Fall-Off-the-Bone Dry Rub Ribs Made Easy at Home

Make these Fall-Off-the-Bone Dry Rub Ribs for a tender delight that impresses at gatherings.

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Prep Time 30

Cook Time 2 30

Resting Time 10

Total Time 3 10

Servings: 4 ribs

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ribs

2 racks Baby Back Ribs Ensure the membrane is removed.

For the Binder

4 tablespoons Yellow Mustard Can substitute with olive oil.

For the Dry Rub

2 tablespoons Dark Brown Sugar Light brown sugar can also be used.
1 tablespoon Smoked Paprika
1 tablespoon Chili Powder
1 tablespoon Granulated Garlic Garlic powder can replace it.
1 tablespoon Granulated Onion Can substitute with onion powder.
1 teaspoon Ground Black Pepper
1 teaspoon White Pepper
1 teaspoon Cayenne Pepper Adjust to taste.
1 teaspoon Smoked Sea Salt Regular salt can be used.
1 tablespoon Kosher Salt

For Finishing Touch

BBQ Sauce Optional for final grilling step.

Equipment

Oven
Aluminum foil
Baking Sheet
Meat Thermometer
Grill

Method

Preparation Steps

Remove the membrane from the back of each rack of baby back ribs.
Preheat your oven to 275°F (135°C).
Brush each rack generously with yellow mustard.
Sprinkle the dry rub mixture all over the ribs, covering both sides evenly.
Wrap the seasoned ribs tightly in aluminum foil.
Place the wrapped ribs on a baking sheet and bake for 2½ hours.
Check the internal temperature; it should be 190°F-200°F.
Preheat the grill to 350°F (175°C).
Uncover the ribs and brush them with BBQ sauce if desired.
Grill the ribs for about 10 minutes, turning halfway.

Nutrition

Serving: 1rackCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 850mgPotassium: 600mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure to let the ribs rest for 10 minutes after cooking to retain juiciness.

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