• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Girl With The Iron Cast
  • Home
  • About Me
  • Recipes
    • Recipe Index
  • Shop
  • Contact Me
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
  • Shop
  • Contact Me
    • Subscribe to my newsletter!
    • Privacy Policy
    • Disclaimer
  • Follow GWTIC on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Shop
    • Contact Me
      • Subscribe to my newsletter!
      • Privacy Policy
      • Disclaimer
  • Follow GWTIC on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Pork » Fall-Off-The-Bone Dry Rub Ribs

    Fall-Off-The-Bone Dry Rub Ribs

    May 31, 2020

    69175 shares
    Jump to Recipe Print Recipe

    These baby back ribs are seasoned with a homemade dry rub and then baked in the oven till they are tender and fall off the bone. Slather these ribs with your favorite BBQ sauce and finish them on the grill for juicy, tender fall-off-the-bone ribs!

    overhead shot of rack of bbq grilled ribbs and cut ribs on a platter with bbq brush

    What are dry rub ribs?

    Dry rub ribs are pork ribs that you either bake or grill after using a dry spice rub on them.

    Seasoning ribs with a dry rub involves mixing different spices together and then rubbing them on the ribs without any wet ingredients. When they cook, it gives the ribs this deliciously caramelized exterior!

    Different types of pork ribs

    close up photo of rack of ribs covered in BBQ sauce on platter, with BBQ brush to the side

    There are different types/styles of pork ribs you can buy. The most common pork ribs people barbecue are baby back ribs and spare ribs.

    Here’s the difference!

    Baby back ribs

    Baby back ribs come from the part where the ribs meet the back of the pig and are lean and short (hence the baby in the name).

    Although short, they have a lot of meat on all sides of the bone and are so tender!

    close up of individual baby back pork ribs with bbq sauce

    Spare Ribs

    Spare ribs come from the lower ribs and are typically cut in St. Louis style. They are more fatty, which people like for flavor purposes.

    I prefer baby back ribs and used them in this recipe!

    How to prep ribs for grilling

    photo of underneath of raw rack of baby back ribs

    Before seasoning the dry rub ribs, there is some prep work to be done.

    The thick membrane on the back of the ribs needs to remove before seasoning and cooking the ribs. If you don’t remove it, it will be hard and chewy once they are cooked.

    The easiest way to remove it is to ask the butcher to do it for you when buying the meat. However, if you want to do it yourself, follow the steps below!

    How to remove the rib membrane

    4 step process removing pork membrane with knife and paper towels

    It takes a bit of work (and some tugging) but here’s how to remove the membrane!

    1. Place the ribs so that the curved back is facing up.
    2. Using a sharp knife, on one end of the rack, slice under the membrane but above the bone.
    3. Using your fingers, pinch and pull so the membrane begins to lift.
    4. Because the membrane can be slippery, use a paper towel to grip the membrane.
    5. Peel back the entire membrane across the rack of ribs and discard.

    The membrane doesn’t always come off at once, and some areas may be more stubborn to get off. Just keep pulling until it all comes off!

    What is a dry rub?

    bowl with dry rub spices inside: brown sugar, salt, paprika, garlic powder, chili powder, white pepper

    Everyone has their favorite way to season ribs. There are dry rubs, wet rubs, and marinades. Making your own dry rub is so easy to do at home.

    It is called a dry rub because the ingredients are dry, and you rub them into the meat without any additional oil.

    Best spices for rib dry rub

    My dry rub gives the ribs the most incredible flavor. It’s both smoky and sweet and has a hint of spice.

    Here are the spices and ingredients I used in my dry rub:

    • Brown sugar
    • Paprika
    • Chili powder
    • Granulated garlic
    • Granulated onion
    • Black pepper
    • White pepper
    • Cayenne
    • Smoked salt
    • Kosher salt
    side by side photo of dry rub ribs spices being mixed together in a white bowl

    How to make the best dry rub for ribs

    Using a spoon, mix the seasonings together.

    The dry rub ingredients are enough for four racks of ribs. Whatever is leftover, I just put it in a jar so it’s ready to go the next time I make dry rub ribs. 

    Spice tip:

    The brown sugar can clump, so use a spoon to smooth it out.

    How to add dry rub to ribs

    three step photo of mustard spread on ribs, then dry rub rubbed on the ribs
    1. Slather some yellow mustard on first and brush it all over the ribs. Using the yellow mustard not only helps the rub stick to the ribs, but the vinegar helps tenderize the rib meat.
    2. Sprinkle some of the spice rub over the ribs, and using your fingers, massage it into the rack.
    3. Flip over and repeat.
    4. After you have rubbed both sides of the ribs, wrap them in foil.
    5. Place the two racks in the fridge for 2 hours to marinate.
    photo of ribs wrapped in foil on a baking pan

    Seasoning tip:

    Be gentle so you do not tear the foil. If there is a tear, the liquid will leak and leave you with dried-out ribs. I wrap an extra piece in the middle to really make sure they are sealed.

