These Fall-Off-The-Bone Dry Rub Ribs are the epitome of comfort food, perfect for gatherings, BBQs, or a cozy family dinner. With a homemade dry rub and tender baking process, these ribs deliver an explosion of flavor. Slathered in BBQ sauce and finished on the grill, they are sure to impress anyone at your table. This recipe ensures that you can savor juicy, melt-in-your-mouth ribs that will leave everyone asking for seconds.

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Why You’ll Love This Recipe

Easy Preparation: The dry rub is simple to make with common spices found in your pantry.
Tender Texture: Slow baking results in ribs that are incredibly tender and fall off the bone.
Flavorful Experience: The combination of smoked paprika and chili powder gives a rich, smoky flavor.
Versatile Serving: These ribs are great for summer cookouts or winter comfort food.
Satisfying Meal: Perfectly portioned for two servings, ideal for date night or a small gathering.

Tools and Preparation

Getting started with your Fall-Off-The-Bone Dry Rub Ribs requires some essential tools to ensure your cooking process is smooth and efficient.

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Essential Tools and Equipment

Baking sheet
Aluminum foil
Brush for mustard
Meat thermometer
Grill

Importance of Each Tool

Baking sheet: Provides a sturdy surface for baking the ribs evenly.
Aluminum foil: Ensures the ribs cook slowly and retain moisture during baking.
Meat thermometer: Guarantees you achieve the perfect doneness for tender ribs.

Ingredients

These baby back ribs are seasoned with an easy homemade dry rub and baked in the oven till they are tender and fall off the bone. These dry rubbed ribs are slathered in BBQ sauce and finished on the grill for juicy, tender fall-off-the-bone ribs! Keep this homemade rib dry rub in your pantry at all times.

For the Ribs

2 racks baby back ribs (membrane removed (see note #1))

For the Dry Rub

4 tablespoons yellow mustard
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon ground black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon smoked sea salt
1 tablespoon kosher salt

For Serving

BBQ sauce of choice

How to Make Fall-Off-The-Bone Dry Rub Ribs

Step 1: Prepare the Ribs

See note #1 on removing membrane from baby back ribs. This step is crucial! If you do not remove the membrane, you will end up with tough chewy ribs.

Step 2: Make the Dry Rub

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.

Step 3: Season Your Ribs

Tear two sheets of aluminum foil long enough to cover 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 quarter of the dry rub on the rack and use your fingers to spread it evenly.
Flip the racks over and repeat with mustard and dry rubbing.

Step 4: Wrap and Marinate

Carefully wrap each rack closed in aluminum foil, ensuring it’s fully sealed (consider adding an extra sheet around the center).
Place them curved side down and refrigerate to marinate for 2 hours.

Step 5: Bake Low and Slow

Preheat your oven to 275℉.
Remove ribs from refrigerator; place them on a baking sheet curved side down (the side you removed the membrane should face down).
Bake for 2 ½ hours. If liquid starts coming out onto the baking pan, carefully wrap with more foil.

Step 6: Grill to Finish

Preheat grill to 350℉ after baking time is complete.
Remove ribs from oven; carefully open foil.
Using a meat thermometer, check between bones; aim for 190°F-200°F for fall-off-the-bone texture.
Brush BBQ sauce over top of ribs; transfer carefully to grill using two sets of tongs (to maintain integrity).
Grill sauced side down until charred marks appear (about 5 minutes). Repeat on other side by brushing more BBQ sauce while grilling.

Step 7: Serve

To slice, place curved side up so bones are visible.
Slice between bones and serve with additional BBQ sauce on the side.

Enjoy these Fall-Off-The-Bone Dry Rub Ribs at your next meal!

How to Serve Fall-Off-The-Bone Dry Rub Ribs

Serving your Fall-Off-The-Bone Dry Rub Ribs can elevate your meal and impress your guests. Here are some delicious serving suggestions to complement these tender ribs.

With Classic BBQ Sides

Coleslaw: A crunchy, tangy slaw adds a refreshing contrast to the rich flavors of the ribs.
Cornbread: This slightly sweet bread pairs perfectly with BBQ, soaking up delicious sauces.
Baked Beans: Savory baked beans provide a hearty side that balances the sweetness of the ribs.

As Part of a BBQ Feast

Grilled Vegetables: Colorful grilled veggies add nutrition and vibrancy to your plate.
Potato Salad: Creamy potato salad offers a cool and satisfying side that complements the smoky ribs.
Macaroni and Cheese: This cheesy favorite is always a crowd-pleaser and provides warmth to the meal.

On a Sandwich

Rib Sandwiches: Shred leftover ribs and pile them onto toasted buns with extra BBQ sauce for a tasty sandwich.
Sliders: Mini rib sliders are perfect for parties or gatherings, making them easy to handle while enjoying great flavors.

How to Perfect Fall-Off-The-Bone Dry Rub Ribs

To ensure your Fall-Off-The-Bone Dry Rub Ribs turn out perfectly every time, consider these helpful tips.

seasoning: Don’t be shy with your dry rub; it enhances flavor as it bakes into the meat.
Low and slow cooking: Baking at low temperatures allows collagen to break down, resulting in tender meat.
Properly wrap in foil: Wrapping tightly ensures moisture retention, preventing dry-out during baking.
Grill for finish: The grill adds a delightful char and caramelization that enhances overall flavor.
Rest before slicing: Letting the meat rest allows juices to redistribute, ensuring moist ribs.
Use a thermometer: Checking internal temperature guarantees you reach that fall-off-the-bone tenderness.

