Ultimate BBQ Fall-Off-The-Bone Pork Ribs
Sink your teeth into these Ultimate BBQ Fall-Off-The-Bone Pork Ribs, which are the perfect combination of smokiness, spice, and mouthwatering tenderness. This recipe, inspired by the beloved Mean Chef, features a flavorful dry rub that blends traditional New Mexico chile powder with a medley of aromatic spices. Slowly cooked and then finished on the grill for that signature char, these ribs will be the star of any cookout or weekend gathering. Whether served with classic sides or on their own, they promise a memorable dining experience that’s sure to impress family and friends.
4
Servings
875
Calories
7
Ingredients
Ingredients
New Mexico chile powder
1/2 cup (Ground)
Black pepper
2 tablespoons (Ground)
Celery salt
2 tablespoons (Ground)
Cumin
1 tablespoon (Ground)
Allspice
1 teaspoon (Ground)
Coriander powder
1 teaspoon (Ground)
Pork baby back ribs or spareribs
4 lbs (Trimmed)
Instructions
1
In a medium bowl, thoroughly mix together the chile powder, black pepper, celery salt, cumin, allspice, and coriander powder to create your rub.
2
Generously apply the spice rub all over the pork ribs, ensuring they are evenly coated. Place the ribs in a plastic zip-top bag and refrigerate for a minimum of 4 hours, but preferably overnight to allow the flavors to penetrate.
3
Preheat your oven to 200°F (93°C). Take the ribs out of the refrigerator and wrap them tightly in two layers of aluminum foil, sealing the edges well to retain moisture.
4
Place the wrapped ribs on a baking sheet and cook them in the preheated oven for 3 to 4 hours, or until the ribs are tender and the meat is pulling away from the bones. You can prepare the ribs to this point a day ahead.
5
Once the ribs are cooked, remove them from the oven and unwrap them carefully. Preheat your grill to medium-high heat.
6
Grill the ribs for 5 to 7 minutes per side, basting with your favorite BBQ sauce if desired, until they are nicely charred and caramelized.
7
Remove from grill, let rest for a few minutes, then slice and serve with additional BBQ sauce, if desired.
Nutrition Information
55g
Fat
7.5g
Carbs
75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Ultimate BBQ Fall-Off-The-Bone Pork Ribs?
These are tender pork ribs featuring a dry rub of New Mexico chile powder and aromatic spices, slow-cooked in the oven and finished on the grill for a smoky char.
What type of pork ribs should I use for this recipe?
You can use either pork baby back ribs or spareribs for this recipe.
What makes the ribs fall-off-the-bone?
The tenderness is achieved by slow-cooking the ribs in the oven at a low temperature of 200°F (93°C) while tightly wrapped in foil.
What ingredients are in the dry rub?
The rub includes New Mexico chile powder, black pepper, celery salt, cumin, allspice, and coriander powder.
How long should the ribs marinate with the spice rub?
The ribs should be refrigerated with the rub for at least 4 hours, but preferably overnight.
Why do I need to wrap the ribs in aluminum foil?
Wrapping the ribs in two layers of foil helps retain moisture and ensures the meat becomes tender during the slow-cooking process.
At what temperature should the oven be set?
The oven should be preheated to 200°F (93°C).
How long do the ribs cook in the oven?
The ribs should cook in the oven for 3 to 4 hours.
Can I prepare these ribs ahead of time?
Yes, you can slow-cook the ribs in the oven up to a day in advance before finishing them on the grill.
How do I know when the ribs are finished in the oven?
The ribs are ready when the meat is tender and begins to pull away from the bones.
What is the next step after the oven?
After the oven, carefully unwrap the ribs and finish them on a medium-high grill.
How long should I grill the ribs?
Grill the ribs for 5 to 7 minutes per side.
When should I apply BBQ sauce?
Baste the ribs with your favorite BBQ sauce during the grilling phase to allow it to caramelize.
How many servings does this recipe provide?
This recipe yields approximately 4 servings.
How many calories are in a serving?
There are 875 calories per serving.
What is the protein content per serving?
Each serving contains approximately 75g of protein.
What is the fat content per serving?
There is approximately 55g of fat per serving.
How many carbohydrates are in these ribs?
There are approximately 7.5g of carbohydrates per serving.
What weight of ribs is needed?
The recipe calls for 4 lbs of trimmed pork ribs.
What is the preparation for the New Mexico chile powder?
The chile powder should be ground.
Is there a specific way to apply the spice rub?
The spice rub should be applied generously and evenly over the entire surface of the ribs.
Should I let the ribs rest after grilling?
Yes, let the ribs rest for a few minutes before slicing to ensure they remain juicy.
What grill temperature is recommended?
A medium-high heat setting is best for charring the ribs.
Can I substitute the New Mexico chile powder?
While New Mexico chile powder provides a specific flavor, you can use other mild chili powders if necessary.
How many layers of foil are needed?
The recipe recommends using two layers of aluminum foil.
Is celery salt required?
Yes, celery salt is a key component of the aromatic dry rub.
How many ingredients are in this recipe?
There are 7 main ingredients including the pork ribs.
Who inspired this recipe?
This recipe was inspired by the well-known Mean Chef.
What equipment is needed for the first cooking stage?
You will need a medium bowl for mixing spices, a zip-top bag for marinating, and a baking sheet.
Should the ribs be trimmed?
Yes, the ribs should be trimmed before the dry rub is applied.