Easily Gas Grill Pork Ribs (Printer-Friendly)

Step-by-step method for juicy, tender pork ribs grilled low and slow with a flavorful rub and glaze.

# What You'll Need:

→ Pork

01 - 1 rack baby back pork ribs (approximately 2.5 to 3 pounds)

→ Seasoning

02 - Pork rub seasoning, quantity as needed to coat ribs

→ Glaze

03 - 1 cup orange marmalade
04 - 2 tablespoons apple cider vinegar

→ Others

05 - 1 cup unsweetened apple juice
06 - Nonstick cooking spray or neutral oil (for greasing pan)

# Steps to Follow:

01 - Remove ribs from packaging, pat dry with paper towels. Spray or oil a disposable aluminum pan. Remove membrane from the back of ribs for tenderness and better rub adhesion. Place ribs into the pan.
02 - Generously massage the pork rub seasoning into the back side of the ribs. Flip ribs and repeat on the other side, using only the amount that naturally adheres. Discard excess rub. Pour apple juice into the bottom of the pan, cover with foil, and refrigerate until ready to grill.
03 - Ensure propane tank is full. Preheat gas grill to 300°F using indirect heat by turning on two burners on low and leaving the middle burner off. Clean grill grates and oil lightly to prevent sticking.
04 - Place covered pan of ribs on the cooler side of the grill, maintaining 300°F. Grill for one hour, monitoring temperature. Ribs may require up to two hours depending on thickness and grill consistency.
05 - Verify internal temperature with a meat thermometer inserted into the thickest section away from bone; target 180°F to 190°F for optimal tenderness. Remove ribs from pan and place directly on low heat grill grates to finish cooking.
06 - In a small pot over medium heat, whisk together orange marmalade and apple cider vinegar until smooth and heated through, about 1-2 minutes.
07 - Remove glaze from heat. Generously baste ribs with the marmalade mixture, coating evenly.
08 - Cover grill and cook ribs for 5 minutes. Remove ribs, baste again with glaze, cover, and cook an additional 5 minutes.
09 - Transfer ribs to a large cutting board and allow resting for several minutes to redistribute juices.
10 - Using a sharp knife, cut ribs between the bones. Serve immediately, ensuring meat easily separates from bones.

# Extra Suggestions:

01 - Removing the membrane from ribs enhances flavor penetration and improves tenderness.
02 - Cooking ribs low and slow at 300°F ensures tender, juicy meat with well-rendered fat.
03 - Using indirect heat prevents burning and drying out the ribs.
04 - Glazing with marmalade and vinegar imparts sweetness without overpowering the pork flavor.

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