11 Finger-Licking Grilled Pork Ribs Recipes For BBQ Lovers

Hey BBQ lovers!

Are you ready to spice up your next grilling session with some mouthwatering pork ribs?

I’ve gathered 11 fabulous recipes that promise to satisfy every craving.

From sweet honey garlic to a bold coffee crust, there’s something here for everyone.

Let’s fire up the grill and get cooking!

Classic BBQ Baby Back Ribs

There’s nothing quite like the taste of perfectly grilled ribs, and Classic BBQ Baby Back Ribs are a true representation of what great barbecue should be. These ribs are all about achieving that tender, fall-off-the-bone texture combined with a smoky, caramelized crust. Whether you’re hosting a summer cookout or simply craving a hearty meal, this dish is sure to impress.

By using a combination of dry rubs and a tangy barbecue sauce, these ribs are packed with flavor that will have your guests coming back for more. The secret to achieving perfect ribs lies in the preparation and cooking technique. It begins with selecting quality baby back ribs and preparing them with a dry rub that enhances their natural flavors.

Slow-grilling the ribs over indirect heat allows them to cook evenly and absorb that unmistakable smoky taste. Basting them with barbecue sauce towards the end of the cooking process adds a sticky, mouthwatering glaze that perfectly complements the spices. Follow this recipe to prepare a serving size of 4-6 people, making sure everyone at your table gets a taste of deliciousness.

Ingredients:

• 2 racks of baby back ribs (about 3-4 pounds total)
• 1/4 cup brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional)
• 1 cup of your favorite barbecue sauce
• Olive oil or vegetable oil for brushing

Cooking Instructions:

1. Preheat the Grill: Start by preheating your grill to a temperature of around 225°F (110°C) for indirect cooking. If using charcoal, set up a two-zone fire by placing coals on one side of the grill and leaving the other side empty.
2. Prepare the Ribs: Remove the membrane from the back of the ribs using a knife and paper towel for grip. This step is essential as it allows the spices and smoke to better penetrate the meat.
3. Apply the Dry Rub: In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Generously rub this mixture onto both sides of the ribs, ensuring an even coating.
4. Grill the Ribs: Place the ribs on the cooler side of the grill (indirect heat), bone side down. Cover the grill and let the ribs cook slowly for about 2-3 hours. Maintain a consistent temperature and add wood chips for smoke, if desired.
5. Baste with Barbecue Sauce: During the final 30 minutes of grilling, brush the ribs with olive oil, then generously apply barbecue sauce. Turn the ribs occasionally to prevent burning and make sure of even glazing.
6. Check for Doneness: The ribs are done when they’re tender and the meat has shrunk back from the bones. An internal temperature of around 190°F (88°C) is ideal.
7. Rest and Serve: Remove the ribs from the grill and let them rest for 10 minutes before slicing. Serve with additional barbecue sauce on the side.

Extra Tips:

For the best results, consider marinating the ribs in the dry rub overnight in the refrigerator. This allows the spices to deeply infuse the meat.

Additionally, maintaining a consistent grill temperature is key, so use a grill thermometer to monitor the heat. If you prefer a smokier flavor, add soaked wood chips to the coals or in a smoker box.

Finally, avoid applying barbecue sauce too early, as the sugars can burn; instead, baste during the last part of the cooking process for a perfectly caramelized finish.

Spicy Chipotle-Glazed Ribs

Grilled Pork Ribs are a quintessential barbecue favorite, and when combined with the bold and smoky flavors of chipotle, they become an irresistible dish for any gathering. The Spicy Chipotle-Glazed Ribs are perfect for those who love a bit of heat in their meals. This recipe combines the smokiness of chipotle peppers with the sweetness of honey and the tanginess of lime to create a mouthwatering glaze that perfectly complements the tender, juicy ribs.

Whether you’re hosting a summer cookout or simply craving some comfort food, these ribs are sure to impress your family and friends.

To achieve the perfect balance of flavors, the ribs are first marinated in a spicy chipotle rub, then slow-cooked to guarantee they remain succulent and tender. Finally, they’re finished on the grill, where they’re brushed with a generous amount of chipotle glaze, allowing the sugars to caramelize and the flavors to intensify.

