How to easily (gas) grill the best pork ribs. Includes a deliciously easy pork rub seasoning and a simple mop sauce. No special tools needed.
Disclosure: This post is sponsored by Iowa Pork Producers Association. All text and opinions are my own.
THE BEST PORK RIBS ON A GAS GRILL
My favorite meat ever will always be pork. Always. From ham, pork chops, pulled pork to delicious pork ribs like this recipe I am sharing today. I grew up near pig farms so it's always been a familiar and comforting food to me. However, I had no idea, until recently that one-third of all the pork raised in the U.S. comes from Iowa! I have a good pork farming friend in Iowa. She has taught me a lot about how her modern family farm works.
HOW CAN I SUPPORT FAMILY FARMS?
When you pick up some pork ribs at Walmart or Kroger (or wherever you like to shop) you are more than likely buying pork that was raised in Iowa by a family that has been doing it for generations. How cool is that?! Plus, I think it is super important, as a consumer, to know where my food is coming from and how it is being raised. It's comforting to know that families, who care about us and their animals, are producing this food that I am enjoying.
HOW TO (EASILY) GAS GRILL THE BEST PORK RIBS EVER!
So now, let's get to this delicious grilled pork rib recipe! I know that grilling pork ribs can seem intimidating. I hesitated to grill ribs for a long time. I just thought there were too many steps and that I needed to learn how to use a smoker or to create some sort of makeshift smoker. All of that is well and good, but it's not absolutely necessary to create delicious, tender, flavorful pork ribs. And yes, you can do it on a gas grill! Just make sure your propane tank is full and I'm gonna show you how you can do this without any fancy tools or tricks.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- pork ribs (I usually use baby back ribs)
- pork seasoning rub
- unsweetened apple juice
- orange marmalade (peach preserves or apricot preserves)
- apple cider vinegar
- large disposable aluminum tray
- aluminum foil
Homemade Pork Seasoning Rub:
½ cup brown sugar
¼ cup smoked paprika
1 tablespoon coarse ground black pepper
1 tablespoon kosher salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
STEP-BY-STEP INSTRUCTIONS TO MAKE BBQ PORK RIBS:
Remove pork ribs from the packaging and pat ribs dry with a paper towel. Spray the aluminum pan with nonstick cooking spray or rub with oil. Place ribs into pan. Remove silver skin from the back side of the ribs. Cook's note: This is optional. I like to remove it because it's a tough and rubber-y membrane that can make it a bit more challenging to eat the ribs after they are cooked. It is super easy to remove since it will pull off in one piece. It also helps the pork rub penetrate the meat easier.
Sprinkle some of the pork rub seasoning onto the back of the ribs. It's called 'rub' for a reason. So you want to really get in there and rub and press it in. Note: if you'd like, you can cut the rack of ribs in half to make it easier to handle on the grill later.
Flip the ribs over and season the opposite side. The rule of thumb with rub seasoning is however much naturally sticks to the ribs is enough. Whatever falls off after rubbing it in can be discarded. Pour apple juice into the bottom of the pan. Cover pan with aluminum foil and place into the fridge until your grill is ready.
We are gonna be cooking these ribs at a low temperature for over an hour. So make sure your propane tank is full or that you have another tank on standby, just in case.
Preheat grill to 300f degrees. It's important to try to maintain this temperature through the cooking process so your ribs don't cook too fast. I have 3 burners and I will usually keep the middle burner off and just keep the two end burners on low so it's a nice, low, indirect heat for the ribs.
Clean the grill grates and carefully wipe them down with a bit of oil (you'll need nice, clean, nonstick grates a little later.) Place pan of ribs onto grill. Cover grill and cook for about an hour (maintaining 300f degrees during the cooking process.) You may need up to 2 hours for these ribs so plan accordingly (especially if you are having difficulty keeping the temperature at a consistent temperature.)
Ribs are safe to eat when an inserted meat thermometer (into the thickest part of the meat - away from the bone) reaches 145f degrees. But by cooking it low and slow for a longer amount of time, the ribs will end up reaching a temperature closer to 180f -190f degrees and that creates a more tender meat. Carefully remove ribs from the pan and place directly on the grill. Ensure heat stays on low. Meanwhile, in a small pot over medium heat, whisk together marmalade and vinegar. Continue to whisk until it's combined well. This should only take a minute or two. You can do this on the grill if you have a side burner attached to your grill.
Take pot off heat and baste the cooked ribs with the marmalade sauce. Make sure to coat it well.
