Description
Juicy, smoky, and tender ribs enhanced with a flavorful marinade and dry rub, perfect for summer gatherings and backyard barbecues.
Ingredients
- 1/3 cup soy sauce
- 1/4 cup extra virgin olive oil (or avocado oil)
- 2 tablespoons garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon zest
- 2 tablespoons ketchup
- 1/4 cup apple cider vinegar
- Pinch of kosher salt
- Pinch of ground black pepper
- 2 racks of baby back ribs (approx. 3–4 lbs each)
- 1 1/4 tablespoons kosher salt (for dry rub)
- 2 1/2 tablespoons smoked paprika
- 2 1/2 tablespoons lemon pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon smoked garlic powder
- 1/2 tablespoon onion powder (for dry rub)
- 1/2 tablespoon ground black pepper (for dry rub)
- 1 cup your choice of BBQ sauce
Instructions
- Make the marinade. In a medium bowl, whisk together the soy sauce, olive oil, minced garlic, garlic powder, onion powder, lemon zest, ketchup, apple cider vinegar, and a pinch each of kosher salt and black pepper. Set aside.
- Prep the ribs. Pat the racks dry with a clean paper towel. Flip meat-side up. Slide a small knife under a corner of the membrane. Grab it with a paper towel and pull the membrane off.
- Marinate the ribs in a shallow pan or 9×13 pan, meat-side down. Pour the marinade over them and rub to coat evenly. Cover and marinate 30–60 minutes at room temperature or up to 4 hours refrigerated.
- Prep the grill. Clean and oil the grates. Preheat the grill to 500°F.
- Make the dry rub. In a small bowl combine 1 1/4 tablespoons kosher salt, smoked paprika, lemon pepper, cayenne (if using), smoked garlic powder, onion powder, and ground black pepper.
- Season the ribs. Remove from marinade, let excess drip off, and massage the dry rub over every surface.
- Set up for indirect grilling. For a gas grill, turn the middle burner off; for charcoal, bank coals to the sides and place ribs in the middle.
- Sear the ribs meat-side down over the middle burner and then lower the grill heat to maintain ~300°F.
- Cook low and slow for 30 minutes. Flip and continue, checking every 20–30 minutes. Cook until internal temperature reaches 190–203°F.
- Sauce the ribs when they’re about 5°F shy of your target, then close the lid to let it set for 5–10 minutes.
- Rest the ribs under foil for 30–60 minutes.
- Serve by slicing between the bones and offering extra sauce on the side.
Notes
Use low-sodium soy sauce for a lower salt option and feel free to substitute smoked paprika with regular paprika plus liquid smoke.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American