Southern Grilled Barbecued Ribs Recipe

Pork ribs: The main protein for this dish, providing a tender and juicy base for the barbecue flavors.

Barbecue sauce: Adds a sweet and tangy glaze to the ribs, enhancing their smoky flavor.

Olive oil: Used to help the spices adhere to the ribs and to keep them moist during grilling.

Paprika: Adds a mild, sweet pepper flavor and a beautiful red color to the ribs.

Garlic powder: Provides a savory, aromatic depth to the seasoning mix.

Onion powder: Complements the garlic powder with its own savory, slightly sweet flavor.

Salt: Enhances all the other flavors and helps to tenderize the meat.

Black pepper: Adds a touch of heat and a sharp, pungent flavor to the seasoning mix.

When preparing pork 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 do this, slide a knife under the membrane at one end of the rack, then use a paper towel to grip it and pull it off in one piece. This will allow the spice rub and barbecue sauce to penetrate the meat more effectively, resulting in more flavorful and tender ribs.

• pork ribs - Substitute with beef ribs: Beef ribs provide a similar texture and flavor profile, making them a suitable alternative for those who prefer beef over pork.

• barbecue sauce - Substitute with homemade barbecue sauce: You can create a homemade version using ketchup, vinegar, brown sugar, and spices to control the flavor and ingredients.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties, making it a good alternative for grilling.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the barbecue taste.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can offer a fresh and robust onion flavor, though they may need to be sautéed first.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor and is often less processed than table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• 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. This ensures that the ribs stay moist and flavorful.
• Place the wrapped ribs in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the ribs have been stored.
• Store the ribs in the refrigerator if you plan to eat them within 3-4 days. This keeps them fresh and ready to reheat.
• For longer storage, place the ribs in the freezer. They can be frozen for up to 3 months without losing their delicious flavor.
• When ready to eat, thaw the ribs in the refrigerator overnight. This ensures even thawing and maintains the texture of the meat.
• Reheat the ribs in the oven at 300°F (150°C) for about 20-30 minutes, or until heated through. This helps retain their juicy tenderness.
• Alternatively, you can reheat the ribs on the grill over low heat. This adds a fresh, smoky flavor to the meat.
• Baste with additional barbecue sauce while reheating to enhance the flavor and keep the ribs moist.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Wrap the ribs in aluminum foil to keep them moist.
  3. Place the wrapped ribs on a baking sheet.
  4. Heat in the oven for about 30 minutes or until the ribs are warmed through.
  5. Optionally, you can brush on some extra barbecue sauce before serving.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the ribs in aluminum foil.
  3. Place the wrapped ribs on the grill.
  4. Heat for about 15-20 minutes, turning occasionally.
  5. Unwrap and brush with additional barbecue sauce if desired, then grill for another 5 minutes to caramelize the sauce.

• Microwave Method:

  1. Place the ribs in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 3-5 minutes, checking halfway through.
  4. Ensure the ribs are heated evenly and add more barbecue sauce if needed.

• Sous Vide Method:

  1. Preheat your sous vide machine to 165°F (74°C).
  2. Place the ribs in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for about 1 hour.
  5. Remove from the bag and optionally sear on a hot grill or pan for a few minutes to add a bit of char.

• Stovetop Method:

  1. Place the ribs in a large skillet or pan.
  2. Add a small amount of water or broth to the pan to keep the ribs moist.
  3. Cover and heat over medium-low heat for about 10-15 minutes.
  4. Turn the ribs occasionally to ensure even heating.
  5. Optionally, brush with more barbecue sauce before serving.

• Grill: The primary cooking equipment used to cook the ribs to perfection, providing that smoky, charred flavor.

• Tongs: Essential for turning the ribs occasionally to ensure even cooking without piercing the meat.

• Basting brush: Used to apply the barbecue sauce during the last 30 minutes of grilling for a rich, flavorful glaze.

• Small bowl: For mixing the olive oil, paprika, garlic powder, onion powder, salt, and black pepper into a rub.

• Measuring spoons: To accurately measure out the spices and olive oil for the rub.

• Knife: Useful for trimming any excess fat or membrane from the ribs before applying the rub.

• Cutting board: A safe surface to prepare the ribs and mix the rub.

• Aluminum foil: Optional, but can be used to wrap the ribs if you prefer a more tender, steamed finish before grilling.

• Timer: To keep track of the cooking time and ensure the ribs are turned and basted at the right intervals.

Pre-mix the rub: Combine the olive oil and spices in advance to save time on the day of grilling.

Use a meat thermometer: This ensures the ribs are cooked perfectly without constant checking.

Preheat the grill: Start heating the grill while you prepare the ribs to cut down on waiting time.

Foil wrap method: Wrap the ribs in foil for the first hour to speed up cooking and keep them moist.

Batch cook: Grill extra ribs and freeze them for a quick meal later.