Easily gas grill pork ribs

Grilling pork ribs on a gas grill might seem complicated at first, but with the right approach you can get juicy, tender, and flavorful ribs without needing a smoker or special tools. This method relies on low and slow cooking using indirect heat and a simple homemade glaze that enhances rather than overwhelms the natural pork flavor.

I was hesitant at first but trying this during a weekend cookout made me a convert. Now, my family requests these ribs whenever I fire up the grill. The balance of smoky rub and sticky glaze is just perfect.

Ingredients

• Baby back ribs: prized for tenderness and flavor though St Louis ribs are also fine
• Pork rub seasoning: vital for developing deep flavor use store bought or the homemade blend mentioned below
• Unsweetened apple juice: keeps ribs moist without added sugar, making the glaze stand out
• Orange marmalade: creates a beautifully thick glaze with just the right sweetness and texture apricot or peach preserves can substitute
• Apple cider vinegar: tenderizes meat gently and adds moisture while balancing the sweet glaze
• Disposable aluminum pan: makes cleanup easier and can hold juices on the grill safely

Instructions

Prepare the Ribs:

Remove the ribs from packaging and pat dry. Spray your aluminum pan with oil or nonstick spray and place ribs inside. Remove the silver skin membrane from the back of ribs by gently pulling it off in one piece. This step is optional but recommended as it helps rub absorb better and improves texture.

Apply the Dry Rub:

Generously sprinkle the pork rub on the back side of the ribs. Press and rub the seasoning in with your fingers to ensure it adheres well. Turn the ribs over and repeat on the front side. Discard any excess rub that doesn’t stick.

Add Moisture and Refrigerate:

Pour apple juice into the pan beneath the ribs to keep them moist while cooking. Cover tightly with aluminum foil and refrigerate until the grill is ready.

Preheat and Set Up the Grill:

Fill your propane tank completely before grilling as cooking low and slow requires steady heat. Preheat grill to about 300 degrees Fahrenheit. For even heat, turn off the middle burner on a three burner grill and set the two side burners on low creating an indirect heat zone. Clean the grates and lightly oil them to prevent sticking.

Cook the Ribs Low and Slow:

Place the covered pan of ribs on the cooler side of the grill. Close the lid and cook for about one hour, maintaining the temperature around 300 degrees. Depending on your grill and rib thickness, cooking may take up to two hours. The goal is to reach an internal temperature between 180 and 190 degrees for tender meat that easily pulls from the bone.

Make the Glaze:

While ribs cook, combine orange marmalade and apple cider vinegar in a small pot set over medium heat. Whisk until well blended and slightly thickened, about one to two minutes. You can do this on a side burner if your grill has one.

Baste the Ribs:

Remove ribs from the pan and place directly on the grill grates over low heat. Brush the ribs generously with the glaze. Cover the grill and cook for five minutes, then repeat the basting and cooking once more for a sticky, flavorful finish.

Rest and Serve:

Remove ribs from the grill and let them rest on a cutting board for a few minutes to redistribute juices. Cut carefully between the bones with a sharp knife. If cooked right, the meat will feel tender and slide off easily.

This marmalade glaze is a game changer. The slight sweetness with vinegar tang complements the pork without overpowering it, creating a harmony of flavors my family can’t get enough of. We always look forward to summer evenings filled with the aroma of these ribs on the grill.

Storage Tips

Keep any leftover ribs wrapped tightly in aluminum foil or an airtight container. Refrigerate for up to four days. Reheat gently in the oven at low heat or on the grill to maintain moisture.

Ingredient Substitutions

If you do not have orange marmalade, peach or apricot preserves work well for creating a similar sweet glaze. For apple juice, you can substitute unsweetened pear juice but avoid anything overly sweet that may throw off the balance.

Serving Suggestions

These ribs pair beautifully with classic BBQ sides like creamy macaroni and cheese, crunchy coleslaw, and moist cornbread. A cold beer or iced tea rounds out this southern inspired meal perfectly.

These ribs are worth the wait and perfect for backyard cookouts. Follow the low and slow approach and finish with the marmalade glaze for a sticky, flavorful result.

FAQs About This Recipe

→ How should ribs be prepared before grilling?

Remove the tough membrane on the back for better texture and seasoning absorption. Then apply your favorite pork rub evenly on both sides.

→ What is the best heat setup for grilling ribs?

Use indirect heat by keeping the ribs away from direct flames. Maintaining a grill temperature around 300°F allows slow, even cooking for tender meat.

→ How long does it take to cook pork ribs on a gas grill?

Grill the ribs for 1 to 2 hours over medium-low heat until they reach an internal temperature between 180°F and 190°F for optimal tenderness.

→ How do I know when ribs are done?

Use a meat thermometer inserted in the thickest part away from bone; ribs are best when between 180°F and 190°F. The meat should pull away easily from the bone.

→ Can I customize the glaze for the ribs?

Yes, the glaze can vary. The orange marmalade and apple cider vinegar mix offers a sweet and tangy finish, but you can use your favorite BBQ sauce or homemade alternatives.

→ What sides pair well with grilled ribs?

Classic sides include macaroni and cheese, cole slaw, and cornbread, which complement the smoky and savory flavors of the ribs.