On weekends when the grill’s already fired up and the drinks are on ice, few things feel more right than a rack of ribs. I love grilling, especially ribs, but there’s nothing worse than putting in all that time and effort, only to end up with meat that’s dry or hard to pull off the bone. So when I saw Ina Garten (@inagarten), the queen of simple but elevated cooking, share her foolproof method for perfect ribs on Instagram, I paid close attention.
And guess what? She wasn’t kidding. Her trick is one of those “why didn’t I think of that?” techniques, and now it’s my go-to.
Related: The Best Way to Make Tender, Flavorful Ribs, According to a 7-Time World BBQ Champion?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. ??
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Ina’s trick is so smart because it takes all the guesswork (and pressure) out of grilling ribs. Instead of tossing them raw onto the grill and hoping you manage the heat just right for the next two hours, she starts them in the oven.
Season and slather your ribs in a flavorful rub or BBQ sauce, then wrap them in foil and roast them low and slow in the oven until they’re perfectly tender. The magic number seems to be 300° for about 1.5 to 2 hours, depending on how meaty your ribs are. The foil traps the moisture, helping the ribs steam in their juices and roast evenly. No drying out. No flare-ups. No babysitting a grill while you’re trying to enjoy the party.
Once the ribs are juicy and tender, you finish them on the grill, basting them with more BBQ sauce to get that irresistible sticky, caramelized crust. You only need a few minutes on each side to develop that smoky char, so the whole grilling part is fast and easy.
This method solves the biggest problems most home cooks face with ribs. They’re often tough and undercooked, especially if the grill isn’t hot enough or the timing’s off. They also tend to burn or dry out easily, especially when you're distracted or working with uneven grill heat.
Ina’s trick eliminates both issues. You’re basically just warming them up and glazing them on the grill, plus giving them a little kiss of smoky flavor. Ina does it again!
Related: 25 Classic Ina Garten Recipes to Make All the Time
Why Ina's Grilled Rib Trick Works So Well
This approach is foolproof because it separates tenderizing from flavor-building.
Ribs need a long, slow cook to break down the connective tissue and get that perfect “fall-off-the-bone” texture. That’s hard to do on a grill, especially if you’re cooking over direct heat or dealing with hot spots. The oven gives you a controlled environment that gently cooks the ribs to the perfect doneness without drying them out.
Then, the grill gives you that smoky flavor and slight crunch on the outside. You know, the part that makes people go “wow” when they take a bite. You get all the best parts of ribs, with none of the stress that usually comes with grilling them from start to finish.
Ina also makes her own BBQ sauce (of course she does!), but you can use your favorite BBQ sauce (homemade or store-bought). Basting once before roasting and again before grilling layers in the flavor and helps the sauce caramelize without burning.
The best part is that you can make the ribs ahead of time. Roast them the night before, then just throw them on the grill for a few minutes when you're ready to eat. It’s a game-changer for hosting, especially if you’re making a big spread or celebrating a holiday.
If you are manning the grill this summer, this is the recipe you need. These foolproof ribs are tender, juicy, saucy, smoky and totally stress-free, just like Ina promises!
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