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.
Types of pork ribs
There are different types/styles of pork ribs you can buy. The most common to BBQ are: baby back ribs and spareribs. Baby back ribs come from the part where the ribs meet the back of the pig, 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. Spareribs come from the lower ribs and are typically cut into St. Louis style. They are more fatty, which people like for flavor purposes. I prefer baby back and used them in this recipe.
Prepping the ribs
Before seasoning the ribs, there is some prep work to be done. There is a thick membrane on the back of the ribs that needs to be removed prior to seasoning and cooking. If you don’t remove it, it will be hard and chewy once cooked. The easiest way to do this, is to ask the butcher to do it for you when buying the meat. If you want to do it yourself, follow the steps below.
Removing membrane steps
- 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.
- Peel back the entire membrane across the rack of ribs. Discard.
The membrane doesn’t always come off at once and some areas may be more stubborn to get off.
Dry rub
Everyone has their favorite way to season ribs. There’s dry rubs, wet rub, marinades, etc. Making your own dry rub is so easy to do at home. I use: brown sugar, paprika, chili powder, granulated garlic, granulated onion, black pepper, white pepper, cayenne, smoked salt, and kosher salt.
Using a spoon, mix the seasonings together. The brown sugar can clump, so use a spoon to smooth it out. The dry rub ingredients is enough for 4 racks of ribs. Whatever is left over I just put in a jar, so it’s ready to go next time I need to dry rub some ribs.
Rubbing the ribs
As a base, I slather 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. Sprinkle some of the rub over the ribs, using your fingers, massage into the rack. Flip over and repeat.
After you have rubbed both sides of the ribs, wrap them in foil. 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 on the middle to really make sure they are sealed. Place the two racks in the fridge for 2 hours to marinate.
Oven baked ribs
What makes these baby back ribs fall-off-the-bone, is the low and slow cook time in the oven. I cook them on 275F for 2 ½ hours. The juices being locked in, give you tender juicy ribs. After the 2 ½ hours, remove from the oven and use a thermometer to check the temperature. Ribs are technically done at 145F, but for tender juicy ribs the temperature should be 190-200F.
Finish the ribs on the grill
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 the top. On a medium heated grill (350F), 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 ribs for about 10 minutes total, flipping halfway through and adding BBQ sauce as needed.
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.
The best way to cut baby back ribs is curved side up. This allows you to see the bones and make even slices. Use a good sharp knife to do so. Serve with extra BBQ sauce on the side.
These slow cooked oven ribs are literally fall off the bone. I hope you enjoy these juicy, tender, fall-off-the-bone 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
Made this recipe and loved it? Leave a star rating below!
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.
Ingredients
- 2 racks baby back ribs, membrane removed [see note #1]
- 4 tbsp yellow mustard
- 2 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp granulated garlic
- 1 tbsp granulated onion
- 1 tsp ground black pepper
- 1 tsp white pepper
- 1 tsp cayenne pepper
- 1 tsp smoked sea salt
- 1 tbsp 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
- 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.
- 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.
- 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.
- Favorite BBQ sauce to use: Lillie's Q Smokey BBQ sauce
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 575Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 132mgSodium: 3043mgCarbohydrates: 26gFiber: 3gSugar: 17gProtein: 38g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*
Can I add a few drops of liquid smoke to the BBQ sauce? How much would you recommend for 4 racks?
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.
Top rack or middle rack in the oven?
Middle rack
I tried the rib recipe!!!!!! Best Ribs ever, thanks for the delicious recipe. Falls off the bone and lots of flavor.
I’m so glad you enjoyed them Lisha!
Can light brown sugar be used instead of dark brown sugar?
Hi Neda, yes you can use light brown as a substitute
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.
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.
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!!
Hi Steve! I am so glad you enjoyed the ribs! Thank you for making them and leaving a review, much appreciated.
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.
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!
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!
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.
Hi! Excited to try this recipe! Wondering if I could finish them on a stovetop cast iron griddle with similar results.
Thanks!
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.
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!
I’m so glad you loved it Jamie! Thanks for making!
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.
Joanne, thank you so much for making the ribs. I am so glad you enjoyed them!
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…
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!
What if I dont want to grill it? How can I finish cooking it?
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.
Can you cook these in a crockpot/slow cooker? Thank you!
Hi Katie, this recipe has only been made in the oven/grill. Unfortunately I can’t speak to preparing it in a slow cooker.
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!!
I’m so glad you loved them Anastasia!
Awesome Ribs !! Definitely a keeper with my own personal tweeks , family loves them !
Can these be smoked and then cooked on a Treager grill?
Hi Teresa! yes they can, but unfortunately I do not have a smoker myself, so I am unsure of the temperature and time.
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!!!
Lisa, I am so happy you loved the ribs! What a great compliment, thank you so much for making them.
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 ?
Hi Jess! Absolutely, I hope you enjoy them!
Can I use honey mustard instead of yellow mustard? Will it make a difference?
Also, can I spray with apple cider vinegar? Will that do the same thing as the mustard?
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.
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.
Can we marinate overnight?
Hi Susie! Yes, you can marinate them overnight in the fridge.
Can you use brown mustard in stead of yellow?
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!
How long would you cook spare ribs?
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.
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?
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.
Thanks for the quick reply! Will be making these this weekend! 👍🏻
Can’t wait for you to have them! Let me know how they turn out
Hi I am making a double recipe how long would you bake it for?
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.
Does the cayenne pepper make the ribs hot the rib rub LOL?
Hi Lian, you can omit the cayenne if you want, but the ribs do not come out spicy from it.
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?
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.
Is the another option besides using mustard?
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.
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?
No, not at all
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.
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.
The best recipe for oven ribs!!! My family loves them! Thanks for sharing 😃
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!
Thank you so much! I’m so glad you loved them Ashley!
Hi, i plan on making this for New Year’s Eve and calling for rain. Can I substitute grilling by using the broil?
Hi Roz Yes, you can substitute broil but please keep a close eye on them! I hope you love them and happy new year!
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.
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.
Liquid mustard or powdered?
Hi Sarah! Liquid yellow mustard to brush onto the ribs before putting the rub on
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.
So glad you and your mother in law enjoyed them Jim! The yellow mustard is key for sure! Thanks for making them
Has anyone tried dijon mustard ?
Hi Melissa, if you don’t have yellow mustard you can use Dijon instead