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Grilled BBQ Ribs

These grilled BBQ ribs are seasoned with a simple spice rub, slow-cooked until tender, and finished with a sweet and smoky BBQ glaze.
Prep Time10 minutes
Cook Time3 hours 10 minutes
Total Time3 hours 20 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: baby back ribs, bbq ribs on the grill, grilled baby back ribs, grilled bbq ribs, grilled bbq ribs recipe, grilled pork ribs
Servings: 6 servings
Author: Karlee Ford

Equipment

  • 1 Grill
  • 1 large disposable aluminum pan

Ingredients

  • 1 rack pork baby back ribs 2-3 pounds
  • 1 tablespoon brown sugar
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup apple juice
  • 1 cup homemade or store-bought BBQ sauce

Instructions

  • Preheat the grill to 300 degrees Fahrenheit by turning all your burners on to low. You want to keep the grill heated to 300 degrees throughout the grilling process.
  • Prepare 1 rack pork baby back ribs by removing the membrane and patting them dry with a paper towel. Place the ribs in a large disposable aluminum pan.
  • In a small bowl, mix 1 tablespoon brown sugar, 2 teaspoons paprika, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Rub the spice mixture on both sides of the ribs.
  • Turn the ribs so the bone side is facing up. Pour 1 cup apple juice into the bottom of the aluminum pan and cover tightly with aluminum foil.
  • Place the pan of ribs on the grill. Cook for 2 ½ - 3 hours; the ribs are ready when they reach an internal temperature of 190-200 degrees and are tender.
  • Remove the foil from the pan and baste with some of the 1 cup homemade or store-bought BBQ sauce. Carefully flip the ribs over and baste with more of the sauce.
  • Place the ribs directly on the grill over medium heat. Cover the grill and cook for 5 minutes. Flip the ribs and cook for an additional 5 minutes.
  • Remove the ribs to a large tray or serving platter and let rest for 10 minutes. Cut the ribs between the bones and serve.

Notes

Storage and Make-Ahead Instructions
  • Leftovers: Store leftover ribs in an airtight container in the fridge for up to 5 days.
  • To Freeze: Wrap tightly in plastic wrap and store in a freezer-safe container or zip-top bag for up to 2 months. Thaw in the refrigerator overnight. Reheat in the microwave in 30-second intervals or in the oven at 300°F until heated through.
  • Make Ahead: Make the spice rub up to 3 months in advance.

Nutrition

Calories: 326kcal | Carbohydrates: 27g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1352mg | Potassium: 417mg | Fiber: 1g | Sugar: 22g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

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