    How-to bake ribs in the oven

    photo of brushing BBQ sauce on oven baked dry rub ribs

    What makes these baby back ribs fall off the bone is the low and slow cook time in the oven.

    I cook them at 275°F for 2 ½ hours. The moisture is locked in, giving you tender, juicy ribs.

    After 2 ½ hours, remove from the oven and use a thermometer to check the temperature.

    Ribs are technically done at 145°F, but for tender, juicy ribs, the temperature should be 190-200°F.

    Finish the dry rub ribs on the grill

    dry rub ribs on the grill with bbq sauce on them

    To get that delicious char on the ribs, I finish them on the grill. Once you remove them from the oven, brush your favorite BBQ sauce on top!

    On a medium-heated grill (350°F), place the ribs top side down (the side you slathered the BBQ with). While that side chars, brush more BBQ sauce on the ribs.

    Char the dry rub ribs for about 10 minutes total, flipping halfway through and adding BBQ sauce as needed.

    close up of BBQ rack of ribs on platter with BBQ brush to the side

    How to flip ribs on the grill

    Since the ribs will be SO tender coming out of the oven, they may split when grilling. I use two sets of tongs, one on each side, to flip them and help them from falling apart.

    gold platter with rack of bbq ribs and seperated ribs along side bbq brush and bbq sauce

    How to cut the ribs

    The best way to cut baby back ribs is curved side up. This allows you to see the bones and make even slices. Make sure to use a good sharp knife to get clean cuts.

    Serve with extra BBQ sauce on the side and enjoy!

    side by side photo of a bbq rib and then a bare bone

    How to store leftover ribs

    I like to use leftover dry rub ribs in my salad or just reheat them and enjoy them the next day. It’s best to cut the meat from the bones before you store the ribs.

    Store leftover rib meat in the refrigerator for up to 3 days.

    These slow-cooked oven ribs literally fall off the bone. I hope you enjoy these juicy, tender, dry-rubbed ribs!

    Looking for more grilling recipes?

    • Marinated Steak Skewers with Chimichurri
    • The Best Grilled Chicken Marinade
    • Blue Cheese Stuffed Burgers
    • Marinated Flank Steak
    • Grilled Corn and Halloumi Salad
    • Jerk Chicken Skewers

    For the web story version of this recipe, click here!

    Made this recipe and loved it? Leave a star rating below!

    overhead shot of rack of bbq grilled ribbs and cut ribs on a platter with bbq brush

    Fall-Off-The-Bone Dry Rub Ribs

    These baby back ribs are seasoned with a homemade dry rub and then baked in the oven till they are tender and fall off the bone. Slather these ribs with your favorite BBQ sauce and finish them on the grill for juicy, tender, fall off the bone ribs.
    4.51 from 446 votes
    Print Pin Rate
    Course: Pork
    Cuisine: American
    Keyword: dry rub, dry rub ribs, homemade dry rub
    Prep Time: 15 minutes
    Cook Time: 2 hours 40 minutes
    Additional Time: 2 hours
    Total Time: 4 hours 55 minutes
    Servings: 4 servings
    Calories: 694kcal
    Author: Stephanie

    Equipment

    • Williams Sonoma Goldtouch® Corrugated Nonstick Half Sheet Pan
    • Stainless Steel Tongs
    • Basting Brush

    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 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

    Instructions

    • See note #1 on removing membrane from baby back 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 up, per foil. Using a brush, spread 1 tbsp of yellow mustard on each rack. Sprinkle a ¼ 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 in the refrigerator and allow to marinate for 2 hours.
    • Preheat oven to 275F. Remove ribs from refrigerator, place on baking sheet (curved side down) and bake for 2 ½ hours. If you see liquid start coming out onto the baking pan, carefully wrap with more foil.
    • Preheat grill to 350F. After the ribs have baked low and slow in the oven for 2 ½ 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 145F, but you want the temperature at 190F-200F for tender juicy ribs.
    • 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

    1. Ask a butcher to remove the membrane when buying the ribs. If removing it yourself: Place the ribs so the curve back is facing up. Using a sharp knife, on one end of the rack, slice under the membrane but above the bone. Using your fingers, pinch and pull so the membrane begins to lift. Because the membrane can be slippery, use a paper towel to grip the membrane and peel back to remove, discard. The membrane doesn’t always come off at once and some areas may be more stubborn to get off. 
    2. Dry rub makes enough for 2 racks of ribs. Double ingredients for 4 racks of ribs. If you have leftover rub, you can store in a sealed jar for later use.
    3. Make sure there are no holes or tears in the foil. Any punctures or rips will let liquid out and you’ll end up with dried out ribs.
    4. Favorite BBQ sauce to use: Lillie’s Q Smokey BBQ sauce

    Nutrition

    Calories: 694kcal | Carbohydrates: 12g | Protein: 56g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 196mg | Sodium: 2776mg | Potassium: 868mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1739IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 4mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
    « Slow Cooker Ropa Vieja
    Air Fryer Avocado Fries »
    69175 shares

    Originally Published: May 31, 2020 Post Updated: November 15, 2022 Filed Under: Dinner, Gluten-Free, Grilling, Marinades, Sauces, Dressing, Pork, Recipes, Summer

    Subscribe to my newsletter!

