Easy Grilled Pork Ribs Recipe for Barbecue

The Sauce That Started It All

This rib recipe came from my neighbor, Frank. He brought over a plate one summer night. The sauce was sticky, sweet, and a little spicy. I had to have the recipe. He wrote it on a napkin. I still have that napkin in my recipe box.

Mixing the sauce is the best part. You get to play with flavors. The brown sugar makes it sweet. The mustard and soy sauce make it deep and rich. Doesn’t that smell amazing when you stir it? It matters because cooking should be fun, not scary. Getting your hands messy is part of the joy.

Why Patience is a Secret Ingredient

Here is the big secret. You must wait. Let the ribs sit in the sauce for hours. I like to do it overnight. The flavors sneak deep into the meat. This is hard for busy folks. I understand. But trust me, it matters.

Good food often asks for our time. It teaches us to slow down. While the ribs rest, you can set the table. You can call a friend. What is your favorite way to pass time while waiting for a meal to marinate?

Grilling is Like a Dance

Now for the fire. Use medium heat, not high. Place the ribs away from the direct flames. This is called indirect heat. It cooks the meat without burning the sauce. You turn them, you baste them. It’s a gentle dance.

Fun fact: Basting with sauce at the end is key. If you put sugary sauce on too early, it can burn. That’s why we saved some clean sauce! Do you prefer the smell of a charcoal grill or a gas grill? I love the smoky whisper of charcoal.

Gathering Around the Table

These ribs are made for sharing. The recipe makes a lot on purpose. Food tastes better with people you love. I think that is the main point of cooking. It’s not just about eating. It’s about bringing everyone together.

Serve them with simple sides. Maybe some cornbread or a crisp salad. The mess is part of the fun. Everyone needs a napkin. What side dish do you think goes best with sticky ribs? Tell me, I’m always looking for new ideas.

A Little Note on the Mess

These ribs are messy. You will get sauce on your fingers and maybe your chin. That is a good sign. It means you are enjoying your food. I laugh when I see a clean plate after ribs. It means someone was being too polite!

So don’t worry about the mess. The best meals sometimes leave a little mark. They leave a memory, too. That is what cooking is all about for me. Making memories one sticky, delicious bite at a time.

Ingredients:

Ingredient	Amount	Notes
chicken broth	1 ½ cups
brown sugar	1 cup
dijon mustard	½ cup
minced garlic	2 tablespoons
minced onions	2 tablespoons
steak sauce	¼ cup
soy sauce	¼ cup
hot pepper sauce	1 teaspoon
ground cloves	½ teaspoon
pork ribs or other cuts of pork	10 pounds

My Easy, Messy, Perfect Grilled Ribs

Hello, my dear! Pull up a chair. Let’s talk about ribs. The secret isn’t a fancy rub. It’s a good, long soak in a sweet and tangy bath. I call it my “magic mop.” It makes the meat so tender. Doesn’t that smell amazing already? My grandson once tried to skip the marinating step. We won’t talk about those tough ribs! I still laugh at that. Patience makes perfect food. Let’s get those hands messy.

• Step 1: Grab your biggest mixing bowl. Pour in the broth, brown sugar, and mustard. Add all those saucy, garlicky things. Give it a really good stir. Watch the sugar melt into everything. This is your magic mop sauce. (A hard-learned tip: use a bowl bigger than you think you need. This prevents a sticky spill on your counter!)
• Step 2: Now, pour about a cup and a half of that sauce into another container. Put your ribs right in there. Make sure every nook gets coated. Pop the lid on. This goes straight into the fridge. Let them dream in there for hours. Overnight is even better. Trust me on this.
• Step 3: Time to grill! Take the ribs out. We must drain that first marinade away. We won’t use it again. But keep your extra, untouched sauce! That’s our basting gold. Get your grill warm, but not too hot. We use indirect heat. Do you know what “indirect heat” means? Share below!
• Step 4: Lay the ribs on the grill. Put the lid down. Let them cook for about 20 minutes per side. Then comes the fun part. Use a brush to paint them with the clean sauce. That glaze makes them shiny and delicious. Keep turning and painting for another 15-20 minutes. They are done when no pink juice runs out.

Cook Time: 1 hour
Total Time: 5+ hours (with marinating)
Yield: A big feast for 6-8
Category: Dinner, Barbecue

Three Tasty Twists to Try

This recipe is like a favorite story. You can tell it a little differently each time. Here are some fun ways to change it up. I love playing with flavors. It keeps cooking exciting.

• Sweet & Smoky: Add two teaspoons of smoked paprika to the sauce. It tastes like a campfire in the best way.
• Peachy Keen: Swap half the broth for peach jam. It gives a summer fruit glow. My neighbor gave me this idea.
• Tangy Pineapple: Use pineapple juice instead of broth. Add a pinch of ginger. It’s a tropical vacation on a plate.

Which one would you try first? Comment below!

What to Serve With Your Ribs

Now, what goes with these sticky, glorious ribs? You need something cool and crisp. A simple coleslaw is my forever favorite. It cuts right through the richness. Buttered corn on the cob is a must, too. Or just a big pile of napkins! For drinks, a cold lemonade is perfect for everyone. For the grown-ups, a chilled lager beer pairs wonderfully. It just feels like summer. Which would you choose tonight?

Keeping Your Ribs Tasty for Later

Let’s talk about saving some ribs for tomorrow. Cool them completely first. Then wrap them tight in foil. They will stay good in your fridge for three days.

You can freeze them too. I wrap each portion in foil, then slide it into a freezer bag. They keep for about two months. This is perfect for busy weeks.

Reheating is simple. Use a low oven, about 300 degrees. Add a splash of broth to the foil packet. This keeps the meat from drying out. I learned this after serving dry ribs once!

Batch cooking saves so much time. Make a double batch of sauce. Marinate and grill all the ribs at once. Future-you will be so thankful for a ready-made meal. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Rib Problems

Is your marinade not sticking? Pat the ribs dry with a paper towel first. A wet surface will not hold the flavor. This makes a big difference in taste.

Worried about burning on the grill? Use indirect heat. Place the ribs away from the direct flame. I remember when I burned my first rack. It was a sad day!

Is the meat tough? Cook it low and slow. Do not rush the grilling time. Letting it cook fully makes the meat tender and juicy. Good cooking builds your confidence in the kitchen. Which of these problems have you run into before?

Your Rib Questions, Answered

Q: Is this recipe gluten-free?

A: Check your soy and steak sauce labels. Use certified gluten-free brands to be safe.

Q: Can I make it ahead?

A: Yes! The sauce and marinade can be made two days early. This helps the flavors get even better.

Q: What if I don’t have brown sugar?

A: Honey or maple syrup will work. Use the same amount for a similar sweet taste.

Q: Can I make less sauce?

A: You can easily cut the sauce recipe in half. Just use half of every ingredient.

Q: Any optional tips?

A: A *fun fact*: letting ribs rest for 10 minutes after grilling makes them juicier. Try it! Which tip will you try first?

From My Kitchen to Yours

I hope you love these ribs as much as my family does. Food is about sharing and making memories. I would love to see your creations.

Show me your finished plates. Or tell me about your own family barbecue traditions. It makes my day to see you cooking. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.