Grilled Pork Ribs

Start by cutting the baby back ribs into individual rib pieces using a sharp knife, cutting between each bone for easier grilling and serving. Pat the ribs completely dry with paper towels to ensure the seasoning adheres properly. In a large mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, salt, black pepper, and cayenne pepper to create the dry rub. Mix thoroughly until well combined. Rub the olive oil all over the ribs to help the spices stick, then generously coat each rib with the dry rub mixture, pressing it into the meat to ensure good adhesion. Let the seasoned ribs sit at room temperature for 10-15 minutes while you preheat the grill and prepare the sauce. Meanwhile, preheat your grill to medium-high heat (about 400°F/200°C) and set up zones for both direct and indirect cooking by having coals on one side or turning on only half the burners on a gas grill.

In a small saucepan, combine barbecue sauce, apple cider vinegar, honey, Worcestershire sauce, liquid smoke, and water. Stir well and bring to a gentle simmer over medium-low heat for 3-4 minutes, stirring occasionally until the honey is fully incorporated and the sauce is smooth. Remove from heat and set aside - this will be used for basting and serving. Clean the grill grates with a grill brush and lightly oil them to prevent sticking. Place the seasoned ribs on the direct heat side of the grill and cook for 3-4 minutes per side, turning once to create nice grill marks and initial searing. The ribs should develop a beautiful caramelized crust from the dry rub. After searing both sides, move the ribs to the indirect heat side of the grill to continue cooking more gently. This two-zone method prevents burning while ensuring the ribs cook through properly.

Continue cooking the ribs over indirect heat for 15-20 minutes, turning them every 5-6 minutes to ensure even cooking. During the last 8-10 minutes of cooking, begin basting the ribs with the prepared barbecue sauce using a basting brush, applying a generous coat to all sides. The sauce will caramelize and create a beautiful, glossy glaze. Continue to turn and baste every few minutes, building up layers of flavor. The ribs are done when they reach an internal temperature of 145°F (63°C) and the meat has pulled back slightly from the bones, indicating tenderness. For extra caramelization, move the ribs back to direct heat for the final 2-3 minutes, watching carefully to prevent burning. Remove the ribs from the grill and let them rest on a cutting board for 5 minutes before serving. Serve immediately with the remaining barbecue sauce on the side for dipping, along with classic BBQ sides like coleslaw or corn on the cob.