Free delivery to Denver front range!

Fall Off the Bone Ribs

We are in the height of barbeque season where everyone dreams about the perfect, fall off the bone ribs recipe. We’ve got you covered! All you need is patience (ribs are best cooked low and slow) and time. These pork ribs cook low and slow. We’ve put together a simple recipe that creates ribs so juicy and tender that they fall off the bone.

Let’s Get Started

Below is a list of the items you’ll need:

  1. pork ribs (we prefer baby back ribs)
  2. pork seasoning rub (recipe below)
  3. unsweetened apple juice
  4. orange marmalade (peach preserves or apricot preserves)
  5. apple cider vinegar
  6. large disposable aluminum tray
  7. aluminum foil

Homemade Pork Seasoning Rub:

  • ½ cup brown sugar
  • ¼ cup smoked paprika
  • 1 tablespoon coarse ground black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne

Step-By-Step Instructions

Step 1: Remove pork ribs from the packaging and pat ribs dry with a paper towel. Spray the aluminum pan with nonstick cooking spray or rub with oil. Place ribs into pan. Remove silver skin from the back side of the ribs. It is super easy to remove since it will pull off in one piece. It also helps the pork rub penetrate the meat easier.

Step 2: Sprinkle some of the pork rub seasoning onto the back of the ribs. It’s called ‘rub’ for a reason. So you want to really get in there and rub and press it in. Flip the ribs over and season the opposite side.

Step 3: Pour apple juice into the bottom of the pan. Cover pan with aluminum foil and place into the fridge until your grill is ready.

Step 4: Prepare the grill. These will be cooking at a low temperature for over an hour. So, make sure your propane tank is full or that you have another tank on standby, just in case. Clean the grill grates and carefully wipe them down with a bit of oil (you’ll need nice, clean, nonstick grates a little later.) Preheat grill to 300 degrees Fahrenheit. It’s important to try to maintain this temperature through the cooking process so your ribs don’t cook too fast. If you have 3 burners keep the middle burner off and just keep the two end burners on low so it’s a nice, low, indirect heat for the ribs.

Step 5: Place pan of ribs onto grill. Cover grill and cook for about an hour (maintaining 300f degrees during the cooking process.) You may need up to 2 hours for these ribs so plan accordingly (especially if you are having difficulty keeping the temperature at a consistent temperature.)

Step 6: Ribs are safe to eat when an inserted meat thermometer (into the thickest part of the meat – away from the bone) reaches 145f degrees. But by cooking it low and slow for a longer amount of time, the ribs will end up reaching a temperature closer to 180f -190f degrees and that creates a more tender meat. Carefully remove ribs from the pan and place directly on the grill. Ensure heat stays on low.

Step 7: Meanwhile, in a small pot over medium heat, whisk together marmalade and vinegar. Continue to whisk until it’s combined well. This should only take a minute or two.

Step 8: Take pot off heat and baste the cooked ribs with the marmalade sauce. Make sure to coat it well.

Step 9: Cover grill and cook for an additional 5 minutes. Then repeat the process one more time.

Step 10: Carefully remove the ribs off the grill and place on a large cutting board and allow the meat to rest and cool for a few minutes. With a sharp knife, carefully cut the ribs between the bones and serve!

Deer Trail Meat Co. is based out of Deer Trail. Colorado and offers beef and pork that are grass-fed, grain finished without the use of chemicals, hormones or steroids. Our custom cuts give you the option to customize your order to suit your family’s needs. Farm to table without compromise. Visit our website to learn more.