Cover grill and cook for an additional 5 minutes. Then repeat the process one more time.
Carefully remove the ribs off the grill and place on a large cutting board and allow the meat to rest and cool for a few minutes.
With a sharp knife, carefully cut the ribs between the bones and serve!
CRAVING MORE RECIPES LIKE THIS? GIVE THESE A TRY!
How to (Gas) Grill The Best Pork Ribs - Easy Method
Ingredients
- 1 rack baby back pork ribs
- ½ cup pork seasoning rub (see below for a recipe)
- 1 cup unsweetened apple juice
- ½ cup orange marmalade (peach preserves or apricot preserves)
- ¼ cup apple cider vinegar
- 1 large disposable aluminum tray
- aluminum foil
Instructions
- Remove pork ribs from the packaging and pat ribs dry with a paper towel. Spray the aluminum pan with nonstick cooking spray or rub with oil. Place ribs into pan. Remove silver skin from the back side of the ribs.
- Sprinkle some of the pork rub seasoning onto the back of the ribs. It's called 'rub' for a reason. So you want to really get in there and rub and press it in. Note: if you'd like, you can cut the rack of ribs in half to make it easier to handle on the grill later.
- Flip the ribs over and season the opposite side. The rule of thumb with rub seasoning is however much naturally sticks to the ribs is enough. Whatever falls off after rubbing it in can be discarded. Pour apple juice into the bottom of the pan. Cover pan with aluminum foil and place into the fridge until your grill is ready.
- Preheat grill to 300f degrees. It's important to try to maintain this temperature through the cooking process so your ribs don't cook too fast. I have 3 burners and I will usually keep the middle burner off and just keep the two end burners on low so it's a nice, low, indirect heat for the ribs.
- Clean the grill grates and carefully wipe them down with a bit of oil (you'll need nice, clean, nonstick grates a little later.) Place pan of ribs onto grill. Cover grill and cook for about an hour (maintaining 300f degrees during the cooking process.) You may need up to 2 hours for these ribs so plan accordingly (especially if you are having difficulty keeping the temperature at a consistent temperature.)
- Ribs are done when an inserted meat thermometer (into the thickest part of the meat - away from the bone) reaches 145f degrees. Carefully remove ribs from the pan and place directly on the grill. Ensure heat stays on low.
- Meanwhile, in a small pot over medium heat, whisk together marmalade and vinegar. Continue to whisk until it's combined well. This should only take a minute or two. You can do this on the grill if you have a side burner attached to your grill.
- Take pot off heat and baste the cooked ribs with the marmalade sauce. Make sure to coat it well.
- Cover grill and cook for an additional 5 minutes. Then repeat the process one more time. Carefully remove the ribs off the grill and place on a large cutting board and allow the meat to rest and cool for a few minutes.
- With a sharp knife, carefully cut the ribs between the bones and serve!
Video
Notes
½ cup brown sugar
¼ cup smoked paprika
1 tablespoon coarse ground black pepper
1 tablespoon kosher salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
Nutrition
John M Wallis
Perfect fit for my grill and it turned out wonderfully, turned off middle burn as the instructions stated for a 3 burner grill followed the recipe and came out Juicy and Delicious
Brandie @ The Country Cook
Thanks so very much John!
Mary
Just as I was ready to oven braise my ribs, we lost power. I scrambled to find a recipe to braise on the grill and came upon this one. We did so many things wrong. Took a half hour to get the temperature right. It was at 400 on med heat and center burner off (new grill). We forgot the apple juice but added after 45 mins but unknowingly ripped the foil a bit so lots of evaporation. I can’t wait to do them the right way, according to your recipe because these were fabulous! This is a wonderful and very forgiving recipe. Thank you for sharing it! Lifesaver!
Brandie @ The Country Cook
Thank you so very much Mary!! I'm so glad you were able to save the ribs! Nothing worse than power zapping out just when you need it the most!
Frank Rinaldi
I have a 3 burner grill but with center burner off snd only one side burner on I can’t get the temp below 400. Any ideas?
Brandie @ The Country Cook
Hmmm...you may have to prop open your lid slightly to keep it from getting too hot. What type of grill do you have? Perhaps someone on here with your same grill can give some advice 🙂
Bob Caffyn
This recipe is incredible! Best ribs I have ever cooked in the last 30 years. Added brown sugar to my Cajun rub, organic, unfiltered apple juice and Sweet Baby Ray's BBQ sauce. What a meal, thanks so much, glad I found this.....
