The Best Way to Grill Ribs Everytime
This recipe is the Best Way to Grill Ribs for amazingly tender meat with delicious flavor from our very own Pork Seasoning Mix. You can make this amazing recipe at home and will love how easy it is to do!
For perfectly cooked ribs, there’s no better way to make ribs than the low and slow method! Don’t worry, you can still get that great grill flavor, too, and I’ll show you how.
Just because we’re using a slow method doesn’t mean it has to be overly complicated. My 5-ingredient recipe includes an incredible homemade pork seasoning rub that is totally amazing.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about the Best Way to Grill Ribs.
Generally speaking, St Louis style ribs have more meat than baby back ribs, which I personally prefer.
If you’re serving ribs as your main dish, plan on three to four ribs per person. Usually has 13 to 14 individual ribs on it. If you are cooking for 5 people, you’ll want to plan on 2 packages of ribs.
These yummy pork ribs pair wonderfully with a nice merlot. Try one of these great side dishes alongside your perfectly cooked ribs: Grilled Corn,
Roasted Sweet Potato Salad, or Grilled Vegetable Kabobs.
Determining the correct internal temperature for ribs can be tricky. According to USDA, pork should be cooked to 145°F.
However, cooking your ribs longer will help the fat melt and meat become more tender. Therefore, I cook my ribs until they are 190 to 203°F.
🧂 Ingredients
- St. Louis Style Pork Ribs
- Pork Seasoning Mix – I swear by this homemade rub, but if you don’t have time, grab a package of store-bought seasoning.
- Apple Cider Vinegar for a little acid.
- Apricot Preserves (peach preserves or orange marmalade will also work)
- Apple Juice creates steam and adds flavor.
This sweet and tangy combination with the low and slow method yields the most amazing ribs!
🔪Instructions
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- Line a baking sheet with tinfoil (you can also use an aluminum foil pan).
- Remove the ribs from the packaging and pat dry.
- After that, remove the silver skin from the back of the ribs.
- Rub the pork seasoning onto both sides.
- Let the ribs rest 30 minutes while you prepare the grill.
- Pour the apple juice into the foil with the ribs.
- Cover the ribs with tinfoil, sealing them tightly.
- Be sure your grill grates are clean, then preheat the grill to 200°F.
- The best way to grill ribs is to be sure they do not stick so lightly spray the grates with cooking spray.
- Place the foil pack (or pan) onto the center of the grill and close.
- The best way to grill ribs slowly is to let them cook for 2 hours.
- In a small saucepan, combine the preserves with the apple cider vinegar over medium heat until it comes together.
- Carefully open the foil and remove the ribs, placing them directly on the grill grates.
- Brush both sides the ribs with the preserve glaze.
- Turn the heat up to 300°F and cook on each side for 6-10 minutes to add a little char to the ribs.
- Remove and let rest 10 minutes before cutting.
Equipment
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- Cutting Board
- Baking Sheet
- Tinfoil (aluminum pan optional)
- Liquid Measuring Cup
- Dry Measuring Cups
- Gas Grill
- Tongs
- Small Saucepan
- Basting Brush
📖 Variations
Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. Sometimes variations can go awry. Following our recipe for the best way to grill ribs as we have tested it will yield the best results.
If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).
- Instead of apricot preserves, you can use orange marmalade or peach preserves in the basting sauce.
- For a quicker method, cook the ribs at 300°F for 1 hour, instead of 200°F for 2 hours. Follow the rest of the instructions. Please note, these ribs will still be tasty, but not as tender as our slow cooker method.
You might also like this recipe for slow cooked Barbecue Pork Ribs which uses an oven-to-grill cooking method.
🍴 Serving Suggestions
Pork goes with so many great side dishes. Check out these recipes for some ideas:
- Buffalo Chicken Pasta Salad
- Best Grilled Vegetables
- Loaded Potato Salad
- How to Grill Asparagus in Foil
- Best Grilled Potatoes
- Easy Grilled Corn on the Cob
- Cowboy Baked Beans
😋 Similar Recipes
- Barbecue Pork Ribs
- Pineapple Bourbon BBQ Grilled Boneless Pork Chops
- Asian Pork Kabobs
- Grilled BBQ Pork Chops + Strawberry Peach Salsa
📋 Recipe
Once you master the best way to grill ribs, you’re going to be making this recipe ALL the time!
Not ready to make it yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
How to Cook Pork Ribs on the Grill
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Ingredients
- 1 rack pork spareribs
- 1/2 cup pork seasoning mix
- 1 cup apple juice
- 1/2 cup apricot preserves
- 1/4 cup apple cider vinegar
Instructions
Prepare the Pork Ribs
- Remove the ribs from the packaging and pat dry.
- Remove the silver skin from the backside of the ribs.
- Place into the center of a foiled-lined baking sheet.
- Season each side of the pork ribs with about 1/4 cup of the pork seasoning rub.
- Massage the rub into the meat.
- Add the apple juice to the foil lined pan.
- Cover the ribs with tinfoil.
Preparing the Grill
- Preheat the grill to 275° F.
- Clean the grill grates.
- Spray the grates with cooking oil.
Cook the Ribs
- Add the covered ribs to the center of the grill and close the lid.
- The best way to grill ribs slowly is to let them cook for 2 hours.
- In a small saucepan, combine the preserves with the apple cider vinegar over medium heat until it comes together.
- Carefully open the foil and remove the ribs, placing them directly on the grill grates.
- Brush both sides the ribs with the preserve glaze.
- Turn the heat up to 300-degrees F and cook on each side for 6-10 minutes to add a little char to the ribs.
- Remove and let rest 10 minutes before cutting.
Equipment
- Tinfoil (aluminum pan optional)
- Gas Grill
- Small Saucepan
- Basting Brush
Notes
Roasted Sweet Potato Salad, or Grilled Vegetable Kabobs.
However, cooking your ribs longer will help the fat melt and meat become more tender. Therefore, I cook my ribs until they are 190 to 203°F.
- Instead of apricot preserves, you can use orange marmalade or peach preserves in the basting sauce.
- For a quicker method, cook the ribs at 300°F for 1 hour, instead of 200°F for 2 hours. Follow the rest of the instructions. Please note, these ribs will still be tasty, but not as tender as our slow cooker method.
These ribs look amazing! I didn’t know you can make ribs on the grill that come out tender. I think I will look for these and try your recipe this weekend.
It can be done! Really they’re so good this way 🙂
I hope you get a chance to try this recipe out soon. Thanks for stopping by Jenna!
Oh!! Yum! We usually buy the baby back ribs but looking at your meaty St. Louis style ribs has me craving them. I’ll make it a point to pick some up at Wal-Mart when we go there tomorrow — definitely on the Sunday menu when the family comes over.
Thanks for your note, Marisa! These are SO good 🙂
I’d love to know how you like them!!