Grilled Party Ribs Recipe
These St. Louis Style Party Ribs are all about big flavor and melt-in-your-mouth tenderness! Each rib is seasoned to perfection, grilled low and slow and finished with an irresistible glaze. These fall-off-the-bone ribs are perfect for parties, BBQs, holidays and family dinners!
Servings 6
Calories 797kcal
Ingredients
- 1 rack St. Louis style pork ribs
- 2 tablespoons extra virgin olive oil
- 4 teaspoons onion powder
- 4 teaspoons garlic powder
- 1½ teaspoons smoked paprika
- salt to taste
- black pepper to taste
BBQ Glaze
- ¼ cup packed brown sugar
- 4 tablespoons salted butter cut into small pieces
- ½ cup barbecue sauce plus more as needed
Instructions
Prep the Ribs
- Flip the whole rack so the bone side is up, then slide a butter knife under the thin layer of white membrane at one end to loosen it. Grip it with a paper towel and peel it off completely.1 rack St. Louis style pork ribs
- Slice between the bones to separate the rack into individual ribs.
Season Ribs
- Place the ribs in a large bowl or foil pan and drizzle with olive oil over them. Toss them well.2 tablespoons extra virgin olive oil
- In a small bowl, prepare the dry rub by whisking together onion powder, garlic powder, smoked paprika, salt and pepper to taste.4 teaspoons onion powder, 4 teaspoons garlic powder, 1½ teaspoons smoked paprika, salt, black pepper
- Sprinkle the dry rub all over the ribs, ensuring both the meat side and bone side are covered. Let the seasoned ribs come to room temperature for 30 to 45 minutes before grilling.
Set Up the Grill (Two-Zone Method at 250°F)
- For Traeger Grills or Wood Pellet Grills: Fill the hopper with premium wood pellets, then preheat the grill to 250°F.
- Charcoal Grill: Light the charcoal and then move it to one side of the grill. Leave the other side empty for indirect cooking. Adjust the bottom and top vents to keep the grill at 250°F.
- Gas Grill: Turn the burners on one side only, leaving the other side off. Preheat your grill to 250°F, using the cool side for the ribs.
Grill the Ribs
- Place the ribs on the cool side of the grill grate, away from direct heat. Close the lid. Cook them low and slow for about 2 to 2½ hours, or until the cooked ribs have a beautiful mahogany color and reach an internal temperature of 190-203°F and feel tender when poked with tongs.
Glaze
- Move the ribs to a disposable aluminum pan. Sprinkle brown sugar over the ribs, then top them butter pieces and ½ cup or more of your favorite BBQ sauce.4 tablespoons salted butter, ¼ cup packed brown sugar, ½ cup barbecue sauce
- Close the lid and let the sauce glaze and the butter melt over the ribs for about 15 to 20 minutes.
Serve and Enjoy
- Remove the delicious ribs from the grill, let them rest for a few minutes, and serve warm alongside your favorite sides.
Notes
Storage Information
These Party Ribs are the best day of but can be stored in the refrigerator or freezer to enjoy later. See reheating instructions below as well.- Refrigerator: Store leftover ribs in an airtight container for up to 3 days. Reheat in the oven at 300°F, covered with foil, until warmed through. To keep them juicy, reheat them gently without overcooking.
- Freezer: Wrap cooled ribs tightly in foil and place in a freezer-safe bag or container. Freeze for up to 2 months. When you're ready to enjoy them, thaw them in the fridge overnight before reheating.
- Make Ahead: You can season the ribs up to 24 hours in advance and refrigerate them until ready to grill.
How To Reheat
- Oven Method: Preheat your oven to 300°F (150°C). Place the ribs in a disposable aluminum pan, pour a little BBQ sauce on them, and cover the pan with foil to prevent drying. Heat them for about 20-30 minutes until they are warmed through.
- Microwave Method: Place your ribs on a microwave-safe plate, cover them with a damp paper towel to keep the moisture in, and heat them on medium power in 1-minute bursts until they are heated through.
- Grill Method: Preheat your grill to medium heat. Place the ribs in a disposable aluminum pan, pour BBQ sauce on them, and cover the pan with foil to prevent drying. Warm them for 10-15 minutes.
Tools and Equipment (affiliate links): Instant-Read Meat Thermometer | Silicone Basting Brush | Grill Tongs | Grill Safe Dish or Heavy Duty Foil Pan
Preheat your grill properly: Give your grill at least 10 to 15 minutes to get hot. A properly preheated grill will help you get the searing temperature needed to lock in the steak’s juices and create a delicious crust and beautiful grill marks.
Can I make these in the oven instead of on the grill? Absolutely! Bake the seasoned ribs at 250°F on a foil-lined sheet pan for about 2½ hours, then finish with the butter, sugar, and sauce for 15–20 minutes.
What's the best way to tell when ribs are done? Look for meat that pulls away from the individual bone easily and the internal temperature hitting around 190-203°F. You want them tender, not rubbery.
Can I use a slow cooker for this recipe? Sure! Slow cookers are great for getting tender ribs. Just cook them on low for 6-8 hours with the dry rub, then finish them on the grill or under the broiler for that perfect char and crispy finish.
Trish's Tips
- Let the ribs come to room temperature before grilling for even cooking.
- Before seasoning your ribs, make sure to peel off the thin silver membrane on the back of the ribs. Removing it helps the dry rub soak in better, making the ribs tender and flavorful.
- Serve with classic BBQ sides like mac and cheese, coleslaw, cornbread, or baked beans for a complete meal.
- Don’t skip resting! Letting the ribs rest a few minutes before slicing ensures juices redistribute, keeping them moist.
- Keep an eye on temperature while cooking. Maintaining a steady 250°F is the secret to tender ribs.
- If your ribs look too dark before they’re done, wrap them in foil to prevent burning while they finish cooking.
- If you’re new to grilling ribs, remember that patience is key. Ribs are best when cooked low and slow, which allows the connective tissue to break down and the meat to become tender and juicy.
- Using the two-zone cooking method keeps the ribs away from direct heat, preventing them from drying out or burning.
- A reliable meat thermometer is your best friend here. Once the ribs reach that perfect 190-203°F range, you’ll know they’re ready to enjoy!
- If you can, let your ribs sit with the dry rub overnight or at least a few hours. This gives the flavors time to really soak into the meat instead of just sitting on the surface.
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 797kcal | Carbohydrates: 22g | Protein: 34g | Fat: 63g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 486mg | Potassium: 642mg | Fiber: 1g | Sugar: 17g | Vitamin A: 533IU | Vitamin C: 0.5mg | Calcium: 58mg | Iron: 2mg