Best Side Dishes for Fall-Off-The-Bone Dry Rub Ribs

Choosing the right sides can enhance your dining experience with Fall-Off-The-Bone Dry Rub Ribs. Here are some top side dish ideas.

Sweet Potato Fries: Crispy fries offer a sweet contrast that pairs well with savory ribs. Bake or fry until golden brown.
Grilled Corn on the Cob: Charred corn brings sweetness and texture; brush with butter and sprinkle with salt for extra flavor.
Caesar Salad: This crisp salad provides freshness alongside rich ribs. Toss romaine lettuce with dressing, croutons, and parmesan cheese.
Potato Wedges: Seasoned potato wedges are easy to prepare and deliciously complement the smoky flavors of the ribs.
Pickles or Pickled Vegetables: The acidity from pickles cuts through richness, balancing flavors beautifully.
Rice Pilaf: Lightly seasoned rice pilaf can soak up any extra sauce from the ribs, making each bite flavorful.

Common Mistakes to Avoid

When preparing your Fall-Off-The-Bone Dry Rub Ribs, it’s important to avoid common pitfalls that can lead to less-than-ideal results.

Not Removing the Membrane: Failing to remove the membrane from the ribs can result in tough and chewy meat. Always make sure this step is done for optimal tenderness.
Overseasoning: Using too much dry rub can overpower the natural flavor of the ribs. Stick to the recommended amount and adjust according to your taste.
Skipping the Marination: Rushing through marination time limits flavor absorption. Allow the ribs to marinate for at least 2 hours to enhance taste.
Incorrect Oven Temperature: Baking at too high a temperature will dry out your ribs. Keep it low and slow at 275℉ for tender results.
Using Low-Quality BBQ Sauce: A poor-quality sauce can ruin even perfectly cooked ribs. Invest in a good BBQ sauce or make your own for the best flavor.

Storage & Reheating Instructions

Refrigerator Storage

Store ribs in an airtight container for up to 3 days.
Keep any leftover BBQ sauce separate to maintain texture.

Freezing Fall-Off-The-Bone Dry Rub Ribs

Wrap ribs tightly in foil or freezer bags, ensuring no air is trapped.
Can be frozen for up to 3 months.

Reheating Fall-Off-The-Bone Dry Rub Ribs

Oven: Preheat oven to 350℉ and bake wrapped in foil for about 20-25 minutes until heated through.
Microwave: Heat on medium power in a microwave-safe dish, covered, for about 3-5 minutes, checking frequently.
Stovetop: Gently reheat in a skillet over low heat, adding a splash of water or broth to keep moist.

Frequently Asked Questions

If you have questions about making Fall-Off-The-Bone Dry Rub Ribs, you’re not alone! Here are some common inquiries.

How do I achieve fall-off-the-bone tenderness?

To get that delicious fall-off-the-bone texture, bake the ribs low and slow until they reach an internal temperature of 190°F-200°F. This ensures optimal tenderness.

Can I use a different type of rib?

Yes! While baby back ribs are perfect for this recipe, you can also use spare ribs or St. Louis-style ribs. Just adjust cooking times as needed.

Is it possible to make these ribs in advance?

Absolutely! You can prepare and season them ahead of time, then refrigerate or freeze until you’re ready to cook.

What sides pair well with Fall-Off-The-Bone Dry Rub Ribs?

These delicious ribs go great with coleslaw, cornbread, baked beans, or grilled vegetables for a complete meal.

Final Thoughts

These Fall-Off-The-Bone Dry Rub Ribs offer a comforting blend of flavors that will satisfy any BBQ craving. The versatility of this recipe allows you to customize it with different spices or sauces. Try it out and discover your favorite combination!

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Fall-Off-The-Bone Dry Rub Ribs

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Author: Cara
Total Time: 2 hours 45 minutes
Yield: Serves approximately four people 1x

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Description

Indulge in the ultimate comfort food experience with these Fall-Off-The-Bone Dry Rub Ribs. Perfectly seasoned with a homemade dry rub and slow-baked to tender perfection, these ribs are a showstopper for any gathering, BBQ, or cozy family dinner. The secret lies in the combination of spices that create a savory, smoky flavor profile, enhanced by a final grilling with your favorite BBQ sauce. Whether you’re hosting a summer cookout or enjoying a winter feast at home, these melt-in-your-mouth ribs will have everyone coming back for seconds.

Ingredients

Scale

2 racks baby back ribs
4 tablespoons yellow mustard
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon ground black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon smoked sea salt
1 tablespoon kosher salt
BBQ sauce of choice

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Instructions

Remove the membrane from the ribs to ensure tenderness.
Combine all dry rub spices in a bowl and mix well.
Spread yellow mustard on each rack of ribs and generously apply the dry rub on both sides.
Wrap the ribs tightly in aluminum foil and refrigerate for at least 2 hours to marinate.
Preheat your oven to 275°F (135°C) and bake the wrapped ribs for 2½ hours.
After baking, preheat your grill to 350°F (175°C). Remove foil, check for doneness (190°F -200°F), brush with BBQ sauce, and grill until charred (about 5 minutes per side).
Slice between bones and serve with extra BBQ sauce.

Prep Time: 15 minutes
Cook Time: 150 minutes
Category: Main
Method: Baking and Grilling
Cuisine: American