Grilled Ribs

Few things beat the smoky, sweet reward of ribs straight off the grill. In this recipe, baby back ribs are coated in a simple but flavor-packed spice rub, wrapped in foil, and grilled over indirect heat. After about two hours of low-and-slow cooking, they're lathered in barbecue sauce and finished over direct heat for a sticky, caramelized crust. The result is tender and lightly charred ribs that taste like summer. Make your own barbecue sauce or grab your favorite bottle from the store. Don't forget to serve your ribs with classic BBQ sides like baked beans, coleslaw, and potato salad.

Baby back ribs versus spareribs—what's the difference?

There are a few differences between baby back and spare ribs. The first is where they come from. Baby back ribs come from the upper rib cage of the pig and spare ribs are cut from the bottom of the rib cage. Baby back ribs get their name because they're shorter than spare ribs, but they're also more tender and leaner. Plus, because they're smaller, they cook faster! Baby back ribs do tend to cost more than spare ribs, though.

Should you marinate ribs before grilling?

There's no need to marinate these ribs. The spice rub and barbecue sauce provide all the flavor you need, thanks to the long cooking time.

What helps dry rub stick to ribs?

A little vegetable oil is all you need for the spice rub to adhere to the ribs. Use your hands to rub a few tablespoons of oil all over the ribs before applying the rub, and it'll stick nicely. Mustard is another popular option. Feel free to try it with this recipe.

Should you cook ribs before grilling?

Traditional barbecue ribs don't need to be cooked before grilling. The indirect heat of the grill does the work to slowly cook the meat, rendering it tender and juicy.

Do you grill ribs bone up or down?

Grill the ribs bone-side down. This helps protect the meat from the heat so it doesn't burn. During the final stage of cooking, after you coat the ribs in barbecue sauce, flip them and cook on both sides so the sauce becomes thick, sticky, and slightly caramelized.

Is it better to pre-cook ribs in the oven or on the grill?

There’s really no right answer here. Cooking ribs on the grill adds the smoky flavor and char you know and love, but cooking them in the oven gives you more control over the temperature and requires less tending of the coals if you are using a charcoal grill. You'll find directions for both methods in this recipe.

How long does it take to cook ribs on the grill?

Depending on the temperature of your grill, your ribs should take about 1½ to 2 hours. Use visual cues to know when your ribs are done. They should be tender and easily pierced with a fork, but not completely falling off the bone.

Should ribs be wrapped in foil when grilling?

Yes! Wrapping ribs in foil helps keep them moist and tender on the grill. The foil also traps heat, which helps the ribs cook faster. Don't worry, you'll remove the foil at the end to get some beautiful char marks.

How do you tenderize pork ribs before grilling?

Removing the membrane on the underside of the ribs will make your ribs more tender and flavorful. It’s a key step that's simple to do. Use the tip of a paring knife to pull the corner of the thin membrane away from the meat, then use your fingers to peel the membrane off. A paper towel will help you get a good grip if things get slippery.

How do you reheat ribs without drying them out?

Place the ribs in a baking dish, wrap the dish tightly in foil, and reheat them in a 250°F oven for 20 to 30 minutes, until they're warmed through. Covering the ribs and warming them slowly keeps them from drying out.

How To Make Grilled BBQ Ribs

INGREDIENTS

• Brown sugar. Light brown sugar helps the ribs caramelize and develop a beautiful sticky-sweet crust.
• Dried seasonings. The ribs are coated in a spice rub that's smoky, savory, and just a little spicy. It's made with smoked paprika, onion powder, garlic powder, and a dash of cayenne pepper if you like a kick of heat.
• Ribs. This recipe makes two racks of baby back ribs. Each rack has about 10 to 13 ribs, enough for a crowd.
• Chicken stock. This flavorful cooking liquid keeps the ribs tender and juicy on the grill. You can use store-bought or make your own.
• Vinegar. Apple cider vinegar adds a touch of tang and acidity to the sweet ribs. If you're out of ACV, white or red wine vinegar will work.
• Barbecue sauce. You'll want enough BBQ sauce for dipping at the table! Homemade sauce is always a hit, but your favorite store-bought brand will also work like a charm.

STEP-BY-STEP INSTRUCTIONS

Start by preheating one side of a gas or charcoal grill to 300°F. Then make the spice rub by combining brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper, and cayenne, if you like.

Remove the membrane from the rack of ribs and coat both sides with vegetable oil, then the spice rub.

Transfer the seasoned ribs to a baking sheet and add chicken stock and vinegar. Then wrap the whole thing with aluminum foil and place it on the side of the grill without hot coals or flames. Cook the ribs until they're juicy and cooked through, 90 minutes to 2 hours.

Increase the grill to 375°F and oil the grates to prevent sticking. Transfer the ribs from the baking sheet to the grill and brush them with barbecue sauce. Cover the grill for five minutes, then flip the ribs and coat the other side in barbecue sauce. Continue flipping, basting, and cooking the ribs until the sauce is sticky and the ribs are lightly charred.

Transfer the ribs to a cutting board, smother them in any remaining sauce, and slice them up to serve.