Description
These Grilled BBQ Ribs are tender, smoky, and fall-off-the-bone delicious. Marinated with a flavorful dry rub and basted with a tangy homemade barbecue sauce, they’re perfect for summer cookouts or hearty weekend dinners. Slow grilled over indirect heat, the ribs develop a beautiful char while staying juicy inside.
Ingredients
For the Ribs Dry Rub
- 2 racks of pork baby back ribs (about 3–4 pounds)
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional for heat)
For the BBQ Sauce
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Dry Rub: In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, chili powder, and cayenne pepper. Stir until well combined.
- Season the Ribs: Remove the silver skin membrane from the back of the ribs for better flavor penetration. Pat the ribs dry with paper towels. Generously apply the dry rub all over the ribs, coating both sides evenly. Let them sit at room temperature for 30 minutes or refrigerate covered for up to 4 hours for deeper flavor.
- Preheat the Grill: Set up your grill for indirect cooking by lighting one side and leaving the other side off. Aim for a grill temperature around 250-275°F (120-135°C). Clean the grill grates well.
- Cook the Ribs Low and Slow: Place the ribs bone side down on the cooler side of the grill (indirect heat). Close the lid and cook for about 2 to 2.5 hours, maintaining a steady temperature. Check occasionally, adding charcoal or adjusting vents as needed.
- Prepare the BBQ Sauce: While the ribs cook, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, salt, and pepper in a saucepan. Bring to a simmer over medium heat, then reduce heat to low and let it thicken slightly, about 10 minutes. Stir occasionally.
- Baste and Finish Grilling: During the last 30 minutes of grilling, brush the ribs with the homemade BBQ sauce every 10 minutes to build a flavorful glaze. This will also caramelize the sauce on the ribs.
- Rest and Serve: Once the ribs are tender and the glaze is set, remove them from the grill. Let them rest for 10 minutes before slicing. Serve with extra BBQ sauce on the side.
Notes
- Removing the silver skin membrane from ribs ensures they are tender and absorb flavors better.
- Maintaining low and steady grill temperature is key to tender ribs.
- Use indirect heat to avoid burning and allow slow cooking.
- You can wrap ribs in foil during grilling to keep them extra moist (optional).
- Leftover ribs reheat well and taste great cold or warmed.
