Grilled meats are just perfect for backyard 4th of July parties, and these fall off the bone baby back ribs will not disappoint. They are tender, juicy, sweet, and just a little spicy. Start them in the oven, then finish them on the grill.
Thank you for reading this post, don't forget to subscribe!
Another option is to just cook them low and slow on the grill while you enjoy an adult beverage with your family. Nothing wrong with that!
When ribs are fall off the bone tender, I can’t deny myself the pleasure of eating them. I want them to be moist, really flavorful, and just sticky on the outside from layers of barbecue sauce slathered on while cooking ever so slowly on the grill. My mouth is watering already in anticipation of the 4th of July!
I like to serve these ribs with Southern Cornbread Salad, Southern Style Coleslaw, and Southern Hush Puppies. You can put a sweet finish on your meal with a cool and creamy Homemade Orange Creamsicle.
WHAT ARE BABY BACK RIBS
Baby back ribs are smaller, curvier, and meatier than spare ribs. The baby back ribs are harvested from both sides of the spine along the back of the pig, while the spareribs come from the belly area.
Each rib rack has between 10 – 13 bones. They start at 3-inches at the shortest part and go up to 6-inches at the longest part. Each rack weighs about 1 ½ pounds and will feed two people.
TIPS FOR THE BEST FALL OFF THE BONE BABY BACK RIBS
- Take the time to remove the membrane from the back of the rib rack. Not only will this remove the tough, chewy membrane, but it will allow the rub to sink into the meat from both sides.
- Rub your ribs. Really get in there and rub the spices into the meat and then allow it to sit and ‘marinate’ for about 30 minutes.
- By cooking them over low heat for a longer time, it allows the collagen and protein fibers to soften, making for delicious and tender ribs.
- Don’t sauce the ribs too early. You don’t want the sugar in the barbecue sauce to burn.
- Cook over indirect heat on the grill. Turn the burners on, but only on one side and grill your ribs on the other side so you don’t get flare-ups.
These fall off the bone baby back ribs are the perfect dinner entree for your 4th of July celebration. Dry rubbed, and lacquered with barbecue sauce, these tender ribs are flavorful, mouth-watering, and easy enough to allow you to enjoy your friends and family.
2 racks baby back pork ribs
- ¼ cup dark brown brown sugar
- 2 teaspoons seasoned salt
- 2 teaspoons black pepper
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon dried rubbed sage
- ½ teaspoon celery seed
- ¼ teaspoon cayenne pepper
Favorite barbecue sauce
Prep the ribs: Remove the white membrane on the back of each rack of ribs. To do this, slide a dinner knife under the white membrane and the bone. Lift up the membrane until it pulls away from the meat. Use a paper towel to grab the edge of the membrane and pull it off. If it doesn’t come off in one sheet, just repeat this process to remove it in pieces.
Lay each rib rack on 2 large sheets of foil (the foil should be large enough that it will wrap around the rack of ribs).
In a small bowl, combine all of the dry rub ingredients. Rub each rib rack on all sides generously with the rub.
Wrap the ribs tightly in the foil and lay the foil packet on each of the baking sheets. Allow them to sit for about 30 minutes.
Preheat your oven to 225 degrees. Line two rimmed baking sheets with foil. Set aside.
Place in the oven and bake for about 2 ½ – 3 hours until they are almost tender.
OVEN FINISH: At this point, you can unwrap and continue to bake in the oven, turning the heat up to 275 degrees until the internal temperature reaches 165 degrees when a meat thermometer is inserted into a thick part of the meat – about 1 – 1 ½ hours.
Slather the meat with barbecue sauce and return to the oven and bake until desired tenderness. Ribs are ‘fall-of-the-bone’ at about 200 degrees.
GRILL FINISH: Preheat the grill to 275 degrees. Transfer the rib racks to the grill and slather with barbecue sauce. Cover and cook until the internal temperature reaches at least 165 degrees up to 200 degrees – about 1 – 1 ½ hours.
Remove the ribs from the grill. Tent with foil and allow to rest for about 10 minutes.
Serve hot with barbecue sauce on the side.
- Prep Time: 15 minutes + 30 minutes marinating time
- Cook Time: 4 1/2 hours
- Category: Main Dish
- Method: Bake and Grill
- Cuisine: American
Keywords: fall off the bone baby back ribs, 4th of July meal ideas, grilling recipes, rib recipes, barbecue, barbecue recipes, pork recipes