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    Fall Off the Bone Ribs Recipe

    Published May 24, 2023. This post may contain affiliate links. Please read my disclosure policy.

    This delicious, easy-to-make BBQ fall-off-the-bone ribs recipe will quickly become a family and friend favorite. You will be blown away at just how flavorful these ribs are and how simple they are to prepare.

    No matter the BBQ, side dishes are a huge part of making it successful. If you want tasty recipes to serve alongside this smoked brisket, check out my Creamy Coleslaw or Southern Potato Salad.

    Fall Off the Bone Ribs

    Fall-off-the-bone ribs are a bit of an anomaly in the BBQ world. Contrary to popular belief, ribs are not supposed to fall off the bone. They should be smoked at low temperatures for long periods of time and should require a gentle tug to remove them from the bone. However, there are many people out there, my family included, who enjoy eating ribs that are so tender they fall right off the bone.

    Since many folks do not have smokers, this is a great alternative that renders excellent results and flavor. You can customize this recipe to your liking by using your spice rub and BBQ sauce.

    Ingredients and Substitutions

    ingredients for fall off the bone ribs
    • Ribs – I used baby back-cut ribs for this recipe.
    • Vinegar – Apple cider vinegar will help provide some much-needed acid to the ribs before grilling.
    • Sauce – I like to use my Homemade BBQ Sauce or my Vinegar BBQ Sauce for this. However, you can use your favorite sauce for this.
    • StockBeef stock will add some great flavors when steam roasting the ribs in the oven.
    • Seasonings – I prefer only sea salt and ground black pepper, but you can step it up and use a BBQ rub.
    • Binder – A binder is used to ensure the seasoning sticks to the ribs. I like to use rendered lard for this.

    How to Make Fall Off the Bone Rib

    Remove the membrane (peritoneum) from the bottom of the ribs by taking a small slice of the last bone.

    cutting the last bone on ribs

    Grab ahold of the membrane using a paper towel and gently pull it until it is removed.

    removing the membrane from ribs

    Cover the ribs on all sides with softened rendered pork lard to act as a binder for seasoning.

    adding muxtard to ribs

    Generously season the ribs on all sides with sea salt and ground black pepper.

    seasoning ribs with salt and pepper

    Place the ribs bone side down into a large deep baking pan. I used a 400-hotel pan.

    adding ribs to a pan

    Pour 2 cups of beef stock into the pan.

    pouring beef stock into a pan with ribs

    Cover with foil and bake at 300° for 2 ½ hours or until the meat easily pulls away from the bones.

    covering ribs with foil

    Remove the ribs and let them rest on a cutting board or sheet tray for 10 to 15 minutes.

    adding baked ribs to a sheet tray lined with parchment paper

    Generously spray or brush on apple cider vinegar on all sides.

    spraying cooked ribs with vinegar

    Add the ribs bone side up to a hot grill (450° to 550°) for 2 to 3 minutes to mark the ribs. They should get some light grill marks on them.

    grilling ribs

    Flip the ribs over and then generously brush the top of the ribs with BBQ Sauce and grill for 2 to 3 minutes or mark them.

    brushing ribs with BBQ sauce

    Turn them over one last time to get the BBQ sauce cooked into the ribs for 1 to 2 minutes, and then brush the bottom part of the ribs with more sauce.

    brushing ribs with bbq sauce on a grill

    Remove the ribs, and serve.

    finished ribs with BBQ sauce

    Make-Ahead and Storage

    Make-Ahead: These ribs are meant to be eaten when they’re done cooking. However, you can keep them warm in a pan covered with foil in the oven at low temperatures (<200°) for up to 1 hour before serving.

    How to Store: Cover and keep the ribs in the refrigerator for up to 4 days. These will freeze covered for up to 3 months. Thaw them in the refrigerator for 1 day or until thawed.

    How to Reheat: Add the desired number of ribs to a pan and cover with foil. Bake at 350° for 8 to 10 minutes or until hot.

    Chef Billy Parisi

    Chef Notes + Tips

    • You can use spare ribs or St. Louis-style ribs using the exact cook times and temperatures for this recipe. and procedures.
    • Other binders you can use are Dijon mustard, yellow mustard, softened butter, or oil.
    • If you don’t have a grill to mark the ribs, place them under the broiler on high heat for the same time as on the grill.

    More BBQ Recipes

    Let's Cook - Chef Billy Parisi

    Video

    Fall Off the Bone Ribs Recipe

    5 from 39 votes
    This delicious, easy-to-make BBQ fall-off-the-bone ribs recipe will quickly become a family and friend favorite.
    Servings: 6
    Prep Time: 10 minutes
    Cook Time: 2 hours 45 minutes
    Total Time: 2 hours 55 minutes

    Ingredients 

    • 2 baby back rib racks
    • 4 tablespoons room temperature lard
    • 4 teaspoons sea salt
    • 4 teaspoons ground black pepper
    • 2 cups beef stock
    • 1 cup BBQ sauce

    Instructions

    • Remove the membrane (peritoneum) from the bottom of the ribs by taking a small slice on the last bone.
    • Grab ahold of the membrane using a paper towel and gently pull it until it is removed.
    • Cover the ribs on all sides with softened rendered pork lard to act as a binder for seasoning.
    • Generously season the ribs on all sides with sea salt and ground black pepper.
    • Place the ribs bone side down into a large deep baking pan. I used a 400-hotel pan.
    • Pour 2 cups of beef stock into the pan.
    • Cover with foil and bake at 300° for 2 ½ hours or until the meat easily pulls away from the bones.
    • Remove the ribs and let them rest on a cutting board or sheet tray for 10 to 15 minutes.
    • Generously spray or brush on apple cider vinegar on all sides.
    • Add the ribs bone side up to a hot grill (450° to 550°) for 2 to 3 minutes to mark the ribs. They should get some light grill marks on them.
    • Flip the ribs over and then generously brush the top of the ribs with BBQ Sauce and grill for 2 to 3 minutes or mark them.
    • Turn them over one last time to get the BBQ sauce cooked into the ribs for 1 to 2 minutes, and then brush the bottom part of the ribs with more sauce.
    • Remove the ribs from the grill and serve.

    Notes

    Make-Ahead: These ribs are meant to be eaten when they’re done cooking. However, you can keep them warm in a pan covered with foil in the oven at low temperatures (<200°) for up to 1 hour before serving.
    How to Store: Cover and keep the ribs in the refrigerator for up to 4 days. These will freeze covered for up to 3 months. Thaw them in the refrigerator for 1 day or until thawed.
    How to Reheat: Add the desired number of ribs to a pan and cover with foil. Bake at 350° for 8 to 10 minutes or until hot.
    You can use spare ribs or St. Louis-style ribs using the exact cook times and temperatures for this recipe. and procedures.
    Other binders you can use are Dijon mustard, yellow mustard, softened butter, or oil.
    If you don’t have a grill to mark the ribs, place them under the broiler on high heat for the same time as on the grill.

    Nutrition

    Calories: 374kcalCarbohydrates: 21gProtein: 20gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 85mgSodium: 2342mgPotassium: 512mgFiber: 1gSugar: 16gVitamin A: 368IUVitamin C: 0.3mgCalcium: 61mgIron: 1mg
    Course: dinner, lunch, Main
    Cuisine: American

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