Classic Grilled Baby Back Ribs

Summer grilling is here, and nothing hits the mark quite like Classic Grilled Baby Back Ribs. Smoky, tender, and packed with flavor, these ribs bring everything you want to the table—whether it’s a Saturday feast or a weekday wind-down. Grilled low and slow, then finished over direct heat for that perfect char, this recipe strikes the balance between technique and crave-worthy results.

There’s something about ribs on the grill that sets the tone for the season. It’s the sound of a cold drink cracking open, the scent of smoke drifting through the yard, and the joy of good food shared outdoors. Summer grilling isn’t just about what’s cooking—it’s about slowing down, gathering close, and making the most of every warm evening. It’s where great meals and even better stories begin.

The ingredients are simple but bold—baby back ribs, a savory dry rub, and your favorite barbecue sauce. That combo leaves room for your personal twist while guaranteeing crowd-pleasing results. Whether you opt for sweet, smoky, or spicy flavors, the key is balance. Let the seasoning sink in; the grill does its job, and the sauce brings it all together.

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Fire up your summer with the tools that do it right—because the American dream never tasted so good.

Serves 4

Classic Grilled Baby Back Ribs Ingredients

BBQ Sauce

• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1/2 cup (107 g.) packed light brown sugar
• 1 Tbsp. garlic powder
• 1 Tbsp. smoked paprika
• 1 Tbsp. Worcestershire sauce
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper

Ribs

• 1/4 cup (53 g.) packed light brown sugar
• 1/4 cup smoked paprika
• 2 Tbsp. kosher salt
• 1 Tbsp. garlic powder
• 1 Tbsp. ground cumin
• 1 (3 1/2- to 4-lb.) full rack baby back pork ribs, patted dry

Classic Grilled Baby Back Ribs Directions

BBQ Sauce

1. In a small saucepan over medium heat, combine vinegar, ketchup, brown sugar, garlic powder, paprika, Worcestershire sauce, salt, and black pepper. Whisk the mixture often until the sauce begins to thicken, 5 to 7 minutes. Let cool.

Ribs

1. In a small bowl, whisk brown sugar, paprika, salt, garlic powder, and cumin.
2. Heat one burner on a gas grill to low, or preheat to 200°. (Or prep a charcoal grill with charcoal stacked on one side.) Place ribs on a large piece of foil and coat all sides with dry rub. Let sit for 10 minutes, then tightly wrap in foil.
3. Place the ribs bone-side up on the cooler side of the grill. Cover grill. After 1 1/2 hours, rotate the ribs 180° and grill for an additional 1 1/2 hours. (Make sure grill temperature does not exceed 200°.) Once they've cooked for a total of 3 hours, you should be able to see bones protruding from the meat when you peek inside the foil. Transfer ribs to a large baking sheet. Open the foil and let the ribs rest for 10 minutes.
4. Adjust the grill to high heat or preheat to about 450°. (Turn on all burners or add more coals and spread them out evenly.) Remove the ribs from the foil and place them directly on the grill. Using a pastry brush, generously baste with BBQ sauce. Flip the rack and baste the other side with sauce. It's helpful to have two sets of tongs (or a set of tongs and a spatula) to flip the rack.
5. Grill the ribs until the sauce is caramelized and the meat has visible grill marks, 1 to 3 minutes. Flip again and continue to grill until sauce on the other side is caramelized, 1 to 2 minutes more.
6. Let ribs cool for 5 minutes before slicing.

Taken from delish.com