20 Juicy Rib on the Grill Recipes Perfect for Summer

Summer is here, and that means one thing—it’s rib season! Whether you’re firing up the grill for a backyard bash or just craving some finger-licking comfort food, we’ve got you covered with 20 mouthwatering rib recipes. From smoky and sweet to spicy and tangy, these juicy, fall-off-the-bone ribs are guaranteed to be the star of your next cookout. Ready to dig in? Let’s get grilling!

Classic BBQ Pork Ribs on the Grill

Nothing says summer like tender, smoky ribs slathered in sticky-sweet barbecue sauce—this foolproof recipe delivers fall-off-the-bone perfection every time.

Ingredients

• 2 racks baby back ribs (about 3 lbs total)
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional)
• 1 cup barbecue sauce
• 2 tbsp apple cider vinegar

Instructions

1. Preheat grill to 250°F (indirect heat). Remove membrane from ribs and pat dry.
2. Mix 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, 1 tsp black pepper, and 1 tsp cayenne pepper (if using) in a bowl. Rub evenly over ribs.
3. Place ribs meat-side up on the grill away from direct heat. Close lid and cook for 2.5 hours, spritzing with 2 tbsp apple cider vinegar mixed with 2 tbsp water every 45 minutes.
4. Brush ribs with 1 cup barbecue sauce, then grill for 15 more minutes until glaze is tacky. Rest 10 minutes before slicing.

The magic here? Slow cooking melts the fat into luscious tenderness, while the vinegar spritz keeps the crust balanced—not too sweet, not too smoky.

Tip: For extra bark, sprinkle another pinch of rub over the sauced ribs before the final grill.

Spicy Honey Glazed Ribs

These sticky-sweet ribs pack a punch with a fiery honey glaze that caramelizes into finger-licking perfection—ideal for weekend grilling or game-day feasts.

Ingredients:

• 2 lbs pork baby back ribs
• 1/4 cup honey
• 2 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prep ribs: Pat ribs dry and trim excess fat. Rub evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Make glaze: Whisk together 1/4 cup honey, 2 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, and 1/2 tsp garlic powder in a bowl.
3. Bake: Wrap ribs tightly in foil and bake at 300°F for 2 hours until tender.
4. Glaze & broil: Unwrap ribs, brush generously with glaze, and broil on high for 3–5 minutes until bubbly and charred at the edges. Repeat with remaining glaze.

The magic here? The glaze’s balance of heat and honey creates a glossy, crackly crust that clings to every rib. Tip: Let ribs rest 10 minutes before slicing—this keeps the juices locked in.

Smoky Maple Bourbon Ribs

These ribs are fall-off-the-bone tender with a sticky-sweet glaze that balances smoky, spicy, and bourbon-kissed flavors—perfect for your next backyard BBQ.

Ingredients:

• 1 rack (about 3 lbs) baby back ribs
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 3/4 cup maple syrup
• 1/4 cup bourbon
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce

Instructions:

1. Prep ribs: Pat ribs dry and remove the membrane. In a small bowl, mix 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp cayenne. Rub evenly over both sides of the ribs.
2. Slow cook: Wrap ribs tightly in foil and bake at 300°F for 2.5 hours until tender.
3. Make glaze: Meanwhile, simmer 3/4 cup maple syrup, 1/4 cup bourbon, 2 tbsp apple cider vinegar, and 1 tbsp Worcestershire sauce in a saucepan over medium-low heat for 10 minutes until thickened slightly.
4. Glaze & finish: Unwrap ribs, brush with glaze, and broil on high for 3–5 minutes until caramelized. Repeat with remaining glaze.

The magic here? The bourbon doesn’t just add depth—it helps the maple syrup cling to every nook of the ribs for that glossy, finger-licking finish.

Tip: For extra smoke without a grill, add 1/2 tsp liquid smoke to the glaze.

Tangy Mustard and Brown Sugar Ribs

These Tangy Mustard and Brown Sugar Ribs strike the perfect balance between sweet and zesty, with a sticky glaze that’ll have everyone licking their fingers.

