These grilled BBQ ribs are what summer cookouts are all about! Slow-cooked until fall-off-the-bone tender, then finished with a sticky, caramelized layer of BBQ sauce that’ll have everyone licking their fingers.
Your Backyard BBQ MVP
- So Easy: No smoker or fancy tools needed. Just your grill, a pan, and a little patience.
- So Juicy: Apple juice keeps the ribs tender and adds a little touch of sweetness that gives them the best flavor!
- Always a Hit: People will absolutely go back for seconds, and you’ll be in charge of bringing the ribs every time!
Grilled BBQ Ribs Ingredients
- Baby Back Ribs: I like baby back ribs because they’re tender and cook relatively quickly. You can also use St. Louis-style ribs or beef spare ribs, but you’ll likely need to adjust the cooking time.
- Apple Juice: Adds moisture and helps keep the ribs juicy as they cook. Beer or water can be used as a substitute if preferred.
How to Make Grilled BBQ Ribs
These grilled BBQ ribs have a permanent spot on our summer menu, and once you make them, you’ll understand why. They cook up so tender and juicy, then get finished with a glossy BBQ sauce that clings to every bite in the best way. We love piling them onto a plate with classic cookout sides like corn on the cob, baked beans, and potato salad.
- Prep and Peel Membranes: Preheat the grill to 300°F by setting all burners to low. You want to keep the grill heated to 300°F throughout the grilling process. Prepare baby back ribs by removing the membrane and patting them dry with a paper towel. Place the ribs in a large disposable aluminum pan.
- Mix Dry Rub: In a small bowl, mix brown sugar, paprika, salt, black pepper, garlic powder, and onion powder.
- Season: Rub the spice mixture on both sides of the ribs. Turn the ribs so the bone side is facing up. Pour apple juice into the bottom of the aluminum pan and cover tightly with aluminum foil.
- Slow Cook: Place the pan of ribs on the grill and cook for 2 ½-3 hours. The ribs are ready when they are tender and reach an internal temperature of 190-200ºF.
- Baste: Remove the foil from the pan and baste with some of the homemade or store-bought barbecue sauce. Carefully flip the ribs over and baste with more of the sauce.
- Grill: Place the ribs directly over medium heat. Cover the grill and cook for 5 minutes. Flip the ribs and cook for an additional 5 minutes. Remove the ribs to a large tray or serving platter and let rest for 10 minutes. Cut the grilled BBQ ribs between the bones and serve.
Alyssa’s Pro Tip
Don’t Skip Removing the Membrane! If you remove the thin membrane from the back of the ribs, the seasoning can soak in, and the ribs turn out tender rather than chewy.
How to Cook BBQ Ribs in the Oven
- Bake: Place the seasoned ribs in a foil-covered pan with the apple juice and bake at 300°F for 2½ to 3 hours, or until very tender.
- Finish on the Grill: Brush the ribs with BBQ sauce and grill over medium heat for 5–10 minutes, turning once, until the sauce is caramelized and slightly charred.
Must Have Tools For This Recipe
- Disposable Aluminum Pan: Keeps the ribs moist and tender on the grill. If you don’t have one, tightly wrap the ribs in heavy-duty foil.
- Basting Brush: Makes it easy to evenly coat the ribs with BBQ sauce.
- Gas Grill: Either a gas or a charcoal grill works well. Just make sure you keep the heat as steady as possible.
Grilled BBQ Ribs
These grilled BBQ ribs are seasoned with a simple spice rub, slow-cooked until tender, and finished with a sweet and smoky BBQ glaze.
Servings 6 servings
Calories 326kcal
Equipment
- 1 Grill
- 1 large disposable aluminum pan
Ingredients
- 1 rack pork baby back ribs 2-3 pounds
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup apple juice
- 1 cup homemade or store-bought BBQ sauce
Instructions
- Preheat the grill to 300 degrees Fahrenheit by turning all your burners on to low. You want to keep the grill heated to 300 degrees throughout the grilling process.
- Prepare 1 rack pork baby back ribs by removing the membrane and patting them dry with a paper towel. Place the ribs in a large disposable aluminum pan.
- In a small bowl, mix 1 tablespoon brown sugar, 2 teaspoons paprika, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Rub the spice mixture on both sides of the ribs.
- Turn the ribs so the bone side is facing up. Pour 1 cup apple juice into the bottom of the aluminum pan and cover tightly with aluminum foil.
- Place the pan of ribs on the grill. Cook for 2 ½ – 3 hours; the ribs are ready when they reach an internal temperature of 190-200 degrees and are tender.
- Remove the foil from the pan and baste with some of the 1 cup homemade or store-bought BBQ sauce. Carefully flip the ribs over and baste with more of the sauce.
- Place the ribs directly on the grill over medium heat. Cover the grill and cook for 5 minutes. Flip the ribs and cook for an additional 5 minutes.
- Remove the ribs to a large tray or serving platter and let rest for 10 minutes. Cut the ribs between the bones and serve.
Notes
Storage and Make-Ahead Instructions
- Leftovers: Store leftover ribs in an airtight container in the fridge for up to 5 days.
- To Freeze: Wrap tightly in plastic wrap and store in a freezer-safe container or zip-top bag for up to 2 months. Thaw in the refrigerator overnight. Reheat in the microwave in 30-second intervals or in the oven at 300°F until heated through.
- Make Ahead: Make the spice rub up to 3 months in advance.
Nutrition
Calories: 326kcal | Carbohydrates: 27g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1352mg | Potassium: 417mg | Fiber: 1g | Sugar: 22g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
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