Pork Ribs-Grilled

Posted byNoriePosted inPork, RecipeTags:,

I’ve tried different ways of cooking or grilling pork ribs through the years.  All of them were good.  The early ones I did were first marinated in garlic and vinegar then grilled straight on the charcoal.  I also have that recipe.  It was our favorite but later I wanted it cooked to tenderness that the bones slide off from the pork so I tried another way lately and this is what I came out with. 

This is so simple and less work and less time in front of the grill.  The flavor is also awesome. 

My nephew left me a small bottle of Fiesta brand Uncle Chris’ Gourmet Steak Seasoning when he came to cook steaks for all of us one day.  He said it is good and he has a large bottle of it at home that he uses.  I liked the ingredients and I liked the flavor of the steak he cooked.  I tried it on the pork ribs and it was good on them too.

To fit in my small grill, I cut the rack of ribs in two.

The Procedure: 

  • Generously sprinkle Uncle Chris’ seasoning on both sides of the ribs. (See note below)   
  • Rub on the meat on both sides
  • Wrap each half of the ribs in aluminum foil.  Double the foil or use the thick, super strength aluminum foil. You can wrap the whole ribs as one if you will serve the whole rack and your grill is big enough.  
  • Let them stand for at least 30 minutes or longer in the fridge for the seasoning to be absorbed.
  • Pre-heat the oven to 325° F
  • Bake the ribs in the foil on a baking tray for 1 to 1 ½ hours
  • Remove from the oven and let it cool down a few minutes while you light the grill
  • Remove the foil and grill the ribs until desired brownness.

Notes:

  1. If you don’t have Uncle Chris’ Seasoning, you can mix:
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. ground black pepper

(This is the proportion but you can double it if needed.)

2. I removed the skin called silverskin on the back side of the ribs.  You can easily pull it away once started.  I think it becomes chewy when its cooked.  I would recommend it but it is up to you.

    I find that leftover pork tends to taste stale when reheated after a few days. I only grilled one of the halves because there are only two of us. I froze the other half un-grilled.

    After the ribs were baked, I left one of the rib halves in the foil and did not grill it.  Then I put it in a freezer bag with the foil still on. Or you can also use freezer paper and freeze until you are ready to have grilled ribs again another time but leave the foil on.  The flavor of the frozen ribs did not change even after a few weeks in the freezer.  If I had frozen the ribs after it was grilled, I doubt it would taste as good. 

    Thaw the frozen ribs before you proceed to grill.