The ribs themselves are very tasty. They can be baked, fried, stewed, but it is better to cook them on the grill.
The meat will certainly turn out juicy and aromatic, will delight you with its beautiful color and incomparable taste. Of course, subject to proper preparation and selection of the appropriate marinade.
Grilled ribs - general cooking principles
The grill can be different, but the principle of cooking ribs is not very different. The product is cut, marinated in sauce, spices; if time is short, you can simply rub the pieces with seasonings. Then simply place it on the grill and cook on both sides until done.
Pork or lamb ribs are usually cooked on the grill; they have enough layers, are tender, and are great for baking. Sauces and marinades can be prepared from absolutely any products and seasonings that are combined with meat. It is advisable that the product has at least 2 hours to marinate, but it is better to soak the ribs in the evening or from morning to evening. In this case, the taste will be simply fabulous.
Which grill can you use:
• real grill with coals;
• electric grill;
• grill in a microwave oven;
• grill in the oven;
• Grill pan.
Cooking time and other nuances will depend on the method used. If an electric grill is used, the temperature must be set according to the instructions for the device.
Step-by-step recipe for pork ribs on the grill or grill with photos
Here and below are screenshots of the Taste of home video, youtube.com
Ingredients
- 1 kg pork loin;
- 3/4 cup chicken broth;
- 3/4 cup soy sauce;
- 1 cup sugar, divided in half;
- 6 tablespoons apple cider vinegar;
- 6 tablespoons olive oil;
- 3 cloves garlic, minced;
- 2 teaspoons salt;
- 1 tablespoon paprika;
- 1/2 teaspoon chili powder;
- 1/2 teaspoon black pepper;
- 1/4 teaspoon garlic powder;
- A pinch of cayenne pepper;
- BBQ sauce to taste.
How to cook:
Step 1: prepare the meat
Most store-bought ribs have what is called a silver skin on the underside. Sometimes, if you're lucky, the butcher will remove it himself. Otherwise, you need to remove it before cooking. Don't panic, it's quite easy to do.
Insert a knife between the membrane and the meat at one end of the ribs. Be careful not to puncture the membrane. Place your fingers under the skin to make it easier to remove. Now you have to get her out.
Wrap a paper towel around the film for added convenience. Carefully but firmly pull off the silver skin.
Step 2: prepare the marinade
While pork is already delicious, marinating it before cooking the ribs on a charcoal grill makes it much more flavorful and appetizing. For this recipe, combine broth, soy sauce, ½ cup sugar, vinegar, olive oil and minced garlic in a bowl or measuring cup with a pouring spout.
Place the ribs in a shallow baking dish, such as a 13x9. Pour two-thirds of the marinade over the meat. Turn the ribs so that both sides are coated, then place the pan in the refrigerator overnight.
Turn the meat occasionally to ensure it marinates evenly (no need to get out of bed - just do this before bed and turn again when you wake up in the morning).
Don't throw away any leftover marinade. Cover it with a lid and put it in the refrigerator. You'll use it when you start grilling or barbecuing your ribs.
- Food The best marinade for pork kebab: proven recipes and life hacks What could be better than juicy grilled meat?
Step 3: Rub the meat with spices
To do this, take the remaining ½ cup of sugar, plus salt and seasonings. Remove ribs from container and pat dry with paper towel. Rub the spice mixture all over the sides of the ribs, patting with your fingertips to help it stick.
Step 4: Let's start frying
To cook pork ribs, you can use a simple grill with a grate, or a charcoal or gas grill. The latter, by the way, is better. Why? Find out about this from special material.
- Food A gas grill is objectively better than a charcoal grill, and it's backed by science.
So, first preheat a clean grill to medium heat (about 100°), then oil the grill or grate. Place the ribs directly on the grill using tongs. Now start cooking over medium heat, frying the meat for 10 minutes on each side.
If you cook ribs on the grill, be careful that the coals do not get too hot, otherwise the finished dish may turn out overly fried, dry and tough.
Turn the ribs occasionally and baste (or brush) them with the remaining marinade (or barbecue sauce, if you prefer).
Tip: Once you start pouring the sauce over the ribs, keep a close eye on it in case the sugar starts to caramelize (brown) quickly. To prevent this from happening, wait until the meat is almost done.
Step 5: conduct a readiness test
We've all heard the old saying: ribs should fall off the bone. But should they literally fall off the bone? Experts say no. We can all agree that chewing on bones is no fun, but if the meat gets to the point where it falls off the bone, the ribs will be overcooked and may taste too dry.
Start testing the dish for doneness as soon as the meat visually appears ready. This signal means it's time to check. Carefully pierce the dish with a knife or fork - the tines should slide in easily.