Frederick Bauer
Going to try this weekend. One thing not clear. I assume when putting directly on grates it's still indirect heat, correct?
TERRY MCDANIEL
I'm trying it now, but if you turn on the burner beneath them, it will dry them out quicker for sure
Which is fine, of course, if you like dry meat.
Leah
These were amazing! We made with St. Louis style ribs. The rub was perfect, ribs perfectly juicy and tender, fall off the bone. We didn’t have the marmalade so we just skipped that step and they were still so delicious! I can’t wait to try again with the marmalade sauce!
Marcos
Recipe doesn't say how much marmalade and vinegar to use. Please let me know thanks
Brandie @ The Country Cook
Just look above the comment section here. It's all in the recipe card (which you can also print out.) You scrolled right past it to it to the comment section 🙂
Leanne Andrews
I must confess, I used my own rub recipe, and brushed with my favorite BBQ sauce at the end, but the technique for grilling these ribs is exactly what I was looking for. To be honest, after the two hours of grilling the covered pan, the ribs still looked very undercooked and the rub was still dry on them. But they were close to temperature, so I put them directly on the grill and brushed them lightly with sauce and finished them as the recipe directs. They were probably the best ribs I've ever had! Tender, juicy and delicious. Thank you for the wonderful directions/technique.
Brandie @ The Country Cook
I really love hearing that Leanne! So much about grilling is really just the technique and I'm glad you chose your own trusted flavors to go with since you know those work! I really appreciate you taking the time to come back and leaving feedback! 🙂
Cherish
Hi!
Looks yummy! I have a 7lb slab of Spare Ribs (Not baby back). What adjustments or changes would you recommend?
Thanks you!!!
Brandie @ The Country Cook
No adjustments necessarily in terms of ingredients but you'll have to adjust the time by using a meat thermometer. Thats the only true way to tell if the meat is done and ready to come off the grill. Measure at the fattest part of the meat (without touching the bone.)
MommaLisa
This was the best rub recipe I have ever used. Thanks so much!! They came out perfect didn’t change anything.
Brandie @ The Country Cook
Thank you so very much MommaLisa!
Lucy
Excellent. So easy!
Rich B
5 stars, my family made me make them twice in two days, but a couple questions:
1. Do you have any suggestions for the marmalade? Something smooth that doesn’t have peels? Or is apricot/peach preserves better to avoid the hard peels?
2. Do you baste both sides of the ribs with the marmalade before placing directly on the grill? Or just the top of the ribs?
3. Tried a BBQ sauce for one rack that was good (Stubbs) but any recommendations you’ve tried?
4. If you’re making 2 racks in same tray, use same amount of Apple juice or less? Thinking extra half cup for second rack or ribs
Brandie @ The Country Cook
Thanks so much Rich! To answer your questions:
1. You can certainly use apricot or peach. Same basic concept in getting that bright base flavor that we're looking for.
2. As for basting, this is personal preference. In general, I just do the top if my ribs are getting really tender. I don't want them to fall apart too soon as I flip them over. But it doesn't hurt to baste both sides if you are able to safely lift it up and it holds together and you are super careful about not burning yourself. Once I have them on the grill, I'm usually just doing the tops at this point.
3. I do like Stubb's. My family seems to prefer Sweet Baby Ray's. Personally, I like KC Masterpiece's Kansas City Classic BBQ sauce. It's a special kind that has a black label and it's not always easy to find. It doesn't have any corn syrup in it. But if you spot it, grab a bottle. Good stuff.
4 You are correct in that I would add just a smidgen more apple juice. 1/3 - 1/2 cup extra should do it! Hope that helps!
Steven McWhorter
Cooked last night and turned out great! I substituted the glaze sauce for a sweet gorgia peach marmalade I got at the local farmers market and had everyone going back for thirds!
Jesse Ash
I tried the recipe and the ribs came out fingers licking good. They fell off the bone and had a real nice delicious taste.
Brandie @ The Country Cook
Thanks so much Jesse! Happy 4th!
Uriah
Is this the right amount of time for a 9# rack of ribs
Brandie @ The Country Cook
I’m going to assume you’re maybe grilling St Louis Ribs? Judging by that weight, I’m just guessing. You may need to add a little bit more time for those. The only real way you’ll know the ribs are perfectly cooked is by using a meat thermometer. The perfect temperature for ribs is going to be 195F degrees - 200F degrees. This temperature will ensure the collagen has had enough to to break down to give that tender & buttery rib texture we love.
