Baby back ribs on the grill are a summer classic. With the perfect combination of smoky flavor, caramelized BBQ sauce, and juicy, tender meat, these ribs are a guaranteed crowd-pleaser. This recipe is simple to follow and ensures fall-off-the-bone ribs every time, whether you’re hosting a barbecue or just craving delicious grilled food.
Ingredients
- 2 racks of baby back ribs
- 2 tbsp olive oil
- 1/4 cup dry rub (store-bought or homemade, see tips)
- 1 cup BBQ sauce (store-bought or homemade)
- Optional: 1/4 cup apple cider vinegar or apple juice (for basting)
Equipment
- Grill (charcoal or gas)
- Aluminum foil
- Grill tongs
- Basting brush
- Knife for trimming
Instructions
1. Prepare the Ribs:
- Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for a better grip.
- Rub both sides of the ribs with olive oil and generously coat with the dry rub, pressing it into the meat. Let the ribs sit for at least 30 minutes or refrigerate overnight for maximum flavor.
2. Preheat the Grill:
- Set up your grill for indirect cooking. For a charcoal grill, arrange the coals to one side. For a gas grill, heat one side to medium and leave the other side off. Preheat to about 275°F (135°C).
3. Grill the Ribs:
- Place the ribs bone-side down on the cooler side of the grill. Close the lid and cook for 2–2.5 hours, maintaining a consistent temperature. If desired, baste the ribs with apple cider vinegar or juice every 30 minutes to keep them moist.
4. Wrap and Cook:
- After 2 hours, wrap the ribs tightly in aluminum foil to trap moisture and place them back on the grill for another 1–1.5 hours. This step helps tenderize the meat.
5. Sauce and Finish:
- Carefully unwrap the ribs and discard any juices. Brush both sides generously with BBQ sauce. Move the ribs to the direct heat side of the grill and cook for 5–10 minutes, flipping and basting frequently until the sauce is caramelized.
6. Rest and Serve:
- Remove the ribs from the grill and let them rest for 5–10 minutes. Slice between the bones and serve with extra BBQ sauce on the side.
Tips
- Make a Homemade Dry Rub: Combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper for a simple and flavorful rub.
- Add Smoke: For extra smoky flavor, use wood chips (like hickory or applewood) soaked in water and placed directly on the coals or in a smoker box.
- Control Heat: Keep a close eye on the grill temperature to avoid overcooking or burning.
Serving Suggestions
Serve these baby back ribs with classic sides like coleslaw, baked beans, cornbread, or grilled vegetables for a complete barbecue feast.
Grilling baby back ribs is a rewarding process that results in tender, flavorful meat with a smoky, caramelized crust. With this step-by-step guide, you’ll impress family and friends at your next barbecue. Dig in and enjoy the taste of summer!
Baby Back Ribs on Grill Recipe
Master the art of grilling baby back ribs! These tender, smoky, and flavorful ribs are coated in a mouthwatering BBQ sauce and grilled to perfection.
Equipment
- Grill (charcoal or gas)
- Aluminum foil
- Grill tongs
- Basting brush
- Knife for trimming
Ingredients
- 2 racks of baby back ribs
- 2 tbsp olive oil
- 1/4 cup dry rub store-bought or homemade, see tips
- 1 cup BBQ sauce store-bought or homemade
- Optional: 1/4 cup apple cider vinegar or apple juice for basting
Instructions
- Prepare the Ribs:
- Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for a better grip.
- Rub both sides of the ribs with olive oil and generously coat with the dry rub, pressing it into the meat. Let the ribs sit for at least 30 minutes or refrigerate overnight for maximum flavor.
- Preheat the Grill:
- Set up your grill for indirect cooking. For a charcoal grill, arrange the coals to one side. For a gas grill, heat one side to medium and leave the other side off. Preheat to about 275°F (135°C).
- Grill the Ribs:
- Place the ribs bone-side down on the cooler side of the grill. Close the lid and cook for 2–2.5 hours, maintaining a consistent temperature. If desired, baste the ribs with apple cider vinegar or juice every 30 minutes to keep them moist.
- Wrap and Cook:
- After 2 hours, wrap the ribs tightly in aluminum foil to trap moisture and place them back on the grill for another 1–1.5 hours. This step helps tenderize the meat.
- Sauce and Finish:
- Carefully unwrap the ribs and discard any juices. Brush both sides generously with BBQ sauce. Move the ribs to the direct heat side of the grill and cook for 5–10 minutes, flipping and basting frequently until the sauce is caramelized.
- Rest and Serve:
- Remove the ribs from the grill and let them rest for 5–10 minutes. Slice between the bones and serve with extra BBQ sauce on the side.
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