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This gas-grilled baby back ribs recipe changed everything for me. I used to think great ribs required a smoker and endless patience. But with a few pantry staples and no fancy equipment, I discovered how easy it is to create tender, flavor-packed ribs right on a gas grill. This has become a staple for every cookout, and they disappear the second I slice them.
The first time I made these ribs, it was a last-minute backyard dinner. I didn’t expect much but my husband declared them better than any restaurant. Now it’s our summer tradition.
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Ingredients
- Baby back ribs: this cut cooks more evenly and is more tender than other rib types
- Pork rub seasoning: use store-bought or mix your own for a balance of savory spice
- Unsweetened apple juice: keeps the ribs moist and adds subtle depth
- Orange marmalade: gives a glossy glaze with sweet citrus finish
- Apple cider vinegar: tenderizes while enhancing tang and brightness
- Large aluminum tray: simplifies clean up and helps catch all the juicy drippings
Step-by-Step Instructions
- Prepare the Ribs:
- Remove ribs from the packaging and pat dry. Spray or oil an aluminum tray. Place ribs inside and peel off the silver membrane from the back. This helps the seasoning sink in and makes the ribs easier to eat.
- Season the First Side:
- Sprinkle rub on the back of the ribs. Really press it in with your hands so it sticks well and flavors the meat.
- Flip and Season the Other Side:
- Turn the ribs over and repeat the rub process. Use enough to coat but don’t worry about what falls off. Pour apple juice into the tray base. Cover tightly with foil and chill until the grill is ready.
- Prep the Grill:
- Check your propane tank. Preheat the grill to 300 degrees. Use indirect heat by turning off the center burner and keeping the side burners on low. Clean the grates and rub lightly with oil.
- Cook the Ribs in the Tray:
- Place the covered tray on the grill and close the lid. Cook for about one hour. Try to keep the grill temperature steady around 300 degrees. If the ribs are thicker they may need closer to two hours.
- Check for Doneness:
- Use a meat thermometer to check the thickest part of the ribs. The goal is 180 to 190 degrees for perfectly tender meat that comes off the bone with ease.
- Make the Glaze:
- In a small saucepan whisk together orange marmalade and vinegar. Heat gently until smooth. This becomes your final glaze.
- Glaze and Grill:
- Remove ribs from the tray and place directly on the grill. Baste generously with glaze. Close the grill and cook for 5 minutes.
- Glaze Again:
- Repeat basting and grill for another 5 minutes to build flavor and caramelize the surface.
- Rest the Ribs:
- Transfer ribs to a cutting board and let them rest for a few minutes. This helps the juices settle so the ribs stay moist.
- Slice and Serve:
- Use a sharp knife to slice between the bones. If done right the meat will practically fall off cleanly. Time to dig in.
I never thought marmalade would end up in my grill toolkit but now it is the secret behind the shine and flavor. My kids love licking their fingers after every bite and that is the best compliment.
Storage Tips
Store leftover ribs in an airtight container in the fridge for up to three days. Reheat gently wrapped in foil in a low oven or warm on the grill to bring back the smoky edges.
Ingredient Substitutions
St Louis ribs can be used but may take longer to cook. If you don’t have marmalade try peach or apricot preserves. No apple juice on hand water with a splash of lemon or white grape juice can work in a pinch.
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Serving Suggestions
Pair these ribs with creamy coleslaw and buttery cornbread for a complete Southern-style plate. For fresh contrast add a crisp cucumber salad or grilled corn on the cob.
Cultural and Historical Context
Grilled ribs have roots in American barbecue culture but the use of fruit preserves in glazes goes back centuries. It blends sweet and savory for that sticky char we love.
Frequently Asked Questions About Recipes
- → How do I prepare ribs before grilling?
Remove the membrane from the back of the ribs and pat them dry. Then apply a generous dry rub for full flavor.
- → Should I use direct or indirect heat on the grill?
Use indirect heat by placing the ribs away from direct flames. This ensures even cooking and prevents burning.
- → How long should ribs cook on the grill?
Grill ribs over low, indirect heat for 1–2 hours until they reach an internal temperature of 180–190°F for tenderness.
- → How do I know the ribs are done?
They’re done when the meat is tender and pulls easily from the bone. Use a thermometer to check for 180–190°F internally.
- → Can I substitute the marmalade glaze?
Yes, you can use peach or apricot preserves—or your favorite BBQ sauce—for a personalized flavor twist.
- → What sides go well with grilled ribs?
Great options include macaroni and cheese, coleslaw, and cornbread to complement the smoky, savory ribs.