Sunday, May 31, 2009

#131_Grilled B-B-Q Pork Ribs...Grill time

Grilled B-B-Q Pork Ribs
with Homemade Barbeque Sauce
served with Homemade French Fries

I love b-b-q ribs and the best ones I've ever had
was a place in San Antonio, Texas...
they were moist, tender and flavorful.

I'm a novice when it comes to grilling ribs, but
I know enough basics to be able to grill
a moist and tender and flavorful pork ribs.
Thanks to the food network hosts like Bobby Flay and others.
According to experts like him,
the secret to a moist and tender and flavorful ribs
is not only in the sauce but also in the method of cooking.
Slow cooking, that is, and
basting the meat with sauce while baking or grilling
make the meat moist and tender.

Dry Rub

I also learned that before grilling, you need to rub ribs
with a mixture of seasonings called dry rub.
So, here is my
favorite combination of seasonings:
I use some fresh cracked black pepper,
paprika, garlic powder, onion powder, kosher salt.
Mix all of the ingredients together.

Prep the rack of rib the night before.

Rinse the rib with cold water and trim off fat.
Pat dry with paper towel.
Rub seasonings on both sides of the slab of ribs
and place the ribs on a shallow pan lined with aluminum foil.
Cover with aluminum foil or plastic wrap
and Refrigerate overnight,
or at least 5-6 hours.

Prelim...indoor baking

Pre-heat oven to 400 degrees. Bake the ribs for 10 minutes
then turn the temperature down to 325 degrees.
Cover the rib with aluminum foil and bake it for 2 1/2 to 3 hours
depending on the size of the meat.
Turn and baste the meat every 30 minutes with the
basting sauce
, recipe #130, (click here)
or scroll down to previous post.

Final grill... outdoor

Finish cooking the meat on the hot grill for 10-12 minutes
turning and brushing often with
barbeque sauce, recipe#130 (click here)

Fall-off-the-bones ribs
not to mention finger-licking
and lip-smacking good!!

Serve with homemade fries, (recipe coming up next).


When the weather was bad, I just baked the ribs in the oven all the way through uncovering it the last 30 minutes then basting with the b-b-q sauce. There was no charred taste to it but it turned out okay.


  1. I am drooling! You have a very creative way of cooking...With regards to your question on action shots, yes, I did a lot of clicking. Thanks for the comments.

  2. you're very good at photography, Ebie. Maybe I should get lessons from you.

  3. This looks good! I'm new at cooking though. Can you please give a rough measurement of the ingredients for the dry rub? Thanks!

  4. Hello Tina, thank you for your interest in this recipe. For the dry rub, roughly, about 1 tablespoon of garlic salt, 1 tablespoon of onion powder, 1 tablespoon of kosher salt or sea salt (do not use iodized salt)1 tsp. paprika, 1 tsp. of freshly ground whole black pepper. You can also add some steak spices. I have a mini coffee grinder that I use just for grinding spices and grinding whole black pepper.
    Hope this info helps a little. Don't worry if you're a new cook..just keep on practicing, before you know it you'll be cooking like a pro!
    Let me know if this helps. Take care.

  5. thank god we have summers! fire up the grill > thanks mely and ruth!