Gas Grill Best Pork Ribs (Printer-Friendly Version)

Tender pork ribs grilled using indirect heat with a flavorful rub and a sweet, tangy glaze finish.

# Ingredients Needed:

→ Meat

01 - 1 rack baby back pork ribs (approximately 2-3 pounds)

→ Seasoning

02 - Pork rub seasoning (store-bought or homemade), quantity as needed for even coating

→ Liquids

03 - 1 cup unsweetened apple juice
04 - 1/2 cup orange marmalade
05 - 1/4 cup apple cider vinegar

→ Equipment

06 - Large disposable aluminum pan
07 - Nonstick cooking spray or neutral oil for pan

# Step-by-Step Directions:

01 - Remove ribs from packaging and pat dry with paper towels. Spray or lightly oil the aluminum pan, then place ribs inside. Carefully remove the silver skin membrane from the back of the ribs to improve tenderness and seasoning penetration.
02 - Generously rub pork seasoning onto the back side of the ribs, pressing it well into the meat. Flip ribs and repeat on the opposite side. Discard any excess rub that does not adhere.
03 - Pour the apple juice into the bottom of the pan with the ribs. Cover tightly with aluminum foil and refrigerate until ready to grill.
04 - Preheat gas grill to 300°F, setting burners for indirect heat (e.g., turning off the center burner and keeping side burners on low). Clean and lightly oil grill grates to prevent sticking.
05 - Place the foil-covered pan of ribs on the cooler side of the grill. Cover and cook at 300°F for approximately 1 to 2 hours, maintaining consistent temperature. The internal temperature should reach 180°F to 190°F for optimal tenderness.
06 - While ribs cook, whisk together orange marmalade and apple cider vinegar in a small pot over medium heat until smooth and combined, about 1-2 minutes.
07 - Remove ribs from the pan and place directly on the grill grates over low heat. Baste ribs thoroughly with the marmalade glaze.
08 - Close grill lid and cook ribs for 5 minutes. Repeat basting and cooking for another 5 minutes to build a thick glaze.
09 - Transfer ribs to a cutting board and allow to rest for several minutes to redistribute juices.
10 - Slice ribs between bones with a sharp knife and serve immediately.

# Helpful Hints:

01 - Removing the membrane on the back of ribs ensures better seasoning penetration and tender bites.
02 - Using indirect heat prevents the ribs from drying out or burning during the slow cooking process.
03 - Cooking ribs to internal temperatures between 180°F and 190°F creates tender, fall-off-the-bone meat.

Go Back