Eightyrecipes
Grilled Ribs
Tender, smoky grilled ribs cooked low over indirect heat with a simple brown sugar and smoked paprika rub, then charred and glazed with barbecue sauce. No smoker required, just a two zone fire on any grill.
Ingredients
- 1 rack pork ribs about 500 to 900 g, baby back or spare
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3-4 tablespoons barbecue sauce optional, for glazing
Instructions
- Remove the thin membrane from the back of the ribs if present, then pat the rack completely dry with kitchen roll.
- Rub the ribs all over with the olive oil.
- Mix the brown sugar, smoked paprika, garlic powder, salt, and black pepper, then coat the rack generously on both sides.
- Set up the grill with a hot direct zone and a cooler indirect zone. Place the ribs over indirect heat and close the lid.
- Cook for 1 hour 10 minutes to 1 hour 30 minutes, turning the rack halfway, until the meat is tender and pulling back from the bones.
- Move the ribs over direct heat for 5 to 10 minutes to char the edges. Brush with barbecue sauce in the final 3 minutes if using.
- Rest the rack for 5 minutes, then slice between the bones and serve.
Notes
Nutrition values are an estimate. Ribs are safe at 145°F but turn truly tender around 190 to 203°F, so cook to texture, not just temperature. Keep the lid closed and sauce only in the last few minutes so it does not burn.
Nutrition
Nutrition is an estimate, calculated automatically.
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