Grilled Ribs with Barbecue Glaze (Print)
Smoky baby back ribs with a brown sugar-paprika rub, slow-grilled and finished with a sticky barbecue glaze.
# What You Need:
→ Meats
01 - 2 racks (about 4.4 pounds) 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 - 1/2 teaspoon cayenne pepper (optional)
→ Glaze & Basting
10 - 3/4 cup barbecue sauce
11 - 2 tablespoons apple cider vinegar, for brushing
# How To Make It:
01 - Remove the tough membrane from the underside of each rack for optimal tenderness.
02 - Mix together brown sugar, paprika, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a small bowl until thoroughly blended.
03 - Evenly coat both sides of the pork ribs with the prepared spice mixture. Allow to stand at room temperature for 20 minutes to allow flavors to penetrate.
04 - Preheat a charcoal or gas grill to medium indirect heat, approximately 285-320°F.
05 - Tightly wrap each seasoned rack of ribs in aluminum foil, adding a splash of apple cider vinegar to each packet to maintain moisture.
06 - Place the foil-wrapped ribs onto the grill grate over indirect heat. Cover and grill for 1 hour and 30 minutes, turning packets occasionally for even cooking.
07 - Carefully remove ribs from the foil. Liberally brush barbecue sauce over both sides of the ribs.
08 - Return ribs to the grill directly over medium heat, uncovered. Grill for 10 to 15 minutes, turning and brushing with additional barbecue sauce until the exterior is sticky and lightly charred.
09 - Remove ribs from grill and let rest for 5 minutes. Slice between bones and serve hot.
# Expert Tips:
01 -
- Few things beat the way barbecue sauce forms a sweet, lacquered crust on these ribs.
- This method delivers maximum tender meat with minimal fuss, making even a casual evening feel like a celebration.
02 -
- If you skip removing the membrane, the ribs will likely end up chewy—trust me on this one.
- Trying the glaze too early means it can burn; patience leads to that coveted sticky finish.
03 -
- Tape a short checklist of the steps to your grill—weather, chatter, and grilling distractions are real.
- Liberally oil the grill grates before the unwrapped ribs hit the heat—a stuck rack is a sad thing.