Gas grill best pork ribs (Printer-Friendly)
A straightforward method for tender, smoky pork ribs using a gas grill, savory rub, and citrus glaze.
# What You’ll Need:
→ Pork
01 -
1 rack baby back pork ribs (approximately 2 to 3 pounds)
→ Dry Rub
02 -
Your favorite pork rub seasoning (store-bought or homemade)
→ Basting Sauce
03 -
120 ml unsweetened apple juice
04 -
80 g orange marmalade
05 -
30 ml apple cider vinegar
→ Others
06 -
Nonstick cooking spray or neutral oil for pan
07 -
Aluminum foil
# Steps to Make This:
01 -
Remove ribs from packaging and pat dry with paper towels. Spray an aluminum pan with nonstick cooking spray or lightly coat with oil. Place ribs in pan and remove the silverskin membrane from the back of the ribs to enhance tenderness and seasoning absorption.
02 -
Generously rub pork seasoning onto the back of the ribs, pressing firmly to ensure adherence. Flip ribs and repeat on the front side. Discard any excess rub that does not stick.
03 -
Pour unsweetened apple juice into the bottom of the pan beneath the ribs. Cover tightly with aluminum foil and refrigerate until ready to grill.
04 -
Preheat gas grill to a steady 300°F, establishing indirect heat by turning on the outer burners and leaving the center burner off. Clean and oil grill grates thoroughly to prevent sticking.
05 -
Place the covered pan with ribs on the grill away from direct flames. Close lid and maintain 300°F for approximately 1 hour, monitoring grill temperature consistently.
06 -
Using a meat thermometer, verify that the internal temperature reaches between 180°F and 190°F for optimal tenderness. Remove ribs from pan and place directly on the grill grates over low heat.
07 -
In a small pot over medium heat, whisk together orange marmalade and apple cider vinegar until smooth and combined, about 1 to 2 minutes.
08 -
Remove glaze from heat and generously baste ribs with the marmalade mixture. Cover grill and cook for 5 minutes. Repeat basting once more and cook an additional 5 minutes.
09 -
Carefully remove ribs from the grill and rest on a cutting board for several minutes. Slice between the bones and serve immediately.
# Additional Notes:
01 -
Removing the silver skin membrane aids seasoning penetration and enhances tenderness. Low and slow indirect grilling prevents drying and promotes tender ribs.