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grilled ribs

These grilled ribs are tender, flavorful, and perfect for a summer barbecue. The marinade infuses the meat with delicious spices, while grilling gives them a nice smoky char. Serve them with your favorite sides for a complete meal.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 Grill or grill pan
  • 1 Large resealable plastic bag or shallow dish
  • 1 Medium bowl
  • 1 Tongs
  • 1 Meat thermometer
  • 1 Aluminum foil (optional)

Ingredients
  

  • 2 pounds pork ribs baby back or spare ribs
  • 1/2 cup barbecue sauce your choice
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper optional for heat

Instructions
 

  • Preheat your grill to medium heat (approximately 300°F/150°C).
  • In a medium bowl, mix together the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper. This will be your marinade.
  • Place the ribs in a large resealable plastic bag or shallow dish. Pour the marinade over the ribs, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, ideally overnight for maximum flavor.
  • Remove the ribs from the marinade and let any excess marinade drip off. Discard the used marinade.
  • Place the ribs on the preheated grill bone-side down. Cook for about 1.5 to 2 hours, turning every 30 minutes until they are tender and have a nice char.
  • If desired, brush additional barbecue sauce onto the ribs in the final 10 minutes of cooking for added flavor.
  • Check for doneness using a meat thermometer; the internal temperature should reach at least 190°F (88°C) for tender ribs.
  • Once done, remove the ribs from the grill and let them rest for about 10 minutes before slicing and serving.

Notes

Feel free to adjust the spice level by adding more or less cayenne pepper.
Pair the ribs with coleslaw, baked beans, or corn on the cob for a classic BBQ meal.
Leftover ribs can be stored in the refrigerator for up to three days or frozen for longer storage.