    Reader Interactions

    Comments

    1. Eri

      January 29, 2023 at 5:03 pm

      Do we open the foil before baking or bake in the oven with the foil sealed?

      Reply
      • Stephanie

        January 29, 2023 at 5:07 pm

        Bake in the foil sealed, then you take it out to finish on the grill

        Reply
    2. Jp

      September 10, 2022 at 8:12 pm

      3 stars
      I guess it depends on the size of the ribs, but mine were raw on top after 2 1/2 hours. Was closer to 4 hrs, even then not falling off.

      Reply
    3. Carol G

      September 04, 2022 at 11:01 pm

      5 stars
      Today I used this recipe for the first time, just the dry rub, no sauce. Used the broiler (gas) not the grill. The ribs were terrific. My husband said they were every bit as good as the ribs he orders from a nearby smokehouse restaurant. I will be using this recipe again, many times. Thanks for sharing it.

      Reply
    4. Yuli

      August 04, 2022 at 4:56 pm

      5 stars
      I was wondering if I slow baked it, let it cool, refrigerate it overnight, then do the grilling so you think it’d hold? Looking to prep ahead to do less work for a gathering.

      Reply
    5. Lynn

      July 04, 2022 at 4:13 pm

      5 stars
      Not a huge fan of ribs in general, but my husband had a craving, so I found this recipe and they were amazing! Didn’t have the smoked salt or white pepper, but still so flavourful.
      I will say that an extra 15 minutes in the oven would have had them truly falling off the bone, they weren’t quite there with 2.5 hours, but that’s my oven.
      We made our own bbq sauce that was slightly sweet, spicy and had hint of chipotle. Will definitely again!

      Reply
    6. Joanne

      June 22, 2022 at 1:33 pm

      It’s my second time mAking your ribs but I’ve already applied the rub and I see I forgot the mustard. I used maple syrup the. Added dry rub. Hope it turns out as good as the mustard. My bad! My question is, can I make these on the g using the same method of low and slow???

      Reply
      • Stephanie

        June 22, 2022 at 1:35 pm

        They might come out a bit sweeter with the maple syrup instead of the mustard. You can fully make them on the grill, I just worry about you burning through a lot of propane if you have a gas grill.

        Reply
    7. Kim

      June 20, 2022 at 1:50 pm

      3 stars
      These ribs were absolutely delicious💕I added 2 tsp of siracha powder to spice them up.

      Reply
    8. char

      June 10, 2022 at 10:23 am

      I want to try these but my husband doesn’t like barbacue sauce , can I just put them on the grill till lightly browned ??

      Reply
      • Stephanie

        June 10, 2022 at 11:14 am

        Hi Char, yes the BBQ sauce is optional!

        Reply
      • char

        June 11, 2022 at 7:16 am

        thanks …..looks delicious !

        Reply
    9. Lynn

      April 07, 2022 at 1:16 pm

      5 stars
      The rub was exactly right and the mustard kept the ribs moist and tender, flavorful. This is the only rib recipe for us. Many thanks

      Reply
    10. RS

      March 20, 2022 at 4:44 pm

      Could you use this recipe for short beef ribs?

      Reply
      • Stephanie

        March 20, 2022 at 4:46 pm

        Hi RS, I wouldn’t personally use it for short ribs. I prefer slowly braising short ribs. I have a recipe for short ribs on the site if you search for them, otherwise I have not tried short ribs in this fashion.

        Reply
      • Lauren

        June 19, 2022 at 3:17 pm

        Instead of charing on the grill at the end could I broil them at the end 5-10 min to get a crisp?

        Reply
        • Stephanie

          June 19, 2022 at 3:18 pm

          Yes! Just keep an eye on them while broiling

          Reply
          • Scott

            August 21, 2022 at 12:08 pm

            Stephanie, I’m not one to leave comments like this on websites HOWEVER… I served your ribs to 50 guests yesterday. THANK YOU for this recipe! I did brine them first, but I must say your recipe and cooking method made me a culinary star yesterday. Unbelievably good. Cheers to you!

            Reply
            • Stephanie

              August 21, 2022 at 12:12 pm

              Scott, this makes me SO happy to hear! I’m so glad everyone loved the ribs! I’ll have to try the brine myself next time. Thanks you so much for your support.