If the meat itself comes off the bone, your ribs are overcooked. Remove them from the heat immediately and make sure there is sauce on the table if they are a little dry. Don't beat yourself up! Next time, don't forget to check the meat a little earlier.
In general, ribs should be cooked at a fairly low temperature of 100 degrees. If the fire is hotter, the result will be tough. And since it is impossible to understand this “by eye,” you will need to use a special meat thermometer, which we mentioned above.
Step 6: Let the meat rest
By now you've definitely developed an appetite. After the ribs have rested for 10-15 minutes, it's time to start cutting. Using a sharp chef's knife, carefully cut them into pieces.
Make the cuts as close to the bone as possible to ensure there is plenty of meat on each piece. Serve with corn on the cob or other grilled vegetables.
- Food How to cook grilled vegetables in a fun and new way (so that it turns out cooler than kebab)
And yes, we recommend stocking up on a mountain of napkins!
Grilled ribs in pomegranate marinade
Pomegranate marinade can be used for absolutely any meat, even not very young or frozen. It's also great for grilled ribs.
Ingredients
• 1 large pomegranate or 2 small ones;
• 50 ml soy sauce;
• kilogram of ribs;
• 1 tsp. dry seasonings for meat.
Preparation
1. Peel a large pomegranate, select all the grains, squeeze the juice out of them, it is not necessary to strain. The more pulp there is, the better the meat will turn out.
2. Add soy sauce and spices to the natural juice. Taste it; the sauce is not always salty. Add a pinch of salt if necessary.
3. Prepare the ribs, cut them.
4. Combine the marinade with the ribs, mix thoroughly for a couple of minutes so that the pieces are better soaked.
5. Cover the meat and leave to marinate. We stand for from 2 hours to a day, depending on the amount of free time.
6. Transfer to the grill and bake until done.
How to properly marinate pork ribs for grilling
You don’t have to use the marinade, the meat will still be tender and juicy. But as for the aroma and taste, you can’t do without impregnation with spices, and there is a vast field for experimenting with the composition of the marinade.
Vegetable oil is usually used as a base, but instead of it or in addition to oil, wine (red or white), citrus juice, beer, and soy sauce are used. Pepper, mustard, onions, fresh or dried herbs, ginger root are used as spices - in a word, everything that modern culinary science can offer.
The acid added to the marinade makes the already tender meat even juicier. In addition to wine and fruit juices, it can be grape vinegar or kefir.
Greens are added to improve the aroma. This could be cilantro, dill, thyme, parsley, rosemary.
Among the spices, we can recommend pepper mixtures, cloves, thyme, cumin, marjoram; cumin, thyme, and coriander go well with ribs. But it is not advisable to use ready-made seasonings.
What else is used to prepare marinade? Adjika, fermented milk products, various liquid and semi-liquid sauces, including hot ones. You can add some fruits and vegetables to the marinade - for example, plums, tomatoes, carrots or apples.
The marinade does not have to be liquid. If you use only dry spices, then mix them and rub the mixture onto the meat. But when using liquid formulations, better impregnation of the product is guaranteed.
To marinate ribs deliciously, it is not necessary to use a multi-component composition - the simplest marinade consists of salt and pepper, which are used to rub the meat before cooking.
However, many experts recommend adding salt after frying the ribs, and using coarse (sea) salt for this. This will keep the meat moist and tender longer.
We invite you to familiarize yourself with the recipe for an interesting marinade for pork ribs.
To prepare it we use the following ingredients:
- 240 ml. beer;
- the same amount of orange juice;
- 4 cloves of garlic;
- 2 tbsp. l. soy sauce, honey;
- 1 tsp. greens and ground pepper;
- 30 ml. vegetable oil.
Before soaking the pork in the marinade, it is recommended to rub the ribs with spices such as thyme, saffron, rosemary, and fennel. You need to marinate for at least 3 hours, preferably in the refrigerator.
Grilled ribs in soy sauce and vinegar
The recipe is very simple to prepare, but tasty marinade. The better the soy sauce, the more flavorful the meat will be.
Ingredients
• kilogram of ribs;
• 100 ml soy sauce;
• 4 tbsp. l. balsamic vinegar;
• 0.3 tsp. black pepper (ground).
Preparation
1. Cut the washed ribs and place them in a pan or container with a good lid.
2. Mix all sauce ingredients. Drizzle over ribs. Cover the vessel.
3. Shake the meat vigorously under the lid for a minute. Leave to marinate for an arbitrary amount of time. Shake the vessel periodically so that the liquid sauce rises from the bottom and envelops the ribs.
4. Place the ribs on any grill and cook until fully cooked.
With kefir and onions
Thanks to the acid contained in kefir, even tough meat will turn out tender, soft and juicy.
