Grilled Ribs
A mouth-watering delight of tender, smoky ribs slathered in a savory, customizable marinade, perfect for summer grilling and gatherings.
Ingredients
For the Marinade
- ⅓ cup soy sauce Or tamari/coconut aminos for gluten-free
- ¼ cup extra virgin olive oil Or avocado oil
- 2 tablespoons garlic Minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon zest
- 2 tablespoons ketchup
- ¼ cup apple cider vinegar Can substitute with balsamic or rice vinegar
- 1 pinch kosher salt
- 1 pinch ground black pepper
For the Ribs
- 2 racks baby back ribs Approx. 3-4 lbs each
- 1 ¼ tablespoons kosher salt More if desired
- 2 ½ tablespoons smoked paprika
- 2 ½ tablespoons lemon pepper
- ½ teaspoon cayenne pepper Optional for spice
- 1 tablespoon smoked garlic powder
- ½ tablespoon onion powder
- ½ tablespoon ground black pepper
- 1 cup BBQ sauce Your choice
Instructions
Preparation
- Gather all the ingredients in one place before you start cooking.
- In a medium bowl, combine the marinade ingredients. Whisk until uniform and set aside.
- Pat the ribs dry with a paper towel. Remove the membrane from the ribs if necessary.
- Place ribs in a pan and pour the marinade over them. Cover and let marinate for 30-60 minutes.
- Prepare the grill by ensuring the grates are clean and well-greased. Preheat to 500°F.
Dry Rub
- Mix together the dry rub ingredients in a small bowl.
- After marinating, remove excess marinade from the ribs and apply the dry rub generously.
Cooking
- Place ribs on the grill, meat-side down, over the middle burner and lower heat to 300°F.
- Cook for 30 minutes, then flip the ribs.
- Continue grilling until the internal temperature reaches 190-203°F.
- During the last few minutes, brush BBQ sauce on the tops and close the lid.
- Once done, remove ribs from grill and cover with foil. Let rest for 30-60 minutes.
Notes
For maximum flavor, wrap ribs in foil halfway through cooking. Brush on extra BBQ sauce for a sticky finish.