    11. Suzy

      February 14, 2022 at 3:04 am

      5 stars
      Umm so I don’t usually write reviews on recipes but holy cow. This was my first time actually making ribs myself so I didn’t think they would come out as good as they did!!!!! I followed the timing, temp and mustard trick. Worked great!!! I kind of made up my own rub out of the ingredients listed plus a few more spices. I was afraid they would taste like mustard but not at all! I wanted to make the homemade bbq sauce but I didn’t have time. I ended up cooking for a total of 3 hours for one rack of baby back ribs. At 2 hours they were only at 180 degrees. After 3 hours they were so tender, juicy and falling off the bone. I glazed and broiled w a little sweet baby rays sauce. I’m impressed! but I couldn’t have done it without this recipe! Thank you!!!!!!!

      Reply
    12. sarah

      September 25, 2021 at 2:32 pm

      Hi, we’re getting ready to try this recipe today. Can I sub onion powder for granulated onion?

      Reply
      • Stephanie

        September 25, 2021 at 2:35 pm

        Hi Sarah, yes you can sub powder for granulated. I hope you love them!

        Reply
    13. Ed Mathis

      July 27, 2021 at 3:09 pm

      I am only cooking 1 slap of baby back ribs. Do I still need to bake them for 2 1/2 hours and how long should I put them under the broiler?

      Reply
      • Stephanie

        July 27, 2021 at 3:11 pm

        Hi Ed, yes you still cook them for 2 1/2 hours. I would only broil for about a minute or so, it depends on the location of your rack, so just keep an eye on them. You’re just looking for them to get a slight char on the outside

        Reply
      • J T

        December 20, 2021 at 11:07 pm

        if it is only 1 rack .. i would only cook for 1 /1/2 hours

        Reply
        • Stephanie

          December 21, 2021 at 7:23 am

          Hi JT, you still cook the single rack for 2 1/2 hours

          Reply
    14. Rhonda

      July 19, 2021 at 7:16 pm

      Omg, 😱 these ribs were delicious. Out of this world!!!! My family enjoyed them!!

      Reply
      • Stephanie

        July 19, 2021 at 7:32 pm

        I’m so glad you all enjoyed them Rhonda! Thanks for making them.

        Reply
      • renA

        December 10, 2021 at 1:49 pm

        for a full size rack – would you marinate longer? and would you know approx cook time?

        Reply
        • Stephanie

          December 10, 2021 at 2:12 pm

          Same marinade and same cooking time. I used full racks for this recipe. I hope you enjoy them!

          Reply
    15. Elizabeth Ann D'Andrea

      July 03, 2021 at 12:08 pm

      Excellent Ribs. I used baby back as well. Left them in refrigerator overnight and cooked them lo and slow in the am than to grill! Family loved them Thank you so much. Making them again this weekend for July 4th!!! So happy I just signed up for your recipes and news letters.

      Reply
      • Stephanie

        July 03, 2021 at 12:09 pm

        Hi Elizabeth! I’m so glad you and your family loved the ribs! Thank you so much for signing up for the newsletter. I hope you have a wonderful July 4th weekend!

        Reply
    16. Alicia

      June 30, 2021 at 8:08 pm

      OMG… I Took a gamble using this recipe for two racks of spare ribs. All I did was double the ingredients and left just a hair longer on grill, it impressed our entire friend group and even my barbecue pro boyfriend!! He said they were so tender he was extra careful moving around on the grill haha Fall off the bone.. so good. The only change I would make, is if you like your ribs a little bit spicier… Slightly decreased the brown sugar and slightly increase the cayenne pepper. We used head country spicy sauce with recipe as is, they were still pretty sweet. Either way, excellent recipe! Would recommend to anyone!

      Reply
      • Stephanie

        June 30, 2021 at 8:09 pm

        Hi Alicia, such a compliment! I’m so glad everyone loved them! Great tip on the cayenne and brown sugar adjustment. Thanks for making them and leaving a comment!

        Reply
    17. Alicia

      July 01, 2021 at 12:02 am

      5 stars
      OMG… I Took a gamble using this recipe for two racks of spare ribs. All I did was double the ingredients and left just a hair longer on grill, it impressed our entire friend group and even my barbecue pro boyfriend!! He said they were so tender he was extra careful moving around on the grill haha Fall off the bone.. so good. The only change I would make, is if you like your ribs a little bit spicier… Slightly decreased the brown sugar and slightly increase the cayenne pepper. We used head country spicy sauce, but they were still pretty sweet. Either way, excellent recipe! Would recommend to anyone!

      Reply
    18. Sandy

      June 27, 2021 at 5:16 pm

      Just tried your fall off the bone ribs! My husband loved them sooo much. I did too! Best recipe ever! I did use honey mustard with a bit of onion powder to coat them first and then after baking I just used the broiler. So fantastic! Thank you for this recipe!

      Reply
    19. Anne D

      June 08, 2021 at 10:44 pm

      5 stars
      Thank you for the comprehensive instructions. The ribs were fabulous!!

      Reply
    20. Theresa Preusser

      May 29, 2021 at 6:42 pm

      Can I add a few drops of liquid smoke to the BBQ sauce? How much would you recommend for 4 racks?

