BBQ pork ribs with a flavorful crust

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 8

This recipe uses pork spare ribs cut from the loin area. They are meatier, juicier, and more filling, making them perfect not only for pairing with beer but also as a main course. Before grilling, the ribs are trimmed of their tough membranes, rubbed with a dry marinade of aromatic spices, perfectly matched to create a balanced, bold barbecue flavor, and marinated for several hours, or better yet, overnight. The spare ribs should be grilled on the cool side of the grill, where they will simmer for a long time, infusing all the barbecue flavors. The result is mouth-watering ribs coated with a crispy, seasoned crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

4 slices of pork ribs, cut from the loin (about 1 kg each)
2/3 cup dry barbecue marinade (see recipe below)

Dry marinade for barbecue

1/4 cup brown sugar
1/4 cup smoked paprika
3 tablespoons coarse salt
2 tablespoons white pepper
2 tsp garlic powder
2 tsp onion powder
1 teaspoon celery seeds
1 teaspoon mustard powder
0.5 tsp ground cinnamon

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Working with one rib layer at a time, insert a knife between the bones and the thin membrane to loosen it, then grasp the membrane with a paper towel, pull it up, and remove it. Place the ribs on a baking sheet and rub both sides with the seasonings. Cover with plastic wrap and refrigerate for 6 hours or overnight.
Preheat the grill, preparing the indirect heat zone. For a gas grill: Preheat the grill to medium-high heat; after about 10 minutes, turn off one or two middle burners and reduce the heat on the remaining burners to medium-low. For a charcoal grill: Light the coals; once they're burned down and covered in ash, carefully rake them to opposite sides of the grill and place a drip pan in the middle to catch the fat as it renders the meat.

Place the ribs, meaty side up, on the cooler part of the grill (overlapping the ribs slightly if necessary). Cover and cook, rotating the ribs halfway through, until the meat is tender and the ends of the bones are exposed, 2 hours to 2 hours 15 minutes. Flip and transfer the ribs to direct heat and cook until golden brown, about 5 minutes. Transfer to a cutting board and slice.

Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)

Categories:

recipe / Picnic / Backyard Recipes / Summer dishes / Grill, barbecue / Easy Grill Recipes / Grilled meat / Beer snacks / Meat appetizers / American cuisine