Fall-off-the-bone ribs are easy to make using a simple two-step method that delivers tender, juicy, smoky ribs every time.
Grilled baby back ribs are our go-to for weekend cookouts. We’ve tried several techniques, including the 3-2-1 method, but this approach consistently produces ribs that are impossible to beat.
Ingredients Needed
- Baby back ribs (or spare ribs)
- Kosher salt
- Coarse black pepper
- BBQ sauce — a fruit-forward sauce such as an orange-based BBQ sauce or a classic sweet-and-tangy sauce works beautifully with pork
Step By Step Directions
STEP 1 Remove the ribs from their packaging and pat them dry with paper towels. Place them on a rimmed baking sheet. On the bone side, loosen and remove the membrane by sliding a knife between the membrane and the meat, then pull it off and discard.
STEP 2 Prepare the grill for indirect cooking at about 250°F and add pecan or hickory wood for a light smoke. Season the ribs evenly with kosher salt and coarse black pepper.
STEP 3 Place the ribs bone-side down over indirect heat, close the lid, and cook for 1 hour.
STEP 4 Remove the ribs from the grill and brush a generous layer of BBQ sauce over both sides.
STEP 5 Wrap the ribs tightly in a sealed foil packet to lock in moisture.
STEP 6 Return the foil-wrapped ribs to the grill (a pellet grill works well) or transfer them to a 250–275°F oven. Cook for another hour, or until the internal temperature reaches about 205°F when checked with a digital thermometer.
STEP 7 Carefully open the foil packet and remove the ribs. Let them rest for 10–15 minutes before slicing. The meat should be incredibly tender and nearly fall off the bone.
How to Store and Reheat
Store: Keep any leftovers in a zip-top bag or covered container in the refrigerator for up to 4 days.
Reheat: Reheat ribs on a sheet pan covered with foil in a 350°F oven for 8–10 minutes or until warmed through. You can also reheat on the stovetop in a covered pan over medium heat, turning once so both sides heat evenly. Add extra sauce if desired.
Best Sauces for BBQ Ribs
A bright orange BBQ sauce made with marmalade, orange juice, brown sugar, garlic, and spices pairs wonderfully with pork. Classic sweet-and-tangy sauces are versatile and pair well with ribs, chicken, and pulled pork. For a spicy option, a Dr Pepper–jalapeño style sauce adds heat and depth. This two-step method also works great with maple or other sweet-savory glazes.
What to Serve with BBQ Ribs
Classic sides for ribs include Southern-style potato salad, grilled corn on the cob basted with garlic butter, and smoked mac and cheese. These sides complement the smoky, sweet flavors of the ribs and make for a satisfying cookout menu.
These fall-off-the-bone ribs are tender, juicy, and full of smoky flavor. They’re an easy crowd-pleaser for any gathering when finished with your favorite BBQ sauce.
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Print Recipe
Fall off the Bone Ribs
Ingredients
- 2 racks baby back ribs
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 cup BBQ sauce
Instructions
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Prepare a grill fire to 250°F with pecan or hickory for smoke flavor.
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Remove ribs from packaging and pat dry. Remove the membrane from the bone side by loosening with a knife and pulling it off.
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Season both sides with kosher salt and coarse black pepper.
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Place ribs bone-side down on the grill and cook with the lid closed for 1 hour.
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Remove ribs to a clean sheet pan.
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Brush a thick layer of BBQ sauce over the ribs.
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Seal the ribs in a foil packet to keep them moist.
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Return to the grill or place in the oven at 250–275°F. Continue to cook about 1 hour, or until the internal temperature reaches 205°F.
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Remove from heat and carefully open the packet. Rest for 10–15 minutes before slicing and serving.
Notes
Reheat in a 350°F oven on a sheet pan covered with foil for 8–10 minutes or until heated through. Brush with extra sauce if desired.