Gas Grill Recipes

Whether you want a classic burger recipe or something a little more exotic, we've got a barbeque recipe for you!

Fast Baby Back Ribs:
This is one of the fastest recipes for BBQ baby back ribs
Serves: 2-3

  • 2 lbs. baby back ribs
  • 1/2 cup Barbeque Sauce
  • 1/4 cup apple sauce

Choose a Precook Method:

  • MICROWAVE: Place ribs in large microwaveable bowl or pie plate; add 1/2 cup water. Microwave on HIGH for 20 minutes, then barbeque.
  • SIMMERING: Perfect if you're cooking for a large group of folks. Bring a large covered pot filled with ribs and cold water to a boil and simmer for 20 minutes. Drain, then barbeque as directed.
  • Cut ribs into 2-rib or 4-rib pieces and cook ribs according to one of the precook methods.
  • Heat barbeque to Medium. Brush ribs generously with Barbeque Sauce. Grill for about 10 min or until sauce sets thickly. Brush with apple sauce during the last few minutes.

Easy BBQ Ribs:

  • 2 lbs pork country ribs
  • salt
  • pepper
  • Onion Powder
  • 2 cup ketchup
  • 1 cup sugar
  • 1 cup vinegar


  • Sprinkle Salt, pepper and onion powder liberally on ribs.
  • Fill drip pan with 1-2 cups of water and arrange under the ribs. Barbeque ribs on indirect heat for about 2 hours.
  • Mix ketchup, sugar and vinegar well. Remove ribs from the grill and quickly apply the tomato basting sauce, using a barbeque brush, covering the whole rib on both sides. Return ribs to barbecue, turn direct heat on and continue barbequing each side for two minutes only. Remove, cut and serve.

Glazed Smoked Spare ribs:

Rub Ingredients

  • 1/2 cup of ground black pepper (125ml)
  • 1/4 cup of paprika (62ml)
  • 2 tbsp of brown sugar (30ml)
  • 1 tbsp of celery salt (15ml)
  • 1 tbsp of chili powder (15ml)
  • 2 teaspoons of garlic powder (10ml)
  • 2 teaspoons onion powder (10ml)
  • 3 slabs of pork spareribs, trimmed of chine bone and brisket flap) - 3lbs each
  • 3 cups of wood chips (hickory or mesquite)

Basting Mop Ingredients

  • 3/4 cup of whiskey (188ml)
  • 3/4 cup of cider vinegar (188ml)
  • 1/2 cup of water (125ml)

BBQ Sauce Ingredients

  • 1/4 cup of butter (62ml)
  • 1/4 cup of canola oil (62ml)
  • 2 x medium onions, minced
  • 1 cup of whiskey (250ml)
  • 2/3 cup of ketchup (167ml)
  • 1/3 cup of cider vinegar (84ml)
  • 1/2 cup orange juice (125ml)
  • 1/2 cup of pure maple syrup (125ml)
  • 1 tbsp of molasses (15ml)
  • 2 tbsp of Worcestershire sauce
  • 1/2 tsp of black pepper
  • 1/2 tsp if celery salt


  • Combine all of the rub ingredients in a large bowl. Rub half of the rub mixture into the ribs and reserve the other half of the rub for use tomorrow. Place the ribs in a large plastic bag and into the fridge to marinate overnight.
  • A half hour before you plan to put the ribs on the grill, remove them from the fridge. Remove them from the plastic bag and apply the remaining rub from the night before. Let the ribs stand for half an hour to come to room temperature. This will ensure that they cook evenly on the grill.
  • Place 1 cup of the wood chips in cold water to soak for ½ hour. If your grill has several grates, remove one on the far side and set it aside. Preheat the grill to high heat - approximately 400- 450 ºF (200-225ºC). Squeeze the excess water from the soaking woodchips and place in the center of a large piece of tin foil. Add the remaining 2 cups of dry wood chips. Fold the aluminum foil around the chips to create a sealed pouch. Using a fork, poke holes in the package on both sides to allow the smoke to filter through.
  • Place the smoke package directly over the flame on the far side where the grate has been removed. Close the lid and wait for smoke to start building in the barbecue.
  • Once smoking has begun lower the heat under the wood chip pouch and turn the heat off on the other portions of the grill. Wait for the temperature to reach approximately 200°F (100°C).
  • Place the ribs on the grates where the heat is off - to the side of the smoke. Close the lid and allow to smoke with indirect heat for approximately 4 hours, turning and mopping after 1 ½ hours and 3 hours. After the ribs have smoked for approximately 3 hours, brush them with the barbecue sauce. Brush them again 20 minutes later.
  • Place the remaining sauce back on the stovetop to continue to reduce for another 15 minutes. When the ribs are ready to come off the smoker, cover them in foil and allow them to sit for 10-15 minutes to allow the juices to reconstitute. Serve with hot BBQ sauce.

BBQ Sauce:
To prepare the barbecue sauce, melt the butter and the oil in a saucepan over medium heat. Add the onions and sauté until golden. Add the remaining ingredients and lower the heat to low. Let this mixture reduce and thicken for approximately 40 minutes, stirring every 5 minutes.

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