      Reply
      • Stephanie

        May 29, 2021 at 6:43 pm

        Hi Theresa, I’ve never used liquid smoke in this recipe, so I can’t speak to the amount to add. I typically just buy Smokey BBQ sauce if I want that flavor. I use Lillie Q’s smokey BBQ sauce for this recipe all the time.

        Reply
        • Alex

          June 22, 2021 at 4:38 pm

          Top rack or middle rack in the oven?

          Reply
          • Stephanie

            June 22, 2021 at 4:39 pm

            Middle rack

            Reply
        • Lisha

          June 23, 2021 at 6:21 am

          I tried the rib recipe!!!!!! Best Ribs ever, thanks for the delicious recipe. Falls off the bone and lots of flavor.

          Reply
          • Stephanie

            June 24, 2021 at 4:33 pm

            I’m so glad you enjoyed them Lisha!

            Reply
      • Mary

        July 15, 2021 at 5:33 pm

        I added a sprinkle of liquid smoke, turned out great.

        Reply
        • Stephanie

          July 15, 2021 at 8:01 pm

          Such a great idea!! Glad you liked them.

          Reply
    21. Neda

      May 01, 2021 at 2:22 pm

      Can light brown sugar be used instead of dark brown sugar?

      Reply
      • Stephanie

        May 01, 2021 at 2:23 pm

        Hi Neda, yes you can use light brown as a substitute

        Reply
      • James Bodner

        May 23, 2021 at 4:26 pm

        Made these over the last two days. I added half a tablespoon of chipotle powder to the rub and let them sit in the rub for 20 hours. Family agrees that this is a keeper. Finished under broiler, came up just fine. Once I’ve used up this rub, I’m going to try with monkfruit/erythritol sweetener to see if I can make a keto alternative.

        Reply
        • Stephanie

          May 23, 2021 at 4:39 pm

          James, I am so glad you and your family loved the ribs! Keep me posted with the monkfruit, I would love to hear how that turns out.

          Reply
          • Steve

            June 01, 2021 at 11:10 am

            I made this recipe using big racks of spare ribs. I followed the recipe just as it was written. I doubled the dry rub, mustard, and BBQ sauce. They came out fantastic!! They fell of the bones when I served them!! This recipe is a keeper!! Thank you Stephanie!!

            Reply
            • Stephanie

              June 01, 2021 at 11:17 am

              Hi Steve! I am so glad you enjoyed the ribs! Thank you for making them and leaving a review, much appreciated.

        • Beverly

          June 26, 2021 at 7:14 pm

          Hi James! Have you tried this recipe with monkfruit yet?

          Reply
    22. Joe

      April 07, 2021 at 9:44 pm

      5 stars
      This really is a good recipe. My only adjustment might be to place the ribs in a casserole dish, fat side up. Put a few cups of apple juice in the bottom of the dish, cover it with the aluminum foil and follow the rest of the directions.

      Reply
    23. Hanna

      March 18, 2021 at 9:05 pm

      3 stars
      Really enjoyed this recipe however it was a bit too salty for all of us, and we all like salt! Flavour was great and would remake just with less salt.

      Reply
    24. Jackson

      February 12, 2021 at 7:51 am

      Delicious and wonderful, but they are very decidedly -not- fall off the bone. The meat is tender and tasty, and the rub is incredibly fragrant and rich and the scents filling the house as they cook are beyond belief. As others have pointed out, they maintain their structure and have a firmness to the meat that makes them easy to finish on the grill. All in all I’d give it a 4/5. Delicious recipe that I’d recommend trying, but do be aware that the title is somewhat misleading.

      Reply
      • Stephanie

        February 12, 2021 at 8:37 am

        Hi Jackson, I am so glad you enjoyed the ribs! Pork is finished cooking at 145F, but in order for them to fall off the bone, the internal temperature of the meat needs to be 190-200F. That is when the collagen of the meat breaks down and causes them to fall off the bone. Next time give them a bit more time in the oven, some ribs have more meat/thickness and need a bit longer to cook. Also, make sure the membrane is completely removed, that can hinder them from falling off as well. I am so glad you enjoyed them and hope they turn out even better the next time!

        Reply
    25. Jeff Taylor

      January 19, 2021 at 8:51 am

      Have been making slow-cooked ribs in a crock pot or the oven for years for my family, but never used a rub or wrapped them in tin-foil. Decided to give something different a try and am really glad I did. These were awesome, the whole family loved them! The ribs were tender but still maintained some their structure and stayed on the bones which helped when finishing them on the grill. Rub smelled so good cooking and added a nice flavor in addition to the BBQ sauce. Directions were easy to follow and required very little effort, worst part is trying to remove the membrane and the paper towel trick was very handy.
      Thanks again!

