Grilled Baby Back Ribs with Tangy BBQ Glaze

Grilled Baby Back Ribs are easy to make on a backyard grill, and with a little time and the right technique you can create smoky, tender ribs that rival your favorite barbecue joint.

We grill ribs regularly and usually prepare at least two racks at a time. Our go-to seasoning is a classic pork dry rub, and for finishing you can choose a sweet-and-tangy barbecue sauce or a spicy sauce depending on your preference.

Ingredients Needed:

Baby Back Ribs — Spare ribs can also be used with this method.
Olive Oil — Helps the rub adhere and contributes to a nice crust during the low-and-slow cook.
Pork Rub — A flavorful dry rub for pork. Use your favorite blend if you prefer.

We sometimes link to useful products and equipment in recipes to help with sourcing, but you can use any reliable thermometer or rub you like.

How to Grill Baby Back Ribs

Place the ribs on a rimmed sheet pan and pat them dry with paper towels to remove excess moisture.
Brush the meaty side with olive oil, then coat generously with the pork rub on both sides.
Let the ribs rest while you prepare the grill. Aim for a steady cooking temperature around 250°F (120°C). If using wood for smoke, hickory or pecan are great choices for pork.
Set up your grill for indirect heat: coals or burners on one side, ribs on the opposite side. Place ribs meat-side up and close the lid.
Cook for approximately 1 hour to 1 hour 30 minutes, then begin checking internal temperature. Continue cooking until the ribs reach 190°F to 205°F. The higher end of that range produces a very tender, falling-off-the-bone texture, while the lower end retains a bit more bite.
Remove the ribs from the grill and tent loosely with foil. Allow them to rest for about 15 minutes before slicing to let juices redistribute.
Slice between the bones with a sharp knife and serve with your preferred barbecue sauce.

For finishing sauces, choose what complements the rub: a tangy vinegar or mustard-based sauce shows contrast, while a sweet-and-thick sauce creates a glossy glaze. If you want heat, a jalapeño or pepper-forward sauce adds a spicy kick.

After resting and slicing, arrange ribs on a platter and garnish with sliced green onions or your favorite herbs for presentation.

Serve with sides that pair well with smoky pork, such as grilled corn, baked potatoes, or a creamy mac and cheese. Coleslaw or a crisp green salad also balance the richness of the ribs.

How to Store and Reheat

Refrigerate cooked ribs wrapped in two layers of plastic wrap or stored in an airtight container for up to 4 days.
For longer storage, wrap in foil or place in a vacuum seal bag and freeze for up to 3 months.
To reheat, place sliced ribs in a covered skillet with about 1 tablespoon of water over medium heat. Turn after a few minutes and continue until heated through. Alternatively, reheat in a 350°F (175°C) oven on a sheet pan wrapped in foil for 15–20 minutes.

Recipe Notes and Tips

Maintaining a steady low temperature is key to even cooking and tender meat. Avoid frequent lid openings, which let heat and smoke escape.
If you prefer a deeper smoke flavor, add a small amount of smoking wood to the fire and monitor to keep the smoke thin and steady rather than heavy and acrid.
Resting the ribs after cooking makes slicing cleaner and helps retain juices.

Ingredients (for 2 racks)

2 racks baby back ribs
3 tablespoons olive oil
1 cup pork rub (use your preferred blend)

Instructions (summary)

Pat ribs dry and place on a rimmed sheet pan.
Brush with olive oil and apply pork rub evenly on both sides.
Preheat grill to 250°F and add wood for smoke if desired.
Cook ribs meat-side up over indirect heat with the lid closed for about 1 hour 15 minutes, then check temperature and continue to 190°F–205°F.
Remove, rest 15 minutes, slice, and serve.

Give these grilled baby back ribs a try the next time you fire up the grill. With a good dry rub, low-and-slow heat, and a few simple steps, you’ll get tender, juicy ribs full of smoky flavor. Cook two racks to feed a crowd or to enjoy leftovers later in the week.

IF YOU LOVE THIS RECIPE, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW IF IT TURNED OUT WELL FOR YOU.

Platter with sliced baby back ribs, green onions, 2 bowls of sauce.

Grilled Baby Back Ribs

Smoky, tender baby back ribs cooked indirect over low heat. Simple seasoning and reliable results.

Prep Time
5 mins

Cook Time
1 hr 30 mins

Total Time
1 hr 35 mins

Course: Ribs

Cuisine: American

Keyword: baby back ribs, pork rub, grilled ribs

Servings:
2 Racks Ribs

Ingredients

2 racks baby back ribs
3 tablespoons olive oil
1 cup pork rub

Instructions

Place ribs on a rimmed sheet pan and pat dry with paper towels.
Brush the meaty side with olive oil and sprinkle with pork rub.
Prepare the grill for indirect heat and bring to 250°F. Add hickory or pecan for smoke if desired.
Place ribs meat-side up over indirect heat. Cook with the lid closed about 1 hour 15 minutes, then check temperature and continue to 190°F–205°F.
Remove to a clean pan and rest about 15 minutes. Slice and serve.

Notes

Store ribs wrapped in two layers of plastic wrap in the refrigerator for up to 4 days. For freezing, add foil or use a vacuum seal bag and store up to 3 months.

Reheat sliced ribs in a covered skillet with a tablespoon of water over medium heat, turning after a few minutes until heated through. Alternatively, reheat in a 350°F oven wrapped in foil for 15–20 minutes.

Nutrition