This pork ribs recipe is perfect for your next grilling session! The ribs are so tender, the meat practically falls off of the bone. Basted with homemade barbecue sauce, made with clean eating ingredients. As a result, this is a delicious summer grilling idea!
How to avoid burning ribs on the grill
This was my first time making grilled ribs. Actually, ribs of any kind. Ever.
It was an experience to be sure, and as you can see, the ribs are burned in a couple of places. I also realized that the thicker parts of the pork ribs, with more meat on them, didn’t cook all the way through. 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 grilled ribs 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 made a grilled pork ribs recipe either, I recommend making sure you get ribs that are as even in thickness as possible. It just makes life easier.
PORK RIBS RECIPE NOTES
Some may not like this idea very much, but I tried making the pork ribs recipe again, this time, using aluminum foil. 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, coating them in sauce on both sides. Next, I wrapped the foil up, completely encasing the pork ribs. I then put them on the grill and cooked them until they reached an internal temperature of 165 F. on all parts of the ribs. They were A.M.A.Z.I.N.G., and nothing got burned!!
If you love the pork ribs recipe, YOU MIGHT ALSO ENJOY THESE OTHER PORK RECIPES:
GRILLED RIBS RECIPE
Delicious, fall-off-the-bone ribs are always a fabulous meal. Pair with some mashed potatoes and a side of veggies for a complete meal!
- 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.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
This recipe from the Gracious Pantry archives, originally posted 6/28/15.