Be the King of the BBQ when you make moist, mouthwatering, fall-off-the-bone spareribs! Lip-smacking, finger licking good, tender every time with this foolproof method!
Who’s ready for grilling season? If you’re like me summertime means grilling and grilling means ribs! And of course ribs means cooking in the oven and heating up the house…
Not anymore, these tender spareribs are cooked on the grill!
Yes, you heard me right these ribs are cooked entirely on the grill. It’s super easy to do, the hardest part is waiting for them to be done.
Ok… so today we’re talking spareribs. But these aren’t made in the pressure cooker, these are made entirely on the grill. That’s right, no oven, no pressure cooker… no problem!
If you don’t have a gas grill this can certainly be done on charcoal, just cover and monitor the temperature of the grill with a heat thermometer.
- heavy duty aluminum foil – if you don’t have heavy duty, be sure to wrap the slab an extra time.
- pork spareribs – the meatier the better
- dry rub – homemade is great, but if you have a favorite brand, then by all means use that! The same goes for barbecue sauce!
Essential grilling tools
- large aluminum sheet pan (I have an old sheet pan I’ve set aside for use on the grill)
- a couple of large spatulas or good hot pan holders for flipping the ribs
When you’re shopping for grilling’ slabs, be picky! You want meaty ribs – no shiners! Meaning don’t choose slabs where the meat has been cut too close to the bone. The rack will fall apart during the grilling.
Look for ones that have good meat coverage, not large areas of fat. Fresh ribs are best, avoid previously frozen if possible
- Remove the silver skin from the backside of the ribs. It might take a bit of doing, but be patient and remove all of it. It makes them so much more tender.
- Drizzle with olive oil and sprinkle generously with sweet dry rub a couple tablespoons per side.
- Really massage the rub into the rack.
- Cover with heavy duty aluminum foil, seal well and refrigerate.
- Preheat the grill to 325 degrees. Add the sheet pan topped with ribs right to the top of the grill. Don’t open the grill, monitor the temperature. Keep it between 325-350. Cook for 2 hours.
- Open and remove the ribs. Take them out of the foil and finish them on the grill by slather each side with sauce.Cook to sear the sauce, only about 5 minutes per side. Remove and allow to rest. Slice the ribs. I like to mop with additional sauce. Time to feast and enjoy!!!
TIPS & FAQ’s
EXPERT TIP – Monitor the temperature of the grill. Keep it between 325-350 degrees. Too high, they will cook too fast and be tough, too low and they will be undercooked and tough.
Really there’s just one job – keep an eye on the grill temperature!
How long does it take for ribs to cook on the grill?
This recipe will take about two and a half hours to cook the ribs.
What temperature do I grill pork spareribs?
325 degrees is the optimum temperature for this recipe – low and slow!
Should I leave the dry rub on overnight?
Absolutely, the longer the better. If you don’t have time to make your own dry rub? No pressure, use your favorite store-bought flavor.
How do you know when they are done?
I love this method by Are My Ribs Ready Yet? Use a toothpick and slide it into the meat near the bone. When it slides in and out easily you’ll know they are done. Test several spots to be sure!
What if you’re camping and want to enjoy grilled ribs? That’s easy too!
- Season the ribs with dry rub and wrap the ribs in foil before leaving the house.
- Toss it right on the grill – use indirect heat and cover with a large aluminum bowl. The bowl will mimic the oven and keep the temperature consistent.
- After 2 hours, remove from foil, slather with sauce and finish on the hot side of the grill. Remember the ribs are cooked at this point, you just need to sear on the sauce.
Can I cook these in the oven?
Yes, baby back ribs can be started in the oven rather than using the grill to bake them. You’ll cook them for two hours, then finish them on the grill.
More great grilling recipes!
- Shrimp Kabobs – shrimp on the barbie is always a great choice, plus they take just minutes to make.
- Teriyaki Chicken Skewers – my favorite kabob, these are super flavorful and tender.
- Bacon Wrapped Asparagus – your side dish can be be made right on the grill also. Who doesn’t love that smokey flavor?
- BEST Grilled Chili Lime Chicken Recipe! – the yogurt in the marinade tenderizes the meat making this super juicy and delicious!
I hope you found these instructions help and you’ll be making fall off the bone tender ribs at home in no time!
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How to make ribs on the grill
- 1 rack pork spareribs
- 4 tbsp dry rib-rub
- 3 tbsp olive oil
- 1 cup barbecue sauce
- Start with a large sheet pan. Tear off two large pieces of heavy duty tin foil, place one on the pan set the remaining piece aside.
- Remove the ribs from the packaging. Blot with a paper towel. Drizzle olive oil lightly over the ribs, rub with your hands to make sure the ribs are coated.
- Sprinkle generously with dry rub – a couple tablespoons per side. Be sure to hit all the nooks and crannies and rub it in well.
- Cover with the second piece of foil and seal well and refrigerate. The rub can remain on the ribs for 4 to 24 hours.
- Remove them from the fridge and allow to stand at room temperature for 30 minutes. Meanwhile, preheat the grill to 325 degrees.
- Add the sheet pan topped with ribs right to the top of the grill. Don’t open the grill, just monitor the temperature. Keep it between 325-350. Cook for 2 hours.
- Open and remove the ribs. Take them out of the foil and finish them on the grill. Slather each side with sauce and cook to sear the sauce, only about 5 minutes per side.
- Remove and allow to rest. Slice and serve with additional sauce, serve and enjoy!