Southern Grilled Barbecued Ribs Recipe

Pork ribs: The main protein for this dish, providing a tender and flavorful base.

Barbecue sauce: Adds a rich, smoky, and tangy flavor to the ribs.

Brown sugar: Adds sweetness and helps create a caramelized crust.

Paprika: Provides a mild, smoky flavor and vibrant color.

Garlic powder: Adds a savory depth of flavor.

Onion powder: Enhances the overall taste with a subtle onion flavor.

Salt: Essential for seasoning and enhancing flavors.

Black pepper: Adds a hint of heat and complexity.

When preparing ribs for grilling, it's essential to remove the membrane from the back of the ribs. This thin, silver skin can become tough and chewy when cooked. To remove it, slide a knife under the membrane at one end of the rack and gently lift it until you can grab it with a paper towel. Pull it off in one piece. This step ensures your ribs will be tender and allows the spice rub to penetrate the meat more effectively.

• pork ribs - Substitute with beef ribs: Beef ribs offer a similar texture and can be cooked in the same manner as pork ribs, providing a hearty alternative.

• pork ribs - Substitute with lamb ribs: Lamb ribs have a distinct flavor that pairs well with barbecue sauce and spices, offering a unique twist on the traditional recipe.

• barbecue sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor profile that complements grilled meats, offering a different but delicious taste.

• barbecue sauce - Substitute with hoisin sauce: Hoisin sauce has a rich, slightly sweet flavor that works well as a barbecue sauce alternative, especially in Asian-inspired dishes.

• brown sugar - Substitute with honey: Honey adds sweetness and helps caramelize the ribs, providing a natural and flavorful alternative to brown sugar.

• brown sugar - Substitute with maple syrup: Maple syrup offers a distinct sweetness and depth of flavor, making it a great substitute for brown sugar in barbecue recipes.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the barbecue flavor profile.

• paprika - Substitute with chili powder: Chili powder provides a bit of heat and complexity, making it a suitable alternative to paprika.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor, enhancing the overall taste of the ribs.

• garlic powder - Substitute with shallot powder: Shallot powder provides a milder, slightly sweet flavor that can be a good alternative to garlic powder.

• onion powder - Substitute with dried minced onion: Dried minced onion offers a similar flavor and texture, making it a suitable substitute for onion powder.

• onion powder - Substitute with scallion powder: Scallion powder provides a fresh, slightly sweet onion flavor, making it a good alternative to onion powder.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami depth, enhancing the overall flavor of the ribs.

• salt - Substitute with sea salt: Sea salt offers a more complex mineral flavor, making it a great alternative to regular table salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, making it a good alternative to black pepper.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of spice, offering a different but complementary flavor to the dish.

• Allow the ribs to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Wrap each rack of ribs tightly in aluminum foil or plastic wrap to keep them fresh and prevent freezer burn.
• Place the wrapped ribs in an airtight container or a heavy-duty freezer bag. If using a freezer bag, squeeze out as much air as possible before sealing.
• Label the container or bag with the date and contents to keep track of storage time.
• Store the ribs in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer where they can last for up to 3 months.
• When ready to reheat, thaw frozen ribs in the refrigerator overnight. This ensures even reheating and maintains the texture of the meat.
• Reheat the ribs in the oven at 250°F (120°C) until they are warmed through, about 20-30 minutes. You can also reheat them on the grill for a few minutes on each side to restore some of the original grilled flavor.
• If reheating in the microwave, place the ribs on a microwave-safe plate and cover with a damp paper towel to prevent drying out. Heat on medium power in 1-minute intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Wrap the ribs in aluminum foil to retain moisture.
  3. Place the wrapped ribs on a baking sheet.
  4. Heat in the oven for about 20-30 minutes or until the ribs are warmed through.
  5. Optionally, you can unwrap the ribs for the last 5 minutes and brush with additional barbecue sauce for a fresh glaze.

• Grill Method:

  1. Preheat your grill to medium-low heat.
  2. Wrap the ribs in aluminum foil to keep them moist.
  3. Place the wrapped ribs on the grill and heat for about 15-20 minutes, turning occasionally.
  4. For the last 5 minutes, unwrap the ribs and brush with barbecue sauce, allowing them to caramelize slightly.

• Microwave Method:

  1. Place the ribs in a microwave-safe dish.
  2. Add a splash of water or broth to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 3-5 minutes, checking halfway through to ensure even heating.
  5. Let the ribs rest for a minute before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 165°F (74°C).
  2. Place the ribs in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove the ribs from the bag and, if desired, finish on a hot grill or under a broiler for a few minutes to re-crisp the exterior.

• Slow Cooker Method:

  1. Place the ribs in the slow cooker.
  2. Add a small amount of barbecue sauce or broth to keep them moist.
  3. Cover and heat on low for 1-2 hours or until the ribs are warmed through.
  4. Optionally, you can finish them on a grill or under a broiler for a few minutes to add a bit of char.

• Grill: The primary cooking equipment used to cook the ribs over medium heat.

• Small bowl: Used to mix together the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.

• Tongs: Essential for turning the ribs occasionally during grilling.

• Basting brush: Used to apply the barbecue sauce to the ribs during the last 30 minutes of cooking.

• Meat thermometer: Helpful to ensure the ribs are cooked to the proper internal temperature.

• Cutting board: A surface to rest the ribs on after removing them from the grill.

• Knife: Used to cut the ribs into portions before serving.

• Aluminum foil: Optional, can be used to tent the ribs while they rest to keep them warm.

Prepare the spice rub in advance: Mix the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper ahead of time and store in an airtight container.

Pre-cook the ribs: Bake the pork ribs in the oven at 300°F for 1.5 hours before grilling. This reduces grill time and ensures tenderness.

Use a meat thermometer: Check the internal temperature of the ribs to ensure they reach 145°F, reducing guesswork and cooking time.

Opt for store-bought barbecue sauce: Save time by using a high-quality barbecue sauce instead of making your own.