Grilled Ribs (Printer-friendly)
Smoky, tender pork ribs rubbed with brown sugar and spices, slow-grilled and glazed until caramelized and slightly charred.
# What You'll Need:
→ Meat
01 - 2 racks pork baby back ribs (about 4.4 lbs)
→ Spice Rub
02 - 2 tablespoons brown sugar
03 - 1 tablespoon paprika
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon ground black pepper
08 - 1 teaspoon salt
09 - 1/2 teaspoon cayenne pepper (optional for heat)
→ Glaze & Basting
10 - 3/4 cup barbecue sauce
11 - 2 tablespoons apple cider vinegar
# How to Prepare:
01 - Remove the membrane from the bone side of the ribs to enhance tenderness.
02 - In a small bowl, mix brown sugar, paprika, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne until fully blended.
03 - Thoroughly coat both sides of the ribs with the prepared spice rub and let rest at room temperature for 20 minutes.
04 - Heat a charcoal or gas grill to medium indirect heat (285°F to 320°F).
05 - Wrap each rack tightly in aluminum foil, adding a splash of apple cider vinegar to each packet before sealing.
06 - Place foil-wrapped racks on the grill, cover, and cook for 1 1/2 hours, turning occasionally.
07 - Unwrap ribs carefully and generously brush with barbecue sauce.
08 - Return the ribs, unwrapped, to direct medium heat on the grill. Grill 10–15 minutes, turning and applying extra sauce until caramelized and lightly charred.
09 - Allow ribs to rest for 5 minutes before slicing between the bones and serving.
# Expert Advice:
01 -
- Achieving fall-off-the-bone tender ribs with sticky, caramelized edges feels like a grilling superpower.
- This spice rub and glaze combo has turned many skeptical dinner guests into rib enthusiasts at my table.
02 -
- Forget to remove the membrane once, and you'll never want to skip that step again—it's worth the extra minute.
- Letting the ribs sit with the rub before grilling, even briefly, changed everything for tenderness and taste.
03 -
- Using indirect heat and foil for most of the cook yields juicy ribs every time.
- A splash of apple cider vinegar in the foil keeps the meat moist and adds a subtle tang.