Learn how to make delicious and tender BBQ ribs perfect for a backyard cookout with this easy recipe.
For tender, flavorful ribs, slow-cook them in the oven or on the grill at low heat (around 275°F / 135°C), then finish them on a hot grill or under the broiler with BBQ sauce for that caramelized, smoky glaze.
Baby back ribs: 2.5 to 3 hours over indirect heat.
Spare ribs: 3.5 to 4 hours.
Finish with 10–15 minutes over direct heat while basting with sauce.
Boiling can reduce flavor and texture. Instead, slow bake or steam ribs in foil to make them tender before grilling.
When the meat is tender and starts to pull away from the bone, or when a meat thermometer inserted between the bones reads 190°F to 203°F (88°C to 95°C).
Yes! Bake low and slow at 275°F (135°C) for 2.5–3 hours wrapped in foil, then uncover, baste with sauce, and broil until caramelized.
During the last 15–20 minutes of grilling to avoid burning. Apply in layers for a sticky, glazed finish.
Classic options include cornbread, baked beans, mac and cheese, coleslaw, grilled corn, or a potato salad
Ingredients
- 4 pounds baby back pork ribs
- 1 cup BBQ sauce
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
- salt to taste
- black pepper to taste
Instructions
- Preheat your grill to medium heat.
- In a small bowl, mix together the BBQ sauce, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, salt, and black pepper.
- Place the ribs on the grill and cook for about 2 hours, brushing with the sauce mixture every 20 minutes.
- Once the ribs are tender and cooked through, remove them from the grill and let them rest for a few minutes before slicing and serving.
Notes
Before cooking, peel off the thin membrane from the back of the ribs for more tender and flavorful results. 🔥 Low and Slow Cooking:
Cook the ribs slowly at a low temperature to break down connective tissue and make them fall-off-the-bone tender. 🔥 Season Generously:
Use a dry rub to layer in flavor before cooking, then add BBQ sauce toward the end to avoid burning. 🔥 Wrap in Foil:
Wrap the ribs in foil during the first part of cooking to lock in moisture, then finish uncovered to get a delicious caramelized crust. 🔥 Rest Before Serving:
Let the ribs rest for a few minutes after cooking to help juices redistribute for extra succulent meat.
Nutrition
Can I use chicken instead of pork? Not a fan of pork.
These ribs were amazing! Best BBQ I’ve ever made.
Really? These ribs didn’t turn out great for me. I think my grill’s temperature was off.
I’m so glad you enjoyed it! I love BBQ ribs too, but I always mess up the timing. Any tips for keeping them juicy?
Meh, didn’t taste like real BBQ. I like mine with more spice.
Ribs! 🙂
So easy and delicious! I just added some extra cayenne for kick!
I think 2 hours is too long. Mine got a bit charred… 🙁
Charred ribs ain’t good. Maybe turn down the heat? Or try cooking less time, like 1 hour? Just my two cents!
I totally get that! Cooking times can vary based on the grill. Maybe try checking them earlier next time? The sauce sounds great, though!
Is brown sugar the same as regular sugar? I’m confused.
I thought they was the same too! But brown sugar is a bit moister and tastes richer. But I use what I got, usually white.
Brown sugar is actually just regular sugar with molasses added, so they aren’t exactly the same! It gives a different flavor too, especially in BBQ.
Yummy ribs, but my grill always flares up. Had to watch it closely.
These ribs got me licking my fingers! Yummm!🔥🔥
It’s BBQ! Who doesn’t love it? I had to double the recipe! Great for the whole family.
These ribs turned out AMAZING! The sauce is perfect, I could drink it! Will definitely make again.
I tried this but it wasn’t as good as the ones my mom makes. Maybe too much vinegar?
I ain’t got no grill, still trying it in my oven! Hope it still works!
Too much sugar!!! They got burnt on the grill, never again. 😒
I have a question… did anyone else find the ribs kinda tough? I cooked them longer than 2 hours but still chewy.
Ribs are ribs. I’m not a fan of mustard tho. Maybe try with ketchup next time?
meh.
5 stars!!!!! So easy, so good. My dog even waited by the grill lol.
My family devoured these. The apple cider vinegar and mustard combo is surprisingly legit. I rested them longer than a few minutes and that helped the slices stay juicy.
Do I really need that much sugar? I feel like it could be overkill.
