BBQ Grilled Pork Ribs

Tender, juicy pork ribs slow-baked in the oven and finished on the grill with a smoky, caramelized BBQ glaze. This simple recipe uses pantry staples and your favorite barbecue sauce for classic backyard flavor. Tips: Baking the ribs first guarantees tender, fall-off-the-bone meat, while the grill adds smoky flavor and a caramelized BBQ crust. For even deeper flavor, season the ribs several hours ahead or refrigerate them overnight before baking. Baby back ribs cook a little faster than St. Louis-style ribs; if using larger St. Louis ribs, increase the baking time by about 30 minutes.

1. Prepare the Ribs: Preheat the oven to 300°F (150°C). If present, remove the thin membrane from the back of the ribs by sliding a butter knife underneath one corner and pulling it away with a paper towel for a better grip. Pat the ribs dry with paper towels.
   
2. Season: Brush both sides of the ribs lightly with olive oil. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, oregano, and thyme. Rub the seasoning mixture evenly over both sides of the ribs.
3. Bake Low and Slow: Place the ribs meat-side up on a large baking sheet lined with aluminum foil. Cover tightly with another sheet of foil, sealing the edges well. Bake for 2 1/2 hours, or until the ribs are tender and the meat has begun to pull back from the ends of the bones.
   
4. Preheat the Grill: About 10 minutes before the ribs finish baking, preheat your grill to medium heat (350-400°F). Lightly oil the grill grates to prevent sticking. Timer
5. Finish on the Grill: Carefully transfer the baked ribs to the grill. Brush a generous layer of BBQ sauce over the ribs. Grill for 3-5 minutes, then flip carefully and brush the other side with BBQ sauce. Continue grilling for another 3-5 minutes, brushing with additional BBQ sauce as desired, until the sauce becomes glossy and lightly caramelized. Watch carefully to prevent burning, as the sugars in the sauce can char quickly. Timer
6. Rest and Serve: Transfer the ribs to a cutting board and let rest for 5–10 minutes. Slice between the bones and serve with extra BBQ sauce on the side. Timer