Margaret
Best ribs on the grill ever !!
Brandie @ The Country Cook
Yay!! Thanks so much Margaret!
Laureen Pasquier
Excellent- ribs came out perfect. Used a bit less apple juice. Will be doing this recipe again!
Kayla
I’ve never made ribs before and did not want to try an overly complicated recipe. As my sons said, this was by far the best dinner they’ve ever had! The recipe was simple, the steps were super easy to follow and more importantly, these ribs were absolutely DELICIOUS! I used 2 racks and topped one off with some Carolina Gold sauce. I will definitely be making these again!
Brandie @ The Country Cook
Oh wow - thank you Kayla!! I'll be honest, I love when other women come back and comment on my grilling recipes. Women grill too, right? LOL. Thanks so much for taking the time to come back and let me know it got the thumbs up at your house!!
Linc
Quick and delicious! Thank you!
Jennifer Laatsch
Oh my lanta!!! I just made these and they are amazing!!
Brandie @ The Country Cook
Ha! You’re comment made me laugh! Thank you so very much!!
Lorraine
Great recipe! Just finished eating the results! Nice heat in the rub, but balanced by the marmalade mop.
Dave
When I cook ribs in pan , do I empty the apple juice, ?
Keith M Bonner
Brandie:
Can I cook the ribs a day early and then reheat in a low oven?
Thank you,
Keith
Ryan O'Malley
I have these ribs going right now. Only variation i made is with the prepping of my grill. I preheated my grill, and before i wiped my racks down with olive oil, i made smoke bombs out of soaked and drained apple wood chips in foil tubes that i punctured some air holes in the topside of and laid them in between my burner plates. I also have my temp lower, cooking at about 225 for about an hour and a half/two hours till up to temp then hit it on the girll for basting.
Peggy
I will be trying this recipe tonight...it looks great! One question...what kind of pork ribs did you use? Baby backs, country style, etc.?? Thanks.
Bill
Can I do ribs using a rotisserie?
Brandie @ The Country Cook
Yes you could, however I haven't tested it that way.
Trent
Do you have to do anything different for 2 racks? Does it extend cooking time?
Amber
I am using this recipe today and I cooking 2 thick racks. I've decided that after an hour I will start using my meat thermometer to figure if they're finished cooking. The additional 10 minutes while basting will brown the out side.
Aiden
Taste absolutely amazing, definitely will make again!
yrom
Not only were they the easiest ribs to make, they were the tastiest! Better than your fast food restaurants! Thank you for sharing.
Amado Cruz
Wow! That's the only word that can describe this recipe. Thank you so much for sharing and making it available to everyone. I love BBQ ribs, actually anything BBQ and have gone to many places trying to see which has the best ribs... without knowing I did after trying this recipe. I actually bought my favorite BBQ sauce thinking I needed to use it... not even a drop was needed. Ribs were coming off the bone, rich taste and awesome flavor.
Sandra
This is a NO FAIL recipe. The addition of the apple juice allows for extremely moist ribs. The rub is not over powering and permeates the meat easily. I cooked it as directed, removed it and then completed the cooking directly on the grill. I used my own recipe for a BBQ sauce. The result was an exceptional rack of pork ribs! EASY and fantastic!
Matt
Made this recipe for family and it turned out delicious. Did burn the pan and bottom of the ribs though. Does this recipe work if you just smoke them instead of grill them? The traditional way, 3 hours, cover and 2 hours, then last hour uncovered again??
Gregg Delmet
Just made these up for the family. Excellent recipe. I've searched for quite awhile to find a delicious and easy rib recipe. This is it. These come out nicer than my smoker recipe which is much more involved. A+ and a keeper!
Jason
Cooking these today. Quick question: do the ribs have to be done in a disposable aluminum tray or can I use an oven safe roasting pan instead?
Brandie @ The Country Cook
Jason - yes! An oven safe pan will be fine. To protect it, you can always just wrap it in some aluminum foil. 🙂
Aran Scott
Can you cook more then 1 rack of ribs at a time?
Brandie @ The Country Cook
Absolutely! Just check temperature for doneness on both racks.
SDPeg
I loved the flavor and texture of these. My husband said they were the best ribs he has ever made (and he has made a lot of different versions over the years!
Claudette
I appreciated your recipe so much. First time I have ever made pork ribs on a gas grill and they came out spectacular. They came turned a pretty cinnamon brown color after cooking and the taste was superb. Thank you for sharing.
