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.
VIDEO INCLUDED BELOW:
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. 
WHAT YOU’LL NEED:
pork ribs
pork seasoning rub
unsweetened apple juice
orange marmalade (peach preserves or apricot preserves)
apple cider vinegar
large disposable aluminum tray
aluminum foil
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.)
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!
Enjoy!
Homemade Pork Seasoning Rub:
1/2 cup brown sugar
1/4 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
How to (Gas) Grill The Best Pork Ribs - Easy Method
Ingredients
- 1 rack pork ribs
- 1/2 cup pork seasoning rub (see below for a recipe)
- 1 cup unsweetened apple juice
- 1/2 cup orange marmalade (peach preserves or apricot preserves)
- 1/4 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.)
- 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
1/2 cup brown sugar
1/4 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
CRAVING MORE RECIPES LIKE THIS? GIVE THESE A TRY!
THE BEST SMOKED PORK TENDERLOIN
INSTANT POT COUNTRY STYLE RIBS
INSTANT POT PULLED PORK BBQ
THE BEST GRILLED CHICKEN MARINADE
GRILLED ITALIAN LEMON GARLIC CHICKEN
3-INGREDIENT SAUSAGE ROLLS
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
Love it Carol!! Thats how you make do with what you have!!
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
FINALLY! An easy recipe for ribs that doesn’t require a smoker or crazy grill tricks. I can do this!!
This looks easy and I have these ingredients on hand too. Delicious!
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.
Hey Shane! I don’t see why not! Just long enough to get some smoky flavor on there. 🙂
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!
Hi Sherry! Yes, you sure can! Just keep an eye on that internal temperature. 🙂
Thank you for replying!
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!
Thank you so very much Sonia! I am so thrilled that you loved them!!
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!
Thank you so very much Jeff! I really appreciate you coming back and taking the time to review!
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!
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!
Good video and simple step by step
Awesome recipe! Ribs came out tender and delicious, and in the time exactly as wriiten. Family LOVED the result!
How much apple juice do you usually use? 1/4” on the bottom of the pan?
Hi Kevin! Yes, I would say that is about accurate. 🙂
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.
Could I substitute barbecue sauce?
I just made this recipe. The ribs were juicy and very tasty. Awsome and very easy. Thank you for sharing.
Yay!! Thanks so much Renia!
Can an alternative be used instead of apple juice?
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.
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?
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.
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!
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!
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!
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!
It’s how I do my Ribs….! Thanks for Sharing…
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?
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.
Amazing .
Turned out great! I followed it exactly! Thank you so much!
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.
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!
What is the cook time on the grill? anybody?
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…
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!
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.
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.
You didn’t read the directions. It’s indirect heat so there’s no fire under the pan.
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)?
Hi Sarah! Yes, you sure could. Timing should be about the same. Just take the internal temperature to know when they are done. 🙂
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.
This makes my heart so happy to hear Claudette! You can’t see me but I am over here clapping for you – ha!!
I loved the chewy texture of these, hubby prefers the juiciness of the slow cooker version….and neither one of us like d the apricot jam/vinegar basting sauce…it was waaaay too vinegar-y….might try them again with a different sauce (depends on who is doing the cooking that day …lol)
Can you cook more then 1 rack of ribs at a time?
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?
Jason – yes! An oven safe pan will be fine. To protect it, you can always just wrap it in some aluminum foil. 🙂
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!