Name: Fall-Off-the-Bone 321 Ribs with Tangy Sauce
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6
Cuisine: American
Ingredients: 2 racks St. Louis-style or baby back ribs; 2 tbsp olive oil; ¼ cup brown sugar; 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp black pepper; 1 tsp salt; ½ tsp cayenne pepper; ½ cup apple juice; ¼ cup apple cider vinegar; ¼ cup butter, melted; 2 tbsp honey; 2 tbsp brown sugar; 1 cup ketchup; ¼ cup apple cider vinegar; 2 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; 1 tbsp honey; ½ tsp hot sauce (optional)

This Fall-Off-the-Bone 321 Ribs Recipe is the ultimate guide to achieving tender, juicy ribs with a bold tangy BBQ sauce. Using the 321 method—three hours smoked, two hours wrapped, and one hour glazed—these ribs develop a deep smoky flavor with a perfect caramelized finish. Ideal for BBQ lovers and family cookouts!

Recipe Tips and Tricks

Remove the membrane: Ensures better flavor absorption and tenderness.
Use fruitwood for smoking: Apple or cherry wood adds a mild, sweet smokiness that enhances the ribs without overpowering them.
Spritz the ribs every hour: Helps keep them moist and creates a beautiful smoke ring.
Wrap tightly in foil: Locks in juices, making the ribs incredibly tender.
Rest before slicing: This allows juices to redistribute, preventing dry meat.

Why You’ll Love This Recipe

The 321 method is a foolproof way to make fall-off-the-bone ribs with minimal effort. The combination of slow-smoking, wrapping, and glazing creates ribs that are juicy, flavorful, and irresistibly tender. The tangy sauce adds a zesty kick, balancing the sweetness of the glaze with a hint of vinegar and spice. Perfect for backyard BBQs, family gatherings, or weekend grilling, this recipe delivers restaurant-quality ribs that will have everyone coming back for seconds!

Yield: Serves 6

Fall-Off-the-Bone 321 Ribs with Tangy Sauce

These fall-off-the-bone 321 ribs are smoked to perfection, wrapped for tenderness, and glazed with a tangy BBQ sauce!

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

2 racks St. Louis-style or baby back ribs
2 tbsp olive oil
¼ cup brown sugar
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
1 tsp salt
½ tsp cayenne pepper
½ cup apple juice
¼ cup apple cider vinegar
¼ cup butter, melted
2 tbsp honey
2 tbsp brown sugar
1 cup ketchup
¼ cup apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp honey
½ tsp hot sauce (optional)

Instructions

Remove the membrane from the back of the ribs using a knife and a paper towel for grip.
Lightly coat the ribs with olive oil to help the seasoning stick.
In a bowl, mix all dry rub ingredients and rub generously over both sides of the ribs.
Preheat your smoker to 225°F (107°C) and add applewood or hickory chips for a mild, sweet smoky flavor.
Place the ribs bone-side down on the grates and smoke unwrapped for 3 hours.
Spritz every hour with the apple juice mixture to maintain moisture and enhance the smoke flavor.
Lay out foil and place the ribs in the center.
Brush with melted butter, drizzle with honey, and sprinkle with brown sugar for a rich caramelization.
Wrap the ribs tightly in foil and return to the smoker for 2 hours.
Mix all tangy BBQ sauce ingredients in a saucepan and simmer until slightly thickened.
Unwrap the ribs and place them back on the smoker.
Brush with BBQ glaze every 20 minutes for a sticky, flavorful coating.
Smoke unwrapped for 1 hour until the glaze caramelizes.
Remove ribs from the smoker and let them rest for 10 minutes.
Slice between the bones and serve with extra BBQ sauce!

Notes

For a crispy bark, leave the ribs on the grill for an additional 15 minutes after the last glazing step.
Adjust the tanginess by increasing the apple cider vinegar for a bolder flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 424Total Fat 24gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 64mgSodium 1075mgCarbohydrates 41gFiber 1gSugar 34gProtein 13g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Pork Ribs: St. Louis-style ribs are best for their rich flavor and meatiness, but baby back ribs work well too.
Dry Rub: A mix of brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and salt creates a bold, smoky base.
Spritzing Liquid: A blend of apple cider vinegar and apple juice keeps the ribs moist and adds a subtle tartness.
Wrapping Liquid: Butter, honey, and brown sugar create a rich, caramelized effect that enhances the ribs’ natural flavors.
Tangy BBQ Sauce: A mixture of ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, and a touch of hot sauce gives the ribs a zesty, tangy finish.

Variations and Substitutions

Spicy Ribs: Add extra cayenne pepper to the rub and a few drops of hot sauce to the BBQ glaze.
Sweet BBQ Sauce: Increase the honey and brown sugar for a sweeter, more caramelized finish.
Oven Method: If you don’t have a smoker, bake at 225°F (107°C) and use liquid smoke to mimic the smoky flavor.
Dry-Rubbed Ribs: Skip the sauce and finish with an extra layer of dry rub for a Memphis-style experience.
Gluten-Free Option: Use gluten-free Worcestershire sauce and BBQ sauce to make this recipe gluten-free.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil, place in a freezer-safe bag, and freeze for up to 3 months.
Reheating: Warm in a 275°F (135°C) oven for 15-20 minutes, brushing with extra BBQ sauce to keep them moist.