Okay, this is for the diehards. If the ribs were already sauced and cooked, the grill can be risky. But if you do it right? Wow. Set your grill to low, indirect heat—around 250°F.
Toss the ribs on for 10 to 15 minutes, flipping once. Brush a little sauce on at the end to get those grill marks that scream “I made these from scratch.” Just don’t leave them unattended—one flare-up and you’re eating charcoal.
The grill gives you that smoky kiss that makes you wonder why you ever stopped at takeout. It’s the theatrical option, perfect for impressing anyone watching you press play on your phone while wearing oven mitts.