Brandie @ The Country Cook
This makes my heart so happy to hear Claudette! You can't see me but I am over here clapping for you - ha!!
Sarah
Could you put 2 racks or ribs in the same pan? Would it change the cooking time at all or anything else (other than ingredient amounts)?
Brandie @ The Country Cook
Hi Sarah! Yes, you sure could. Timing should be about the same. Just take the internal temperature to know when they are done. 🙂
Rick
Anyone who thinks they can BBQ in an aluminum pan without burning the hell out of the bottom is nuts. I tried it. It will result in burning the meat at the bottom to charcoal.Never grill with an alpan.
Brandie @ The Country Cook
You didn’t read the directions. It’s indirect heat so there’s no fire under the pan.
David
Quick warning to those reading: Today I tried this recipe because it looked wonderful, however one thing that was not mentioned is that you should NOT trust the hood thermometer on your gas grill. If it says 300 degrees (as stated in the recipe), that is the temperature at the TOP of the hood. The actual temperature down on the grill, near the ribs, will be 125 to 175 degrees cooler, depending on the size and volume of your grill. Which means you'll be cooking for your first hour at approx. 125 if you don't adjust for the difference. Hope this helps anyone with a standard gas grill.
Jeff
Tried twice so far...fantastic!
Looking to cook four racks at once for a large group soon. Can I put all four in one pan? Double liquid in pan? Longer cooking time? Thanks for this and any advice!
Coty
What is the cook time on the grill? anybody?
Joe W.
Just a little over an hour plus straight onto the grill time 10 more minutes or so. Check the temp with a temp gauge. It's a good recipe. I've used it a few times...
Tracy
YOU MUST TRY THIS RECIPE!!! I rarely write reviews, but this recipe deserves some credit!! This was my first time to make ribs and this method/recipe was amazing. The rub was sweet, smokey, with the slightest hint of spice. The basting sauce was sweet/tangy and sticky in the best way. My boyfriend was pleasantly surprised at how flavorful and tender these were. (He's only ever smoked ribs.) Great recipe!! Thank you for sharing.
*I forgot to buy unsweetened apple juice, so subbed beef broth. I read the purpose of a liquid in the bottom of the tray is to keep the meat from drying out and any kind of juice or broth would work. End result was fantastic, so I'd say it worked. I also used the juice in the foil pan to baste ribs before using the marmalade&ACV basting sauce.
Brandie @ The Country Cook
Tracy- yay!! You win for best comment - ha! Thank you so, so much for taking the time to come back and leave a comment. It really means so much!
Aubree Marquardt
Turned out great! I followed it exactly! Thank you so much!
Erin
Amazing .
Maria
My husband love ribs. we ussually get her son to made for his birthday but due to covid 19 it won'r happened this year. I am vegetarian and I am not born in North America but your recipe is easy enough for my to take the challenge. His birthday is this weekend so I will commenting back in few more days.
Karen
Just wondering, What is the benefit of using the apple juice? Also, if I don't have smoked paprika is it okay to just use regular paprika?
Ridwan Jonas
It's how I do my Ribs....! Thanks for Sharing...
Barb D'Angelo
These were absolutely the best ribs I have ever had, I am not fond of tomato based sauces for any meat and apricot is my favorite on chicken so I decided to give it a try. I made the rub recipe as written, smoked paprika is also a favorite of mine. Definitely a Keeper!
Gary H.
Absolutely the easiest bbq pork ribs I ever made! Once you've done it, it becomes so much easier the second time. The taste is just so delicious. The best part is it uses no bbq sauce from a bottle. They look just so darn yummy once you pull them off the grill! I'm 69 and have bbq'd a lot in the past but never, never had it so easy, oh, and did I share that the flavor is really something to brag about!
Gregory D Reynolds
I made the pretty close to your recipe. First time doing them in a pan on the grille. I put about a 1/2 inch of apple cider in the pan and cooked them for 1 1/2 hrs at between 320 and 350. Then I added crushed pineapple and natural juice along with some barbecue sauce to tha apple vinegar and orange marmalade for the glaze. 8 min on each side with the heat up to 450. OMG!!! I'm 61 years old and I think they were the best ribs I've ever eaten! Dang sure the best I'VE ever fixed!
Cara
Looks yummy! What kind of ribs did you use? I have a 7lb slab of spare ribs (not baby back). Do you think that would increase the cooking time significantly? Thanks!