The result is a deliciously spicy, sweet, and savory dish that will be the star of any barbecue. This recipe serves 4-6 people, making it ideal for a small gathering or family meal.

Ingredients:

• 2 racks of pork ribs (about 4-5 pounds)
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Chipotle Rub:

• 2 tablespoons chipotle chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper (optional, for extra heat)

For the Chipotle Glaze:

• 1/2 cup honey
• 1/4 cup lime juice
• 2 tablespoons chipotle peppers in adobo sauce, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce

Cooking Instructions:

1. Prepare the Ribs:
• Rinse the pork ribs under cold water and pat them dry with paper towels. Remove the thin membrane from the back of the ribs for better flavor absorption.
2. Apply the Chipotle Rub:
• In a small bowl, mix together the chipotle chili powder, smoked paprika, garlic powder, onion powder, brown sugar, cumin, and cayenne pepper.
• Rub the mixture evenly over both sides of the ribs. Drizzle with olive oil and season with salt and pepper. Let the ribs marinate in the refrigerator for at least 1 hour, or overnight for more intense flavor.
3. Preheat and Prepare the Grill:
• Preheat your grill to medium heat (about 275°F). If using a charcoal grill, set it up for indirect cooking.
4. Cook the Ribs:
• Place the ribs on the grill, bone side down. Cover the grill and cook the ribs for about 2-3 hours, or until the meat is tender and easily pulls away from the bone.
• Maintain a consistent temperature throughout the cooking process by adjusting the grill vents.
5. Make the Chipotle Glaze:
• While the ribs are cooking, prepare the glaze. In a saucepan over medium heat, combine the honey, lime juice, chipotle peppers, soy sauce, apple cider vinegar, and Worcestershire sauce.
• Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
6. Glaze the Ribs:
• During the last 30 minutes of cooking, begin brushing the glaze generously over the ribs every 10 minutes, turning the ribs occasionally to guarantee even caramelization.
7. Finish and Serve:
• Once the ribs are caramelized and sticky, remove them from the grill. Let them rest for 10 minutes before slicing.
• Serve with any remaining glaze on the side.

Extra Tips:

For the best results, confirm the ribs are cooked slowly at a low temperature to keep them tender and juicy.

If you prefer a smokier flavor, add some wood chips to the grill, such as hickory or mesquite, during cooking. Adjust the amount of cayenne pepper in the rub to control the heat level.

Remember to let the ribs rest before cutting, as this helps retain their juices, making them even more flavorful and succulent.

Honey Garlic Spareribs

Honey Garlic Spareribs are a deliciously sweet and savory dish that’s perfect for any barbecue or family gathering. These ribs are coated in a sticky honey garlic glaze that complements the tender, smoky pork. The key to achieving the best flavor is to marinate the ribs beforehand and to cook them slowly over indirect heat, allowing the flavors to fully develop and penetrate the meat.

When done right, Honey Garlic Spareribs are a crowd-pleaser, offering a delightful combination of sweetness, garlic, and the deep, rich taste of grilled pork. This recipe is designed for a serving size of 4-6 people, making it ideal for small gatherings or family dinners.

The preparation involves creating a marinade that infuses the ribs with flavor, followed by a slow-cooking process on the grill. The result is a mouthwatering dish that pairs well with a variety of sides, from coleslaw to corn on the cob. Whether you’re a seasoned grill master or a novice cook, these ribs are sure to impress.

Ingredients:

• 2 racks of pork spareribs (about 4-5 pounds)
• 1 cup honey
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 6 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 tablespoons chopped green onions (optional, for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine honey, soy sauce, rice vinegar, minced garlic, grated ginger, black pepper, and salt. Stir until all ingredients are well combined. This will form the flavorful base for your ribs.
2. Marinate the Ribs: Place the spareribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making sure they’re fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for the best flavor.
3. Preheat the Grill: When ready to cook, preheat your grill to medium heat, around 300°F (150°C), setting up for indirect grilling. This means the heat source shouldn’t be directly beneath the ribs.
4. Grill the Ribs: Remove the ribs from the marinade, allowing any excess to drip off. Place the ribs on the grill, bone side down. Cover the grill and cook for 1.5 to 2 hours, turning occasionally, until the ribs are tender and cooked through.
5. Glaze the Ribs: During the final 30 minutes of cooking, brush the ribs generously with the remaining marinade every 10 minutes. This will create a sticky, flavorful glaze on the ribs.
6. Check for Doneness: The ribs are done when they’re tender and the meat easily pulls away from the bone. You can also use a meat thermometer to check that the internal temperature has reached at least 145°F (63°C).
7. Rest and Serve: Once cooked, remove the ribs from the grill and let them rest for about 5 minutes. This allows the juices to redistribute. Slice the ribs between the bones and garnish with sesame seeds and chopped green onions if desired. Serve immediately.

