Estimated Time: Approximately 1 hour and 20 minutes (plus resting time)

Follow these detailed steps to achieve incredibly tender and flavorful baby back ribs on your gas grill, complete with a savory homemade rub and a delightful glaze.

1. Prepare the Ribs Thoroughly:

   Begin by removing the baby back ribs from their packaging. Pat them thoroughly dry with paper towels to ensure the rub adheres well. Prepare your large disposable aluminum tray by lightly spraying it with nonstick cooking spray or rubbing it with a bit of oil. Place the ribs into the pan. Now, for a crucial step for truly tender ribs: remove the silver skin (membrane) from the back of the ribs. While optional, this tough, rubbery membrane can make the cooked ribs chewy and prevents the rub from fully penetrating. To remove it, slide a small knife under an edge of the membrane on one end of the rack. Grip the loose edge with a paper towel for better traction and pull it firmly across the rack until it comes off in one piece. This simple step makes a huge difference in the final texture of your ribs.

   

2. Apply the Flavorful Rub:

   Generously sprinkle your chosen pork seasoning rub onto the back side of the ribs first. As the name suggests, “rub” it in! Use your hands to firmly press the seasoning into the meat, ensuring an even coating. This massage helps the flavors infuse deeply. If your rib rack is too long for your grill or pan, you can carefully cut it in half at this stage to make it more manageable for grilling. Remember, the goal is good coverage, so don’t be shy with the rub.

   

3. Season Both Sides and Prepare for Indirect Heat:

   Flip the ribs over and repeat the seasoning process on the opposite side, rubbing the mixture thoroughly into the meat. A good rule of thumb for dry rub application is to use as much as naturally adheres to the ribs – excess rub that falls off can be discarded. Once seasoned, pour 1 cup of unsweetened apple juice into the bottom of the aluminum pan with the ribs. This liquid creates a moist environment, preventing the ribs from drying out and infusing them with extra flavor during the initial cook. Cover the pan tightly with aluminum foil to trap the steam and moisture. Place the covered pan into the refrigerator while you get your grill ready.

   

4. Check Your Propane Tank & Preheat the Grill:

   Since we’ll be cooking these ribs at a low temperature for an extended period (at least an hour, potentially two), it’s vital to ensure your propane tank is full. Keep a spare tank on standby if you anticipate a very long cook or have any doubts about your current tank’s level. Next, preheat your gas grill to a consistent 300°F (150°C). Maintaining this temperature is crucial for the “low and slow” method; cooking too quickly will compromise tenderness. For a typical 3-burner grill, turn off the middle burner and keep the two end burners on low to create a perfect zone for indirect heat. While the grill heats, take a moment to clean your grill grates thoroughly and then carefully wipe them down with a bit of oil. This ensures a nonstick surface for when the ribs directly hit the grates later.

   

5. Initial Grilling Phase (Low & Slow):

   Once your grill is preheated and set for indirect heat, carefully place the aluminum pan containing the seasoned and foiled ribs onto the grill grates, positioning it over the unlit burner(s). Close the grill lid and allow the ribs to cook for approximately one hour, diligently maintaining that 300°F (150°C) temperature. Depending on the thickness of your ribs and how consistently your grill holds temperature, this phase might take up to two hours. The goal here is to gently cook the ribs, breaking down connective tissues without drying them out. While the safe internal temperature for pork is 145°F (63°C), for optimal tenderness, we’re aiming for the meat to reach between 180°F (82°C) and 190°F (88°C) during this entire cooking process. The low and slow method ensures maximum tenderness, allowing the meat to gently pull away from the bone. After this initial cook, carefully remove the ribs from the aluminum pan and place them directly onto the cleaned and oiled grill grates, keeping the heat on low for the basting stage.

   

6. Prepare the Signature Glaze:

   While your ribs are undergoing their final stage of grilling directly on the grates, it’s time to create our unique and delicious glaze. In a small pot, combine the orange marmalade and apple cider vinegar. Place the pot over medium heat (you can use a side burner on your grill if you have one, or simply bring it indoors to your stovetop). Whisk the ingredients constantly until they are well combined and the marmalade has melted into a smooth, thick sauce. This process usually takes only a minute or two. Once the glaze is smooth and warm, remove the pot from the heat.

   

7. Baste and Caramelize:

   With the glaze ready, it’s time to add that beautiful, sticky finish to your ribs. Using a basting brush, generously coat the cooked ribs directly on the grill grates with the warm marmalade sauce. Ensure both sides are thoroughly covered. This glaze will caramelize on the hot grates, creating a delicious outer crust and locking in moisture.

   

8. Repeat for Perfect Glaze Development:

   After basting, close the grill lid and cook the ribs for an additional 5 minutes to allow the glaze to set and slightly caramelize. Then, open the lid, baste the ribs one more time with the remaining glaze, and cook for another 5 minutes with the lid closed. This double basting process ensures a thick, even coating and deepens the flavor. The ribs should now have a gorgeous, sticky, and slightly charred exterior, indicative of a perfect glaze. Carefully remove the finished ribs off the grill and transfer them to a large cutting board. Allow the meat to rest and cool for a few minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, resulting in even juicier, more tender ribs.

   

9. Slice and Serve Your Masterpiece:

   Once the ribs have rested, grab a sharp knife and carefully slice them between the bones. If you followed the low and slow cooking method correctly, the meat should be incredibly tender and practically slide right off the bone. Arrange the individual ribs on a serving platter and get ready to enjoy the fruits of your labor! These gas-grilled baby back ribs are a testament to how simple techniques can yield extraordinary results, making you the undisputed grill master of your backyard.