Why You’ll Love This Recipe

These BEST Grilled Ribs are smoky, juicy, and fall-off-the-bone tender, making them the ultimate backyard barbecue dish. Whether you’re using a charcoal or gas grill, this recipe delivers bold flavor and a sticky, caramelized glaze that will impress everyone at your table. Perfect for summer cookouts or weekend indulgence, these ribs are both crowd-pleasing and surprisingly simple to make.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pork ribs (baby back or spare ribs)brown sugarsaltblack peppergarlic powderonion powderpaprikachili powderolive oilapple cider vinegarketchuphoneyWorcestershire saucemustardliquid smoke (optional)

directions

Preheat your grill to medium heat (around 300°F/150°C), setting it up for indirect heat.

Remove the membrane from the back of the ribs and pat them dry with paper towels.

In a bowl, mix brown sugar, salt, black pepper, garlic powder, onion powder, paprika, and chili powder to make a dry rub.

Rub olive oil over the ribs, then generously apply the dry rub on both sides. Let them marinate for at least 30 minutes or up to overnight in the fridge.

Wrap the ribs in foil and place them on the grill over indirect heat. Close the lid and cook for 2 to 2.5 hours, checking occasionally.

Meanwhile, prepare the glaze by combining ketchup, honey, apple cider vinegar, Worcestershire sauce, mustard, and a dash of liquid smoke in a saucepan. Simmer until thickened.

After initial cooking, carefully remove ribs from the foil and place them directly on the grill over medium heat.

Brush the glaze over the ribs and cook for an additional 15-20 minutes, turning and glazing frequently, until caramelized and slightly charred.

Remove from the grill and let rest for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 20 minutesMarinating time: 30 minutes to overnightGrill time: 2.5 to 3 hoursTotal time: 3 to 4 hours (depending on marination)

Variations

Use a spicy BBQ sauce for a kick of heat.

Swap honey for maple syrup for a deeper sweetness.

Try using beef ribs instead of pork for a heartier version.

Add a beer to the foil wrap for extra moisture and flavor.

Use a smoker instead of a grill for enhanced smoky taste.

storage/reheating

Store leftover ribs in an airtight container in the fridge for up to 4 days.Reheat gently in the oven at 300°F (150°C) wrapped in foil until warm, or microwave in short bursts.If frozen, thaw in the fridge overnight and reheat as above.

FAQs

Can I cook these ribs in the oven?

Yes, you can bake them at 300°F (150°C) wrapped in foil for about 2.5 hours, then broil with glaze to finish.

Do I have to remove the membrane?

Yes, removing the membrane ensures more tender ribs and better flavor absorption.

What if I don’t have a grill?

Use your oven and finish under the broiler for similar results.

Can I use store-bought BBQ sauce?

Yes, but making your own glaze adds a deeper, more personalized flavor.

Why are my ribs tough?

They may not have cooked long enough or weren’t wrapped properly to retain moisture.

Can I use a dry rub only?

Yes, but the glaze adds a sticky, flavorful finish that elevates the dish.

What’s the best type of ribs to use?

Baby back ribs are more tender, while spare ribs are meatier and more flavorful.

How do I make ribs spicier?

Add cayenne pepper or hot sauce to the rub or glaze.

Can I grill ribs without foil?

Yes, but they may dry out. Foil helps retain moisture during the long cooking time.

Should I boil ribs before grilling?

It’s not necessary—slow grilling over indirect heat is better for flavor and texture.

Conclusion

The BEST Grilled Ribs combine smoky flavor, a perfect balance of spices, and a sticky-sweet glaze for ribs that truly melt in your mouth. Whether you’re a BBQ pro or a weekend griller, this recipe is your go-to for impressing family and friends with a backyard classic that never goes out of style.