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Few foods steal the show at a summer cookout like perfectly grilled ribs. While smoke-house quality ribs may seem like a luxury, our easy recipe makes it more than possible to enjoy this BBQ staple right at home. All it takes is a grill, a few hours, and—okay—a lot of patience, but the tender, caramelized ribs are more than worth it. Here’s everything you need to know.
First thing is to get the sauce going. It's very easy. In a small saucepan, cook the vinegar, ketchup, brown sugar, garlic powder, paprika, Worcestershire, salt, and pepper until combined and thickened, which should only take 5 to 7 minutes. Let cool while you prepare the ribs.
Next, make the spice rub. Simply mix some brown sugar, paprika, salt, garlic powder, and cumin in a small bowl. You're done!
Okay, now it's time to prep the grill. Heat one burner on your gas grill to low heat, or preheat your grill to 200°. (Or prep a charcoal grill with the charcoal stacked on one side.) On a large piece of foil, coat the ribs with the dry rub. Let sit for a few minutes, then tightly wrap up in foil.
Arrange the ribs bone side up on the cooler side of your grill and cover the grill. After 1 1/2 hours, rotate the ribs 180° and cook 1 1/2 hours more. (Make sure the grill temperature does not exceed 200°.)
After 3 hours, you should be able to see the bones protruding from the meat when you peek inside foil. Remove ribs from grill and transfer to a large baking sheet. Open up the foil and let the ribs rest 10 minutes. Meanwhile, you'll need to adjust the grill to high heat, or preheat to about 450°. (Turn on all burners or add more coals and spread them out evenly.) Remove the ribs from the foil and place directly on the grill racks. Using a pastry brush, generously baste with BBQ sauce. Flip the rack and the baste other side with sauce. It helps to have 2 sets of tongs (or a set of tongs and a spatula) to flip the rack.
Keep on grilling the ribs until the sauce is caramelized and meat has visible grill marks, 1 to 3 minutes. Flip again and continue to grill until sauce on other side is caramelized, 1 to 2 minutes.
Let the ribs hang out for a little bit before slicing.
The ribs can be grilled up to 4 days ahead. Transfer any leftovers to an airtight container and refrigerate.
apple cider vinegar
ketchup
(107 g.) packed light brown sugar
garlic powder
smoked paprika
Worcestershire sauce
kosher salt
freshly ground black pepper
(53 g.) packed light brown sugar
smoked paprika
kosher salt
garlic powder
ground cumin
(3 1/2- to 4-lb.) full rack baby back pork ribs, patted dry
In a small saucepan over medium heat, cook vinegar, ketchup, brown sugar, garlic powder, paprika, Worcestershire, salt, and black pepper, whisking often, until sauce begins to thicken, 5 to 7 minutes. Let cool.
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