Fall Off the Bone Ribs Recipe
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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
- 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.
- Stock – Beef 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.
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, and serve.
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 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
Video
Fall Off the Bone Ribs Recipe
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.
I followed your recipes for both, your ribs and your homemade BBQ sauce. I even purchased from Amazon your Hotel pan….. followed everything to a T!
Fantastic results!
You’re an amazing Chef! Not only do you share your recipes but you teach us how to cook with great methods. Thank you!
Thanks for giving it a shot!
Chef I’m always looking @ your recipes I may have overlooked this one. I’m wanting to fix the fall off the bone baby back ribs on a gas grill can you help? I really would like a recipe for some on the gas grill but will definitely be using the one for the oven thank you have a blessed day
this recipe is in the oven and on the grill.
Yes, It is my go to forever. The acv acid touch mmm mmm- You have the magic Billy!
Thank you!