      Reply
      • Stephanie

        January 19, 2021 at 8:59 am

        Hi Jeff! I am so glad you and your family loved the ribs! I hate the membrane too, sometimes it comes right off and sometimes you have to put some back into it haha. Glad you enjoyed the recipe! Thanks for making it.

        Reply
        • Brian

          February 21, 2021 at 8:30 pm

          Hi! Excited to try this recipe! Wondering if I could finish them on a stovetop cast iron griddle with similar results.
          Thanks!

          Reply
          • Stephanie

            February 21, 2021 at 8:33 pm

            Hi Brian, I haven’t tried it on a stove top cast iron griddle. As long as the cast iron is well seasoned so it doesn’t stick, I don’t see why not. Keep me posted on how that works out! You can also remove from the foil and broil in the oven as well.

            Reply
            • Jamie

              June 20, 2021 at 10:55 am

              Great recipe…. I’ve made this twice now with my own BBQ sauce twist. Fall off the bone tenderness- yet still keeps it’s structure on the grill…. Thanks for the tips….. absolutely delicious!

            • Stephanie

              June 20, 2021 at 5:13 pm

              I’m so glad you loved it Jamie! Thanks for making!

      • Joanne

        May 17, 2021 at 11:36 pm

        I made these ribs and they were delicious. I only made one rack so I cut all the seasoning in half. Instead of putting them on the grill at the end I just put them under the broiler in the oven for 5 minutes. I will definitely make these again. Seasoning was just right.

        Reply
        • Stephanie

          May 18, 2021 at 7:11 am

          Joanne, thank you so much for making the ribs. I am so glad you enjoyed them!

          Reply
        • Jacalyn Born

          June 05, 2021 at 8:30 pm

          Okay…so I’m what you would call a ‘Special Needs’ cook… I think I did this recipe backwards. I did the dry rub, then put them on my grill bare naked and smoked them…they look wonderful (temp is varying between 250-300… now I’m wondering if I can finish them in the oven…

          Reply
          • Stephanie

            June 05, 2021 at 8:35 pm

            Hi Jacalyn, yes you were supposed to do oven first then grill. No need to put them in the oven, just make sure the temp is to 290F of the ribs. They may not be as fall off the bone as the oven first method. I hope you enjoy them!

            Reply
      • Alex

        June 22, 2021 at 4:27 pm

        What if I dont want to grill it? How can I finish cooking it?

        Reply
        • Stephanie

          June 22, 2021 at 4:38 pm

          Hi Alex, you can remove the ribs from the foil and then broil them in the oven. Keep a close eye on them when broiling them.

          Reply
          • Valery Velez

            April 23, 2022 at 9:58 pm

            How long should you broil it for instead of grilling?

            Reply
            • Stephanie

              April 24, 2022 at 8:55 am

              I would only broil for a minute or two, keep a close eye on it so it doesn’t burn.

    26. Katie

      January 10, 2021 at 2:47 pm

      Can you cook these in a crockpot/slow cooker? Thank you!

      Reply
      • Stephanie

        January 10, 2021 at 2:49 pm

        Hi Katie, this recipe has only been made in the oven/grill. Unfortunately I can’t speak to preparing it in a slow cooker.

        Reply
    27. Anastasia Hanson

      January 02, 2021 at 10:31 pm

      These were the best ribs ever, we had dinner with our pod family and it was sooo so good I wish I could post pics. Thank you!!

      Reply
      • Stephanie

        January 02, 2021 at 10:42 pm

        I’m so glad you loved them Anastasia!

        Reply
    28. Dan

      January 03, 2021 at 12:16 am

      5 stars
      I’ve made these twice and both times were amazing. This is my go to process for making super tender ribs. Only change is I use famous Dave’s rib rub.

      Reply
    29. Jack Smith

      January 02, 2021 at 4:30 am

      5 stars
      10

      Reply
    30. Dean Carpenter

      January 01, 2021 at 6:42 pm

      5 stars
      This is my New Years pork meal. I added a tad bit of apple vinegar to the mustard for a little better absorption of the meat. Because of rain today my plan is to broil a little in a counter top broiler with just the dry rub to keep the calories down. If I just shoot for a bit of crisp will this dry the ribs out because of not adding sauce?

      Reply
    31. Daryll Wellwood

      December 31, 2020 at 12:40 pm

      Awesome Ribs !! Definitely a keeper with my own personal tweeks , family loves them !

      Reply
    32. TERESA GAY MILOS

      December 22, 2020 at 10:21 pm

      Can these be smoked and then cooked on a Treager grill?

      Reply
      • Stephanie

        December 23, 2020 at 5:39 am

        Hi Teresa! yes they can, but unfortunately I do not have a smoker myself, so I am unsure of the temperature and time.

        Reply
    33. Thomas Fitzpatrick

      December 12, 2020 at 10:57 pm

      5 stars
      Great

      Reply
    34. Lisa

      December 08, 2020 at 6:56 pm

      Omg!!!! These are the BEST Ribs I have ever had!! I’m so picky about my ribs and will only eat them from certain places…now I will only eat them from home!!! Thank-you so much for this recipe!!! 🙂
      PS- the tips you add are very helpful!!!

