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Grilling pork ribs on a gas grill doesn’t have to be complicated or require fancy equipment. This method shows you how to achieve tender, flavorful baby back ribs using just your grill, simple ingredients, and a bit of patience. The key is cooking low and slow with indirect heat, applying a delicious dry rub, and finishing with a vibrant marmalade glaze that enhances without overwhelming the natural meat flavor.
I was hesitant to try ribs on the gas grill until I followed this recipe. Now my family asks for these ribs every barbecue season. The balance between the dry rub and the glaze really lets the pork shine through without overpowering it.
Ingredients
- Baby back ribs: these are my favorite for tenderness and flavor but St Louis style ribs also work well
- Pork seasoning rub: choose a rub with spices you enjoy or follow a homemade recipe rub helps build a flavorful crust
- Unsweetened apple juice: adds moisture and keeps the ribs juicy without extra sweetness
- Orange marmalade: creates a glossy, fruity glaze that gives the ribs beautiful caramelization peach or apricot preserves work as substitutes
- Apple cider vinegar: tenderizes the meat and adds a slight tang that balances the glaze
- Large disposable aluminum pan: makes cleanup easy and fits nicely on the grill ensure it’s safe for grilling
Instructions
- Prepare ribs:
- Remove ribs from packaging and pat dry with paper towels. Lightly spray or oil the aluminum pan and place the ribs inside. On the back side of the ribs peel off the silver membrane carefully it comes off in one piece and helps the rub penetrate the meat better while avoiding chewy bites.
- Add the rub:
- Generously sprinkle your pork rub onto the back of the ribs. Press and rub the seasoning deeply into the meat for maximum flavor. If desired cut the rack in half for easier handling on the grill.
- Season both sides:
- Flip ribs over and apply the rub to the other side again pressing it in well. Discard any excess rub that does not stick to avoid burning. Pour the apple juice into the bottom of the pan to add moisture during cooking. Cover the pan tightly with foil and place it in the refrigerator until your grill is preheated.
- Ensure propane tank is full:
- Since the ribs will cook low and slow for over an hour double check your propane supply to avoid interruptions.
- Preheat grill:
- Heat your gas grill to 300 degrees Fahrenheit. Aim to maintain a steady temperature throughout cooking. If your grill has three burners turning off the middle burner and setting the two ends on low creates the perfect indirect heat zone. Clean and oil the grill grates to prevent sticking when you move the ribs directly on the grill later.
- Grill the ribs:
- Place the covered pan of ribs over indirect heat on the grill. Close the lid and let them cook for about one hour maintaining the 300 degree temperature. Depending on thickness it could take up to two hours. The ribs are safe to eat at 145 degrees Fahrenheit but cooking longer until 180 to 190 degrees makes the meat tender and juicy. Use a meat thermometer inserted away from bones to check doneness.
- Create the glaze:
- While the ribs cook whisk together orange marmalade and apple cider vinegar in a small pot over medium heat until smooth and combined. This glaze will enhance the ribs without overpowering.
- Baste the ribs:
- Remove ribs from the pan and place them directly on the grill grates over low heat. Using a brush or spoon generously coat the ribs with the marmalade glaze.
- Repeat glazing:
- Cover the grill and cook for five minutes then baste again with the glaze. Repeat one more time for a shiny sticky finish.
- Let the ribs rest:
- Remove the ribs from the grill and set them on a large cutting board. Allow the meat to rest for a few minutes so the juices redistribute.
- Cut and serve:
- Slice the ribs between the bones with a sharp knife. If cooked properly the meat will pull away easily. Serve immediately and enjoy!
I love how the orange marmalade glaze brings a unique flavor twist to traditional ribs. One summer I made these for a backyard party and even the barbecue purists were impressed by the balance of flavors and how easy the method was. It’s become a go to recipe for gatherings.
Storage tips
Store leftover ribs in an airtight container in the refrigerator for up to four days. Reheat gently in the oven or on the grill to keep them moist.
Ingredient substitutions
You can use peach or apricot preserves instead of orange marmalade in the glaze. For vinegar white vinegar can be a substitute but apple cider vinegar adds the best depth. If you do not have apple juice a diluted white grape juice works too.
Serving suggestions
These ribs go great with creamy macaroni and cheese tangy cole slaw and warm cornbread for a classic barbecue meal. A fresh green salad or grilled vegetables also pair well.
Cook the ribs low and slow and finish with the marmalade glaze for tender flavorful results. With a little patience this method delivers great ribs every time.
Common Recipe Questions
- → How do I prepare ribs before grilling?
Remove the membrane from the back of the ribs for tenderness, then apply a generous pork rub evenly over the meat for flavor penetration.
- → What is the best grilling temperature for pork ribs?
Maintain a low, indirect heat around 300°F to cook the ribs slowly, allowing the meat to become tender without drying out.
- → Should I use direct or indirect heat when grilling ribs?
Use indirect heat by placing ribs away from direct flames to prevent burning and promote even cooking.
- → How can I tell when the ribs are done?
Check for tenderness and an internal temperature between 180°F and 190°F; the meat should easily separate from the bone.
- → What ingredients enhance the glaze for grilled ribs?
A mix of orange marmalade and apple cider vinegar creates a sweet and tangy glaze that complements the pork without overpowering it.
- → Can I customize the seasoning or glaze?
Yes, try different BBQ sauces or rubs, but balancing sweetness and acidity helps keep the flavor of the ribs prominent.