Recipes For Grilled Pork Ribs

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BEST BARBECUE RIBS EVER



Best Barbecue Ribs Ever image

Provided by Katie Lee Biegel

Time 3h35m

Yield 6 servings

Number Of Ingredients 11

1/4 cup brown sugar
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 racks baby back ribs
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 cup barbecue sauce

Steps:

  • Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
  • Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
  • Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

MARINATED GRILLED PORK RIBS



Marinated Grilled Pork Ribs image

The most delicious and tender oven-baked ribs recipe is right here.

Provided by vladimir Petrovski

Categories     Pork

Time 2h10m

Yield 4

Number Of Ingredients 13

pork ribs - 3.5 lb (1.5 kg)
sauerkraut - leaves
FOR THE MARINADE
oil - 2 tablespoons
lemon juice - 1/2 cupful of freshly squeezed
soy sauce - 1 cup Classic
white wine - 1 cup, dry
honey - 1 tablespoon
mustard - 1 teaspoon or tablespoon
garlic - mashed cloves
black pepper - 1/2 tsp, ground
paprika - 1 tsp
tarragon - 1 teaspoon dry

Steps:

  • Wash the ribs under running water and dry with a soft cloth or paper towels. Marinate them in a marinade for 48-72 hours.
  • Put baking paper or aluminum foil in an oven dish. On it, arrange the sauerkraut. Put the ribs on top.
  • Cover the oven dish with foil and put it in a cold oven. Turn the oven to 390°F (200°C) and bake for 2 hours.
  • Fifteen minutes before you remove the dish from the oven, take out the oven dish and open up the foil.
  • Finish cooking the marinated pork ribs in the oven, for 15 minutes without foil.

GRILLED COUNTRY STYLE PORK RIBS



Grilled Country Style Pork Ribs image

Make and share this Grilled Country Style Pork Ribs recipe from Food.com.

Provided by Rhonda K

Categories     Pork

Time 1h5m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 10

1/4 cup brown sugar
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup water
1/3 cup Worcestershire sauce
1 1/2 ounces soy sauce
2 tablespoons inglehoffer original stone ground mustard
1/4 cup kc masterpeice original barbecue sauce
2 lbs country-style pork ribs

Steps:

  • Wisk together the Brown Sugar, Pepper, Garlic Powder, Onion Powder, Water, Worcesteshire Sauce and Soy Sauce. Then wisk in the Mustard. Reserve 1/4 cup of the marinade.
  • Trim the pork ribs and place in a sealable plastic bag in a large bowl.
  • Pour in the marinade remove the excess air and seal the bag. Let the ribs marinade at room temerature for 30 minutes.
  • Heat up the grill and clean the grates.
  • Mix the reserve marinade with the barbecue sauce.
  • Remove the meat from the marinade and discard the remaining marinade.
  • Brush the meat with the marinade & Barbecue sauce and grill over direct high heat with the grill covered turning every 10-15 minutes. When meat temp reaches 155° remove from grill and enjoy.

Nutrition Facts : Calories 358, Fat 18.1, SaturatedFat 3.6, Cholesterol 112.1, Sodium 789.1, Carbohydrate 16.8, Fiber 0.4, Sugar 13.3, Protein 30.3

GRILLED PORK RIBS AND SOUR KRAUT



Grilled Pork Ribs and Sour Kraut image

This is a dish that I've been making for 20 years. When I was in grade school I used to think I didn't like ribs, mainly because my dad just couldn't cook them properly. The secret is the marinating (something dad didn't do). It takes time but it is worth the effort. I use 2 BBQ grills when I do this. One to grill the meat on and the second to start and add fresh coals as needed.

Provided by chefmick

Categories     Very Low Carbs

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup white vinegar
2 cups water
1 cup kosher salt or 1 cup sea salt
1 tablespoon dried thyme
1/2 tablespoon dried rosemary
1 cup apple cider vinegar or 1 cup white vinegar
1 cup water
2 cups apple cider (filtered)
1 tablespoon dried thyme
1/2 tablespoon dried rosemary
2 teaspoons black pepper (more or less for personal taste)
5 lbs pork ribs (don't trim the excess fat)
4 (32 ounce) jars sauerkraut (home made is best but that's another recipe.)

Steps:

  • Mix brine solution and marinate ribs overnight in covered non reactive container. You will need to make enough brine to completely immerse ribs so I kept the math simple.
  • In BBQ grill start coals about 1 1/2 to 2 hrs before cooking. You want a nice medium to medium/low heat on the coals. When the coals are ready, use tongs to move coals to outer edges of grill. This is making room for the steaming pan. (I use a 9x12 pan.).
  • Mix steaming solution and fill pan 1/2 way. Place pan in center of grill and move coals so that they coat evenly from the edge of BBQ to the pan. (You will need to keep an eye on the steaming solution as it will evaporate away) Keep the pan filled during the grilling process.
  • Spray grill with non stick olive oil spray and place on BBQ.
  • remove ribs from brine solution and place on grill fat side down. Close lid.
  • Mop ribs with mopping solution every 20 minutes or so turning each time you mop.
  • If ribs start to cook to fast open lid vents to let some heat out. (cooking to fast will result in tough ribs and no one likes that.).
  • Depending on size of grill and amount of ribs this will from 5 to 10 hours.
  • I prefer a slightly crispy outside to my ribs so I stop mopping in the last hour of grilling. But do continue to turn every 20 minutes or so.
  • Test ribs for tenderness with meat fork. (I like my ribs to almost fall off of the bone.).
  • 30 Minutes before ribs are done cooking place sour kraut in cast iron dutch oven and place ribs in pot to simmer. (This will finish the ribs to desired tenderness and share flavors between the meat and the sour kraut.).
  • Serve with your favorite side dishes and salads.

