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
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 can vary quite a bit depending on which brands were used.
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!
GB
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!
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!