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Grilled Ribs (+Video)

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!

sliced pork ribs, grilled on a gas grill with pork rub and mop sauce.

FREQUENTLY ASKED QUESTIONS:

How do I prepare ribs before grilling them?

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!)

How long should I grill the ribs?

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 180°F-190°F (this lower and slower cooking method will ensure a super tender meat.) Don’t rush it!

Should I use direct or indirect heat when grilling ribs?

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.

How can I tell when the ribs are done?

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.

Can I use a different BBQ sauce?

Certainly! I know a lot of people aren’t familiar with using marmalade and vinegar for a sauce out 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!

What can I serve with grilled ribs?

I love to serve these with some macaroni and cheese, cole slaw and a slice of cornbread!

How to easily gas grill the best pork ribs, rub recipe and glaze mop sauce recipe included from The Country Cook - fully cooked ribs shown on the grill.

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
  • aluminum foil
ingredients needed to make grilled ribs: pork rub, rack pork ribs, orange marmalade, apple cider vinegar.

HOW TO MAKE BABY BACK RIBS:

Time needed: 1 hour and 20 minutes

  1. 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.removing silver skin from pork ribs.

  2. 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. homemade pork bbq rub seasoning on rack of ribs.

  3. 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. rub in pork bbq rub seasoning on rack of pork ribs.

  4. 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.make sure propane tank is full of propane gas.

  5. 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.)preheat grill to 300f degrees.

  6. 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. 
    a covered aluminum foil pan showed on the grate of a gas grill.

  7. 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.Orange marmalade with apple cider vinegar whisked together in a pot.

  8. Baste the ribs

    Take pot off heat and baste the cooked ribs with the marmalade sauce. Make sure to coat it well. Pork ribs being slathered with glaze on gas grill.

  9. Repeat the process

    Cover grill and cook for an additional 5 minutes. Then repeat the process one more time. Pork Ribs on the gas grill covered with a glaze and finishing cooking.

  10. 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.allowing the grilled ribs to rest on a wooden cutting board.

  11. 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!sliced grilled pork ribs on brown parchment paper.

CRAVING MORE RECIPES?

Easy Pork Ribs with seasoning rub and mop sauce

Grilled Ribs (+Video)

How to easily gas grill the best baby back ribs. Includes a deliciously easy pork rub seasoning and a simple glaze. No special tools needed for delicious grilled ribs!
5 from 174 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6

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.
    removing silver skin from pork 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.
    homemade pork bbq rub seasoning on rack of ribs.
  • 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.
    rub in pork bbq rub seasoning on rack of pork ribs.
  • 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.
    preheat grill to 300f degrees.
  • 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.)
    a covered aluminum foil pan showed on the grate of a gas grill.
  • 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.
    Grilled ribs finished cooking on a gas grill.
  • 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.
    Orange marmalade with apple cider vinegar whisked together in a pot.
  • Take pot off heat and baste the cooked ribs with the marmalade sauce. Make sure to coat it well.
    Pork ribs being slathered with glaze on gas grill.
  • 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.
    Pork Ribs on the gas grill covered with a glaze and finishing cooking.
  • With a sharp knife, carefully cut the ribs between the bones and serve!
    sliced grilled pork ribs on brown parchment paper.

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. 
Course: Main Course
Cuisine: American

Nutrition

Calories: 288kcal | Carbohydrates: 35g | Protein: 16g | Fat: 10g | Sodium: 69mg | Fiber: 2g | Sugar: 20g

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.

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Recipe Rating




140 Comments

  1. 5 stars
    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!

    1. 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!!

  2. 5 stars
    Great recipe! Just finished eating the results! Nice heat in the rub, but balanced by the marmalade mop.

  3. Brandie:

    Can I cook the ribs a day early and then reheat in a low oven?

    Thank you,
    Keith

  4. 5 stars
    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.

  5. 5 stars
    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.

    1. 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.

  6. 5 stars
    Not only were they the easiest ribs to make, they were the tastiest! Better than your fast food restaurants! Thank you for sharing.

  7. 5 stars
    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.

  8. 5 stars
    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!

  9. 5 stars
    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??

  10. 5 stars
    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!

    1. 5 stars
      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!

  11. 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?

  12. 5 stars
    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!

  13. 5 stars
    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.

  14. 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)?

  15. 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.

  16. 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.

  17. 5 stars
    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!

    1. 5 stars
      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…

  18. 5 stars
    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.