Required Products:
- pork ribs – 1.6 kg;
- kefir or ayran – 300 ml;
- onions – 3–4 pcs;
- garlic cloves – 4 pcs;
- cilantro and dill - ½ bunch each;
- ground red or black pepper, salt.
You need to cut the onion into rings, chop the greens, put the garlic through a press, pour in kefir, sprinkle with spices. The meat should be left in this marinade for 6–8 hours, then grilled on the grill for 15–20 minutes on each side. Ready-made barbecue ribs should be wrapped in foil and left for another 10–15 minutes, then the aromatic dish can be served.
Grilled ribs in onion marinade with adjika
Another version of a delicious marinade that is prepared very simply and quickly.
Ingredients
• 3 onions;
• 1 kg of ribs;
• 1 tbsp. l. adjika;
• 1 tsp. salt.
Preparation
1. Peel the onion, cut into pieces, put in a blender and turn into a homogeneous puree.
2. Add spicy adjika, salt and beat again.
3. Cut the ribs into pieces.
4. Rub the meat with onion puree, place tightly in a container, and leave to marinate at room temperature for 2-3 hours. Or put it in the refrigerator and leave it for a longer time.
5. Shake the remaining marinade from the pieces, place on the grill surface, and cook until done.
Classic recipe
A tasty and juicy meat dish that will be an excellent snack for beer or any other drink.
Required ingredients:
- pork ribs – 1.3–1.5 kg;
- barbecue sauce
- dry or fresh garlic - to taste;
- ground chili pepper – ½ tsp;
- cane sugar – 120 g;
- spices at your discretion.
The first step in preparing a dish is the sauce. To do this, you need to mix cane sugar with garlic and spices, generously grease the meat with the resulting mixture.
The ribs should marinate for 6-8 hours, you can wrap them in foil during this time
The marinated ribs should be placed on a hot grill, fry one side for 7-8 minutes, turn over to the other and also fry, then cook until golden brown. 10 minutes before the end of cooking, the meat should be sprinkled with barbecue sauce; when it is removed from the grill, it is recommended to leave it wrapped in foil for 8-10 minutes.
Some tips for cooking pork ribs
For an appetizing barbecue, you can use both beef and lamb ribs, but if you want to enjoy the tender and tasty meat to the fullest, preference should be given to pork. Lamb, and even more so beef, is quite tough meat, and in order to soften it, longer and more aggressive marinating is required. Pork cooks quite quickly, and the time factor is valuable in our time.
When choosing a cut, focus on the meat of a young pig, which is easy to recognize by its light shade. You can cook not only from fresh meat - frozen is also suitable, and, as a rule, it is already free of film, but needs “correct”, that is, natural defrosting at room temperature.
To make grilled pork ribs tasty and tender, you need to adhere to the following recommendations:
- the appearance of the dish is important, a beautiful pattern from the grill will remain if you lay the meat diagonally, and after a while turn it 180° - then you will get a diamond-shaped pattern;
- when cooking on a grill or grill pan, it is recommended to turn the ribs every 5-8 minutes;
- insert the slices so that they do not touch. The correct distance between them is at least 5 mm;
- To create an amazing crispy crust, the meat is poured with sauce while frying. It is better to do this at the end, about 10 minutes before the dish is expected to be ready - then the glaze will not have time to burn;
- After removing from the grill, it is recommended to wrap the ribs in foil and leave for at least 5 minutes - then they will be soaked in the aromatic juice as evenly as possible.
Cooking time depends on many factors - the type of device on which the ribs are cooked, their size, the selected mode, and the marinade used. On average, aim for 25-30 minutes from the start of frying.
Secrets of cooking ribs
Ribs are the part of the carcass that is considered the most tender, soft and tasty. For an appetizing meat delicacy, pork, beef or lamb ribs are used, best with a thin layer of fat and a lot of meat. It must be remembered that beef and lamb are tougher and require long marinating, pork is baked in a matter of minutes. It is best to take meat from a young animal; its characteristic symptom is a light color.
You can prepare a delicious appetizer from frozen or fresh ribs. Frozen ones must be thawed first. Free fresh ones from the film, cut into several parts.
To make the dish tender and juicy, you need to remember a few subtleties:
- In order for a beautiful pattern to remain on the meat product after grilling, it needs to be laid out diagonally and, after 2 minutes, turned over in a diamond-shaped manner.
- It is recommended to turn the ribs every 5-10 minutes.
- It is best to place the meat slices at some distance from each other.
- The meat should be coated with sauce about 9-15 minutes before the end of cooking, otherwise it will burn.
- In order for the ribs to be completely saturated with the aromatic juice, after removing them from the grill, they need to be wrapped in a sheet of foil for 5 minutes.
