Fall-of-the-Bone BBQ Ribs


We are having beautiful sunny days, and the chance that we will be having grilled fare increases exponentially–although it is not unusual for us to grill even in winter!  We love to throw everything on the grill, because it is easy and flavorful!  This recipe is not the simplest, but you can be sure that it is all worthwhile.

One good thing about this barbecue (bbq) ribs recipe  is that you can also prepare it in the oven; the ribs will turn out delicious.  Nevertheless, only by cooking them on the grill with charcoal is that they get the authentic, smoky, bbq taste.

2 kg spareribs or baby back ribs (3-4 servings) – Check here to learn about the difference.  This time I used spareribs:

Mustard … the one you prefer.   Use a thin coat of it, and the rub will hold better.

Dry Rub or just salt and pepper — – You can prepare your DIY dry rub; click here for sIMG_0447uggestions.

BBQ Sauce – You can prepare your DIY BBQ sauce; click here for suggestions.IMG_0469

I have my favorite dry rub and bbq sauce.  I like both a lot and can, conveniently, buy them …  If you want to be totally original, get inspire and create yours.  I would be delighted if you share your recipe, of course.


To get the fall-of-the-bone end result, these are the two important points:

  1. Respect the slow-cook timing. Open a beer and relax while your ribs are getting done and tender.  TOTAL cooking time is approx. 2h30-3h for spareribs or 1h30-2h for baby back ribs.
  2. Remove the thin membrane covering the rack. Use the back of a spoon to slide under the membrane; then use your fingers to pull it away from the bones.  If slippery, use a kitchen towel to take hold of it and pull.

Preheat oven:  230°C/450°F or start your grill as ribs will need to be broiled first.

Line a baking tray with alu foil.  Set aside.



If necessary, cut ribs to fit the size of your baking pan.



Spread a thin coat of mustard all over the ribs.

Season ribs evenly with dry rub or freshly ground black pepper and salt.

Using the oven:  Place oven rack in the highest position and broil ribs at 230°C/450°F for 5 min.  Set aside.  Reduce now oven temperature to 150°C/300°F.

Using the grill:  Place ribs directly on the grill at 230°C/450°F to seal them on both sides for 5 min.  Set aside.  Using the Big Green Egg, reduce the temperature to 150°C/300°F.


Place ribs meat-side down on a grilling rack (or spareribs rack if available) with a drip tray underneath to catch the fat.  Cover them tightly with alu foil.

Cook them as follows:

Using the oven:  Place oven rack in the middle position.

Using the grill:  Place ribs to get indirect heat.

Using oven or grill:  Cook ribs at 150°C/300°F for half the required time, that means approx. 1h15-1h30 for spareribs or 45 min-1h for baby back ribs.

Once ribs have been cooking for half the required time, remove alu foil, but set it aside.  The ribs should be browned.

Continue the uncovered cooking process at 150°C/300°F for additional 45 min-1h for spareribs or 15-30 min for baby back ribs.

Brush bbq sauce generously on all sides of the ribs, place them back on the grilling rack, covering them again tightly with the alu foil as we like them moist.

Cook them covered for the last 30 min and remove them from heat.  Now they are tender, caramelized, and ready!  Can you resist to this?


Cut rack into individual rib chops, and serve with more bbq sauce.



The traditional and perfect side for bbq ribs is potato salad.  Try this one from my Homemade collection:  No-Mayo Potato Salad





Nothing better than tender bbq ribs when you take the party outdoors, and the sun is shining!


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