar, smoked paprika, chili powder, granulated garlic, onion powder, black and white pepper, cayenne, sea salt, and kosher salt. The mustard acts as a glue for the dry rub to adhere evenly.
The ribs are wrapped securely in foil to retain moisture and prevent drying, then marinated for a minimum of two hours, with a longer overnight marinating option for deeper flavor penetration. After baking, they can be topped with barbecue sauce and broiled briefly to add a crisp finish.
The method ensures ribs that are tender enough to pull away from the bone easily while developing a spice-rubbed crust that enhances their smoky and savory flavor balance. Careful foil sealing and marinating are essential to success.
Removing the membrane fully helps prevent toughness, while careful broiling after saucing adds a caramelized texture. Leftover rub can be stored for reuse. Choosing a favorite barbecue sauce allows customization of final flavor.
Ingredients
- 2 racks baby back ribs (membrane removed (see note #1))
- 4 tablespoons yellow mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 teaspoon black pepper ground
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon sea salt smoked
- 1 tablespoon kosher salt
- BBQ sauce of choice
Instructions
- 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.
- 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.
- 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.
- 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.
- Place in the refrigerator and allow to marinate for 2 hours.
- 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.
- 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.
- 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.
- To slice, place the ribs curved side up, so you can see the bones. Slice in between bones and serve with additional BBQ sauce.
Notes
- Have the butcher remove the membrane when purchasing ribs or remove it yourself by sliding a knife under the membrane and peeling with a paper towel for grip.
- This dry rub quantity works for 2 racks; double for 4 racks and store leftovers in a sealed jar.
- Marinate ribs in the fridge for at least 2 hours or overnight for better flavor.
- Use heavy, intact foil sheets to tightly seal the ribs and retain moisture during baking.
- After baking and saucing, broil briefly to crisp the top but watch carefully to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 6ribs | |
| Calories | 589kcal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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