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Fall Off the Bone BBQ Beef Ribs

Fall Off the Bone BBQ Beef Ribs
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Fall Off the Bone BBQ Beef Ribs are tender, juicy, and slow-cooked to perfection, coated in a smoky, richly flavored barbecue sauce that delivers a melt-off-the-bone experience. Perfect for backyard BBQs or comforting meals, this recipe balances smoky, sweet, and tangy flavors with easy steps for a crowd-pleasing dish.

Ingredients

Scale

Beef Ribs and Seasoning

  • Meaty, well-marbled beef ribs (about 3-4 pounds)
  • Salt and pepper, to taste
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder

Barbecue Sauce

  • 1 cup tomato ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 tablespoons honey or molasses

Instructions

  1. Prep the ribs: Remove the thin membrane from the back of the ribs to ensure maximum tenderness and flavor absorption. Rinse and pat dry with paper towels, then season evenly with salt, pepper, smoked paprika, garlic powder, brown sugar, and chili powder.
  2. Make the barbecue sauce: In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and chili powder. Simmer gently over low heat until the sauce thickens and the flavors meld beautifully. Stir in honey or molasses for sweetness and gloss.
  3. Cook the ribs low and slow: Preheat your grill or oven to 275°F (135°C). Place the ribs meat-side up and cook slowly for 3 to 4 hours. Wrap the ribs in foil halfway through cooking to lock in moisture and enhance tenderness.
  4. Glaze and finish: Unwrap the ribs and brush generously with the homemade barbecue sauce. Increase the heat briefly or place under the broiler to caramelize the glaze, creating a sticky, flavorful crust. Watch carefully to avoid burning.
  5. Rest and serve: Let the ribs rest for 10 minutes after cooking. This allows the juices to redistribute, ensuring every bite is juicy and flavorful. Slice and serve with additional BBQ sauce if desired.

Notes

  • Remove the silver skin membrane on the back of ribs for tender texture and better seasoning absorption.
  • Cook ribs low and slow for perfectly tender and juicy meat.
  • Wrap ribs in foil halfway during cooking to lock in moisture without drying out the meat.
  • Apply barbecue sauce near the end of cooking to prevent burning and build a sticky glaze.
  • Let ribs rest before slicing to keep the juices inside for maximum moistness.

Nutrition

Keywords: BBQ beef ribs, fall off the bone ribs, slow cooked ribs, smoky barbecue sauce, tender beef ribs

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