Our Best Rib Recipes for the Grill

Discover tips, tricks, and recipes for serving up the most tender ribs in town.

  • Grilled Baby Back Ribs
    Photo: Jennifer Davick; Styling: Amy Burke

    Baby Back Ribs

    This unique stacking method from Southern Living Test Kitchen Director Lyda Jones Burnette gives you fall-off-the-bone tender results every time you grill baby back ribs.
  • Apricot-Pineapple Sweet Ribs
    Photo: Beth Dreiling Hontzas; Stylist: Lisa Powell Bailey

    Apricot-Pineapple Sweet Ribs

    Chris Lilly of Big Bob Gibson’s Bar-B-Q shares his recipe for tender grilled ribs. Season grilled ribs with a spice rub, marinate in a sweet glaze of pineapple juice and apricot nectar, and baste with a honey-sweetened bottled barbecue sauce.
  • Grilled Baby Back Ribs with Sticky Brown Sugar Glaze
    Photo: Iain Bagwell; Styling: Randy Mon

    Grilled Baby Back Ribs with Sticky Brown Sugar Glaze

    These grilled baby back ribs are basted in an addictive brown sugar glaze that has just a hint of heat from red chile powder.
  • Jamaican Ribs with Sticky Rum BBQ Sauce
    Photo: Jennifer Davick

    Jamaican Ribs with Sticky Rum BBQ Sauce

    Get a taste of the islands by seasoning the baby back ribs with spicy jerk seasoning, marinating in rum, and basting with a tangy brown sugar and rum sauce.
  • Spicy Pork Ribs
    Jim Henkens

    Spicy Pork Ribs

    Grillmasters looking to expand their horizons should check out this North African-inspired rib recipe. It get its warm heat from a marinade made from harissa (a Tunisian spice paste), lemon juice, and garlic. Basting the ribs with beer keeps them flavorful and juicy on the grill. Serve the ribs with a cool salad to balance the meat's heat.
  • Sweet-Hot Baby Back Ribs

    Sweet-Hot Baby Back Ribs

    These ribs get their great flavor from a splash of lime and our Sweet-Hot 'Cue Sauce, featuring sweet chili sauce, ketchup, brown sugar, and ground ginger. Like these baby backs, most ribs need to marinate overnight in the fridge, making them the perfect make-ahead dish for grilling get-togethers.

    Tip: Baby back ribs have lots of meat between their short bones and may cost a bit more per pound than spareribs.

  • Smoky Chipotle Baby Back Ribs

    Smoky Chipotle Baby Back Ribs

    Who needs prepackaged rubs and bottled sauces when you can make your own? Our Chipotle Rub's bold taste infuses the ribs with Southwestern flair, while the Smoky Chipotle 'Cue Sauce echoes the rub's flavors with a few more peppers.

    Tip: Fix and freeze extra sauce if you want to use up the whole can of chiles.

  • Herb-rubbed Baby Back Ribs

    Herb-Rubbed Baby Back Ribs

    Pair these ribs with Cherry-Zinfandel Barbecue Sauce, featuring zesty flavors of onion, garlic, red Zinfandel, tart cherries, cider vinegar, anise seeds, and cayenne. The Zin's fruity character keeps the sauce from being too spicy.

    Tip: To easily cut ribs apart, hold rack firmly with tongs and slice between each bone using a serrated knife.

  • Shay's Fall-Off-the-Bone Baby Back Ribs

    Shay's Fall-Off-the-Bone Baby Back Ribs

    For super-tender meat, marinate baby back ribs in beer and bake in the oven for three hours before grilling. These ribs grill for just 10-15 minutes, since they will have been almost cooked through in the oven.

    Tip: Carefully remove the thin membrane on the back of ribs. This will make for more tender ribs and allow smoke and rubs to penetrate the meat better.

  • Sauceless-in-Seattle Ribs

    Sauceless-in-Seattle Ribs

    Give your ribs a unique, summery taste by basting with Blackberry Sauce made from blackberries, catsup, honey, brown sugar, and spices. The sauce will thicken to a sticky glaze while the slab cooks. Garnish ribs with blackberries and mint sprigs for extra flair.

    Tip: Looking at the concave side of the slab will give a clear guide as to where the bones are when cutting them apart.

  • Pork Ribs from Crook's Corner

    Pork Ribs from Crook's Corner

    Grilled ribs are one of the specialties at Crook's Corner Café & Bar in Chapel Hill, North Carolina, which has been called "sacred ground for Southern foodies" by The New York Times. Chef Bill Smith's signature sauce is made with blackstrap molasses and hot sauce.

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