Extra Tips:

When marinating the ribs, make sure they’re fully submerged in the marinade for even flavor distribution. If you have time, marinate them overnight for maximum taste.

While grilling, keep an eye on the ribs to make sure they don’t burn, especially during the glazing process. Adjust the grill temperature as needed, and be prepared to move the ribs around if they’re cooking too quickly on one side.

If you prefer a smokier flavor, consider adding wood chips to the grill. Finally, always allow the ribs to rest before serving to make sure they’re juicy and tender.

Korean-Style Gochujang Ribs

Korean-Style Gochujang Ribs are a deliciously spicy and savory take on traditional grilled ribs, perfect for those who love bold flavors. Originating from Korea, gochujang is a fermented red chili paste that adds depth and complexity to any dish. When paired with tender pork ribs, it creates a mouthwatering combination that’s sure to impress at any barbecue or dinner gathering.

This recipe offers a delightful balance of sweetness, heat, and umami, making it a crowd-pleaser for both spice aficionados and those new to Korean cuisine.

Before you begin, it’s crucial to prepare the ribs properly to guarantee they’re tender and juicy. Marinating the ribs in a flavorful gochujang-based sauce overnight allows the flavors to penetrate the meat, resulting in a more intense taste. The grilling process further enhances the flavor profile, providing a smoky char that complements the spicy marinade.

Whether you’re hosting a summer barbecue or simply cooking for family and friends, these Korean-Style Gochujang Ribs are sure to be a hit.

Ingredients for 4-6 people:

• 2 racks of pork spare ribs (about 4-5 pounds total)
• 1 cup gochujang (Korean red chili paste)
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon honey
• 1 teaspoon ground black pepper
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, honey, and black pepper. Mix well until the sugar is dissolved and all ingredients are fully incorporated.
2. Marinate the Ribs: Place the pork ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making sure they’re evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight for best results.
3. Preheat the Grill: Before grilling, remove the ribs from the refrigerator and let them come to room temperature, about 30 minutes. Preheat your grill to medium heat (approximately 350°F).
4. Grill the Ribs: Remove the ribs from the marinade and shake off any excess. Place them on the grill, bone side down. Close the grill lid and cook for 1 to 1.5 hours, turning occasionally, until the ribs are tender and have a nice char. Use a meat thermometer to verify the internal temperature reaches at least 145°F.
5. Rest and Serve: Once cooked, remove the ribs from the grill and let them rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat. Garnish with sesame seeds and chopped green onions before serving.

Extra Tips:

For maximum flavor, consider using a charcoal grill to achieve a smoky flavor that pairs beautifully with the spicy gochujang marinade. If you prefer less heat, you can adjust the amount of gochujang to suit your taste.

Additionally, to prevent the ribs from drying out during grilling, you can wrap them in aluminum foil for the first half of the cooking time, then remove the foil to allow them to develop a nice char.

Finally, serve these ribs with a side of steamed rice or a fresh salad to balance the bold flavors.

Memphis Dry Rub Ribs

Memphis Dry Rub Ribs are a classic dish that embodies the rich, smoky flavors of Southern barbecue. Originating in the vibrant city of Memphis, Tennessee, these ribs are known for their distinctive dry rub that combines a variety of spices to create a savory crust. Unlike ribs that rely on a heavy sauce, Memphis Dry Rub Ribs allow the seasoning to shine, offering a delightful balance of heat, sweetness, and tanginess. Perfect for summer gatherings or a cozy backyard barbecue, these ribs are sure to impress your family and friends with their mouthwatering aroma and tender meat.

