We showed you how to do ribs in the oven, and now that the weekend’s hit (and tomorrow’s supposed to be sunny) we’re here to tell you how to do them easily on the grill. So tell your Dad to move over Sunday, cause you’ve got dinner covered…
BBQ Ribs on the Grill
2 full racks of Baby Back Ribs
3 tablespoons Kosher Salt
2 tablespoon Ancho Chili Powder
2 teaspoons Garlic Powder
1 teaspoon Black Pepper
1/4 cup Apple Cider Vinegar
1/4 cup Maple Syrup
Using a paper towel to grip, peel off the tough membrane that covers the bony side of the ribs. Place the ribs in a large baking dish. In a small bowl, mix together salt, chili powder, garlic powder, and black pepper. Apply rub to ribs on all sides. Brush the ribs on all sides with the maple syrup. Pour the apple cider vinegar over the ribs. Cover and refrigerate overnight. Let the ribs rest at room temperature for 20 minutes before cooking.
Preheat grill to 300 degrees. Keep one side unlit. Place the slab of ribs on top of each other on the unlit side, close the grill and cook for 30 minutes. After 3o minutes rotate the ribs to the lit side of the grill. Rotate the slabs of ribs so that the bottom slab is now on the top. Cook for 30 minutes with the grill closed. Move the ribs to the unlit side of the grill for another 30 minutes. Move the ribs back to the lit side, rotating the slabs so that the bottom slab is now on top. Cook for 25 minutes. All this rotating might seem like a lot of effort but it will help keep the ribs from drying out. Separate the slabs of ribs and brush with barbecue sauce. Cover the grill and cook for 5-10 minutes until the sauce is bubbly.
Let the meat rest for 10-12 minutes covered in foil before serving.
Photographed by Alli Shepherd.