• 2 lbs pork ribs (baby back or spare ribs)
• 1/4 cup yellow mustard
• 1/3 cup packed brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

1. Preheat oven to 300°F. Pat ribs dry and place on a foil-lined baking sheet.
2. In a bowl, whisk together 1/4 cup yellow mustard, 1/3 cup brown sugar, 2 tbsp apple cider vinegar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Slather the ribs evenly with the mustard mixture, covering both sides. Wrap tightly in foil and bake for 2 hours.
4. Unwrap ribs, increase oven temp to 400°F, and bake for another 15–20 minutes until the glaze is caramelized and slightly charred at the edges.

The magic here? The mustard’s tang cuts through the richness of the ribs, while the brown sugar creates a glossy, finger-licking crust. Tip: Let the ribs rest for 10 minutes before slicing—this keeps them juicy!

Garlic Herb Grilled Ribs

These tender, smoky ribs are slathered in a garlicky herb marinade that caramelizes into a sticky, flavorful crust—perfect for your next backyard BBQ.

Ingredients:

• 2 racks baby back ribs (about 2.5 lbs each)
• 1/4 cup olive oil
• 6 garlic cloves, minced
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Prep the ribs: Pat ribs dry with paper towels. In a bowl, whisk together 1/4 cup olive oil, 6 minced garlic cloves, 2 tbsp rosemary, 2 tbsp thyme, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Rub mixture evenly over both sides of the ribs.
2. Grill low and slow: Preheat grill to 275°F (indirect heat). Place ribs meat-side up on the cooler side of the grill, close the lid, and cook for 2 hours, flipping once halfway.
3. Finish with a sizzle: Move ribs directly over the heat for 5 minutes per side until lightly charred and caramelized. Rest 10 minutes before slicing.

The garlic-herb paste forms a fragrant crust that locks in juiciness while the slow grill renders the fat perfectly. Tip: For extra-tender ribs, wrap them in foil after 1.5 hours of grilling, then finish unwrapped for the last 30 minutes.

Korean BBQ Style Grilled Ribs

These sticky-sweet ribs are packed with umami depth and a hint of spice—perfect for your next backyard cookout.

Ingredients:

• 2 lbs pork baby back ribs
• 1/3 cup soy sauce
• 1/4 cup brown sugar
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup brown sugar, 3 tbsp gochujang, 2 tbsp rice vinegar, 2 tbsp sesame oil, 4 minced garlic cloves, and 1 tbsp grated ginger to make the marinade.
2. Coat the ribs evenly with the marinade, cover, and refrigerate for at least 4 hours (or overnight for maximum flavor).
3. Preheat grill to medium (375°F). Grill ribs for 20–25 minutes, flipping every 5 minutes and basting with leftover marinade, until caramelized and internal temperature reaches 145°F.
4. Rest ribs for 5 minutes, then sprinkle with 1 tbsp sesame seeds and sliced green onions before serving.

The magic here? Gochujang adds a smoky-sweet kick that balances the rich pork—no fancy techniques required.

Tip: For fall-off-the-bone tenderness, wrap ribs in foil after grilling and let them steam for 10 minutes.

Sweet and Sticky Asian Ribs

These ribs are fall-off-the-bone tender with a glossy, finger-licking glaze—perfect for your next backyard BBQ or cozy weeknight dinner.

Ingredients:

• 2 lbs pork baby back ribs
• 1/3 cup soy sauce
• 1/4 cup honey
• 3 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/2 tsp red pepper flakes
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Prep the ribs: Preheat oven to 300°F. Cut ribs into 3-4 bone sections and place on a foil-lined baking sheet.
2. Make the glaze: In a small saucepan, whisk together 1/3 cup soy sauce, 1/4 cup honey, 3 tbsp hoisin sauce, 2 tbsp rice vinegar, 2 tbsp brown sugar, 3 cloves minced garlic, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes. Simmer over medium heat for 5 minutes until slightly thickened.
3. Bake: Brush half the glaze over the ribs, covering both sides. Cover tightly with foil and bake for 2 hours.
4. Glaze & finish: Uncover ribs, brush with remaining glaze, and broil on high for 3-5 minutes until sticky and caramelized. Garnish with sesame seeds and green onions.

The magic here? Slow baking ensures ultra-tender meat, while the broiler gives that irresistible lacquered finish. Serve with plenty of napkins!

Tip: For extra depth, add a splash of orange juice to the glaze—it brightens up the richness.

Cajun Spiced Grilled Ribs

These smoky, spicy ribs pack a punch with bold Cajun flavors and a caramelized crust—perfect for your next backyard BBQ.

Ingredients:

• 2 racks baby back ribs (about 3 lbs total)
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup apple cider vinegar

Instructions:

1. Prep the ribs: Pat ribs dry, then rub evenly with 2 tbsp olive oil. In a small bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Massage the spice blend all over the ribs.
2. Grill low and slow: Preheat grill to 275°F (indirect heat). Place ribs meat-side up, close the lid, and grill for 2 hours, spritzing with 1/2 cup apple cider vinegar every 30 minutes.
3. Finish with a sear: Increase heat to 400°F. Move ribs directly over the flames and grill for 3–4 minutes per side until charred and sticky.

The vinegar spritz keeps the ribs juicy while amplifying the Cajun spices, and that final sear locks in a crave-worthy crust. Tip: Let ribs rest 10 minutes before slicing—they’ll stay extra tender!

Citrus Marinated Ribs with Chili Flakes

These ribs are bursting with bright, zesty flavor and just the right amount of heat—perfect for grilling season or whenever you crave something tangy and tender.

Ingredients:

• 2 lbs pork ribs (baby back or spare ribs)
• 1/4 cup orange juice
• 2 tbsp lime juice
• 2 tbsp olive oil
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tsp chili flakes
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 2 tbsp olive oil, 2 tbsp honey, 3 cloves minced garlic, 1 tsp chili flakes, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Place ribs in a large resealable bag or shallow dish and pour the marinade over them, turning to coat. Refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat grill to medium heat (about 375°F). Remove ribs from marinade (reserve excess) and grill for 20–25 minutes, turning occasionally and basting with reserved marinade, until caramelized and cooked through.
4. Let rest for 5 minutes before slicing. Serve with extra chili flakes sprinkled on top for an extra kick.

The citrus marinade tenderizes the ribs while the chili flakes add a subtle, smoky heat that lingers just right—no heavy sauce needed!

Tip: For fall-off-the-bone tenderness, wrap the ribs in foil after grilling and let them steam for 10 minutes.

Bourbon Peach Glazed Ribs

These sticky-sweet ribs are a summer grilling dream, with a bourbon-kissed peach glaze that caramelizes into finger-licking perfection.

Ingredients:

• 1 rack (about 3 lbs) baby back ribs
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 cup peach preserves
• 1/4 cup bourbon
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard

Instructions:

1. Preheat oven to 300°F. Pat ribs dry, then rub evenly with smoked paprika, brown sugar, garlic powder, salt, and black pepper. Wrap tightly in foil and bake for 2 hours until tender.
2. Meanwhile, simmer peach preserves, bourbon, apple cider vinegar, Worcestershire sauce, and Dijon mustard in a saucepan over medium-low heat for 10 minutes, stirring occasionally, until thickened.
3. Unwrap ribs and brush liberally with glaze. Grill over medium-high heat for 3-4 minutes per side, brushing with more glaze, until charred and glossy.

The magic here? The bourbon’s oakiness cuts through the jammy peach sweetness, while slow roasting ensures fall-off-the-bone texture without drying out.

Tip: For extra smokiness, add a pinch of chipotle powder to the dry rub.

Smoked Ribs with Coffee Rub

These smoky, coffee-rubbed ribs are a game-changer—rich, bold, and packed with layers of flavor that’ll make you the star of any backyard BBQ.

Ingredients:

• 1 rack (about 3–4 lbs) baby back ribs, membrane removed
• 2 tbsp finely ground coffee (dark roast works best)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/2 cup apple cider vinegar (for spritzing)

Instructions:

1. Prep the rub: In a small bowl, mix 2 tbsp ground coffee, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using). Pat the ribs dry, then coat evenly with the rub, pressing gently to adhere.
2. Smoke low and slow: Preheat your smoker to 225°F (use hickory or oak for best flavor). Place ribs meat-side up and smoke for 3 hours, spritzing with 1/2 cup apple cider vinegar every 45 minutes to keep them moist.
3. Wrap and finish: After 3 hours, wrap the ribs tightly in foil and return to the smoker for another 1.5–2 hours until tender (the meat should pull back from the bones slightly). Unwrap and smoke uncovered for 15 minutes to set the bark.

The coffee rub adds a deep, earthy note that balances the sweetness and smoke—no sauce needed, though we won’t judge if you dunk ’em!

Tip: Let the ribs rest for 10 minutes before slicing; this keeps all those juicy flavors locked in.

Pineapple Teriyaki Grilled Ribs

These sticky-sweet ribs are a tropical twist on classic BBQ, with juicy pineapple balancing the savory depth of teriyaki.

Ingredients:

• 2 lbs pork baby back ribs
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 cup fresh pineapple chunks (for garnish)

Instructions:

1. Marinate: In a bowl, whisk together 1 cup pineapple juice, 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Reserve 1/2 cup marinade. Add ribs to the rest, turning to coat. Cover and refrigerate for 4 hours (or overnight).
2. Grill: Heat grill to medium (375°F). Remove ribs from marinade (discard used marinade) and grill for 20–25 minutes, turning occasionally, until charred and cooked through. Brush reserved marinade onto ribs during the last 5 minutes.
3. Serve: Rest ribs for 5 minutes, then slice and garnish with fresh pineapple chunks.

The caramelized pineapple glaze clings to every rib, creating a glossy finish that’s equal parts tangy and rich.

Tip: For extra smokiness, add a handful of soaked wood chips to your grill.

Cherry Cola BBQ Ribs

These sticky-sweet ribs get their irresistible depth from a cherry cola glaze that caramelizes into finger-licking perfection.

Ingredients:

• 2 racks baby back ribs (about 3 lbs total)
• 1 tbsp kosher salt
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 cup cherry cola
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce

Instructions:

1. Preheat oven to 300°F. Pat ribs dry, then rub evenly with 1 tbsp kosher salt, 1 tbsp smoked paprika, 2 tsp garlic powder, and 1 tsp black pepper.
2. Wrap each rack tightly in foil, place on a baking sheet, and bake for 2 hours until tender.
3. Meanwhile, simmer 1 cup cherry cola, 1/2 cup ketchup, 1/4 cup brown sugar, 2 tbsp apple cider vinegar, and 1 tbsp Worcestershire sauce in a saucepan over medium heat for 15 minutes, stirring occasionally, until thickened.
4. Unwrap ribs, brush liberally with glaze, and broil on high for 3-5 minutes until bubbly and charred at the edges. Repeat glazing once more before serving.

The cola’s caramel notes balance the tangy-sweet cherries, creating a glossy crust that clings to every bite. Tip: For extra smokiness, add a pinch of chipotle powder to the dry rub.

Spicy Sriracha and Lime Ribs

These sticky, finger-licking ribs pack a punch with tangy lime and fiery Sriracha—perfect for game day or backyard BBQs.

Ingredients:

• 2 lbs pork ribs (baby back or St. Louis-style)
• 1/4 cup Sriracha sauce
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp lime zest (about 1 lime)
• 2 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt

Instructions:

1. Prep ribs: Pat ribs dry and trim excess fat. Cut into individual ribs or leave as a rack.
2. Make glaze: In a bowl, whisk together 1/4 cup Sriracha, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp lime zest, 2 tbsp lime juice, 2 cloves minced garlic, 1 tsp smoked paprika, and 1/2 tsp salt.
3. Marinate: Brush ribs generously with half the glaze. Let sit at room temperature for 30 minutes (or refrigerate up to 4 hours).
4. Bake: Preheat oven to 300°F. Place ribs on a foil-lined baking sheet and bake for 2 hours, basting with remaining glaze every 30 minutes.
5. Broil: Turn oven to broil. Cook ribs 3–5 minutes until caramelized and slightly charred at edges.

The magic here? The lime zest brightens the heat while the slow bake keeps the ribs fall-off-the-bone tender.

Tip: For grill lovers, finish ribs over medium-high heat for smoky depth.

Herb-Crusted Grilled Ribs with Garlic Butter

These ribs are a flavor explosion—tender meat with a crispy herb crust and a garlic butter finish that’ll have everyone licking their fingers.

Ingredients:

• 2 racks of pork ribs (about 3 lbs total)
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, minced

Instructions:

1. Prep the ribs: Pat ribs dry with paper towels. Rub with 2 tbsp olive oil, then evenly coat with 1/4 cup parsley, 2 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper, pressing herbs to adhere.
2. Grill: Preheat grill to medium (375°F). Place ribs meat-side down and grill for 25 minutes, flipping once, until charred and internal temp reaches 145°F.
3. Garlic butter: In a small bowl, mix 4 tbsp melted butter and 4 cloves minced garlic. Brush over ribs during the last 5 minutes of grilling.
4. Rest & serve: Transfer ribs to a cutting board, tent with foil, and rest for 10 minutes before slicing.

The herb crust forms a fragrant, crispy layer that contrasts perfectly with the juicy ribs, while the garlic butter adds a rich finish. Tip: For extra depth, add a pinch of smoked paprika to the herb mix.

Smoky Chipotle Ribs with Mango Salsa

These sticky, smoky ribs get a bright kick from fresh mango salsa—perfect for summer BBQs or whenever you’re craving bold flavors.

Ingredients:

• 2 lbs pork baby back ribs
• 1 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1/4 cup honey
• 1 large ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions:

1. Prep ribs: Rub ribs with olive oil. In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, 1 tsp salt, and black pepper. Massage spice mix all over ribs.
2. Slow-cook: Wrap ribs tightly in foil and bake at 300°F for 2.5 hours until tender.
3. Make glaze: Whisk minced chipotle peppers and honey in a bowl. Unwrap ribs, brush glaze on both sides, and broil on high for 3–5 minutes until caramelized.
4. Toss salsa: Combine mango, red onion, cilantro, lime juice, and 1/2 tsp salt in a bowl. Let sit 10 minutes to meld flavors.
5. Serve: Slice ribs and top with mango salsa.

The contrast of sticky, spicy ribs and cooling mango salsa is downright addictive—you’ll love how the sweetness balances the heat!

Tip: For extra smokiness, add a teaspoon of ground cumin to the dry rub.

Brown Sugar and Bourbon Glazed Ribs

These sticky-sweet ribs are fall-off-the-bone tender with a smoky bourbon kick—perfect for your next backyard BBQ or cozy night in.

Ingredients:

• 2 lbs pork baby back ribs
• 1/4 cup packed dark brown sugar
• 2 tbsp bourbon
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Preheat oven to 300°F. Pat ribs dry and trim excess fat. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (if using). Rub evenly over ribs.
2. Wrap ribs tightly in foil and bake meat-side down for 2 hours until tender.
3. Meanwhile, whisk together 1/4 cup brown sugar, 2 tbsp bourbon, 2 tbsp soy sauce, and 1 tbsp apple cider vinegar in a saucepan. Simmer over medium-low heat for 5 minutes until slightly thickened.
4. Unwrap ribs, brush with glaze, and broil on high for 3-5 minutes until caramelized. Repeat glazing once more before serving.

The magic here? The bourbon glaze reduces to a glossy lacquer that clings to every rib without overpowering—just smoky, sweet, and subtly boozy.

Tip: Let ribs rest 10 minutes after broiling so the glaze sets perfectly.

Garlic Parmesan Grilled Ribs

These ribs are a garlic lover’s dream—tender, smoky, and packed with a buttery Parmesan crust that’ll have everyone licking their fingers.

Ingredients:

• 2 lbs pork ribs (baby back or spare ribs)
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Prep the ribs: Pat ribs dry and trim excess fat. In a small bowl, mix melted butter, minced garlic, smoked paprika, kosher salt, and black pepper. Brush mixture evenly over both sides of the ribs.
2. Grill low and slow: Preheat grill to 275°F (indirect heat). Place ribs meat-side up on the cooler side of the grill, cover, and cook for 2 hours, flipping once halfway.
3. Add the Parmesan crust: Sprinkle grated Parmesan evenly over the ribs. Increase grill heat to 400°F (or move ribs to direct heat) and cook uncovered for 5–7 minutes until the cheese is golden and bubbly.
4. Finish and serve: Remove ribs from the grill, sprinkle with fresh parsley, and let rest for 5 minutes before slicing.

The magic here? That crispy, cheesy top layer contrasts perfectly with the fall-off-the-bone meat underneath. No fancy sauces required!

Tip: For extra garlic punch, rub a cut clove over the hot ribs right before serving.

Lemon Pepper Ribs with Herb Butter

These ribs are zesty, peppery, and slathered in a dreamy herb butter that melts into every bite—perfect for weekend grilling or a cozy oven-baked dinner.

Ingredients:

• 2 lbs pork ribs (baby back or St. Louis-style)
• 2 tbsp olive oil
• 2 tbsp lemon pepper seasoning
• 1 tsp kosher salt
• 4 tbsp unsalted butter, softened
• 1 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1 clove garlic, minced

Instructions:

1. Prep the ribs: Pat ribs dry with paper towels. Rub with 2 tbsp olive oil, then evenly coat with 2 tbsp lemon pepper seasoning and 1 tsp kosher salt.
2. Cook the ribs: Preheat oven to 300°F (or grill to medium indirect heat). Wrap ribs tightly in foil and bake for 2.5 hours (or grill for 2 hours) until tender.
3. Make the herb butter: While ribs cook, mix 4 tbsp softened butter, 1 tbsp parsley, 1 tsp lemon zest, and 1 clove minced garlic in a small bowl.
4. Finish and serve: Unwrap ribs, brush with herb butter, and broil for 3–5 minutes until caramelized. Slice and serve with remaining butter melted over top.

The lemon pepper crust gets irresistibly crisp under the broiler, while the herb butter adds a bright, garlicky richness. Tip: For extra tang, squeeze fresh lemon juice over the ribs just before serving.

Sweet Chili and Ginger Glazed Ribs

These sticky-sweet ribs pack a punch with ginger and chili, caramelizing into a glaze that’ll have everyone licking their fingers.

Ingredients:

• 2 lbs pork baby back ribs
• 1/2 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes

Instructions:

1. Preheat oven to 300°F. Place ribs on a foil-lined baking sheet and cover tightly with another foil layer. Bake for 2 hours until tender.
2. Meanwhile, whisk together sweet chili sauce, soy sauce, ginger, garlic, rice vinegar, sesame oil, and red pepper flakes in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
3. Remove ribs from oven, discard foil, and brush generously with glaze. Broil on high for 3–5 minutes until edges char slightly and glaze bubbles. Repeat with remaining glaze.

The magic here? Slow roasting ensures fall-off-the-bone tenderness, while the ginger cuts through the sweetness for a balanced bite.

Tip: Let ribs rest 10 minutes before slicing—this keeps the juices locked in.

Conclusion

With 20 mouthwatering rib recipes, your summer grilling just got a whole lot tastier! Whether you prefer sweet, smoky, or spicy, there’s something here for every BBQ lover. Fire up the grill, try a few, and let us know which ones are your favorites in the comments. Don’t forget to share this roundup on Pinterest so fellow rib fans can enjoy the feast too. Happy grilling!