I hope you enjoy these juicy, tender, fall-off-the-bone dry rubbed ribs! Ask a butcher to remove the membrane when buying the ribs. If removing it yourself: Place the ribs so the curve back is facing up. Using a sharp knife, on one end of the rack, slice under the membrane but above the bone. Using your fingers, pinch and pull so the membrane begins to lift. Because the membrane can be slippery, use a paper towel to grip the membrane and peel back to remove, discard.
Dry rub makes enough for 2 racks of ribs. Double ingredients for 4 racks of ribs. If you have leftover rub, you can store in a sealed jar for later use.
Make sure there are no holes or tears in the foil. Any punctures or rips will let liquid out and you'll end up with dried out ribs. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Can I sub onion powder for granulated onion? I am only cooking 1 slap of baby back ribs.
I would only broil for about a minute or so, it depends on the location of your rack, so just keep an eye on them. Excellent Ribs. I used baby back as well. Left them in refrigerator overnight and cooked them lo and slow in the am than to grill! Family loved them Thank you so much.
Making them again this weekend for July 4th!!! So happy I just signed up for your recipes and news letters. Hi Elizabeth! Thank you so much for signing up for the newsletter. I hope you have a wonderful July 4th weekend! OMG… I Took a gamble using this recipe for two racks of spare ribs. All I did was double the ingredients and left just a hair longer on grill, it impressed our entire friend group and even my barbecue pro boyfriend!! He said they were so tender he was extra careful moving around on the grill haha Fall off the bone..
The only change I would make, is if you like your ribs a little bit spicier… Slightly decreased the brown sugar and slightly increase the cayenne pepper. We used head country spicy sauce with recipe as is, they were still pretty sweet.
Either way, excellent recipe! Would recommend to anyone! Hi Alicia, such a compliment! Great tip on the cayenne and brown sugar adjustment. Thanks for making them and leaving a comment! Can I add a few drops of liquid smoke to the BBQ sauce? How much would you recommend for 4 racks? I tried the rib recipe!!!!!! Best Ribs ever, thanks for the delicious recipe. Falls off the bone and lots of flavor.
Made these over the last two days. I added half a tablespoon of chipotle powder to the rub and let them sit in the rub for 20 hours. Family agrees that this is a keeper.
Finished under broiler, came up just fine. James, I am so glad you and your family loved the ribs! Keep me posted with the monkfruit, I would love to hear how that turns out. I made this recipe using big racks of spare ribs. I followed the recipe just as it was written. I doubled the dry rub, mustard, and BBQ sauce.
They came out fantastic!! They fell of the bones when I served them!! This recipe is a keeper!! Thank you Stephanie!! Hi Steve! I am so glad you enjoyed the ribs! Thank you for making them and leaving a review, much appreciated. Delicious and wonderful, but they are very decidedly -not- fall off the bone.
The meat is tender and tasty, and the rub is incredibly fragrant and rich and the scents filling the house as they cook are beyond belief. As others have pointed out, they maintain their structure and have a firmness to the meat that makes them easy to finish on the grill.
Hi Jackson, I am so glad you enjoyed the ribs! Pork is finished cooking at F, but in order for them to fall off the bone, the internal temperature of the meat needs to be F. That is when the collagen of the meat breaks down and causes them to fall off the bone.
Also, make sure the membrane is completely removed, that can hinder them from falling off as well. I am so glad you enjoyed them and hope they turn out even better the next time! Have been making slow-cooked ribs in a crock pot or the oven for years for my family, but never used a rub or wrapped them in tin-foil.
Decided to give something different a try and am really glad I did. These were awesome, the whole family loved them! The ribs were tender but still maintained some their structure and stayed on the bones which helped when finishing them on the grill. Rub smelled so good cooking and added a nice flavor in addition to the BBQ sauce. Directions were easy to follow and required very little effort, worst part is trying to remove the membrane and the paper towel trick was very handy.
Thanks again! Hi Jeff! I am so glad you and your family loved the ribs! I hate the membrane too, sometimes it comes right off and sometimes you have to put some back into it haha. Glad you enjoyed the recipe! Thanks for making it. Excited to try this recipe!
Wondering if I could finish them on a stovetop cast iron griddle with similar results. Keep me posted on how that works out! You can also remove from the foil and broil in the oven as well. Great recipe…. Thanks for the tips….. I made these ribs and they were delicious. I only made one rack so I cut all the seasoning in half. Instead of putting them on the grill at the end I just put them under the broiler in the oven for 5 minutes.
Generously rub the spice mix all over the pork shoulder roast. Get the rub into all the crevices! Wrap it well in butcher paper or plastic wrap and place it back in the fridge overnight to let the rub spices infuse flavor into the roast. The next day, proceed to cook the meat with the method you like. Drizzle a little bit of oil over the pork, then sprinkle and rub in as much spice blend as you want.
Like the ribs, you can rest the chops for an hour or in the fridge overnight, or cook them right away. Grill or pan fry as you normally would. Just keep a lookout for high heat, as the sugar in the rub burns easily. Lower heat for both methods of cooking is recommended. You can also sous vide the pork chops , although if you do be sure to sprinkle more rub on to the chops right before the reverse sear. Place all the spices in an airtight glass jar and shake gently to combine.
Store in an airtight container for up to a year. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. All the ribs were slow cooked the same way for the same amount of time, and were perfect. The brown sugar in the rub simply gets dark when cooked, and gets a burnt look to it.
I tried all of the ribs twice. First without any sauce, and second with just a small amount of my favorite sauce. First, that more rub is better, up to a point. Delicious sand, yes. Second, the ribs with barely any rub were surprisingly good. Shockingly good. It turns out slow-cooked pork tastes great without much help. Big surprise.
I think I even preferred the barely there rub to the stained version. Third, the ribs got progressively juicier with more rub. And the ribs with hardly any rub were the most dried out.
That was deciding factor in the end. I agree, more is better.
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