Southern Grilled Barbecued Ribs Recipe

Pork ribs: The main protein for this dish, providing a tender and flavorful base.

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

Brown sugar: Adds sweetness and helps to caramelize the ribs during grilling.

Paprika: Provides a smoky, slightly sweet flavor and a vibrant red color to the spice rub.

Garlic powder: Adds a savory, aromatic element to the spice mix.

Onion powder: Enhances the overall flavor with a subtle onion taste.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a hint of heat and depth to the spice rub.

When preparing ribs for grilling, it's essential to remove the membrane from the back of the racks. This allows the spice rub to penetrate the meat better and ensures a more tender result. To do this, use a knife to gently lift the edge of the membrane, then grab it with a paper towel and pull it off in one piece.

• pork ribs - Substitute with beef ribs: Beef ribs offer a similar texture and can be cooked in the same manner as pork ribs, providing a hearty alternative.

• barbecue sauce - Substitute with homemade sauce: Combine ketchup, vinegar, brown sugar, and spices to create a custom sauce that can be adjusted to taste.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and helps to caramelize the ribs during grilling.

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

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

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar flavor profile and texture to onion powder.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a touch of umami, enhancing the overall taste of the ribs.

• black pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor profile, making it a good alternative to black pepper.

• 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 to maintain moisture and flavor.
• Place the wrapped ribs in an airtight container or a resealable plastic bag to prevent any odors from the fridge or freezer from seeping in.
• Label the container or bag with the date to keep track of freshness.
• Store the ribs in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer.
• When freezing, ensure the ribs are placed in the coldest part of the freezer to maintain their quality.
• To reheat, thaw frozen ribs in the refrigerator overnight. This slow thawing process helps retain the texture and flavor.
• Preheat your oven to 250°F (120°C) for reheating. Place the ribs on a baking sheet and cover them with foil to prevent drying out.
• Heat the ribs in the oven for about 30 minutes or until they are warmed through. You can also reheat them on a grill for a few minutes if you prefer a smoky flavor.
• Baste with additional barbecue sauce before serving to enhance the flavor and moisture.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Wrap the ribs in aluminum foil to retain moisture.
  3. Place the wrapped ribs on a baking sheet.
  4. Heat in the oven for about 20-30 minutes, or until the ribs are warmed through.
  5. Optionally, you can unwrap the ribs and brush them with additional barbecue sauce for the last 5 minutes of heating.

• Grill Method:

  1. Preheat your grill to medium-low heat.
  2. Wrap the ribs in aluminum foil to prevent them from drying out.
  3. Place the wrapped ribs on the grill and heat for about 10-15 minutes.
  4. Unwrap the ribs and brush with barbecue sauce, then grill for an additional 5 minutes to caramelize the sauce.

• Microwave Method:

  1. Place the ribs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 3-5 minutes, checking halfway through to ensure even heating.
  4. Let the ribs rest for a minute before serving.

• Sous Vide Method:

  1. Set your sous vide machine to 165°F (74°C).
  2. Place the ribs in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove the ribs from the bag and, if desired, finish on the grill or under the broiler for a few minutes to add a bit of char.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the ribs in the skillet and cover with a lid.
  4. Heat for about 10-15 minutes, turning occasionally to ensure even warming.
  5. Optionally, brush with barbecue sauce during the last few minutes of heating.

• Grill: A cooking device that uses direct heat to cook food, perfect for achieving that smoky barbecue flavor.

• Tongs: Essential for flipping and moving the ribs on the grill without piercing the meat and losing juices.

• Mixing bowl: Used to combine the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper into a spice rub.

• Basting brush: Handy for applying the barbecue sauce evenly over the ribs during grilling.

• Meat thermometer: Useful for checking the internal temperature of the ribs to ensure they are cooked through.

• Aluminum foil: Can be used to tent the ribs after grilling to keep them warm and allow them to rest.

• Cutting board: A surface to place the ribs on after removing them from the grill, making it easier to cut and serve.

• Knife: Necessary for cutting the ribs into individual portions before serving.

• Measuring spoons: Used to measure out the spices and other ingredients accurately.

• Bowl: For holding the barbecue sauce while basting the ribs on the grill.

Pre-mix the spices: Combine the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper in advance and store in an airtight container.

Use a meat thermometer: Save time by ensuring the ribs are cooked perfectly without guessing. Aim for an internal temperature of 190-203°F.

Prepare the grill: Clean and preheat your grill before you start. This ensures even cooking and saves time later.

Batch cook: Grill multiple racks of ribs at once and store leftovers for quick meals later.

Baste efficiently: Use a silicone brush for quick and even application of barbecue sauce.