I totally get that! You can always adjust the sugar to your taste. Less sugar might make it less sweet, but you’ll still have flavor!
Nah man, sugar is essential for flavor and caramelization in BBQ. Don’t skimp on it!
This recipe is okay, but I think I’d add more sugar. Just didn’t hit the spot for me. 🤷♂️
I followed everything pretty closely, and the outside got dark before they were tender. I think medium heat for my grill is actually high—lesson learned.
I did salt “to taste” and went light—probably should’ve seasoned more. Flavor was okay, but the meat itself felt a bit bland compared to store-bought rubs.
I found the ribs a bit too sweet for my taste. Maybe less brown sugar next time?
I tried this, but my ribs turned out too dry. Maybe my grill was too hot? Not sure what I did wrong.
It sounds like the heat might have been a bit too high. You could try cooking them on lower heat for longer next time. Hope that helps!
Yup, best ribs I ever made! My friends loved them, I’m king of the grill now lol. 🍖🔥
Sounds awesome! I gotta try this recipe out. Congrats on the grilling success!
Easy to make! My family loved them. How long do leftovers last?
These were great with the sauce, but I didn’t have baby back ribs so I used spare ribs and it turned into a whole different cooking time situation. Still ended up tasty though.
Wait… spare ribs need like way longer, like you just guessed? lol. I’m glad it turned out though—next time maybe boil or slow-cook first so it doesn’t dry out. The sauce sounds legit.
That’s awesome you made it work with spare ribs! I’ve heard they usually take a bit longer and stay a little more forgiving, so your adjustment makes sense. Glad it was still tasty!
Yum! BBQ ribs are the best!!! Everyone loved them at the cookout. ✨
Best ribs I’ve ever made! The BBQ sauce mix was delish!
I followed the recipe but my ribs were burnt. Maybe my grill is too hot?
Sounds like you might need to adjust your grill temperature. Try cooking on a lower heat next time!
Or maybe you just left them on for too long? Ribs gotta be watched closely, ya know!
These were seriously finger-licking good. The 20-minute basting schedule makes a huge difference—caramelizes nicely without burning. Resting helped a lot too.
Ribs? More like, big ol’ pieces of meat! 😂 But really, these were okay. Could use more seasoning.
These ribs were amazing! The sauce is just perfect! I’m gonna make it again for the family next weekend!
Solid recipe, but I’d bump the sauce frequency—brushed every 20 min was good, though I think 15 would make them even stickier. Still delicious.
The ribs were okay, but I think I cooked them too long. Oops.
Not bad, but 2 hours on medium heat felt short for my grill. I ended up going closer to 2.5 hours. Still tasty though!
Good simple recipe. I used a smoky BBQ sauce and it turned out great. Next time I’ll add a pinch more pepper.
That sounds awesome—smoky BBQ sauce is a great call for ribs. A pinch more pepper next time will probably boost the flavor a lot. Thanks for sharing!
Ribs weren’t bad but I didn’t have apple cider vinegar so I used white vinegar instead. Still came out good!
Good to know! I didn’t think white vinegar would work, but I guess it did! I’ll try that next time.
I followed it pretty much exactly, and the flavor was good, but mine didn’t really “fall off the bone.” Maybe I used the wrong kind of ribs? Still tasted better than most BBQ I’ve made.
BBQ sauce here is actually just ketchup with spices, lol. Not impressed.
I think you’re overthinking it. It might not be gourmet, but sometimes simple is best! My family loves it.
Ketchup?! That’s too basic. Real BBQ is so much more than that! Try adding some smokiness next time.
Made these last weekend and they were fall-off-the-bone tender. The mix of vinegar + mustard really cut through the sweetness—won’t change a thing!
Totally agree—those vinegar + mustard notes really wake up the whole thing. I also liked that it didn’t taste “saucy-sweet” the whole time. Great job!
I tried this but my sauce got kinda thick and sticky on the grill, so I think I needed more vinegar or less sugar? Still good though—fall-apart ribs are hard to beat. Did you keep the heat at like, medium-medium low?
I’m skeptical about “no foil” ribs on a medium grill for 2 hours… mine were kinda chewy until I wrapped them for the last 30 minutes. Still yummy, but I’d adjust the method.
Totally get that—2 hours on medium without foil sounds like it could swing between tender and chewy. Wrapping the last stretch is basically the same idea as braising, so your adjustment makes sense. Next time I’d try pulling them when they’re nearly tender, then wrap 20–30 min and sauce after.
