Southern Grilled Barbecued Ribs Recipe

Pork ribs: The star of the dish, providing the meaty base for the recipe.

Paprika: Adds a smoky, sweet flavor to the seasoning mix.

Brown sugar: Provides a touch of sweetness and helps caramelize the ribs.

Salt: Enhances the overall flavor of the ribs.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Infuses the ribs with a savory, garlicky taste.

Onion powder: Complements the garlic powder and adds another layer of flavor.

Barbecue sauce: The finishing touch that gives the ribs their signature tangy and sweet glaze.

When preparing ribs for grilling, it's essential to remove the membrane from the back of the ribs. This thin, silver skin can become tough and chewy when cooked. To remove it, slide a knife under the membrane at one end of the rack and gently lift it up. Use a paper towel to grip the membrane and pull it off in one piece. This step ensures that your seasoning penetrates the meat more effectively and results in tender, flavorful ribs.

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

• pork ribs - Substitute with lamb ribs: Lamb ribs have a rich flavor that pairs well with barbecue seasonings, making them a suitable substitute.

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

• paprika - Substitute with chili powder: Chili powder provides a bit of heat and complexity, making it a good alternative.

• brown sugar - Substitute with honey: Honey adds sweetness and helps with caramelization, similar to brown sugar.

• brown sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and depth of flavor that complements barbecue dishes.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor profile.

• salt - Substitute with celery salt: Celery salt provides a similar salty taste with an added hint of celery flavor.

• black pepper - Substitute with white pepper: White pepper offers a milder heat and can be used in the same quantity.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, so use it sparingly.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor. Use about double the amount of fresh garlic.

• garlic powder - Substitute with shallot powder: Shallot powder offers a similar but slightly sweeter and more complex flavor.

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

• onion powder - Substitute with scallion powder: Scallion powder offers a milder, slightly sweeter onion flavor.

• barbecue sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor that works well with grilled meats.

• barbecue sauce - Substitute with hoisin sauce: Hoisin sauce offers a rich, sweet, and slightly tangy flavor that complements grilled ribs.

• Allow the ribs to cool completely before storing. This helps maintain their texture and flavor.
• For short-term storage, place the ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.
• For longer storage, wrap the ribs tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place them in a heavy-duty freezer bag or an airtight container. Label with the date and store in the freezer for up to 3 months.
• When ready to enjoy, thaw the ribs in the refrigerator overnight. This slow thawing process helps retain moisture and flavor.
• Reheat the ribs in the oven at 300°F (150°C) for about 20-30 minutes, or until heated through. Brush with additional barbecue sauce to keep them moist and flavorful.
• Alternatively, you can reheat the ribs on the grill. Preheat the grill to medium heat, wrap the ribs in aluminum foil, and grill for about 15-20 minutes, turning occasionally.
• For a quick reheat, use the microwave. Place the ribs on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the ribs on a baking sheet and cover them with aluminum foil to prevent them from drying out.
  3. Heat for about 20-30 minutes, or until the ribs are warmed through.
  4. For an extra touch, brush with additional barbecue sauce during the last 10 minutes of reheating.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the ribs in aluminum foil to retain moisture.
  3. Place the wrapped ribs on the grill and heat for about 10-15 minutes.
  4. Unwrap 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. Add a splash of water or broth to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 3-5 minutes, checking halfway through to ensure even heating.

• Sous Vide Method:

  1. Preheat your sous vide machine to 165°F (74°C).
  2. Place the ribs in a vacuum-sealed bag or a resealable plastic 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 from the bag, brush with barbecue sauce, and give them a quick sear on a hot grill or in a hot pan for added texture.

• Stovetop Method:

  1. Place the ribs in a large skillet or pan.
  2. Add a small amount of water or broth to the pan.
  3. Cover and heat over medium-low heat for about 10-15 minutes, turning occasionally.
  4. Brush with barbecue sauce during the last few minutes of reheating.

• Grill: Used to cook the ribs, providing that smoky, charred flavor essential for barbecued ribs.

• Aluminum foil: Wraps the ribs to keep them moist and tender during the initial cooking phase.

• Mixing bowl: Used to combine the seasoning ingredients.

• Basting brush: Essential for applying the barbecue sauce evenly over the ribs.

• Tongs: Helps to handle and turn the ribs on the grill without piercing the meat.

• Meat thermometer: Ensures the ribs are cooked to the proper internal temperature for safety and tenderness.

• Cutting board: Provides a stable surface for seasoning and resting the ribs.

• Knife: Used to trim any excess fat or silver skin from the ribs before seasoning.

• Measuring spoons: Ensures accurate measurement of the seasoning ingredients.

• Serving platter: Holds the ribs after they have rested and are ready to be served.

Prepare the seasoning mix ahead: Mix the paprika, brown sugar, salt, black pepper, garlic powder, and onion powder in advance and store in an airtight container.

Use pre-cut ribs: Ask your butcher to cut the pork ribs into smaller sections to save time on the grill.

Preheat the grill: Start preheating your grill while you prepare the ribs to ensure it's at the right temperature when you're ready to cook.

Use store-bought barbecue sauce: Opt for a high-quality store-bought barbecue sauce to save time on making your own.

Double the recipe: Cook extra ribs and freeze them for a quick meal later.