This was my first time making ribs. Of any kind. Ever.
It was an experience to be sure, and as you can see, I burned a couple places. I also realized that the thicker parts of my ribs with more meat on them didn’t cook all the way. So I will embarrassingly admit that I ended up microwaving the thicker parts after cutting into the ribs at the dinner table. I KNOW!!!!! Terrible. But….
Despite all my problems learning how to barbecue meat that is not the same thickness all the way through, I have to say that these turned out crazy delicious!
In fact, if you have a better method than mine, I’m all ears (or eyes in this case)! But if you have never cooked ribs either, I recommend making sure you get ribs that are as even in thickness as possible. It just makes life easier.
Some may not like this idea very much, but I tried this again, using aluminum foil and the ribs turned out more perfect than I could have ever hoped for! They were tender and absolutely delicious!! All I did was set the ribs on a large piece of aluminum foil, coat them in sauce (top and bottom), and then wrap the foil up so they were completely encased. I then put them on the grill and cooked them until they reached at least 165 F. on all parts of the ribs. They were A.M.A.Z.I.N.G.!!! And nothing got burned!!
YOU MIGHT ALSO ENJOY:
- Clean Eating Roasted Garlic & Onion Pork Chops
- Clean Eating Slow Cooker Pulled Pork Sandwiches
- Clean Eating Pork Fried Rice
This recipe from the Gracious Pantry archives, originally posted 6/28/15.
- 1 cup tomato sauce
- 1/4 cup aged balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup honey
- 1/2 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- salt & pepper to taste
- 4 lbs. pork ribs
Marinate the ribs in half the sauce (or just enough to coat them. You don't want a ton of extra sauce in there). I put mine in a zipper-top plastic bag overnight.
Warm up your barbecue and place the ribs on the grill, being sure that excess sauce has been wiped away. If it drips down into the flames, the ribs will catch on fire. (Yes, I know this from personal experience)
Cook the ribs until a meat thermometer reaches at least 165 F. on all parts of the ribs. Check multiple spots to be sure! You can always cut off the thinner, already done ribs if the rest of the ribs still have a ways to go. (Wish I'd thought of that!)
When fully cooked, remove the ribs from the grill and place on a platter. Pour the second half of the sauce over the ribs and allow them to sit for about 10 minutes before cutting.