Description
These irresistible BBQ ribs are perfectly seasoned and grilled to tender, juicy perfection with a smoky-sweet glaze. The ribs are coated in a flavorful dry rub then slow-cooked on the grill and basted with a rich barbecue sauce, resulting in a caramelized, mouthwatering finish perfect for any backyard cookout or family dinner.
Ingredients
Scale
Ribs and Marinade
- 2 lbs baby back pork ribs
- 1 cup BBQ sauce (store-bought or homemade)
- 2 tbsp apple cider vinegar
Dry Rub Seasoning
- 1/4 cup brown sugar (dark preferred)
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat Grill: Preheat your grill to medium heat to prepare for slow cooking the ribs evenly.
- Prepare Ribs: Remove the membrane from the back of the ribs carefully to allow better penetration of seasoning and tenderness.
- Make Dry Rub: In a bowl, combine brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper thoroughly to form the rub.
- Apply Seasoning: Generously coat both sides of the ribs with the prepared dry rub, ensuring even coverage for maximum flavor.
- Grill Ribs: Place the ribs bone-side down on the grill and cook for 1 to 1.5 hours, maintaining medium heat. During cooking, baste the ribs occasionally with BBQ sauce to keep them moist and flavorful.
- Finish with Sauce: In the last 15 minutes, brush the ribs liberally with BBQ sauce to build a glossy, caramelized exterior.
- Rest and Serve: Remove the ribs from the grill and let them rest for 10 minutes before slicing. This rest period helps retain the juices for tender, delicious ribs.
Notes
- Removing the membrane ensures the ribs absorb seasoning better and become more tender.
- Keep grill heat at medium to avoid burning while allowing ribs to cook slowly.
- Use dark brown sugar for a deeper molasses flavor in the rub.
- Basting with BBQ sauce throughout cooking adds layers of flavor and moisture.
- Resting the ribs after grilling locks in juices and improves texture.
