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how to grill ribs

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How to Grill Ribs

Grilling ribs soon? Learn how to grill ribs as we share our step-by-step recipe and secret to grilling the best-ever baby back ribs.

Ingredients

  • Baby-rack ribs
  • Chicken broth
  • Soy sauce
  • Sugar
  • Cider vinegar
  • Olive oil
  • Garlic cloves
  • Salt
  • Paprika
  • Chili powder
  • Pepper
  • Garlic powder
  • Cayenne pepper

 

Direction

  1. Most store-bought ribs have what’s known as silverskin, a membrane over the underside of the ribs. Sometimes, if you’re lucky, the butcher will remove it for you. Otherwise, you need to remove it before you cook. Don’t panic, it’s simple to do.Insert a knife between the membrane and the meat at one end of the ribs. Be careful not to pierce the membrane. Work your fingers under the skin to loosen it. Now you’re going to tug it off. Wrap a paper towel around your hand so you can get a good grip. Gently but firmly, pull off the silverskin. It should peel off quite cleanly.Pork is tasty as is, but marinating before cooking ribs on a charcoal grill enhances the flavor. It adds a deep savoriness that makes the meat more satisfying and delicious.Combine the broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Place the ribs in a shallow baking dish, like a 13×9 pan. Pour two-thirds of the marinade over the meat. Turn to coat both sides, then refrigerate overnight. Turn the meat occasionally, to ensure that the meat is marinading evenly. (No need to get out of bed to do this. Just turn at night just before bedtime and turn again in the morning.)Don’t toss that remaining marinade. Cover and refrigerate it. You’ll use it while you’re grilling.Trust us: You want to add the spice rub. Like making the marinade, it’s simple to prep, just tossing some ingredients together in a bowl. Here, we use the remaining ½ cup sugar, plus salt and seasonings.Take the ribs out of the fridge. Drain and discard the marinade from the 13×9. Pat the ribs dry (this helps the spice rub stick). Rub the spice mixture over all sides of the ribs, patting with your fingertips to encourage it to adhere.Here’s the real secret on how to grill ribs: Cook them over indirect heat, and give them time. This lets the connective tissue melt away, leaving you with perfectly tender, toothsome ribs. If you cook them too quickly, over high heat, the meat can turn out chewy and tough.