BBQ Back Ribs (Fall-off-the-Bone)
This recipe is a fool-proof method to get juicy, tender, fall apart ribs every time.
- 2 racks baby back ribs divided* - see instructions
- 1/4 cup dry spice rub - chicken and rib I use barbarians
- 2 cups BBQ sauce your choice
Preheat the oven to 280 degrees. Line a large sheet pan with foil and set aside.
On a large cutting board, lay the first rack of ribs meat-side down. Carefully, with a sharp knife, separate the ribs into groups of two bones. Place them meat side down close together on the baking sheet, and repeat with the second rack.*
Once the ribs are separated, lightly sprinkle the side that's face up with the spice rub. Turn each piece over and repeat, evenly covering the top side with the dry rub.
Place aluminum foil over the ribs and over the edge of the sheet pan, ensuring the ribs are tightly covered.
Pop in the oven, and bake for 2.5-3 hours.* see note.
Ribs are done when the meat has shrunk off the edge of the bone, and you can pull the meat away from the bone with a fork.
When they are done: remove the top foil from the pan, and let them sit out to cool. They can sit out for 1-2 hours. See instructions below for reheating.
Heat the barbecue to medium-high heat. Place the ribs on the barbecue and brush barbecue sauce all over each piece - covering both sides. BBQ ribs for 8-10 minutes, turning them halfway through, and cooking until they are just heated through, and the sauce is starting to dry and get sticky.
*Cook time will vary based on the size of your ribs. I buy my ribs from Costco, so they are large racks and take longer to cook. If you have smaller racks of ribs, check them after 2 hours.
Use any barbecue sauce you like! My favourite is a smoked hickory.