This post is sponsored by Tony Chachere’s but all opinions are 100% my own.

If you love ribs, then you are going to love adding these sweet heat grilled ribs to the rotation this summer. I have an easy no fail method for tender, flavor packed ribs every single time. I partnered with my friends at Tony Chachere’s to bring you this delicious sweet heat flavor combo using their Praline Honey Ham Injectable Marinade as a basting sauce for the ribs. The result is sticky sweet and spicy ribs that melt in your mouth. You are going to love entertaining with these sweet heat grilled ribs all season long.

I love using baby back ribs here but feel free to use whatever cut of ribs you prefer. I simply rub the ribs down with a sweet and spicy mixture of brown sugar and Tony Chachere’s Creole Seasoning and let them marinate for up to 4 hours, but at least 30 minutes before bringing them to room temperature and adding to the grill. The key here is that I like to wrap the ribs in aluminum foil to create a baking effect that will steam and tenderize the meat. Once the ribs begin to get tender, usually after about 2-3 hours, I remove them from the foil and them begin the basting process with the Praline Honey Ham marinade that gets caramelized and delicious.

If you don’t have a grill:

No worries if you do not have a grill. You can easily use this same method in the oven. Simply wrap the ribs in foil and bake for 2-3 hours and then remove the foil, baste with the marinade, and place the oven on broil to caramelize the ribs.

Tips:

• Make sure to remove the silver skin which is a thin layer on backside of the ribs. This will help the ribs to get extra tender

• Low and slow is the key to tender ribs, so making sure to allow time for the ribs to get tender is key before they go onto direct heat.

• Make sure to let the meat marinate at least 30 minutes for the seasoning to penetrate the ribs and even longer if you can.

• Let ribs rest at room temperature for another 30 minutes before grilling for a more even cook time.

Ingredients:

• 2 Racks of Baby Back Ribs

• 1/4 Cup Tony Chachere’s Creole Seasoning

• 1/4 Cup Brown Sugar

• 1 Jar of Tony Chachere’s Praline Honey Ham Injectable Marinade

Directions:

• Mix Tony Chachere’s Creole Seasoning and brown sugar together.

• Rub the seasoning mix all over both sides of the ribs. Let sit in the fridge like this for at least 30 minutes.

• Remove the ribs from the refrigerator and let sit at room temperature for 30 minutes.

• Meanwhile, preheat the smoker or grill to 325 degrees.

• Wrap the ribs in foil tightly and then place onto indirect heat on the grill for 2.5-3 hours or until ribs begin to get tender.

• After 2.5 hours, remove from the foil and place ribs directly on the grill to char the outside slightly for 5 minutes per side.

• Pour the Praline Honey Ham marinade into a bowl and using a basting brush, brush the ribs on each side with the marinade.

• Repeat this process at least twice making sure the marinade really flavors the ribs and gets nice and caramelized.

• Continue to cook the ribs until marinade has caramelized nicely and then remove from the grill and let rest for 10 minutes.

• Slice the ribs and serve immediately.

Serve these ribs up with your favorite sides and you’ve got yourself a delicious backyard BBQ. Enjoy!