Easy Grilled Sticky Ribs
I'm showing you my favorite way to grill ribs, which of course, is not the same as barbecued ribs. Those are cooked low and slow in a smoker and served as-is, with BBQ sauce on the side. Whereas, these are cooked first, then sliced, and then each rib is glazed with our beautiful sticky sauce on the grill.
- 4teaspoons kosher salt
- 4teaspoons white sugar
- 1teaspoon freshly ground black pepper
- 1teaspoon paprika
- 1teaspoon garlic powder
- 2racks baby back pork ribs
- ⅓cup ketchup
- ¼cup brown sugar
- 2tablespoons soy sauce
- 2tablespoons rice vinegar
- 1tablespoon vegetable oil
- 1pinch cayenne pepper
Step 1Preheat the oven to 250 degrees F (120 degrees C).
Step 2Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
Step 3Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
Step 4Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
Step 5Preheat a charcoal grill until coals are very ashy and hot.
Step 6Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
Step 7Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
Step 8Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
Step 9Remove to a plate and brush over one more application of glaze. Serve.