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Fall Of The Bone Ribs

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Prep Time 20 minutes
Cook Time 3 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Dry Rub
  • 2 racks baby back ribs about 4-5 lbs total
  • 3 tablespoons brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1.5 teaspoons salt
  • 1/2 teaspoon cayenne pepper
For the Glaze
  • 1.5 cups BBQ sauce your favorite brand
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce

Method
 

Preparation
  1. Remove the membrane from the back of the ribs by sliding a butter knife under it and pulling it off with a paper towel for grip. This step is essential for tender, fall-off-the-bone ribs.
  2. Mix all dry rub ingredients together. Pat the ribs completely dry with paper towels, then rub the spice mixture generously all over both sides of the ribs.
  3. Wrap the seasoned ribs tightly in aluminum foil. For best results, refrigerate overnight or for at least 2 hours to let the rub penetrate the meat.
Cooking
  1. Preheat oven to 275°F (135°C). Place the foil-wrapped ribs on a baking sheet, meat side down.
  2. Bake for 3 hours. The low and slow temperature is the secret to tender, fall-off-the-bone meat.
  3. Mix together BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce to make the glaze.
Finishing
  1. After 3 hours, carefully open the foil and drain any accumulated juices. Brush the ribs generously with the BBQ glaze.
  2. Increase oven temperature to 400°F (200°C) or turn on the broiler. Return ribs to the oven unwrapped for 15-20 minutes until the glaze is caramelized and sticky.
  3. Let the ribs rest for 10 minutes before cutting between the bones. Serve with extra BBQ sauce on the side.