Best Grilled Ribs: Easy Guide to Juicy, Flavorful Ribs

These are the best grilled baby back ribs—tender, flavorful, and fall-off-the-bone good. I’ve been making them for years, especially for summer BBQs and big gatherings. Baby back ribs are my go-to because they’re meatier than spare ribs and perfect for feeding a crowd.

The secret? A sweet, savory, slightly spicy dry rub and a smoky, tangy BBQ sauce made with pomegranate molasses. They’re a hit every time—especially on the 4th of July!

Ingredients for Best Grilled Baby Ribs

• Baby back ribs are tender, meaty, and perfect for grilling. They offer a savory taste with a touch of sweetness.
• Dijon mustard: Adds a tangy and slightly spicy note to enhance the ribs’ flavor.
• Dry rub: A mix of spices providing a balanced blend of sweet, smoky, and mildly spicy flavors. (Prepare by mixing brown sugar, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder)
• Pomegranate BBQ sauce: Sweet and tangy with a fruity undertone, complemented by hints of smokiness and mild heat from the spices. A mix of Pomegranate 100% juice, ketchup, apple cider vinegar, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, Aleppo pepper, and lime juice is cooked to become a sauce. Or use your favorite sauce.

How to Remove the Membrane?

Removing the membrane allows the rub and BBQ sauce flavors to penetrate the meat, resulting in a more tender and flavorful result.

• Start with the bone side facing up. This will make it easier to access the membrane.
• Use a small knife to carefully lift the membrane’s edge at the rack’s end. Gently slide the knife under the membrane to loosen it from the bone.
• Once you have a section loosened, use your fingers or a paper towel to get a good grip on the edge of the membrane.
• Slowly pull the membrane away from the ribs in one smooth motion. It should come off in one piece, but if it tears, you can use the knife to loosen the remaining sections and continue removing it.
• While removing the membrane, you may also notice a tough, silver skin on the meat side of the ribs. Use the knife to trim away this silver skin for a more enjoyable eating experience.

How to Season Baby Back Ribs for Maximum Flavor

Before you start seasoning, line your counter with a few overlapping sheets of aluminum foil for easy cleanup. Place the baby back ribs in the center and brush a light layer of Dijon mustard on the meat side—this helps the seasoning stick.

Generously apply your dry rub to the meat side, and go lighter on the bone side to avoid over-salting. The meat side needs a bold layer of flavor since it absorbs more seasoning during cooking. Wrap the ribs tightly in foil. As they cook, flavorful juices will collect—save that liquid and mix it into your BBQ sauce for an extra punch of flavor.

Grilling Perfection with Indirect Heat

• Utilize Indirect Heat: Light the fire on one side of the grill and place the baby back ribs on the opposite side. This ensures slow, controlled cooking for tenderness and flavor.
• Prevent Burning: Indirect heat prevents ribs from burning. Allows even cooking for optimal flavor development.
• Slow-Cooking Method: Position ribs away from direct flames. Gentle, gradual cooking intensifies flavors and ensures tender and juicy results.
• Monitor Grill Temperature: Regularly check and adjust grill temperature. Maintain a consistent, low-and-slow cooking environment.
• Achieve Perfect Results: Embrace patience for flavorful, fall-off-the-bone ribs. Let the meat absorb grill flavors for a memorable dining experience.

Side Dishes to Accompany the Grilled Ribs

When serving baby back ribs, it’s always great to complement them with various delicious side dishes. For a complete Mediterranean-themed meal, consider grilling some fresh corn on the cob with zaatar and feta, Grilled zucchini with garlic and lemon, and grilled asparagus. These grilled veggies add a smoky, charred flavor that pairs well with the ribs. To enhance the Mediterranean flavors, include a refreshing Fattoush salad or a Mediterranean potato salad, both bursting with vibrant herbs and tangy dressings. For a dip, offer creamy hummus and Muhammara, as well as a spicy red pepper and walnut dip, to contrast the rich and savory ribs. This combination of flavors and textures will make your meal a culinary delight.