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Fall-Off-the-Bone Dry Rub Ribs

Fall-Off-the-Bone Dry Rub Ribs You Can Make at Home

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Discover the magic of Fall-Off-the-Bone Dry Rub Ribs with a rich blend of spices for tender, flavorful bites.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 2 racks Baby Back Ribs Ensure the membrane is removed for best tenderness.
For the Dry Rub
  • 1/2 cup Yellow Mustard Acts as a binder for the dry rub.
  • 1/4 cup Dark Brown Sugar Adds sweetness and caramelization.
  • 1 tablespoon Smoked Paprika Provides a delicious smoky flavor.
  • 1 tablespoon Chili Powder Imparts heat and depth.
  • 1 tablespoon Granulated Garlic
  • 1 tablespoon Granulated Onion
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon White Pepper Can be omitted if unavailable.
  • 1 teaspoon Cayenne Pepper Customize for your heat preference.
  • 1 tablespoon Smoked Sea Salt Enhances overall flavor.
  • 1 tablespoon Kosher Salt For seasoning enhancement.

Equipment

  • Oven
  • Aluminum Foil
  • Baking Sheet
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. Start by removing the tough membrane from the back of the baby back ribs, as this ensures maximum tenderness. Rinse under cold water and pat dry.
  2. Spread a thin layer of yellow mustard over the surfaces of the ribs, ensuring even coverage.
  3. Generously sprinkle your dry rub mixture over both sides of the ribs, pressing it into the meat.
  4. Carefully wrap each rack of ribs tightly in aluminum foil, ensuring there are no leaks.
  5. Preheat your oven to 275°F (135°C) and bake the wrapped ribs for approximately 2.5 hours.
  6. After 2.5 hours, unwrap the foil and check for doneness with a meat thermometer; internal temperature should be 190°F to 200°F.
  7. For a final touch, grill or broil the ribs with your favorite BBQ sauce for about 10 minutes.

Nutrition

Serving: 1rackCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 2mg

Notes

Always check for and remove the membrane on the ribs to achieve ultimate tenderness. Use a meat thermometer to check doneness.

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