It took me years to figure out the best way to make ribs. I used the oven and they were too dry. I used the grill and they were too tough. I used my crockpot and they were too saucy, just sauce-covered indiscernible meat.
So I started doing some research. Over the years I have perfected my ribs recipe. They fall off the bone and have the perfect combination of seasoning and sauce.
It turns out the best ribs are a combo of methods. First, you bake them in the oven covered in spices, then you coat them with sauce and throw them on the grill to caramelize and reheat the ribs.
The best part? They are super easy.
•When you make the spice rub, double (or triple) the batch so you can store it and not have to make it each time.
•I make my ribs in the morning and let them sit all day. I leave them out on the counter for the day. Once they are room temperature if you feel more comfortable, you can refrigerate them until you are ready to serve.
•The ribs can be made up to two days in advance and refrigerated.
•Store bought barbecue sauce is great, but homemade is better and my recipe is so easy, there’s no excuse not to make it!Print
These easy, fall-off-the-bone baby back ribs are perfect for your summer barbecues.
- 2½ tablespoons kosher salt
- 2 tablespoons brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon ground mustard seed
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 4 racks baby back ribs
- 2 cups store-bought or homemade barbecue sauce, plus more for dipping
- Preheat oven to 300 degrees.
- Combine all the spices in a bowl. (If only using two racks, store the other half in an airtight container for next time.)
- Place each rack of ribs on a double layer of foil. Coat each rack with seasoning. Wrap and seal each rack tightly with foil.
- Bake 2 hours.
- Remove from the oven and let sit out until ribs return to room temperature.
- Open ribs and pour juices of juices into a large heatproof measuring cup.
- Add 2 cups barbecue sauce (either homemade or store-bought) to the rib juices.
- Coat both sides of ribs with sauce.
- Grill for 7 – 10 minutes turning and basting with sauce every couple of minutes over medium heat until the ribs are heated through.
- Cut between each rib and serve on a platter.