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Grilling pork ribs can feel complicated but it doesn’t have to. These tender and flavorful baby back ribs are cooked low and slow on a gas grill without any fancy tools or smokers. You’ll get succulent meat with a beautiful glaze that enhances rather than overpowers the natural rib flavor.
I first made these ribs when trying to impress my wife and now they are requested for every backyard cookout. The balance of the marmalade glaze with the tangy vinegar keeps the ribs exciting every time.
Ingredients
- Baby back ribs: because they are tender and cook evenly St Louis style ribs work too
- Pork rub: Homemade or storebought adds flavor and crust pick a rub with savory spices and a bit of sweetness
- Unsweetened apple juice: adds moisture without extra sweetness to keep balance
- Orange marmalade: for a unique sweet glaze you can substitute with peach or apricot preserves if needed
- Apple cider vinegar: tenderizes the meat and adds a subtle tang to complement the glaze
- Large disposable aluminum pan: helps contain juices and makes cleanup easy
Instructions
- Prepare the ribs:
- Remove ribs from packaging and pat dry with paper towels. Spray or oil the aluminum pan to prevent sticking. Lay the ribs in the pan. Remove the silver skin membrane on the back for better texture and flavor absorption. It should peel off in one clean piece which will make eating much nicer.
- Season each side:
- Sprinkle pork rub on the back side and really massage it into the meat. Flip ribs and repeat. The rub should stick well but extra that falls off can be discarded. Pour apple juice into the pan under the ribs to keep them moist during grilling. Cover with foil and chill while preparing the grill.
- Prepare your grill and fuel:
- Make sure your propane tank is full because low and slow grilling can take time. Preheat the grill to about 300 degrees Fahrenheit. Turn off the middle burner and set the two end burners to low to create indirect heat. Clean and oil the grates so ribs won’t stick.
- Grill the ribs:
- Place the pan on the grill away from direct flame. Cover the grill and cook for about one hour to two hours maintaining 300 degrees. The ribs are done when a thermometer reads between 180 and 190 degrees for maximum tenderness. Check meat near the bone.
- Make the glaze:
- While ribs cook, combine orange marmalade and apple cider vinegar in a small pot over medium heat. Whisk until well mixed and slightly thickened, about one or two minutes.
- Baste and finish:
- Remove ribs carefully from the pan. Place them directly on the grill grates over low heat. Slather generously with the glaze. Cover and cook for 5 minutes. Repeat the glazing and cooking one more time for a sticky, shiny finish.
- Rest and serve:
- Remove ribs from grill and let them rest for a few minutes on a cutting board. Use a sharp knife to cut between bones. The meat should easily pull away from the bone without tearing. Serve and enjoy!
I remember grilling these ribs during a family reunion and every relative raved about how juicy and tender they were. It quickly became a go to recipe to feed a crowd.
Storage Tips
Refrigerate leftover ribs wrapped tightly in foil or an airtight container for up to four days. Reheat gently in an oven or covered on the grill to keep them moist. You can also freeze cooked ribs in foil or freezer bags for up to three months.
Ingredient Substitutions
If you don’t have orange marmalade try peach or apricot preserves for a similar sweetness. Swap apple cider vinegar with white vinegar if needed but it changes the tang slightly. St Louis style ribs or spare ribs work fine but may require longer cooking for tenderness.
Serving Suggestions
These ribs pair wonderfully with classic sides like macaroni and cheese, coleslaw, or cornbread to balance the rich meat. A fresh green salad or grilled corn also brightens the meal.
These ribs are an easy impressive way to feed a crowd. Follow the low and slow approach and the glaze steps for sticky flavorful results.
Common Questions About Recipes
- → How should I prepare ribs before grilling?
Remove the membrane from the back for tenderness and apply a dry rub to enhance flavor. This helps seasoning penetrate well.
- → What’s the ideal grilling time and temperature?
Grill ribs over indirect medium-low heat around 300°F for 1-2 hours until tender and cooked between 180°F-190°F internal temperature.
- → Should I use direct or indirect heat for grilling ribs?
Use indirect heat by placing ribs away from direct flames to avoid burning and ensure even, slow cooking.
- → How can I tell when ribs are done?
Check tenderness by testing if meat easily separates from bones or use a meat thermometer aiming for 180°F-190°F internal temp.
- → Can I substitute the glaze ingredients?
Yes, marmalade and vinegar can be swapped with peach or apricot preserves and apple cider vinegar or adapted with your preferred BBQ sauce.
- → What sides pair well with grilled pork ribs?
Serve with classic sides like macaroni and cheese, cole slaw, and cornbread for a balanced meal.