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Key Ingredients & Substitutions
Baby Back Ribs: These are known for their tenderness and flavor. If they’re hard to find, you can substitute with spare ribs, but cook them slightly longer as they’re thicker and have more meat.
Mustard: I often use Dijon mustard for its nice kick, but yellow mustard works just fine. For a twist, try apple cider mustard for added flavor.
Brown Sugar: This adds sweetness that balances the spices. If you’re looking for a healthier alternative, consider using honey or coconut sugar as they work well too!
Smoked Paprika: This ingredient adds a nice smoky flavor. If you can’t find it, you can use regular paprika with a little extra cayenne for heat, but the smokiness won’t be the same.
Apple Juice/Cider: This keeps the ribs juicy while steaming. You can also use a different fruit juice, like pineapple or even cola, but apple complements the flavors best.
How Do You Remove the Silver Skin from Ribs?
Removing the silver skin is key for tender ribs. This tough membrane can prevent flavors from soaking in. Here’s how to do it easily:
- Slide a butter knife under one end of the silver skin to loosen it.
- Once lifted, grab it with a paper towel for a better grip and pull it off slowly. It should come off in one piece!
Don’t rush this step; it makes a big difference in tenderness and flavor absorption. Plus, it helps you get that perfect bite!
Fall Off The Bone Ribs On The Grill
Ingredients You’ll Need:
For the Ribs:
- 2 racks of baby back ribs
- 2 tablespoons olive oil
- 1 tablespoon mustard (yellow or Dijon)
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup barbecue sauce (your favorite brand)
- 1 cup apple juice or apple cider (for steaming)
How Much Time Will You Need?
This delicious recipe will take about 5 hours in total. You’ll spend about 30 minutes prepping the ribs and getting the grill ready, followed by a long, slow cooking process that involves 3 hours on the grill, 2 hours wrapped in foil, and a final 30 minutes to set the sauce. So fire up that grill for a fantastic rib meal!
Step-by-Step Instructions:
1. Preparing the Grill:
First, preheat your grill to a low heat setting, around 225°F (or 107°C). If you’re using a charcoal grill, make sure to set it up for indirect cooking so your ribs can cook slowly and evenly. This low and slow method will help them become tender and flavorful!
2. Preparing the Ribs:
Next, take the ribs and remove the silver skin from the back. This tough membrane can make your ribs chewy, so it’s best to get rid of it. Use a paper towel to pat the ribs dry; this helps the rub stick better.
3. Making the Dry Rub:
In a small bowl, mix together the olive oil, mustard, brown sugar, paprika, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. This mixture will be your flavor-packed rub!
4. Rubbing the Ribs:
Generously apply the rub over both sides of the ribs, making sure they’re well coated. Once done, let the ribs sit at room temperature for about 30 minutes. This time helps the flavors soak in.
5. Cooking the Ribs on the Grill:
It’s time to place the ribs on the grill! Set them bone side down and let them cook at that low temperature for about 3 hours. To keep them juicy, use a small bowl or pan filled with apple juice or apple cider on the grill for steaming.
6. Wrapping the Ribs:
After 3 hours, get ready to wrap up those ribs in aluminum foil. Add a splash of apple juice inside the foil to keep everything moist. Seal them tightly and put them back on the grill for another 2 hours. This step is key for making your ribs incredibly tender!
7. Glazing with Barbecue Sauce:
Once the foiled cooking time is up, carefully unwrap the ribs. Now it’s time to brush both sides with your favorite barbecue sauce. This adds a delicious finish that everyone will love!
8. Final Touch on the Grill:
Place the sauced ribs back on the grill for about 30 minutes, uncovered. This will help set the sauce. Make sure to turn them occasionally so the sauce caramelizes nicely all over!
9. Resting and Serving:
Finally, remove the ribs from the grill and let them rest for about 10 minutes. This helps them stay juicy. Once ready, cut the ribs into individual portions and serve with extra barbecue sauce on the side. Enjoy every bite of your fall-off-the-bone ribs!
Can I Use St. Louis Style Ribs Instead of Baby Back Ribs?
Absolutely! St. Louis style ribs will work just fine. They are meatier and may require a slightly longer cooking time, around 4 to 5 hours, to achieve that fall-off-the-bone tenderness. Just make sure to keep the heat low and maintain regular checks for doneness!
Is There a Substitute for Apple Juice or Cider?
Yes! If you don’t have apple juice or cider, you can use another fruit juice like grape juice or a mixture of water with a bit of vinegar to add acidity. Just remember to keep the volume about the same to maintain moisture during the cooking process.
How Can I Store Leftover Ribs?
To store leftovers, wrap them tightly in aluminum foil or place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, freeze them wrapped in plastic wrap and then foil, where they’ll stay good for up to 3 months. Reheat gently in the oven or on the grill to keep them tender!
What Can I Serve with These Ribs?
These ribs pair wonderfully with classic sides like coleslaw, potato salad, or cornbread. You can also serve them with grilled vegetables or baked beans for a complete barbecue feast!