Nutrition Facts : Calories 1038.9, Fat 72.6, SaturatedFat 26.3, Cholesterol 260.7, Sodium 17462.7, Carbohydrate 22.5, Fiber 14.6, Sugar 8.8, Protein 70.8

GRILLED COUNTRY-STYLE PORK RIBS



Grilled Country-Style Pork Ribs image

The country-style pork ribs are rubbed with a dry rub, grilled over a two-zone fire, and finished in BBQ sauce. An inexpensive weeknight grilling recipe!

Provided by David & Debbie Spivey

Categories     dinner     Main Course

Time 1h10m

Number Of Ingredients 3

6 country-style pork ribs ((about 3-5 pounds)
6 tablespoons pork dry rub
1 cup barbecue sauce

Steps:

  • Rinse the ribs gently under cool running water in the sink and pat dry with paper towels. (See Notes)
  • Rub the country-style ribs with a dry rub of your choice, using your hands to press it onto the meat so it will adhere. Let them sit out on the counter while preheating the grill or for best results, cover the ribs with plastic wrap refrigerate for two hours or overnight.
  • Light a chimney full of charcoal. When the coals are lit and gray with ash, pour out the coal into the grill and set up the coals for a two-zone fire for indirect heat. Preheat to 350 degrees F.
  • Place the ribs over direct heat on a clean and oiled grate. Grill until golden brown with a slight char on them, about 3 to 5 minutes (depending on size), then flip the ribs and char the other side for an additional 3 to 5 minutes.
  • When both sides of the ribs are charred, move them over to the cooler (indirect) side of the grill. Close the lid and allow the ribs to cook for about 20 to 30 minutes at 350 degrees F. Add charcoal and adjust the vents of the grill to maintain temperature.
  • After 20 minutes, check the temperature of the ribs with an instant-read thermometer. The thickest part of the ribs should read somewhere around 135 to 140 degrees F.
  • At this point, move the ribs back over direct heat and baste with warm barbecue sauce to caramelize the sauce. It's important to pay close attention not to let the ribs get to charred and black.
  • Double-check the temperature which should be at 145 to 150 degrees F before removing from the grill. Remove them and allow the ribs to rest at least 10 minutes before serving.

Nutrition Facts : Calories 144 kcal, Carbohydrate 33 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 737 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

PELLET GRILL SPARE RIBS



Pellet Grill Spare Ribs image

This is a phenomenal recipe for barbecued spare ribs cooked right on your pellet grill. It's easy and will yield great results every time. Photo by: Sabrina Baksh

Provided by Sabrina Baksh

Categories     Main Course

Time 5h25m

Number Of Ingredients 9

2 racks pork ribs (St. Louis cut preferred)
1/2-2/3 cup Pitmaster BBQ Rib Rub
1/4 cup softened margarine, yellow mustard, or oil (optional (2 tablespoons per rack))
3/4 cup apple juice (1/4 cup for spritz, 1/2 cup for wrapping)
1/4 cup cider vinegar
1/2 cup brown sugar (for wrapping (1/4 cup per each rack of ribs))
1/4 cup butter or margarine (for wrapping (2 tablespoons per each rack of ribs))
Small spray bottle
Aluminum foil (2 large sheets)

Steps:

  • Gather your ingredients.
  • Set the pellet cooker for 225 degrees F., keep the lid closed until it comes up to temp. I recommend using cherry, apple, maple or mesquite pellets for this recipe.
  • Place ribs on a large cutting board and remove membrane from the back. Use a knife to separate it off the edge, get a good grip, and carefully pull it away. Use a paper towel if it becomes too slippery. Trim away large knobs of fat or loose pieces of meat.
  • Combine rub ingredients in a small bowl. You'll need 1/2-2/3 cup for both racks of ribs.
  • You have a few options here. You can spread 2 tablespoons each of either margarine, yellow mustard or oil on the ribs before applying the rub. You can skip this step entirely and apply the rub directly onto the meat. Either way, season the rib well!
  • Place ribs bone side down in the grill and let them go for 3 hours at 225 degrees F.
  • Optional step: Combine apple juice with cider vinegar and pour into a clean, food safe spray bottle-Spritz ribs after 2 hours into cooking time.
  • After 3 hours of cooking time, remove ribs and place each rack onto a large sheet of aluminum foil. Add 1/4 cup of apple juice, 1/4 cup brown sugar, and 2 tablespoons butter to each rack of ribs, seal them up and return them to the grill for another 2 hours.
  • After the 2 hours are up, unwrap ribs, place them back onto the grill, and let them finish cooking for an additional 60 minutes. If you plan on saucing the ribs, this is the time to do it. Brush a thin layer of sauce to the ribs every 15 minutes until done. The sauce should be nice and caramelized.
  • Remove ribs once they reach an internal temperature of 205 degrees F. Place them onto a clean cutting board, tent with foil and let them rest for 20 minutes. Cut into individual ribs with a sharp knife and serve.

