Fall-Off-The-Bone Spareribs with Rib Rub
Either pork or beef ribs can be used for this recipe. They are delicious and literally fall off the bone.
Author: Recipe Renegade
- 4½ Pounds Ribs (Baby Back are my favorite)
- 2 Tablespoons Olive Oil
For Rib Rub:
- ¼ cup Muscovado(brown sugar can be substituted)
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ¼ teaspoon Cayenne Pepper Powder
- Barbeque Sauce
- Rub ribs with olive oil and set aside.
Make rib rub: In small bowl, combine Muscovado (or brown sugar), garlic powder, onion powder, and cayenne pepper. Stir until well mixed.
- Completely cover ribs with rub mixture, rubbing it into the ribs.
- Wrap ribs in a large piece of **heavy-duty foil (about 28" x 18") and seal the edges.
- Refrigerate overnight or up to 24 hours.
- Bake in covered grill over *indirect medium heat (275°) for 2 hours.
- While ribs are cooking, make this Barbeque Sauce.
- When ribs are finished baking, put a small amount of barbeque sauce into a cup or bowl to use for basting.
- Cook remaining sauce on stovetop or grill over low heat for about 20 minutes.
- Baste ribs with uncooked Barbeque Sauce and place on direct medium heat on grill, cooking for about ten minutes on each side.
- Throw out remaining sauce that was used for basting.
*Indirect heat - light one side of the grill and place the ribs on the opposite side. This creates an oven for baking.
**As a rule, I no longer use aluminum foil, but I've not yet found a good substitute for this recipe.