Anthony
I’m trying to go the keto route. I have my own rub blend and keto friendly bbq sauce but I was thinking of using broth instead of juice. I assume the liquid is to keep the meat moist right?
Mary Kabel
I read through the whole recipe and comments and could not
find mention of how long to cook them on the grill, indirect heat.
Would appreciate it if original recipe submitter would add.
Anthony
Can an alternative be used instead of apple juice?
Brandie @ The Country Cook
Hey Anthony - just checking - is it because of an allergy or that you're concerned about tasting it? You won't taste the apple juice in the final product. You can also use a can of soda too.
Renia
I just made this recipe. The ribs were juicy and very tasty. Awsome and very easy. Thank you for sharing.
Brandie @ The Country Cook
Yay!! Thanks so much Renia!
Alison Hoernemann
Could I substitute barbecue sauce?
Dobbie
It was a nice change from the traditional tomato-based barbecued rib recipe and was easy to do. I followed the recipe exactly, but ended up with lots of extra rub. It took about the same time as most rib recipes, so you have to allow for the slow cooking. We will use it again.
Kevin
How much apple juice do you usually use? 1/4” on the bottom of the pan?
Brandie @ The Country Cook
Hi Kevin! Yes, I would say that is about accurate. 🙂
Alan Trugman
Awesome recipe! Ribs came out tender and delicious, and in the time exactly as wriiten. Family LOVED the result!
Tommy Flores
Good video and simple step by step
Sharon from Atlanta
Made these last night on our grill and they were honestly the best ribs I’ve ever eaten. Husband thought so too. Adult kids even want to eat these for Thanksgiving!! Such a nice change to have ribs without bbq sauce. The marmalade provides the perfect flavor without being overly sweet (I used low-sugar Publix store brand). The trick is the foil cookware with the apple juice. Fantastic and low stress recipe. Thanks for sharing!
Brandie @ The Country Cook
Woo hoo! This is so awesome to hear. You are so sweet to take the time to come back here and leave a comment and feedback. Thank you so much Sharon!
Jeff
I've been trying dozens of rib recipes over the past 40 years, but I have to say, this has been the most satisfying yet! I followed the recipe to a 'T'...The interplay between the sweet and the spicy was proportionately perfect! My wife is still talking about it, 4 hours later! Thanks very much for putting this out there!
Brandie @ The Country Cook
Thank you so very much Jeff! I really appreciate you coming back and taking the time to review!
SoniaO
Thank you for sharing a recipe that ensures succulent, nearly fall off the bone ribs! Yummy. The result was delectable. So good. Keep up the excellent work!
Brandie @ The Country Cook
Thank you so very much Sonia! I am so thrilled that you loved them!!
sherry monfils
This sounds yummy. But everyone in my family prefers country style ribs. Could I use the same recipe for them or a different grilling technique? Thank you for all your wonderful recipes!
Brandie @ The Country Cook
Hi Sherry! Yes, you sure can! Just keep an eye on that internal temperature. 🙂
sherry monfils
Thank you for replying!
Shane
Could you cook them in the oven on 300 first then finish them on the grill? My temp meter is broken on my grill so it is hard to keep steady temp. Recipe looks great, made me super hungry.
Brandie @ The Country Cook
Hey Shane! I don't see why not! Just long enough to get some smoky flavor on there. 🙂
Amy
Yes Shane, that’s actually what I’m doing at this very moment, only my rub is a little different. I plan to finish them off on mesquite briquettes. What’s great about ribs is they give you time to experiment and it’s hard to mess them up on a slow and low journey
Joanne
This looks easy and I have these ingredients on hand too. Delicious!
Kate
FINALLY! An easy recipe for ribs that doesn't require a smoker or crazy grill tricks. I can do this!!
Carol G
We got rained out one year so we could not bbq the ribs. I have mastered cooking them under the broiler on the lowest rack and broil on LOW. The ribs sit on a rack in a jelly roll pan lined with aluminum foil. I turn them every 30 minutes. The last 30 minutes on a side is when I put the sauce on for basting. They turn out perfect everytime
Brandie @ The Country Cook
Love it Carol!! Thats how you make do with what you have!!
Fred
Carol,
SOUNDS great!
But what is the TOTAL broiling time for your ribs?
(You mention turning every half-hour -- but I'd need the TOTAL time).
Thanks
Chuck
Do you follow same recipe, including the apple juice?
Nelson
Can I use a baking sheet instead of the large disposable aluminum tray as long as the ribs fit? Will the baking sheet compromise anything that the disposable aluminum tray won't? Thanks