Sweet Garlic and Onion Ribs
Sweet Garlic and Onion Ribs are tender, juicy and beyond flavorful. A very simple preparation with a homemade dry rub seasoning that is sure to be a favorite to on the grill.
Baby back ribs are just about our favorite weeknight meal. There’s never any trouble getting everyone to the dinner table when they smell those smoky ribs on the grill. This recipe comes together in about 1 1/2 hours total.
Ingredients for Sweet Garlic and Onion Ribs:
- Baby Back Ribs
- Olive Oil
For the Rub:
- Brown Sugar
- Garlic Powder
- Onion Powder
- Black Pepper
- Thyme
- Smoked Paprika
- Kosher Salt
- Dry Mustard
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How to Grill Sweet Garlic and Onion Ribs:
- Prepare a grill fire to 300° with hickory chunks for smoke flavor.
- Remove ribs from packaging and pat dry with paper towels. Place on a baking sheet.
- Spray or brush both sides of the ribs with olive oil. We bought this Oil Sprayer for our Air Fryer Recipes and we use it more for grilling. It’s so handy.
- Mix rub together in a bowl by combining brown sugar, spices and salt.
- Sprinkle with rub on both sides.
- More heavily on the meaty side.
- Cook ribs over indirect fire with the grill lid closed about 1 hour 15 minutes.
- Check internal temperature with a digital thermometer and continue cooking until ribs reach between 195° and 200°.
- Remove from grill to a sheet pan and allow to rest about 10 minutes before slicing.
- Slice ribs and serve immediately.
How to Store and Reheat:
Wrap leftover ribs in plastic wrap or foil and refrigerate up to 4 days. Can be frozen up to 3 months if wrapped in several layers of plastic wrap plus a layer of foil. Be sure to label them with the date.
Reheat ribs in a single layer in a baking pan in a 350° oven for about 10- 15 minutes or until heated through.
What to Serve with Ribs:
Easy Potato Salad, Coleslaw, Deviled Eggs and Grilled Corn on the Cob are our favorite sides for ribs. I will admit that most of the time, everyone could care less about the sides if we are having ribs. It’s all about those smoky ribs!
More Baby Back Rib Recipes to Try:
Every time we try a new rib recipe, I say they are the best thing I’ve ever tasted. So it’s hard to chose a favorite. Depending on your current cravings, we have something to please everyone.
Maple Glazed Ribs are slathered in our homemade Maple Glaze that compliments any kind of pork. Seriously delicious with just the right balance of sweetness with savory spices and a black pepper kick.
Coca-Cola Ribs are really different than most bbq ribs, they are not overly sweet but the cola gives the sauce a unique flavor that we just can’t get enough of.
Baby Back Ribs with Brown Sugar Dry Rub will wow your taste buds. Sweet and a little spicy, these ribs don’t require any sauce. Just plain delicious.
Still looking for more ideas? Check out all of our Rib Recipes.
These Sweet Garlic Onion Baby Back Ribs turned out so tender, juicy and delicious with minimal effort. They were a huge hit and will be on our regular grilling rotation. Fire up your grill and give these baby back ribs a try!
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Sweet Garlic and Onion Ribs
Ingredients
- 2 racks baby back ribs
- 3 tablespoons olive oil
- 3 tablespoons brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon dried thyme
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon dry mustard
Instructions
- Prepare a grill fire to 300° with hickory chunks for smoke flavor.
- Remove ribs from packaging, pat dry with paper towels and place on a baking sheet.
- Spray or brush both sides of the ribs with olive oil.
- Prepare rub by mixing brown sugar, garlic, onion, thyme, paprika, salt, pepper and dry mustard.
- Sprinkle with rub on both sides of the ribs, more heavily on the meaty side.
- Place ribs over indirect fire, cooking with the grill lid closed about 1 hour 15 minutes.
- Check internal temperature with a digital thermometer and continue cooking until ribs reach between 195° and 200°.
- Remove from grill and allow to rest about 10 minutes before slicing.
Notes
Nutrition
Wow that’s pure Southern Cooking,