The BEST shortcut ribs that don’t require hours to make. Plus a simple delicious marinade made with healthier ingredients. A must try next time you are craving ribs.

Let’s talk ribs. Juicy, sticky, flavorful ribs that fall off the bone and make you feel like you’ve been slow smoking them all day—even though you actually haven’t. These Shortcut Ribs are a total game-changer for summer BBQs, cozy dinners, or anytime you’re craving something bold and savory but don’t want to commit to hours in the kitchen (because hello, who has the time?).

I’m so obsessed with this recipe. It’s everything we want in a rib moment: finger-licking sauce, a little sweet, a little smoky, a little tangy, and completely delicious. And instead of babysitting a smoker or waiting hours for ribs to slow-cook in a crockpot, we’re doing things the shortcut way. A quick bake in the oven followed by a fast finish on the grill for those crispy, caramelized edges that basically make the whole meal.

These shortcut ribs are perfect for feeding the fam on a weeknight or impressing your friends at a weekend cookout. And the best part? They’re made with simple pantry staples you likely already have on hand (yes, really!).

Ingredients:

How to Make the Best Shortcut Ribs:

  1. Preheat the Oven: Preheat your oven to 400°F.

  2. Prepare the Ribs: Remove the thin membrane from the underside of the ribs, if it hasn’t already been removed.

  3. Create a Cooking Packet: Tear off a sheet of aluminum foil slightly longer than the rack of ribs. Place a sheet of parchment paper of similar size directly on top of the foil. Lay the rack of ribs, bone side down, on top of the parchment.

  4. Marinate: In a bowl, mix all ingredients for your marinade. Set aside half of the marinade for later grilling. Brush the remaining marinade evenly over both sides of the ribs.

  5. Wrap and Bake: Fold the parchment paper snugly over the ribs. Then wrap the entire rack tightly in the aluminum foil, sealing well to prevent leaks. Place the foil-wrapped ribs on a baking sheet and bake on the middle oven rack for 1½ to 2 hours, until tender.

  6. Grill Finish: Preheat your grill to medium heat. Carefully remove the ribs from the oven and open the foil packet. Transfer the ribs (still on foil) directly onto the grill, bone side down. Baste with the reserved marinade.

  7. Grill Carefully: Monitor grill temperature to avoid burning; lower to low heat if needed. Grill for 15–20 minutes. Then flip the ribs and remove the foil so the meat side is directly on the grates. Grill for another 5 minutes to char the edges slightly.

  8. Rest and Serve: Remove from the grill and let rest for 5–10 minutes. Slice between the bones and serve warm.

Why You’ll Love These Shortcut Ribs:

  • Minimal prep. The marinade comes together in seconds and you don’t need to wait hours for a traditional BBQ sauce to cook.

  • Tender, juicy, flavorful. The foil-packet oven method keeps everything moist, and the grill gives it that smoky finish we crave.

  • Family-friendly. My kids love these! The flavor isn’t too spicy or overwhelming, so it works for the whole crew.

  • Perfect for entertaining. Make a double batch and feed a crowd without breaking a sweat.

Recipe Tips + Substitutions:

  • No grill? No problem. You can finish the shortcut ribs under the broiler for 5–7 minutes instead. Just keep a close eye so the sugars don’t burn.

  • Want extra saucy ribs? Double the marinade and serve some on the side for dipping.

  • Make it spicy. Add a pinch of cayenne or a few dashes of hot sauce to the marinade for a kick.

  • Sugar swap. You can use brown sugar, maple sugar, or even maple syrup if you don’t have coconut sugar.

What to Serve with Shortcut Ribs:

If you’re going all-in, here are some easy sides to complete the meal:

  • BLT pasta salad (you know this one is a staple in our house)

  • Grilled corn on the cob with a little chili-lime butter

  • Sweet potato fries or baked potato wedges

  • Watermelon feta salad (so refreshing!)

  • Pickles or quick cucumber salad for something tangy and crunchy

These shortcut ribs are the kind of meal that brings everyone to the table—messy fingers, full hearts, and all. They taste like you spent hours over a smoker when really, you pulled them together with just a few pantry staples and a hot oven.

So whether it’s a random Tuesday, a backyard BBQ, or a weekend hang with friends, these shortcut ribs are here to make your life easier and way more delicious.

If You Make These Ribs…

I’d love to see them! Rate and review them below! And if you’re feeding little ones or making this part of your meal prep, let me know how you’re serving them! These ribs are so versatile—great with roasted veggies, slaw, or even shredded into sandwiches the next day.

Now go grab that rack of ribs, turn up the grill, and let’s make something amazing without the extra stress. You’ve got this, and I can’t wait for you to taste just how good “shortcut” can be.

Other grilling recipes to try:

Epic Grilled Chicken Wings

Grilled Yogurt Marinated Chicken

The BEST Grilled Spatchcock Chicken

The Best Juicy Grilled Chicken Recipe

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The Best Shortcut Ribs

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The BEST shortcut ribs that don’t require hours to make. Plus a simple delicious marinade made with healthier ingredients. A must try next time you are craving ribs.

  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes

Yield: Serves 4

Ingredients

Scale
  • 1/4 cup ketchup
  • 1/4 cup mustard (yellow mustard or dijon both work)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 2 tablespoons coconut sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 2.8 lbs of ribs

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F.
  2. Prepare the Ribs: Remove the thin membrane from the underside of the ribs, if it hasn’t already been removed.
  3. Create a Cooking Packet: Tear off a sheet of aluminum foil slightly longer than the rack of ribs. Place a sheet of parchment paper of similar size directly on top of the foil. Lay the rack of ribs, bone side down, on top of the parchment.
  4. Marinate: In a small bowl, mix all ingredients for your marinade. Set aside half of the marinade for later grilling. Brush the remaining marinade evenly over both sides of the ribs.
  5. Wrap and Bake: Fold the parchment paper snugly over the ribs. Then wrap the entire rack tightly in the aluminum foil, sealing well to prevent leaks. Place the foil-wrapped ribs on a baking sheet and bake on the middle oven rack for 1½ to 2 hours, until tender.
  6. Grill Finish: Preheat your grill to medium heat. Carefully remove the ribs from the oven and open the foil packet. Transfer the ribs (still on foil) directly onto the grill, bone side down. Baste with the reserved marinade.
  7. Grill Carefully: Monitor grill temperature to avoid burning; lower to low heat if needed. Grill for 15–20 minutes. Then flip the ribs and remove the foil so the meat side is directly on the grates. Grill for another 5 minutes to char the edges slightly.
  8. Rest and Serve: Remove from the grill and let rest for 5–10 minutes. Slice between the bones and serve warm.

Notes

*Store leftovers in fridge for 2-3 days. They are best first day in my opinion.

  • Author: Rachel Mansfield