Community recipe
Birthday Grill-Roasted Ribs with Brown Sugar BBQ Glaze
A crowd-sized batch of tender, grill-only pork ribs with a savory dry rub and a glossy homemade brown sugar barbecue glaze. Use St. Louis-style ribs for the longer timing or baby back ribs for the shorter timing.
- Serves
- 12
- Prep
- 30 min
- Cook
- 5 hr
- Difficulty
- medium
Get ready
Ingredients
- 8 lb pork ribs, membrane removed
- 0.25 cup brown sugar
- 2 tbsp paprikas
- 1 tbsp kosher salt
- 1 tbsp black pepper, freshly ground
- 2 tsp garlic powders
- 2 tsp onion powders
- 1 tsp chili powder
- 1 tsp dry mustard
- 8 lb seasoned pork ribs, dry-rubbed
- 1.5 cup ketchups
- 0.5 cup apple cider vinegar
- 0.5 cup brown sugar
- 0.25 cup molasses
- 2 tbsp worcestershire sauces
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp cayenne pepper
- 8 lb partially cooked pork ribs, foil-wrapped
- 2 cup brown sugar barbecue glazes, homemade
Make it
Instructions
- 01
Trim the racks
Pat 8 lb pork rib, membrane removed dry, remove the membrane from the bone side if present, and cut racks into manageable portions. Set aside while the grill is prepared.
- 02
Make and apply the dry rub
Combine 0.25 cup brown sugar, 2 tbsp paprika, 1 tbsp kosher salt, 1 tbsp black pepper, freshly ground, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp chili powder, and 1 tsp dry mustard. Coat the prepared racks evenly with the mixture, pressing it on all sides.
- 03
Start the indirect grill cook
Set a charcoal or gas grill for indirect heat at 250–275°F, with the food positioned away from the heat source. Cook 8 lb seasoned pork rib, dry-rubbed bone-side down, covered, until the exterior is deeply colored and the racks bend slightly when lifted. For baby backs, begin checking at 2 1/2 hours; for St. Louis-style racks, begin checking at 3 hours.
- 04
Cook the barbecue glaze
Whisk 1.5 cup ketchup, 0.5 cup apple cider vinegar, 0.5 cup brown sugar, 0.25 cup molasses, 2 tbsp worcestershire sauce, 1 tbsp yellow mustard, 1 tsp smoked paprika, 1 tsp garlic powder, and 0.5 tsp cayenne pepper in a saucepan. Simmer until shiny and lightly thickened, stirring often.
- 05
Tenderize over indirect heat
Wrap 8 lb partially cooked pork rib, foil-wrapped tightly in foil and return the packets to indirect heat. Cook until a toothpick slides between the bones with little resistance: allow about 45–60 minutes for baby backs or 60–90 minutes for St. Louis-style racks.
- 06
Glaze over direct heat and serve
Unwrap the racks, then move them over medium direct heat. Brush 2 cup brown sugar barbecue glaze, homemade over both sides and cook just until the coating bubbles and sets, turning often to prevent scorching. Rest briefly, cut between the bones, and serve hot.