I’m skeptical about grilling ribs at ‘medium’ with no foil. Mine dried out a bit. Flavor is good, just wish there was a temp/timing note for thicker racks.
My BBQ sauce mix got kinda thick and caramel-y, so I burned a little on the last few brushing rounds. Next time I’ll thin it slightly or lower the heat. Flavor was decent.
These ribs were absolutely delicious! The sauce had the perfect balance of sweet and tangy. I’ll definitely be making these again.
These ribs came out super tender—2 hours on medium was perfect for my grill. The sauce mixture is tangy and sweet, not too sticky. Will definitely make again!
Ribs = life. Love it!
Why not just microwave them? That’s what I do with leftovers!
The directions are simple, but “medium heat” is vague. My grill runs hot, and the ribs cooked faster. Next time I’ll lower the temp and watch for tenderness instead of time.
Followed it pretty much exactly and got ribs that were tender, but my sauce got a little too thick by the end. Next time I’ll warm the sauce or thin it with a splash of vinegar.
Low effort, big payoff. My family ate the whole rack. Only change: I flipped the ribs halfway because my grill has hot spots.
Ribs if cooked too long can be tough! Followed every step and mine came out fantastic tho.
Glad to hear yours turned out great! I’ve heard ribs can be tricky, but it sounds like you nailed it. How was the flavor?
Pretty solid, but 2 hours on medium heat felt a bit optimistic for my grill. I needed closer to 2 1/2 hours. Sauce is flavorful though—next time I’ll start checking earlier.
I don’t think you should put mustard in BBQ sauce, that’s just weird. Sticking to my own recipes from now on.
simple and good!!
Uhm, what’s Worcestershire sauce? Can’t find it at my store.
Worcestershire sauce is a tangy condiment! It’s often found in the international aisle or near the ketchup. Try looking for it there!
This recipe is super easy! Can’t wait to try it at my next BBQ!
Sounds yummy! I love BBQ ribs! Perfect for summer parties!
5 stars.
Not bad at all. Mine were a little dry though, maybe my grill runs hot. I’d keep an eye on doneness next time.
I was skeptical about only medium heat for 2 hours, but wow—it worked. The sauce caramelized a bit on the ribs.
Meh. It was okay but the sauce got a little too sticky for me and kinda burned on the grill edge. Would reduce sugar next time.
Thanks for the honest take! I can see how the brown sugar might make it sticky and prone to burning on the grill edge—especially with frequent brushing. Maybe try lowering the sugar or brushing a thicker pass only near the end?
Too much sauce for my liking. After a while it felt kinda sugary, like dessert ribs. I’d maybe cut the brown sugar in half.
My ribs stuck to the grill a bit even though I preheated. The flavor is solid, just wish there was a note about oiling the grates.
Yum!!!
The ingredient list is solid, but 2 hours on “medium heat” depends a lot on the grill. I had to go closer to 2.5 hours to get that fall-off-the-bone feel.
I think ‘salt to taste’ is doing a lot of work here—mine turned out slightly salty because my Worcestershire was salty already. Next time I’ll be more cautious.
Yeah that salt to taste line is sneaky 😅 Worcestershire can be salty depending on the brand. Next time I’d either skip extra salt entirely at first, or taste the sauce before you toss it on.
Yum! I added some extra spices and it turned out amazing!
Easy and foolproof. Also, Worcestershire is the secret weapon—makes it taste restaurant-level.
These ribs were sticky-sweet and actually tender without being dry. I brushed a little extra sauce at the 1-hour mark and they came out great. Definitely a keeper.
Followed the timing and kept brushing every 20 mins—mostly. I think my grill ran a little hot because mine got a touch dry at the edges, but still tasted great.
Too much sugar for my taste. I’d cut the brown sugar in half next time or add more pepper. Still decent though.
The vinegar in the sauce is underrated. It cuts through the sweetness and keeps it from tasting flat. Great balance.
Easy recipe, but my ribs didn’t really “cook through” at 2 hours. I’m guessing my grill is underpowered. Flavor was good, just needed more time.
Just ribs!
Sounds like a great recipe, but I don’t have a grill. Can I use the oven instead?
I tried this and my ribs were still chewy after 2 hours 😩. Maybe my baby back size was bigger? I’ll give it another shot, but the timing didn’t work for me.