      Reply
      • Stephanie

        December 08, 2020 at 6:58 pm

        Lisa, I am so happy you loved the ribs! What a great compliment, thank you so much for making them.

        Reply
        • Jess

          December 23, 2020 at 9:54 pm

          Hello can I leave these overnight to marinate wrapped in the foil ? And in the morning just pop them in the oven with the foil ?

          Reply
          • Stephanie

            December 23, 2020 at 10:01 pm

            Hi Jess! Absolutely, I hope you enjoy them!

            Reply
    35. Judie R.

      November 25, 2020 at 1:43 pm

      Can I use honey mustard instead of yellow mustard? Will it make a difference?

      Reply
      • Judie R.

        November 25, 2020 at 1:44 pm

        Also, can I spray with apple cider vinegar? Will that do the same thing as the mustard?

        Reply
        • Stephanie

          November 25, 2020 at 2:05 pm

          Hi Judie, again this recipe has only been tested as written. The mustard helps tenderize the meat and also helps the dry rub adhere. I can not speak to using apple cider vinegar in its place.

          Reply
      • Stephanie

        November 25, 2020 at 1:51 pm

        Hi Judie, I have not tried this recipe with any other type of mustard. It may lend a sweeter note to the ribs, but should be fine to use in a pinch.

        Reply
      • Sandy

        June 27, 2021 at 5:14 pm

        I used honey mustard and mixed in a bit of onion powder in the mustard. Everything else was done exactly to Stephanies instructions. Sooo good!

        Reply
        • Stephanie

          June 27, 2021 at 5:14 pm

          So glad the honey mustard worked well! Thanks for making them!

          Reply
    36. Susie

      October 24, 2020 at 6:06 pm

      Can we marinate overnight?

      Reply
      • Stephanie

        October 24, 2020 at 9:08 pm

        Hi Susie! Yes, you can marinate them overnight in the fridge.

        Reply
    37. Len

      October 18, 2020 at 11:49 am

      Can you use brown mustard in stead of yellow?

      Reply
      • Stephanie

        October 18, 2020 at 11:51 am

        Hi Len, yes you can substitute brown mustard for yellow. Brown mustard has a stronger mustard flavor to it, but with all the spices it should work just fine. I hope you enjoy!

        Reply
    38. Aimee

      September 27, 2020 at 11:22 am

      How long would you cook spare ribs?

      Reply
      • Stephanie

        September 27, 2020 at 11:28 am

        Hi Aimee, spare ribs are larger than baby back ribs so the cook time should be longer, but I haven’t made this recipe using spare ribs. I would check the temperature after 2 1/2 hours with a meat thermometer and then adjust time from there. You are looking for 190 degrees F.

        Reply
    39. Ron Van Why

      September 13, 2020 at 7:35 pm

      5 stars
      Thank you for sharing…….

      Reply
    40. Juan Gomez

      September 07, 2020 at 12:25 pm

      5 stars
      Made this so juicy and flavorful, love it

      Reply
    41. Val

      August 04, 2020 at 10:08 am

      Things I don’t have in my spice cabinet: granulated garlic (but I have garlic powder), granulated onion (but I have dried onion), smoked sea salt and white pepper (but I have the pepper grinder thing). I hate to purchase all these ingredients that I’ll only use once in a blue moon. Suggestions/substitutions?

      Reply
      • Stephanie

        August 04, 2020 at 10:14 am

        Hi Val, you can substitute 1/2 tbsp of garlic powder for the granulated garlic. The dried onion flakes are a bit too course, if you put them in a ziplock and crush them up a bit it will work better. You can substitute another 1/2 tbsp of black pepper for the white pepper, and as for the smoked sea salt you can substitute 1 tsp of kosher salt.

        Reply
        • Val

          August 04, 2020 at 10:20 am

          Thanks for the quick reply! Will be making these this weekend! 👍🏻

          Reply
          • Stephanie

            August 04, 2020 at 10:21 am

            Can’t wait for you to have them! Let me know how they turn out

            Reply
            • Anastasia Hanson

              January 02, 2021 at 12:22 pm

              Hi I am making a double recipe how long would you bake it for?

            • Stephanie

              January 02, 2021 at 12:24 pm

              Hi Anastasia, each rack is individually wrapped so cooking time shouldn’t be affected. After the 2 1/2 hours take the temperature to ensure each rack is at proper temperature.

      • Lian Christenson

        May 29, 2021 at 2:42 pm

        Does the cayenne pepper make the ribs hot the rib rub LOL?

        Reply
        • Stephanie

          May 29, 2021 at 2:44 pm

          Hi Lian, you can omit the cayenne if you want, but the ribs do not come out spicy from it.

