The Best Grilled Ribs
Let me show you how to easily gas grill baby back ribs. Includes a deliciously easy pork rub seasoning and a simple glaze. No special tools needed for delicious ribs!
How To (Easily) Gas Grill The Best Pork Ribs Ever!
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 baby back 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!
Glad I gave this recipe a try. I wasn’t sure but with so many good reviews, I had to try it. My wife said these were the best ribs I have ever made. She has always complained that bbq sauce overwhelms the rib flavor and with this recipe, it really brings out the rib flavor.
– Tony
Questions You May Have
Before grilling the ribs, it’s important to remove the membrane on the back of the ribs, which can be tough and chewy. It’s also important to properly season the ribs with your favorite dry rub (I’ve included my homemade rub recipe in the recipe card below!)
Grilling time will depend on the thickness of the ribs and the temperature of your grill. As a general rule, it’s best to grill the ribs over a medium-low heat for about 1-2 hours or until the internal temperature reaches between 190°F-203°F (this lower and slower cooking method will ensure a super tender meat.) Don’t rush it!
It’s best to use indirect heat when grilling ribs, which means placing the ribs on the cooler side of the grill away from direct flames. This will help prevent the ribs from burning or drying out.
The best way to tell if the ribs are done is to use a meat thermometer to check the internal temperature. Pork ribs are safe to eat when they reach an internal temperature of 145°F. However, we’ll be cooking these a bit longer (remember low and slow!) to reach maximum tenderness so we’re looking for a temperature between 180°F- 190°F. Another way to tell if the ribs are done is to check for tenderness – when the meat is cooked through it will separate from the bone easily.
Certainly! I know a lot of people aren’t familiar with using marmalade and vinegar for a sauce but I promise it is out of this world good! It doesn’t drown out the flavor of the meat. However, this same technique works with your favorite BBQ sauce. Or perhaps try and make a Homemade BBQ Sauce!
I love to serve these with some macaroni and cheese, cole slaw and a slice of cornbread!
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- baby back ribs – this is my favorite style of ribs to use for this recipe but it would work with St Louis style ribs as well
- pork seasoning rub – use your favorite store-bought or use my homemade recipe in the recipe card below
- unsweetened apple juice – we want unsweetened here so as not to add too much sweetness since we’re using marmalade as well but if you can only find sweetened, then go with that
- orange marmalade – this might seem like a really weird ingredient but please trust me, it works! It adds a slight sweetness but also giving you a gorgeous thick glaze (peach preserves or apricot preserves also work)
- apple cider vinegar – this actually helps to tenderize the meat while also giving it moisture
- large disposable aluminum tray – this will make cleanup so much easier but you can use any pan that is safe to use on the grill
How To Make The Best Grilled Ribs
Time needed: 1 hour and 20 minutes
- Prepare 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.
- Add the rub
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.
- Get both sides
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.
- Ensure propane tank is full
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
Preheat grill to 300°F 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.)
- Time to grill!
Place pan of ribs onto grill. Cover grill and cook for about an hour (maintaining 300°F 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 145°F degrees. But by cooking it low and slow for a longer amount of time, the ribs will end up reaching a temperature closer to 180°F -190°F 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. - Create the glaze
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.
- Baste the ribs
Take pot off heat and baste the cooked ribs with the marmalade sauce. Make sure to coat it well.
- Repeat the process
Cover grill and cook for an additional 5 minutes. Then repeat the process one more time.
- Allow the meat to rest
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.
- Cut the ribs
With a sharp knife, carefully cut the ribs between the bones and serve! If you cooked these properly, the meat will slide off the bone. Time to enjoy!
Craving More Recipes?
The Best Grilled Ribs (+Video)
Ingredients
- 1 rack baby back pork ribs
- ½ cup pork seasoning rub (see below for a recipe)
- 1 cup unsweetened apple juice
- 1 large disposable aluminum tray
- aluminum foil
- ½ cup orange marmalade (peach preserves or apricot preserves)
- ¼ cup apple cider vinegar
Instructions
- Remove 1 rack baby back 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 1/2 cup pork seasoning rub 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 is however much naturally sticks to the ribs is enough. Whatever falls off after rubbing it in can be discarded. Pour 1 cup unsweetened apple juice into the bottom of 1 large disposable aluminum tray pan. Cover pan with aluminum foil and place into the fridge until your grill is ready.
- Preheat grill to 300°F 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 300°F 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 145°F degrees. However, we're looking for maximum tenderness so we're looking to get a temperature of 180°F – 190°F. The meat should look like it will easily pull away from the bone. 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 1/2 cup orange marmalade and 1/4 cup apple cider 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
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
- Feel free to use your favorite BBQ sauce or a Homemade BBQ Sauce instead of my marmalade/vinegar sauce.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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!
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!!
Quick and delicious! Thank you!
Oh my lanta!!! I just made these and they are amazing!!
Ha! You’re comment made me laugh! Thank you so very much!!
Great recipe! Just finished eating the results! Nice heat in the rub, but balanced by the marmalade mop.
When I cook ribs in pan , do I empty the apple juice, ?
Brandie:
Can I cook the ribs a day early and then reheat in a low oven?
Thank you,
Keith
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.
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.
Can I do ribs using a rotisserie?
Yes you could, however I haven’t tested it that way.
Do you have to do anything different for 2 racks? Does it extend cooking time?
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.
Taste absolutely amazing, definitely will make again!
Not only were they the easiest ribs to make, they were the tastiest! Better than your fast food restaurants! Thank you for sharing.
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.
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!
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??
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!
This is my first time making… there were high expectations and the recipe was an absolute success!
It was easy to make, easy to follow the directions, and everyone loved the result! Ribs are now a part of my repertoire, thank you!
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. 🙂
Can you cook more then 1 rack of ribs at a time?
Absolutely! Just check temperature for doneness on both racks.
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!
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!!
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. 🙂
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.
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.
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!
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…
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!
Turned out great! I followed it exactly! Thank you so much!
Amazing .
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.
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?
It’s how I do my Ribs….! Thanks for Sharing…
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!
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!
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!
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’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.
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 just made this recipe. The ribs were juicy and very tasty. Awsome and very easy. Thank you for sharing.
Yay!! Thanks so much Renia!
Could I substitute barbecue sauce?
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.
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. 🙂
Awesome recipe! Ribs came out tender and delicious, and in the time exactly as wriiten. Family LOVED the result!
Good video and simple step by step
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!
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!
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!!
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!
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. 🙂
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
This looks easy and I have these ingredients on hand too. Delicious!
FINALLY! An easy recipe for ribs that doesn’t require a smoker or crazy grill tricks. I can do this!!
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
Do you follow same recipe, including the apple juice?
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