Summer is almost here and with it comes the desire to lounge in the sun, eat watermelon and grill anything covered in barbecue sauce.
The first thing most people think of when they hear barbecue is ribs and they are certainly a first on our list when we get grilling.
After a winter of making them in the pressure cooker (which makes them deliciously, by the way), it’s time for us to expand our cooking space, eating space and living space. We like to grill all summer long and take full advantage of the nice weather. It makes life so much easier, doesn’t it?
These ribs are one of our favorite summertime dishes. The first time I made them I think my husband was shocked by how tender they were. Maybe even a little jealous since they were more tender and juicer than his? 🙂
The secret to cooking great ribs is the grilling temperature and the time. Basically, there is a golden rule for cooking ribs on the grill and that is:
Go low and slow for fall off the bone ribs
There are other rules though and perhaps they are all important or why would we do them, right? Each of them adds a little bit of something special to making this recipe delicious.
Here are the tips to get fall off the bone ribs:
- Go low and slow. You want to make sure the grill doesn’t go above 300 degrees with 250 degrees being the optimal temperature.
- You will end up coming the ribs for just over 4 hours. Give yourself plenty of time!
- Cook them inside foil the majority of the time. (Specific instructions in recipe.)
- Make sure to let them rest at least 10 minutes before serving. Pork will continue to cook after it is off the grill or out of the oven, so you want to give it the time to continue to do that. Letting it rest will also help to retain the juices and give you the best flavor.
Grab all my tips and tricks in the recipe below! And, as an extra bonus, you can find a recipe for how to cook ribs in the over for the same great taste and flavor!
Fall Off The Bone Ribs
- 1 slab baby back ribs
- 1 Tbsp. smoked paprika
- 1 Tbsp. regular paprika
- 2 Tbsp. garlic salt
- 1 Tbsp. black pepper
- .5 Tbsp. chili powder
- 1.5 Tbsp dried basil
- 2 tsp. of dried parsley flakes
- 1.5 cups catsup
- 2 Tbsp. vinegar
- 1/4 cup + 1 Tbsp. Worcester Sauce
- 1/4 cup orange juice
- 2 Tbsp. soy sauce
- 1 Tbsp. smoked paprika
- 2 tsp. garlic salt
- 2 tsp lemon zest lightly packed
- 1/2 - 1 tsp. ground cumin
- 1/2 - 1 tsp. crushed red pepper
- On a gas grill, on turn the front burner or one of the side burners to low/medium. My grill has a right, left and middle. I usually only turn on the right or left side. You want the internal temperature around 250 degrees. I keep it on medium the entire time.
- While the grill heats up put your ribs on a large piece of tin foil and remove the silver membrane. This will make the ribs more tender.
- Rub both sides of the ribs with the spice rub. You want this to be heavy. You will lose some flavor to the heat as the ribs cook.
- Place ribs bone side up and tent them. Make sure the foil doesn’t touch the ribs. You want to create a pocket with the foil so you can retain the moisture while they cook.
- Place the ribs on the opposite side of the grill from the ignited burner and leave them there for two hours. Make sure the temperature doesn’t fall below 200 degrees or go over 300 degrees.
- After two hours, open the foil and coat the ribs with your barbecue sauce and turn them bone side down, meat side up. If there isn’t a lot of moisture in the foil, add a ¼ cup of water or beer.
- Re-seal your foil tent and cook for another 2 hours.
- When time is up remove the ribs from the foil (carefully!) and pull them toward the burner that’s on. They will already be ready to fall to pieces on you so be careful.
- Coat again with barbecue sauce and turn on all the burners. Close the grill and cook for about 10 minutes. You want the grill to start smoking so that you get a nice char. If it is not smoking, turn the heat up a bit.
- When done, let the ribs rest for about 10 minutes. This will help to retain the meat’s moisture.
- Add another layer of barbecue sauce and serve.
I hope you try this this summer and enjoy the season! I would love to hear how it goes and see photos!
Maybe you’ll end up cooking them better than your husband too. 🙂
EXTRA BONUS TIP: How to grill ribs inside!
Sometimes spring days don’t go as planned and you end up needing to make your barbecue inside. Don’t fret about it at all! You can make amazing ribs in the oven! Here is how you do it.
Baby Back Ribs in the oven
- Preheat your oven to 250 degrees.
- Remove the membrane on the ribs.
- Season all sides of your ribs with your rub on top a piece of foil.
- Place the ribs on the foil on a cookie sheet. Make sure they have enough room and aren’t crowded. Don’t try to cram multiple slabs on one. If you’re using Baby Back Ribs, place the bone side up. If you’re using Country Style Ribs you should place them on their side.
- Tent your ribs with the foil and make sure the tented part doesn’t touch the ribs.
- Place the ribs on the center rack of your oven and bake for 2 ½ to 3 hours. Total time will depend on the size of your ribs.
- Remove the ribs from the oven, open the tin foil and flip them so the bone side is now down and the meaty side is up. Slather them with barbecue sauce on both sides.
- Cook, uncovered for another 30 minutes.
- Remove from the oven and rest 10 minutes. Don’t skip this step! It helps to keep the meat moist, tender and improves the texture.
- Cover with additional barbecue sauce and serve!