          Reply
    42. Quan

      July 28, 2020 at 12:37 pm

      Are these just as good straight from the oven or do you have to grill them as well? If you don’t grill them do you need the adjust the baking time?

      Reply
      • Stephanie

        July 28, 2020 at 12:45 pm

        Hi Quan, I haven’t tried these without grilling at the end myself. The grilling gives it a nice crispy bark to finalize the flavors. You can broil the ribs at the end in the oven instead of on the grill. Make sure they are unwrapped from the foil and exposed with the BBQ sauce slathered on. Keep an eye on them and broil for a few minutes.

        Reply
    43. Steve

      July 16, 2020 at 7:50 pm

      Is the another option besides using mustard?

      Reply
      • Stephanie

        July 16, 2020 at 7:52 pm

        The mustard not only helps the rub stick, but the vinegar in it helps tenderize the meat. If you really can’t use the mustard, just apply a light coat of olive oil with a brush and then the rub on top. You won’t get the same tenderizing qualities though.

        Reply
        • Steven

          July 17, 2020 at 7:03 am

          Thank you for the reply. Was just curious due to the fact that my wife cannot stand mustard. Does any mustard flavor come thru in final product?

          Reply
          • Stephanie

            July 17, 2020 at 8:18 am

            No, not at all

            Reply
    44. Kathleen

      July 14, 2020 at 11:29 am

      At one point the recipe says that the dry rub mix is enough for 4 racks of ribs and later says it’s enough for 2 racks. Please explain.

      Reply
      • Stephanie

        July 14, 2020 at 11:35 am

        Hi Kathleen, the rub recipe is enough for 4 racks of ribs. If you are making 2 racks, you will have leftover rub, which can be stored for future use.

        Reply
      • Precious

        November 15, 2020 at 2:49 pm

        The best recipe for oven ribs!!! My family loves them! Thanks for sharing 😃

        Reply
    45. Berto

      June 12, 2020 at 6:50 pm

      5 stars
      These are the best ribs I’ve ever had!

      Reply
    46. Ashley cohen

      June 08, 2020 at 5:54 pm

      These were AMAZING. Fell right off the bone just like noted in the recipe. They were sweet, tangy and Stef sets up the recipe for you to adjust (comfortable and confidently) to what you want. These will be made plenty of times this summer for sure. This is by far one of the easiest recipes to follow to really impress everyone at the bbq! Or to devour on your own!

      Reply
      • Stephanie

        June 08, 2020 at 6:07 pm

        Thank you so much! I’m so glad you loved them Ashley!

        Reply
        • Roz

          December 30, 2020 at 9:10 pm

          Hi, i plan on making this for New Year’s Eve and calling for rain. Can I substitute grilling by using the broil?

          Reply
          • Stephanie

            December 30, 2020 at 9:11 pm

            Hi Roz Yes, you can substitute broil but please keep a close eye on them! I hope you love them and happy new year!

            Reply
        • Peter Cakmis

          February 11, 2021 at 9:31 pm

          I may have to use a broiler instead of the grill at the end, You said to watch them and so it seems that placing them in the middle of the oven would achieve this better than placing them high as I normally do when broiling.

          Reply
          • Stephanie

            February 11, 2021 at 9:35 pm

            Hi Peter,
            You can place them high as normal, just take a peak at them after a few minutes to make sure they aren’t burning too much.

            Reply
      • Sarah

        July 12, 2020 at 10:33 am

        Liquid mustard or powdered?

        Reply
        • Stephanie

          July 12, 2020 at 10:34 am

          Hi Sarah! Liquid yellow mustard to brush onto the ribs before putting the rub on

          Reply
          • Jim

            November 13, 2020 at 7:53 pm

            That was really good. I always make a pretty good dry rub but I made them with yellow mustard this time and was just told by my mother in law that those were the best yet. I didn’t tell her the new secret ingredient.

            Reply
            • Stephanie

              November 13, 2020 at 8:35 pm

              So glad you and your mother in law enjoyed them Jim! The yellow mustard is key for sure! Thanks for making them

            • Melissa Faye-Lynne Collins

              January 08, 2021 at 12:43 pm

              Has anyone tried dijon mustard ?

            • Stephanie

              January 08, 2021 at 1:01 pm

              Hi Melissa, if you don’t have yellow mustard you can use Dijon instead

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Winter Comfort

    Slow Cooker Pulled Pork

    Cauliflower Chickpea Curry

    overhead photo of chicken lettuce wraps on a plate

    Chicken Lettuce Wraps

    close up of macaroni and cheese with crispy prosciutto on top

    Butternut Squash Mac and Cheese

    shishito peppers in a white bowl topped with soy garlic sauce and sesame seeds

    Blistered Shishito Peppers with Soy Garlic Sauce

    french toast casserole with berries and maple syrup and powdered sugar

    French Toast Bake

    More Winter Recipes...

    Footer

    Follow GWTIC on Social Media!

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Disclaimer
    • Terms of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact GWTIC

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme