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Who else LOVES a pile of finger-licking ribs? Our family is obsessed, and these easy ribs are a favorite!
We start by marinating them overnight in an apple cider vinegar, soy, garlic mixture, then continue the flavor train with a dry rub that’s both sweet and a little spicy. Then it’s time to grill!! We, of course, baste with even more flavor as the grill does its thing and creates a caramelized crust. The result is tender ribs and messy fingers!
These ribs make an appearance throughout the year (we can ALWAYS grill in Arizona), but we serve them for dinner most often at BBQs in the spring and summer. Just add your favorite classics like our famous Potato Salad, cornbread, and the perfect watermelon, and you have a party!
For even more ribs, try Country Style, Baby Back, Crock Pot, and Dr. Pepper Ribs (we love ribs).
Why we think you’ll love it:
- Double the flavor. We infuse twice the flavor with both a marinade AND a rub, making this easy dinner extra delicious.
- On the grill! These are cooked on the grill for the perfect caramelization and fork-tender texture.
- Make ahead of time. The ribs are marinated overnight in the fridge. Spreading the prep out makes these even easier to whip up in the evening.
Easy Ribs Ingredients and Substitutions
- 2 racks baby back ribs, about 4½ pounds – We look for racks that have thick marbled meat throughout.
- ¾ cup chicken broth – or beef broth
- ¾ cup soy sauce
- ½ cup sugar
- 6 tablespoons cider vinegar
- 6 tablespoons olive oil – or another neutral cooking oil like vegetable, canola, or avocado oil
- 3 garlic cloves, minced – see How to Mince Garlic
Rub
- ½ cup sugar – While we used granulated sugar, brown sugar can also be used.
- 2 teaspoons salt
- 1 tablespoon paprika – We like regular paprika, but smoked paprika will work too.
- ½ teaspoon chili powder – Adjust the amount to your spice preference.
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- barbecue sauce, optional – store-bought or Homemade BBQ Sauce
How to Make Easy Ribs
- PREP. Prep ribs by removing the thin membrane, if needed.
- MARINATE. In a medium bowl, combine chicken broth, soy sauce, ½ cup sugar, vinegar, olive oil, and garlic.
- Place ribs in a large jelly roll pan covered with aluminum foil (we used a 12.25 x 17.25-inch baking sheet). Pour ⅔ of the marinade over the ribs, turn to coat all sides, then cover and refrigerate overnight (or for at least 6-8 hours).
- CHILL. Cover and refrigerate the remaining marinade.
- Drain the marinade from the ribs and discard.
- SEASON. In a medium bowl, combine sugar, salt, and seasonings to create the rub, then rub over both sides of the ribs.
- GRILL. Preheat the grill to medium heat.
- Grill ribs, covered on an oiled rack over indirect medium heat for 30 minutes on each side.
- Baste with reserved marinade and cook over direct medium heat and cook for another 30 minutes, or until fork tender.
Kristyn’s Recipe Tips
- For the perfect ribs: a good rack of ribs will have meat that is thick, evenly distributed across the bones, and has good marbling. It shouldn’t have excessive surface fat or shiners (bones that are overly exposed).
- Don’t forget to remove the membrane. Use a butter knife to lift an edge, then grip it with paper towels for better traction and pull it off.
- Don’t be shy with the rub and apply it generously to all sides of the ribs.
- Remember to reserve ⅓ of the marinade to baste the ribs with. Basting is our secret to adding moisture and flavor to the ribs as they cook.
- “Medium heat” on a grill generally falls within the temperature range of 300-350°F.
Easy Ribs Recipe
Ingredients
- 2 racks baby back ribs, about 4½ pounds
- ¾ cup chicken broth
- ¾ cup soy sauce
- ½ cup sugar
- 6 tablespoons cider vinegar
- 6 tablespoons olive oil
- 3 garlic cloves, minced
Rub
- ½ cup sugar
- 2 teaspoons salt
- 1 tablespoon paprika
- ½ teaspoon chili powder
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- barbecue sauce, optional
Instructions
- Prep ribs by removing the thin membrane, if needed.
- In a medium bowl, combine chicken broth, soy sauce, ½ cup sugar, vinegar, olive oil, and garlic.
- Place ribs in a large jelly roll pan (we used a 12.25 x 17.25-inch pan). Pour ⅔ of the marinade over the ribs, turn to coat all sides, then cover and refrigerate overnight (or for at least 6-8 hours).
- Cover and refrigerate the remaining marinade.
- Drain the marinade from the ribs and discard it.
- In a medium bowl, combine sugar, salt, and seasonings to create the rub, then rub over both sides of the ribs.
To Grill
- Preheat grill to medium heat.
- Grill ribs, covered on an oiled rack over indirect medium heat for 30 minutes on each side.
- Baste with reserved marinade and cook over direct medium heat and cook for another 30 minutes, or until fork tender.
Notes
- A good rack of ribs will have meat that is thick, evenly distributed across the bones, and has good marbling. It shouldn’t have excessive surface fat or shiners (bones that are overly exposed).
- Don’t forget to remove the membrane. Use a butter knife to lift an edge, then grip it with paper towels for better traction and pull it off.
- Don’t be shy with the rub and apply it generously to all sides of the ribs.
- Remember to reserve ⅓ of the marinade to baste the ribs with. Basting helps add moisture and flavor to the ribs as they cook.
- “Medium heat” on a grill generally falls within the temperature range of 300-350°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Indirect heat on a grill means the food is cooked away from the direct flame or heat source, using the hot air circulating inside the closed lid, similar to an oven.
Store leftover baby back ribs in an airtight container for up to 4 days. Reheat in the oven, on the grill, in an air fryer, or microwave.
Complete The Meal
Sides
Homemade Potato Salad
55 mins
Macaroni Salad With Ham
20 mins
Baked Beans Recipe
4 hrs 5 mins
Corn Salad
12 mins
Rib Recipes
Dr. Pepper Ribs
3 hrs 15 mins
Crock Pot Ribs
4 hrs 5 mins
Baby Back Ribs
4 hrs 40 mins
Country Style Pork Ribs
2 hrs 40 mins
