Easily Gas Grill Best Pork

Grilling tender, flavorful pork ribs does not have to be complicated or require fancy equipment. This method shows you how to get delicious, falloffthebone baby back ribs using just a gas grill and a handful of simple ingredients. The key is cooking low and slow with indirect heat while using a special glaze that enhances the meat’s natural flavors without overwhelming it.

I first tried this recipe unsure if the ribs would turn out tender without a smoker. Now my family insists I make these whenever we have a cookout because the flavor and texture are just unbeatable.

Ingredients

• Baby back ribs: These are my favorite for this recipe because they cook relatively quickly and stay tender but St. Louis style ribs work well too
• Pork seasoning rub: Either your favorite storebought rub or my homemade recipe. The rub penetrates the meat to build flavor and should be pressed in well
• Unsweetened apple juice: This adds moisture during cooking without extra sweetness that would compete with the marmalade glaze
• Orange marmalade: This might sound unusual but it gives the glaze a lovely balance of sweetness and thickness. Peach or apricot preserves work as alternatives
• Apple cider vinegar: This tenderizes the meat and adds a slight acidity that brightens the glaze
• Large disposable aluminum tray: Using a disposable tray makes cleanup easy and collects the apple juice during cooking. Use any grill-safe pan if you prefer

Instructions

Sauté the Aromatics:

Prepare the ribs Remove the ribs from packaging and pat them dry thoroughly with paper towels. Spray your aluminum tray with nonstick cooking spray or brush it lightly with oil to prevent sticking. Place ribs into the tray. Remove the silver skin membrane from the back of the ribs if you like. This is a thin, tough layer that can make the ribs chewy and also blocks flavors from soaking in. It is easy to peel off in one piece. This step helps the rub penetrate better and improves texture.

Add the Rub:

Sprinkle the pork rub generously onto the back side of the ribs. Rub the seasoning in firmly so it presses into the meat. You can cut the ribs in half if the full rack is hard to handle on your grill. Flip the ribs and season the other side the same way. The rule for rub is whatever sticks naturally to the meat is enough. Toss any excess powder. Pour ¼ to ½ cup of apple juice into the bottom of your tray and cover it tightly with aluminum foil. Refrigerate the ribs until your grill is ready.

Ensure Your Propane Tank is Full:

Check that your propane tank is full or have a backup tank on hand. Since this is a low and slow cooking method, you want to avoid running out mid cook.

Preheat Your Grill:

Set your gas grill burners to preheat at 300 degrees Fahrenheit. If you have a three burner grill, turn off the middle one and keep both ends on low. This creates indirect heat, meaning the ribs will cook away from the flame rather than right over it. Clean the grill grates thoroughly and lightly oil them so the ribs don’t stick later.

Start Cooking the Ribs:

Place the aluminum tray with ribs on the grill grates over the burner that is off. Cover the grill and cook for about one hour at 300 degrees. Depending on your grill and the thickness of the ribs, it may take up to two hours. Keep the temperature steady and avoid opening the grill too often. The ribs are safe to eat at 145 degrees Fahrenheit internal temperature but aim for around 180 to 190 degrees for tender results. Use a meat thermometer and insert it into the thickest part of the meat away from the bone.

Prepare the Glaze:

While ribs are cooking, whisk together the marmalade and apple cider vinegar in a small pot over medium heat. Stir until smooth and combined. This glaze adds sweetness and tang that complements the pork without overpowering it. You can do this on a side burner if your grill has one.

Baste and Finish Grilling:

When the ribs are cooked through, carefully remove the tray from the grill. Using a brush or spoon, coat the ribs generously with the marmalade glaze. Place the ribs directly on the preheated grill grates to finish cooking with the glaze for about 5 minutes. Cover the grill and repeat the glazing and cooking process once more for the best sticky finish.

Rest and Serve:

Remove the ribs from the grill and place them on a large cutting board. Let them rest for a few minutes to allow the juices to redistribute. Use a sharp knife to cut between the bones and serve immediately. If done right, the meat will slide off the bones effortlessly.

I love how the marmalade glaze adds a subtle complexity I had never expected. It became a family favorite the first time I served these ribs and the recipe is now my go to for every cookout.

Storage Tips

Leftover ribs keep well in an airtight container in the refrigerator for up to four days. To reheat, cover with foil and warm in a 300 degree oven until heated through. If you want to freeze leftovers, wrap them tightly in plastic wrap and foil or place in a freezer safe bag for up to three months. Reheat gently to avoid drying out the meat.

Ingredient Substitutions

If you cannot find orange marmalade try peach or apricot preserves for a similar flavor and texture in the glaze. You can substitute the apple cider vinegar with white vinegar or lemon juice but the flavor will be less mellow. If you do not have apple juice unsweetened, sweetened apple juice can be used but reduce other sweeteners in your rub or glaze to keep balance.

Serving Suggestions

These ribs pair perfectly with classic southern side dishes like creamy mac and cheese, tangy coleslaw, and a slice of buttery cornbread. Consider grilled corn on the cob or baked beans for a hearty barbecue meal. A crisp green salad also cuts through the richness nicely.

Let the ribs rest a few minutes before cutting so the juices redistribute. Serve and enjoy.

Common Recipe Questions

→ How should I prepare ribs before grilling?

Remove the tough membrane on the back and apply a dry rub to help the seasoning penetrate evenly for better flavor and tenderness.

→ What temperature is best for grilling pork ribs?

Maintain a consistent medium-low heat around 300°F, using indirect heat to prevent burning and allow slow, even cooking.

→ How do I know when ribs are done?

Check internal temperature with a meat thermometer aiming for 180°F-190°F for tender ribs or test by how easily the meat pulls from the bone.

→ Should I use direct or indirect heat on a gas grill?

Use indirect heat by turning off the center burners and cooking ribs over the cooler sides of the grill to avoid flare-ups and drying out.

→ What can I use for a glaze to enhance grilled ribs?

A mix of orange marmalade and apple cider vinegar creates a sweet and tangy glaze that complements the smoky, seasoned ribs perfectly.

→ What side dishes pair well with grilled pork ribs?

Classic sides like creamy macaroni and cheese, coleslaw, and cornbread balance the rich flavors of grilled ribs nicely.