Nutrition Facts : ServingSize 6 servings, Calories 1123 kcal, Carbohydrate 35 g, Protein 49 g, Fat 88 g, SaturatedFat 30 g, TransFat 1 g, Cholesterol 263 mg, Sodium 415 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 47 g

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2013-08-21 Recipe Photos 5 Cooked Rating 4 Comments Similar 24 Recipes of the day 32. Grilled Pork Ribs. Ivan. Novice. 4k 20 163. 1 / 5. 21/08/2013. …
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  • I usually just eyeball the amount of ingredients for the marinade but it also depends on how many ribs you intend to grill. Prepare the ribs by cutting them into coarse pieces. Mix all the ingredients for the marinade. Add salt to taste.
  • Coat ribs thoroughly with the marinade. Preheat a grill, then grease it and after about 20-30 minutes of marinating, put the ribs on it to grill.
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2018-06-25 In this grilled pork ribs recipe, I let the rub sit on these ribs overnight for maximum flavor. After that rub has sat on that meat for a while and …
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  • In a small bowl, combine all seasonings and spices (kosher salt, black pepper seasoned salt, onion and garlic powdered, chili powder, smoked paprika, cayenne powder, dried oregano, dried thyme, and dry mustard) mix together.
  • Pat the ribs dry on both sides. On the boney side of the ribs, take sharp knife and begin to peel the white membrane. Typically, once you’ve the first cut, you can peel the rest of the membrane off the ribs. This needs to be removed so the ribs can be edible.
  • Once this step is complete, pat the ribs dry on both sides. Brush the olive oil on both sides. Sprinkle the rub on both sides of the ribs. Pat the rub on the ribs. Wrap the ribs in plastic wrap and put in the refrigerator overnight.
  • Prepare your grill as displayed in manufactures instructions. If using a charcoal grill, place more coals on one side.The grill needs to reach an internal temperature of 225-250 Degrees. Place the ribs bone side down on the grill and close the lid. Allow to cook for 30 minutes.


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  • If your ribs have a silverskin (some butchers remove it before you purchase), you will need to remove it. There are tons of tutorials and advice on how to do this. This is one of my favorites.
  • In a small bowl, combine the brown sugar, salt, pepper, garlic powder, onion powder, paprika, chili powder and cayenne pepper. Rub the blended mixture on both sides of your pork ribs. Cover and refrigerate at the very least 2 hours but overnight is best.
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  • Remove pork ribs from the packaging and pat ribs dry with a paper towel. Spray the aluminum pan with nonstick cooking spray or rub with oil. Place ribs into pan. Remove silver skin from the back side of the ribs.
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  • Rinse rib racks under cold water and pat dry with paper towels. Place 1 rack vertically on a cutting board, bone-side up. Use a butter knife or your finger and slide it under the 'silverskin' (white membrane) on one end of the rack. Loosen it a bit until you have enough grip to hold with your fingers (or use a paper towel for more grip) and pull it off the ribs. Do this until all of the silverskin is removed. Repeat for rack #2.
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  • Wash the slab of ribs with cold water and pat dry with paper towels. Remove the membrane on the back side by placing a paring knife underneath the membrane and gently pull it back from one end of the slab to the other end and discard. If it's slippery, you can use a paper towel so you'll have a better grip when pulling the membrane back. (Note: I find that there isn't a difference in removing the membrane, so I tend to omit that particular step). Remove any excess fat by cutting it off with a sharp knife and discard.
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From tasteofhome.com
  • Prep the meat. Most store-bought ribs have what’s known as silverskin, a membrane over the underside of the ribs. Sometimes, if you’re lucky, your butcher will remove it for you.
  • Make the marinade. Pork is tasty as is, but marinating before cooking ribs on a charcoal grill enhances the flavor. It adds a deep savoriness that makes the meat more satisfying and delicious.
  • Treat the meat to a spice rub. Trust us: You want to add the spice rub. Like making the marinade, it’s simple to prep, just tossing some ingredients together in a bowl.
  • Grill. Here’s the real secret to how to cook ribs: Cook them over indirect flames, and give them time. This lets the connective tissue melt away, leaving you with perfectly tender, toothsome ribs.
  • Test for doneness. We’ve all heard the old saying: Ribs should “fall off the bone.” But should your ribs really fall off the bone? Our Test Kitchen experts say no. We can all agree that chewy ribs are no fun, but if the meat is literally falling off the bones, then the ribs are overcooked and might be dry.
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