To achieve the best Memphis Dry Rub Ribs, patience is key. The preparation involves generously coating the ribs with a specially crafted dry rub that penetrates the meat, imparting its robust flavors. The ribs are then slowly cooked over indirect heat, allowing the flavors to meld and the meat to become succulent and tender. The result is a dish that’s as much about the journey as it’s about the destination, with each bite delivering a symphony of flavors that epitomize the essence of Memphis barbecue.

Ingredients for Memphis Dry Rub Ribs (serving size: 4-6 people):

• 2 racks of pork ribs (baby back or spare ribs)
• 1/4 cup paprika
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Wood chips for smoking (hickory or applewood recommended)

Cooking Instructions:

1. Prepare the Ribs:
• Remove the membrane from the backside of the ribs. This helps the rub penetrate and enhances tenderness. Pat the ribs dry with paper towels.
2. Mix the Dry Rub:
• In a small bowl, combine the paprika, brown sugar, black pepper, salt, garlic powder, onion powder, cayenne pepper, oregano, and thyme. Mix thoroughly to guarantee an even distribution of spices.
3. Apply the Dry Rub:
• Generously coat both sides of the ribs with the dry rub mixture, pressing it into the meat to confirm it adheres well. Let the ribs rest at room temperature for about 30 minutes to allow the flavors to meld.
4. Preheat the Grill:
• Prepare your grill for indirect cooking. If using charcoal, arrange coals on one side of the grill. If using a gas grill, turn on only one side of the burners. Preheat to 225-250°F (107-121°C).
5. Add Wood Chips:
• Soak wood chips in water for about 30 minutes, then drain. Place them in a smoker box or wrap in foil with holes poked in it. Place the wood chips over the heat source.
6. Cook the Ribs:
• Place the ribs on the side of the grill away from direct heat. Close the lid and cook for about 4-5 hours, maintaining a consistent temperature. Rotate the ribs occasionally and add more wood chips if needed to keep the smoke going.
7. Check for Doneness:
• The ribs are done when the meat is tender and pulls away from the bone easily. You can also use a meat thermometer to verify the internal temperature reaches at least 190°F (88°C).
8. Rest and Serve:
• Remove the ribs from the grill and let them rest for about 10 minutes. This allows the juices to redistribute. Cut between the bones and serve hot.

Extra Tips:

For the best results, plan ahead and allow the ribs to marinate in the dry rub overnight in the refrigerator. This extra time enhances the flavor profile. Maintaining a consistent grill temperature is essential for tender ribs, so use a grill thermometer if possible.

Experiment with different wood chips to find your preferred smoke flavor. Finally, avoid lifting the grill lid too often; keeping it closed helps maintain the heat and smoke inside, guaranteeing a more flavorful and evenly cooked result.

Sweet and Smoky Brown Sugar Ribs

There’s nothing quite like the mouthwatering aroma of grilled pork ribs wafting through the air. Our Sweet and Smoky Brown Sugar Ribs bring together the perfect blend of sweetness and smokiness to create an irresistible dish that will have your taste buds dancing.

This recipe is designed for those who love a bit of caramelized sweetness with a hint of smokiness in their ribs. The brown sugar not only adds a delightful sweetness but also helps to create a beautiful, sticky glaze that clings to each rib, making every bite a succulent delight.

Cooking these ribs is an art that combines the right seasoning, marination, and grilling techniques. The process begins with a dry rub that infuses the ribs with layers of flavor. The brown sugar adds a sweet note, while smoked paprika, garlic powder, and cumin provide the smoky, savory undertones.

After marinating, the ribs are slow-cooked to perfection on the grill, allowing the flavors to meld beautifully and the meat to become tender and juicy. Follow our detailed instructions to create these delectable ribs that are perfect for any backyard barbecue or family gathering.

