Easily Gas Grill Pork Ribs (Printer-Friendly)
Simple steps for tender, flavorful pork ribs grilled on a gas grill with a homemade rub and glaze.
# What You’ll Need:
→ Pork
01 -
1 rack baby back pork ribs
→ Dry Rub
02 -
Pork seasoning rub, quantity as needed
→ Liquid Ingredients
03 -
120 ml unsweetened apple juice
→ Glaze
04 -
80 g orange marmalade
05 -
30 ml apple cider vinegar
# Steps to Follow:
01 -
Remove ribs from packaging, pat dry with paper towels, and place in an oiled disposable aluminum tray. Remove the silver skin membrane from the back of the ribs for better texture and seasoning penetration.
02 -
Evenly sprinkle pork rub onto the back of the ribs, pressing firmly to incorporate. Flip ribs and repeat seasoning on the other side. Pour unsweetened apple juice into the bottom of the tray. Cover with aluminum foil and refrigerate until ready to grill.
03 -
Ensure propane tank is full. Preheat gas grill to 300°F (149°C) maintaining indirect heat by igniting end burners and leaving the center burner off. Clean and oil grill grates to prevent sticking.
04 -
Place covered tray with ribs on the cooler side of the grill. Cook covered for approximately 1 to 2 hours at 300°F, monitoring for an internal temperature between 180°F and 190°F (82°C-88°C) to achieve maximum tenderness.
05 -
While ribs cook, combine orange marmalade and apple cider vinegar in a small pot over medium heat. Whisk until thoroughly blended, about 1-2 minutes.
06 -
Carefully remove ribs from the tray and place directly on the grill grates over low heat. Baste ribs generously with marmalade glaze, cover grill, and cook for 5 minutes. Repeat the basting and cooking cycle once more to build a glossy finish.
07 -
Remove ribs from grill and let rest on a cutting board for several minutes. Slice between the bones with a sharp knife and serve immediately.
# Helpful Hints:
01 -
Removing the silver skin from ribs improves tenderness and allows the rub to penetrate better.
02 -
Cooking ribs low and slow at 300°F over indirect heat ensures tender, juicy meat.