Looking for a fantastic, star-of-the-show for your next barbecue? These are the Best Grilled BBQ Pork Ribs.
They are delicious, indulgent and yes, even a little messy. But they will definitely be the star of your BBQ show!
Welcome to DAY 1 of BBQ Week 2021!
I am so excited to be participating in this week long annual event.
This week you will find all kinds of fantastic recipes to serve at your next BBQ.
These recipes for main dishes, sides, appetizers, desserts and drinks are all created and provided to you by an awesome group of food bloggers.
At the bottom of each recipe that I create this week, you will find a list of other recipes that my fellow bloggers have made just for this event.
I am confident you will find plenty to add to your must try list for your next summer backyard event!
In fact, you will easily be able to put an entire BBQ menu together!
My recipe today is for the best Grilled BBQ Pork Ribs.
I will share our melt in your mouth, fall off the bone recipe and give you some tips to help you out when you’re grilling.
A Few Tips for the Best BBQ
1. Always allow your meat to come to room temperature (approx 30 minutes on the counter) before placing on the grill. It will ensure that your meat is more evenly cooked.
2. Stop flipping and moving. Nearly anything you cook on the grill will more than likely only need to be flipped one time. This also ensures that it is cooked all the way through. If you lift your meat up and you see it is stuck to the grill, allow it to continue cooking another minute or two – it will release itself and you will know it is time to flip the meat.
3. Do not press down on the meat. No matter WHAT meat you are making on the grill, AVOID pressing down with a spatula or squishing it flat. It releases the internal juices and that’s where all the flavor is. It also ensures you meat stays moist on the inside for that classic melt in your mouth bite.
4. Use a meat thermometer to get the perfect internal temperature. A meat thermometer really is a key component to ensure you don’t over cook or under cook meat. Both have their problems, so simply having one on hand and knowing what temperature you need to cook to, will help you get the perfect grill. (These grilled pork ribs need an internal temperature of 160 degrees.)
5. Rest your meat when you remove it from the grill. Allow it to sit for at least 5-10 minutes but up to 15 minutes after removing from the grill. This will allow the internal juices (the flavor!!) to redistribute and will lead to a nice, perfect moist cut of meat. Never dry.
Best Sides to Serve with Grilled Pork Ribs
Simply click on the photo to get the recipe!
Monday #BBQWeek Recipes
Appetizers and Drinks
- Cherimoya Margarita by Karen’s Kitchen Stories
- Cool Beans Salad by Jolene’s Recipe Journal
- DIY BBQ Potato Chips by Palatable Pastime
- Homemade Barbecue Sauce Recipe by SueBee Homemaker
- Honeydew Cucumber Salad by Kate’s Recipe Box
- Sweet Macaroni Salad by The Spiffy Cookie
- Warm New Potato and Pea Salad by A Day in the Life on the Farm
- Cuban Marinated Chicken Tacos by A Kitchen Hoor’s Adventures
- Grilled Flounder Tacos with Peach Jalapeno Salsa by Our Good Life
- Sausage and Peppers by Devour Dinner
- Teriyaki Chicken Skewers by Cheese Curd In Paradise
- Elvis Presley Cake by Family Around the Table
- Grilled Pineapple with Maple Syrup Glaze by Blogghetti
- No-Bake Kumquat Creamsicle Pie by Hezzi-D’s Books and Cooks
Let’s get GRILLING!
Recipe for the Best Grilled BBQ Pork Ribs
Best Grilled BBQ Pork Ribs
- 2 racks of pork ribs
For the Spice Rub:
- 1/4 cup brown sugar
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
For the Sauce:
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 3 tablespoons cider vinegar
- 3 tablespoons olive oil
- 3-4 garlic cloves minced
- 1 cup barbecue sauce + more to serve, if desired
- 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.
- Preheat your oven 250 degrees F. In a large roasting pan, combine the chicken broth, cider vinegar, olive oil, minced garlic and soy sauce. Add the pork ribs to the roasting pan.
- Cover the roasting pan with foil and seal tight. Bake at 250 degrees F for 2 hours.
- Remove the pork ribs from the oven, and place the ribs on a large platter.
- Gently pour the liquid from the pan into a medium saucepan on the stove and bring to a boil. As soon as you hit the boil point, immediately lower the heat to a medium simmer and cook until you have reduced the starting liquid by about half. Pour in the barbecue sauce and blend well. Brush a thin layer of barbecue sauce mixture on ribs.
- Preheat your barbecue grill to medium high (about 275 degrees). Next, oil the grill.
- Place the pork ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over medium heat for about 5-8 minutes on each side. (Internal temperature of 160 degrees).
- Remove from grill and allow to rest at least 5 minutes. Cut between the bones and toss the ribs in the remaining sauce. ENJOY!