How to make BBQ Ribs (Your Guide to Fall-Off-The-Bone BBQ Ribs)

Fall-Off-The-Bone BBQ Ribs: A Deliciously Detailed Recipe

There's nothing quite like the savory, smoky flavor of perfectly cooked BBQ ribs. This recipe will guide you through the entire process, from selecting the right cut of meat to creating a mouthwatering sauce, resulting in fall-off-the-bone ribs that are sure to impress.

Ingredients:

For the ribs:

Two racks of roughly three pounds of baby back ribs

Salt and pepper

2 tablespoons olive oil

Rib rub:

1 tablespoon brown sugar

1 tablespoon paprika

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper (optional)

1/2 teaspoon black pepper

1/2 teaspoon kosher salt

For the sauce:

1 cup ketchup

1/2 cup brown sugar

1/4 cup apple cider vinegar

1/4 cup Worcestershire sauce

2 tablespoons Dijon mustard

1 tablespoon soy sauce

1 tablespoon honey

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional)

1/4 teaspoon ground ginger

Instructions:

Preparing the Ribs:

Remove the membrane: The membrane is the tough, silvery lining on the underside of the ribs. Use a paper towel to grip the membrane and carefully pull it away from the bones. If it tears, use a butter knife to scrape it off.

Season the ribs: Season both sides of the ribs generously with salt and pepper.

Apply the rub: In a small bowl, combine all the ingredients for the rib rub.Make sure the ribs are thoroughly coated by rubbing the mixture on both sides equally.

Wrap and refrigerate: Wrap the seasoned ribs tightly in plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor.

Cooking the Ribs:

Option 1: Oven:

Preheat the oven to 275°F (135°C).

Wrap the ribs in foil: Place the ribs on a large sheet of aluminum foil. Fold the foil up around the sides of the ribs, creating a sealed packet. This will help trap moisture and cook the ribs slowly.

Bake for 2.5-3 hours: Bake the wrapped ribs for 2.5-3 hours, or until the meat is tender and pulls away from the bone easily.

Make the sauce: While the ribs are baking, prepare the sauce. Combine all the ingredients for the sauce in a saucepan and whisk together. Bring the mixture to a simmer and cook for 10-15 minutes, until thickened slightly.

Unwrap the ribs and brush with sauce: After baking, remove the ribs from the oven and carefully open the foil packet. Brush the top of the ribs with a generous amount of sauce.

Broil for a final touch (optional): For a caramelized crust, broil the ribs on low for 2-3 minutes, watching closely to avoid burning.

Rest and serve: Allow the ribs to rest for 10 minutes before slicing and serving. Enjoy!

Option 2: Smoker:

Prepare your smoker: Preheat your smoker to 225°F (107°C).

Smoke the ribs: Place the ribs directly on the smoker grate and smoke for 2-3 hours, or until the meat is tender but not falling off the bone.

Wrap in foil and continue smoking: Wrap the ribs in aluminum foil with a little apple juice or water to create steam and help them finish cooking. Smoke for an additional 1-2 hours, or until the meat is fall-off-the-bone tender.

Sauce and finish: Follow steps 4-7 from the oven method above for finishing with the sauce, resting, and serving.

Tips:

For extra smoky flavor, add a few chunks of wood chips to your smoker. Hickory, mesquite, and applewood are popular choices for ribs.

If the sauce thickens too much, thin it out with a little water or apple juice.

Don't overcook the ribs, or they will become dry and tough.

Serve your BBQ ribs with your favorite sides, such as coleslaw, baked beans, or potato salad.

Additional Notes:

This recipe can be easily doubled or tripled to feed a crowd.

You can use different types of ribs, such as spare ribs or St. Louis-style ribs. Adapt the cooking time based on the size as necessary.

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