These ribs were a hit at my BBQ! The sauce was sooo good. Will definitely make again!
Glad to hear it! BBQ ribs are the best. What kind of BBQ sauce did you use?
These came out super tender and the flavor is nice and tangy. I brushed every 20 minutes like it said—definitely worth the patience.
Followed it pretty closely and they were good, but I think I needed a little longer than 2 hours. Also, I brushed every 20 minutes and my sauce started to caramelize a bit early.
Pretty easy recipe! I didn’t measure the pepper much (oops) and it still tasted great. Will absolutely make again for cookouts.
Love hearing that! I’ve also eyeballed the pepper a bunch—BBQ is pretty forgiving. What BBQ sauce brand do you use?
I’m not gonna lie, I was skeptical about mustard in BBQ sauce. But it adds this depth and it doesn’t taste mustard-y at all.
Not gonna lie, I was skeptical about mixing Worcestershire + vinegar + mustard. But it tastes really balanced—like classic BBQ with a little bite.
Flavor is great, but my ribs took longer than 2 hours on a medium grill. Maybe my grill runs cooler? Either way, worth the patience.
These came out sticky and smoky! The vinegar + mustard combo really balances the sweetness. I rested mine a bit longer and they were super tender.
I’ve had ribs come out sticky before, but the vinegar + mustard combo makes total sense. Glad resting longer helped too!
Wow. The mustard + Worcestershire combo gives it that deep, smoky-sweet vibe. I used homemade BBQ sauce and it turned out amazing.
umm… 4 pounds on a medium grill for 2 hours seems impossible lol. Mine was raw-ish in the middle. Won’t trust the time again.
lol 2 hours is prob fine if your ribs are super small. Mine were huge and I had to keep going. Still good, just don’t trust the clock alone.
Medium heat?? That’s vague. I don’t wanna gamble with 4 pounds of ribs lol. Also “salt to taste” is always tricky. Flavor is decent but I’d change timing/temperature details.
The vinegar + brown sugar combo is weirdly perfect. I didn’t have mustard so I used horseradish—still delicious.
I used apple cider vinegar like the recipe says and it caramelized nicely. Also the Worcestershire makes it taste way more ‘BBQ restaurant’ than I expected.
Not bad, but the sauce tasted a little tangy for my family. Next time I’ll use a bit less apple cider vinegar and a touch more brown sugar.
Totally get it—apple cider vinegar can be pretty punchy. I’ve done 1-2 tbsp less before and it helped a lot without losing the tang.
Meh. 2 hours feels like too short unless your grill is strong. Also, I don’t like Worcestershire in sweet sauces, sorry.
Totally fair. If your grill runs cool, 2 hours can be way too optimistic. I usually go by tenderness, not the clock—could need another 30-60 min depending on thickness.
I don’t know, mine tasted kinda too sweet. I’d cut the brown sugar in half or use less sauce.
Totally agree—this version leans sweet with that 1/4 cup brown sugar. Cutting it to like 2 tbsp (or halving it) should help a lot. I’ve also tried using a less-sugary BBQ sauce and it makes a big difference.
Not bad, but I felt like I was brushing sauce like every 20 seconds. Still worth it. Next time I’ll pour extra into a squeeze bottle.
Two hours is a long time—make sure you have snacks lol. But the end result was fall-off-the-bone-ish for me.
Totally get it 😅 2 hours sounds like forever, but yep—if you keep brushing, they usually end up super tender. I’m glad you got that fall-off-the-bone vibe!
Turned out really tender and the sauce is nicely balanced—sweet, tangy, not too heavy. I did swap out the mustard with Dijon and it still worked. Would absolutely make again.
Yes!! “Sweet, tangy, not too heavy” is exactly what I look for in BBQ ribs. I’ve made it once with yellow mustard and once with Dijon too and both were great—cool that you kept the balance.
I tried this but my ribs were kinda dry after the 2 hours. I think I didn’t brush often enough (I only did like every 30-40 mins). Do you wrap them in foil at some point or just grill the whole time?
Good flavor, but 2 hours on medium was a bit optimistic for my grill. I ended up closer to 2.5 hours and still brushed every 20 minutes. Sauce tasted great though!
Totally agree—grill temps and rib thickness make a huge difference. I usually plan closer to 2.5 hours too, and the “tender” check is the real timer. Glad the sauce still nailed it!