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Fall-Off-the-Bone Dry Rub Ribs

Fall-Off-the-Bone Dry Rub Ribs: Juicy, Flavorful, and Easy

A recipe for Fall-Off-the-Bone Dry Rub Ribs, delivering tender meat and a smoky spice blend for a crowd-pleasing dish.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 2 lbs Baby Back Ribs Remove the thick membrane for optimal tenderness.
For the Dry Rub
  • 1 cup Yellow Mustard Can substitute with Dijon mustard or olive oil if allergic.
  • 1/2 cup Dark Brown Sugar White sugar can be used as a substitute.
  • 1 tbsp Smoked Paprika Regular paprika can be used if you prefer a milder taste.
  • 1 tbsp Chili Powder Adjust according to your heat preference.
  • 1 tbsp Granulated Garlic Powder forms can be used instead, but reduce amounts to half.
  • 1 tbsp Granulated Onion Powder forms can be used instead, but reduce amounts to half.
  • 1 tsp Ground Black Pepper Can substitute with cracked pepper for a different texture.
  • 1 tsp White Pepper Black pepper can replace it if necessary.
  • 1/2 tsp Cayenne Pepper Omit for a milder rib experience.
  • 1 tbsp Smoked Sea Salt Regular salt can substitute, but it may be saltier, so adjust accordingly.
  • 1 tbsp Kosher Salt Regular salt can substitute, but it may be saltier, so adjust accordingly.
For Glazing
  • 1 cup BBQ Sauce Feel free to use your favorite BBQ sauce, whether homemade or store-bought.

Equipment

  • Oven
  • Baking sheet
  • aluminum foil
  • Meat Thermometer

Method
 

Step-by-Step Instructions for Fall-Off-the-Bone Dry Rub Ribs
  1. Begin by removing the tough membrane from the back of the baby back ribs; this ensures a more tender bite. Use a sharp knife to gently lift one end of the membrane and pull it off, being careful not to tear the meat. Once done, rinse the ribs under cold water and pat them dry with paper towels for a better spice adherence.
  2. Brush the ribs generously on both sides with yellow mustard, which helps the dry rub adhere and aids in tenderizing the meat. Make sure to cover every inch of the ribs, as this will create a flavorful base.
  3. Create the flavorful dry rub using dark brown sugar, smoked paprika, chili powder, granulated garlic, and other spices. Generously sprinkle this mix all over both sides of the mustard-coated ribs, ensuring that every crevice is covered. Massage the spice blend in for about 5 minutes to infuse the flavors.
  4. Take a large piece of aluminum foil and place the seasoned ribs curved side down in the center. Wrap the foil tightly around the ribs to create a sealed pouch, which will retain moisture during baking.
  5. Preheat the oven to 275°F (135°C). Place the wrapped ribs on a baking sheet to catch any drips and bake them in the oven for approximately 2.5 hours.
  6. After 2.5 hours, carefully unwrap the foil to check the internal temperature of the ribs, which should be between 190°F and 200°F for that perfect fall-off-the-bone texture.
  7. For added caramelization, you can finish the ribs on a grill set to 350°F (175°C) for about 10 minutes. Brush your favorite BBQ sauce over the ribs, turning occasionally until they are beautifully charred and sticky.
  8. Once the ribs are beautifully cooked and glazed, let them rest for a few minutes. Use a sharp knife to slice between the bones for perfectly portioned servings.

Nutrition

Serving: 1ribsCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 15gCalcium: 50mgIron: 2mg

Notes

Prep these ribs a day in advance and let your oven do the work while you focus on the fun! Store leftover ribs in an airtight container for up to 3 days. For longer storage, wrap cooked ribs tightly and freeze for up to 3 months.

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