Grilled Pork Ribs
Grilled pork ribs need patience more than skill. The racks are rubbed with brown sugar, smoked paprika and garlic, wrapped tightly in foil and cooked slowly in the oven for 2 hours until the meat is tender. A short spell on the barbecue with sticky sauce then adds the char and glaze. Serve them with corn on the cob, coleslaw or a crisp salad.
- Total
- 2 h 40 min
- Prep
- 15 min
- Cook
- 2 h 15 min
- Serves
- 4
- Per serving
- 615kcal
Seasoning grilled pork ribs
The rub is sweet, smoky and mild, so it suits sticky barbecue sauce. For more heat, add 1 tsp of cayenne pepper or chilli powder. If you have time, rub the ribs the night before and keep them covered in the fridge; the seasoning has longer to work, though they will still taste good if you cook them straight away.
How to prepare grilled pork ribs
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- Prepare the ribs Heat the oven to 150°C (130°C fan), gas 2. Pat the ribs dry with kitchen paper. Lift a corner of the thin membrane on the bone side with a knife, grip it with kitchen paper and pull it off in one piece.
- Rub Mix the sugar, paprika, garlic powder, salt and pepper in a small bowl. Rub it all over both sides of each rack, pressing it into the meat.
- Cook in foil Wrap each rack tightly in a double layer of foil with the sealed edge on top. Place them on a baking tray in the oven for 2 hours, until the meat has shrunk back from the ends of the bones.
- Glaze Heat the barbecue to medium (about 180°C). Carefully unwrap the ribs, because the steam is very hot, and lay them on the grate. Brush with barbecue sauce and grill for , turning and brushing every few minutes, until sticky and lightly charred.
- Check and rest The meat should be steaming hot all the way through with no pink, and tender enough to pull from the bone (90–95°C on a meat thermometer). Rest for under foil, then cut between the bones.
Serving and alternatives
Serve the ribs with corn on the cob, coleslaw and jacket potatoes, and keep plenty of napkins on the table. If you want a shorter cook on the barbecue, grilled pork chops are quicker. For another take on the same cut, see BBQ ribs.
Common problems and fixes for Grilled Pork Ribs
- The ribs are tough and chewy.
- They need more time in the foil, not more heat. Return them to the oven for another 30 minutes and check again. The meat should pull easily from the bone.
- The sauce burns on the barbecue before the ribs are glazed.
- Sugar burns quickly. Brush the sauce on only in the last 10–15 minutes and keep the heat at medium, moving the ribs away from direct flames if they char.
- The membrane makes the underside rubbery.
- Remove the thin white skin from the bone side before seasoning. Kitchen paper gives you a better grip than fingers.
Frequently asked questions about Grilled Pork Ribs
How long do grilled pork ribs take?
About 2 hours 25 minutes in total: 2 hours slow-cooked in the oven in foil, then 10–15 minutes on the barbecue to glaze.
Can you cook them without a barbecue?
Yes. After unwrapping, brush the ribs with sauce, put them under a hot oven grill for 5–8 minutes on each side, and watch them closely as the sauce burns quickly.
Can you prepare them in advance?
Yes. Rub the ribs up to a day ahead and keep them covered in the fridge, or cook them in foil, chill, and glaze them on the barbecue the next day.
How long do leftover ribs keep?
Up to 3 days in the fridge in a covered container. Reheat in the oven at 180°C (160°C fan), gas 4, wrapped in foil, until steaming hot all the way through.
What can I use if I have no barbecue sauce?
Mix 4 tbsp tomato ketchup, 2 tbsp honey, 1 tbsp cider vinegar and a pinch of smoked paprika. It makes a simple glaze.
How did you like the recipe?
4.9 / 5 · 23 ratings
