Baked And Grilled Baby Back Pork Ribs Recipe

As the temperatures start to rise and summer draws nearer, it's time to start thinking about grilling up some tasty barbecue dishes. And if you're looking for a foolproof recipe that yields tender, fall-off-the-bone ribs (not to be confused with riblets) without the need for an all-day smoking session, you've come to the right place. These delicious baby back ribs are perfect for a summertime cookout, and they pair perfectly with a variety of barbecue side dishes from potato salad to corn on the cob. 

With the help of recipe developer Taylor Murray, we'll guide you through the method for unbelievably tender ribs. This recipe calls for a low-and-slow bake in the oven followed by a quick char on the grill with a sticky brown sugar glaze that's absolutely scrumptious. So, get ready to fire up the grill and impress your guests with these mouth-watering grilled baby back ribs.

The first and most important ingredient necessary for grilled ribs is the ribs themselves. Typically, these are sold packaged as one rack with 12 or so bones. Don't worry if you find a rack a bit lighter or heavier than the listed weight in this recipe, the timing and directions should be the same give or take a pound. 

For the spice rub on the ribs, you'll need garlic powder, onion powder, chili powder, and cayenne pepper. "If you like a lot of heat, feel free to amp up the amount of cayenne," says Murray.

For the glaze, raid your pantry for some soy sauce, brown sugar, ketchup, apple cider vinegar, and red chili flakes.

Combine the onion powder, garlic powder, chili powder, and cayenne in a small mixing bowl. Thoroughly coat the ribs on both sides. "Remember to remove the membrane from the ribs before seasoning!" says Murray. 

For extra flavor, you can let the dry rub marinate on the ribs for up to 24 hours before moving to the next step.

The next step calls for baking the ribs. "By using a low-and-slow hands-off oven method for cooking the ribs, you can be free to prep the sides or anything else!" Murray told us. 

Preheat your oven to 300 F. Wrap the ribs tightly in aluminum foil and bake until they are extremely tender — about 3 to 31/2 hours. From here, the ribs can be refrigerated until you are ready to grill, up to three days.

In a small pot, combine the ketchup, brown sugar, soy sauce, apple cider vinegar, and red chili flakes. Bring to a boil then simmer just until sugar is dissolved. Set aside.

Preheat either a propane or charcoal grill to medium-high heat. "At this stage, the ribs are cooked so we are really just finishing them," says Murray. Place the ribs on the grill and cook until slightly charred while brushing with the glaze. The ribs should be sticky and coated with some deeply golden brown bits. Serve immediately or wrap and refrigerate for up to three days.