Grilled Ribs with Glaze (Print View)
Smoky, tender pork ribs rubbed with brown sugar and spices, slow-grilled and finished with a sticky barbecue glaze.
# What You Need:
→ Meats
01 - 2 racks (about 4.4 lbs) pork baby back ribs
→ Spice Rub
02 - 2 tablespoons brown sugar
03 - 1 tablespoon paprika
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon ground black pepper
08 - 1 teaspoon salt
09 - ½ teaspoon cayenne pepper (optional, for heat)
→ Glaze & Basting
10 - ¾ cup barbecue sauce (store-bought or homemade)
11 - 2 tablespoons apple cider vinegar (for brushing)
# How-To Steps:
01 - Remove the membrane from the back of the ribs, if present, to ensure better tenderness and spice penetration.
02 - In a small bowl, combine the brown sugar, paprika, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper until evenly blended.
03 - Rub the spice mixture generously over both sides of the ribs. Allow the seasoned ribs to rest at room temperature for 20 minutes.
04 - Preheat a charcoal or gas grill to medium indirect heat, approximately 285-320°F (140-160°C).
05 - Wrap each rack of ribs tightly in aluminum foil, adding a splash of apple cider vinegar inside each packet. Place the foil-wrapped ribs on the grill, cover, and cook for 1½ hours, turning occasionally.
06 - Carefully remove the ribs from the foil and brush generously with barbecue sauce on all sides.
07 - Return the unwrapped ribs to the grill over direct medium heat. Grill for 10-15 minutes, turning and basting with additional sauce until caramelized and slightly charred.
08 - Let the ribs rest for 5 minutes before slicing between the bones and serving.
# Expert Hints:
01 -
- The double cooking method, slow and wrapped followed by a hot glazed finish, gives you ribs that pull off the bone but still have that chewy caramelized edge everyone fights over.
- You can prep the rub in under five minutes with pantry staples, which means this recipe does not chain you to the kitchen on a beautiful afternoon.
02 -
- I once rushed the foil stage and pulled the ribs off after only forty five minutes, and they were tough enough to make me question my life choices. Give them the full hour and a half wrapped and you will be rewarded.
- Adding the vinegar inside the foil packet was a trick I picked up from a pitmaster at a county fair, and it changed everything about how the meat turns out.
03 -
- Resist the urge to peek inside the foil packets during cooking because every time you open them you lose precious steam and extend the cooking time.
- For the most caramelized finish, brush on the sauce in thin layers during the final grilling rather than slathering it all on at once.