Grilled Baby Back Ribs

I have made baby back ribs multiple times this year. The last time I made them, I followed a slow cooker recipe for half and used this grill recipe for the other half. We decided that the tenderness was a bit better with the slow cooker (plus you don’t need your grill) but that the grill was better for flavor. Next time I might try it all in the oven with the same recipe and see how it goes.

Yes, some parts got a bit too dark but it is because 1) distracted with kids and 2) it was my first time grilling them and I was trying to figure it out. It was still tender, just charred on the outside.

Directions for Grilled Baby Back Ribs

Slightly adapted from Food Network Magazine

  • 2 racks baby back ribs (pork)
  • 1/4 cup packed light brown sugar
  • 2 Tablespoons paprika
  • 1 teaspoon ground black pepper
  • 2 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground coriander
  • Pinch red pepper flakes
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried oregano
  • Vegetable oil
  • 1/4 cup honey
  • 1 Tablespoon apple cider vinegar

Mix in a bowl the sugar, paprika, pepper, salt, garlic powder, onion powder, coriander, red pepper, cumin, and oregano. Rub all over the ribs. Place the ribs on a baking sheet and cover with plastic wrap then refrigerate for 6 hours or overnight (is best).

Prepare a grill to medium high…I have three burners on my gas grill and kept the left one on medium high, the middle one on medium low, and the third one off. Oil the grill grates, then place the ribs bone-side down on the side with the burners turned off. Close the grill and cook, rotating the ribs halfway, until the meat becomes tender and can pull away from the bones easily. You will know you are getting somewhere when more of the bones start to poke through and the meat shrinks a bit. This will take 2.25-2.75 hours depending. You may need to adjust your grill temperature during this time if you notice it has been close to 2 hours and you are not seeing more of the bones.

Move the ribs to direct heat, then mix the honey, vinegar, and a pinch of salt and pepper in a bowl.

Brush the mixture onto the ribs. Grill until the ribs become glazed and get darker (but not blackened), about 10-15 minutes.

Transfer to a cutting board to rest for 5-10 minutes then cut and serve.

Directions for Grilled Baby Back Ribs (without pictures)

Slightly adapted from Food Network Magazine

  • 2 racks baby back ribs (pork)
  • 1/4 cup packed light brown sugar
  • 2 Tablespoons paprika
  • 1 teaspoon ground black pepper
  • 2 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground coriander
  • Pinch red pepper flakes
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried oregano
  • Vegetable oil
  • 1/4 cup honey
  • 1 Tablespoon apple cider vinegar

Mix in a bowl the sugar, paprika, pepper, salt, garlic powder, onion powder, coriander, red pepper, cumin, and oregano. Rub all over the ribs. Place the ribs on a baking sheet and cover with plastic wrap then refrigerate for 6 hours or overnight (is best).

Prepare a grill to medium high…I have three burners on my gas grill and kept the left one on medium high, the middle one on medium low, and the third one off. Oil the grill grates, then place the ribs bone-side down on the side with the burners turned off. Close the grill and cook, rotating the ribs halfway, until the meat becomes tender and can pull away from the bones easily. You will know you are getting somewhere when more of the bones start to poke through and the meat shrinks a bit. This will take 2.25-2.75 hours depending. You may need to adjust your grill temperature during this time if you notice it has been close to 2 hours and you are not seeing more of the bones.

Move the ribs to direct heat, then mix the honey, vinegar, and a pinch of salt and pepper in a bowl. Brush the mixture onto the ribs. Grill until the ribs become glazed and get darker (but not blackened), about 10-15 minutes. Transfer to a cutting board to rest for 5-10 minutes then cut and serve.

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.