grilled pork ribs recipe

Written ByJenny Smyth Posted on
grilled pork ribs recipe
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The Best grilled pork ribs recipe

I’ve been making this grilled pork ribs recipe for years, and it’s always a hit with my family. The first time I made it, I was impressed by how easy it was to prepare and how delicious it turned out.

My kids love helping me in the kitchen, and they’re always eager to assist with the prep work for this recipe. They love the process of marinating the ribs, then grilling them to perfection.

The result is tender, flavorful meat that falls off the bone. I like to serve it with a side of coleslaw or baked beans, but my kids are happy with just the ribs and some crusty bread on the side.

This recipe has become a staple in our household, perfect for everyday meals or special occasions. The best part is that it’s relatively healthy, considering how much meat is involved.

A good marinade makes all the difference in keeping the ribs moist and flavorful.

Grilled Pork Ribs

Grilled Pork Ribs

4.6 from 885 votes

This grilled pork ribs recipe features tender, fall-off-the-bone meat with a sweet and tangy glaze. Perfect for backyard barbecues, this dish is sure to be a crowd-pleaser.

Prep Time30 mins
Cook Time2.5 hours
Resting Time0 mins
Total Time3 hours
Servings: 4Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Ribs

2 racks pork spare ribs
1/4 cup brown sugar
1 tbsp paprika
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper

For the Glaze

1/2 cup barbecue sauce
2 tbsp honey
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp black pepper

👨‍🍳Directions

1Preheat grill to medium-high heat, around 350-400°F.
2Remove the membrane from the bone side of the ribs by sliding a knife underneath and pulling it off.
3This will allow the seasoning to penetrate the meat better.
4Pat the ribs dry with a paper towel.
5Apply brown sugar, paprika, garlic powder, salt, and black pepper evenly on both sides of the ribs.
6Let the ribs sit at room temperature for 20 minutes to allow the seasoning to adhere.
7Wrap the ribs tightly in aluminum foil.
8Place the foil-wrapped ribs on the grill, close the lid, and cook for 1.
5 hours.
9This slow cooking process will tenderize the meat, making it fall-off-the-bone tender.
10After 1.
5 hours, carefully remove the ribs from the grill and open the foil.
11Discard the foil and any excess liquid.
12Place the ribs back on the grill, bone side down, and cook for an additional 30 minutes.
13This will allow the ribs to develop a nice char and crispy edges, which adds a lot of flavor.
14During the last 15 minutes of grilling, brush the glaze onto the ribs using a basting brush.
15Apply it generously, ensuring all sides of the ribs are coated.
16Keep the grill lid closed as much as possible to maintain heat and moisture.
17The ribs are done when the meat is tender and easily pulls away from the bone.
18Use tongs to lift the ribs and check for doneness.

🔧Equipment

Grill
Basting brush
Aluminum foil
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 35g

📝Notes

Tips: To get a smoky flavor, add a handful of wood chips to the grill before cooking. You can also use a store-bought dry rub for the ribs if you prefer a different flavor profile.

Watch Video Of How Grilled Pork Ribs Works

This grilled pork ribs recipe is perfect for any occasion – whether you’re hosting a party or just need a quick dinner solution. It’s also great for meal prep since you can marinate the ribs ahead of time and cook them as needed.

One of my favorite things about this recipe is that it’s so versatile – you can serve it as is or with a variety of sides, from classic coleslaw to roasted vegetables. And don’t even get me started on leftovers – these babies reheat beautifully and make for a great lunch or dinner option.

❓ Frequently Asked Questions About Grilled Pork Ribs

Q: What type of pork ribs are best for this recipe?

The best type of pork ribs for this recipe are baby back ribs or St. Louis-style pork spares. Baby back ribs are leaner and have a more delicate flavor, while St. Louis-style pork spares are fattier and more tender.

Q: Can I use a charcoal grill for this recipe?

Yes, you can use a charcoal grill for this recipe, but make sure to adjust the heat accordingly. Charcoal grills tend to produce more smoke than gas grills, so be sure to monitor the temperature closely to avoid overcooking the ribs.

Q: How do I ensure that my ribs stay tender during cooking?

To keep your ribs tender during cooking, make sure to not overcook them. Use a meat thermometer to check for internal temperatures of at least 160°F (71°C). Also, don’t press down on the ribs with your spatula while they’re cooking – this can cause them to lose moisture and become tough.

Q: Can I make this recipe in advance?

You can marinate the ribs several hours or even overnight before grilling them. However, it’s best to cook them as soon as possible after marinating to ensure maximum flavor and texture.

Q: What’s the best way to store leftover grilled pork ribs?

You can store leftover grilled pork ribs in an airtight container in the refrigerator for up to three days or freeze them for up to two months. When reheating, make sure they’re heated through until they reach an internal temperature of 165°F (74°C).

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