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A white plate with a portion of cooked ribs coated in barbecue sauce. To the side is a green textured napkin and a small bowl with sauce and a spoon. Above the plate sits a tray with sliced ribs.
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Blackstone Ribs

Tender barbecue baby back pork ribs cooked on the Blackstone and seared to perfection in less than two hours.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Keyword: blackstone, pork ribs
Servings: 6

Equipment

  • 1 Blackstone Griddle with lid or metal cover

Ingredients

  • 2 1/2 pounds Baby Back Ribs membrane removed
  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 2 teaspoons fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 cup barbecue sauce

Instructions

  • Preheat and make the spice rub: Preheat the Blackstone to low. If possible, allow the ribs to warm on the counter for 30 minutes for even heating. In a small bowl, mix together the brown sugar, paprika, onion powder, garlic salt, sea salt, and ground black pepper. Set aside.
  • Remove the membrane: Remove the thick white membrane from the underside of the ribs. Loosen it carefully with a knife as needed. Once loosened, pull it away from the rack and discard.
  • Coat in mustard: On a foil-lined baking sheet, spread the mustard evenly on all sides of the ribs.
  • Add the dry rub: Generously sprinkle the spice mixture onto each side of the ribs. Rub into the ribs, ensuring the edges are coated.
  • Wrap in foil: Wrap the ribs in the foil tightly and place them onto the Blackstone with the bone-side down. Close the lid and allow to cook for 30-45 minutes.
  • Cook to temperature: Carefully flip the foil package over and cook for an additional 15-20 minutes until the internal temperature is between 190°F-200°F. 
  • Sear the ribs: Increase the heat to medium. Remove the foil from the ribs and sear on each side for 5-10 minutes until browned. You may need to press down on the very edges of the ribs to ensure they make contact with the flat top.
  • Caramelize: Brush each side generously with barbeque sauce. Then, turn and allow each side to be seared with the sauce for 2-3 minutes until it begins to caramelize.
  • Add the final sauce layer: Next, brush more sauce over each side of the ribs as desired.
  • Rest and serve: Allow the ribs to rest for 10 minutes. Then, slice and serve warm.

Nutrition

Serving: 229g | Calories: 506kcal | Carbohydrates: 34g | Protein: 21g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 1907mg | Potassium: 74mg | Fiber: 0.5g | Sugar: 28g | Calcium: 70mg | Iron: 1.7mg