Ingredients for 4-6 servings:

• 2 racks of pork ribs (about 4-5 pounds total)
• 1 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup apple juice
• 1 cup barbecue sauce

Cooking Instructions:

1. Prepare the Ribs: Begin by removing the membrane from the back of the ribs for better flavor penetration. Pat the ribs dry with paper towels.
2. Make the Dry Rub: In a bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, salt, and black pepper. Mix well to guarantee all spices are evenly distributed.
3. Season the Ribs: Generously rub the spice mixture over both sides of the ribs, making sure they’re well coated. Let the ribs sit for at least an hour in the refrigerator, or overnight for deeper flavor.
4. Preheat the Grill: Set your grill for indirect heat at a temperature of around 275°F (135°C). If using a charcoal grill, push the coals to one side; for a gas grill, turn off burners on one side.
5. Prepare the Mop Sauce: In a small bowl, combine the apple cider vinegar and apple juice. This will be used to baste the ribs during grilling.
6. Grill the Ribs: Place the ribs on the cooler side of the grill, bone side down. Close the lid and cook for about 2-3 hours, basting every 30 minutes with the mop sauce, until the ribs are tender and the meat begins to pull away from the bones.
7. Finish with Barbecue Sauce: In the last 30 minutes of cooking, brush the ribs with your favorite barbecue sauce, and continue to cook until the sauce forms a sticky glaze.
8. Rest and Serve: Remove the ribs from the grill and let them rest for about 10 minutes before slicing into individual ribs. Serve with additional barbecue sauce on the side if desired.

Extra Tips:

For the best results, marinate the ribs overnight in the refrigerator to allow the flavors to fully develop. When grilling, maintain a consistent temperature to guarantee even cooking.

If you prefer a smokier flavor, consider adding wood chips to your grill. Be patient and resist the urge to frequently lift the grill lid during cooking, as this will help maintain a steady temperature and keep the ribs moist and flavorful.

Enjoy your Sweet and Smoky Brown Sugar Ribs with your favorite side dishes for a truly satisfying meal.

Tangy Mustard BBQ Ribs

Tangy Mustard BBQ Ribs are a delightful twist on your classic barbecue ribs, offering a savory and slightly spicy flavor that’s sure to tantalize your taste buds. This dish combines the boldness of mustard with the sweetness of honey and the richness of spices, resulting in a finger-licking good meal perfect for any barbecue gathering.

The ribs are marinated overnight to allow the flavors to penetrate deeply, guaranteeing that each bite is tender and full of zest. This recipe is ideal for serving 4-6 people, making it a great choice for family dinners or a small get-together with friends.

The ribs are grilled to perfection, achieving a delicious charred exterior while remaining juicy and succulent inside. Whether you’re a seasoned grill master or a barbecue novice, these Tangy Mustard BBQ Ribs are simple to prepare and are sure to impress your guests with their unique and mouth-watering taste.

Ingredients (Serves 4-6):

• 2 racks of pork ribs (about 4-5 pounds)
• 1/2 cup yellow mustard
• 1/4 cup Dijon mustard
• 1/3 cup apple cider vinegar
• 1/4 cup honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• Salt and black pepper to taste

Cooking Instructions:

1. Prepare the Ribs: Begin by removing the membrane from the back of the ribs. This will help the marinade penetrate the meat better and make the ribs more tender. Pat the ribs dry with paper towels.
2. Make the Marinade: In a bowl, combine yellow mustard, Dijon mustard, apple cider vinegar, honey, and Worcestershire sauce. Whisk together until smooth and well combined.
3. Season the Ribs: In a small bowl, mix paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub this spice mixture evenly over both sides of the ribs.
4. Marinate the Ribs: Place the ribs in a large resealable plastic bag or a shallow dish. Pour the mustard marinade over the ribs, making sure they’re well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight.
5. Preheat the Grill: Preheat your grill to medium heat, about 300°F (150°C). If using a charcoal grill, arrange the coals to one side for indirect grilling.
6. Grill the Ribs: Remove the ribs from the marinade and place them on the grill, bone side down. Cover the grill and cook for about 1.5 to 2 hours, turning occasionally, until the ribs are tender and nicely charred.
7. Baste the Ribs: In the final 15 minutes of grilling, baste the ribs with any remaining marinade to enhance the flavor and give them a beautiful glaze.
8. Rest and Serve: Once cooked, remove the ribs from the grill and let them rest for 10 minutes before slicing. Serve with your favorite sides and enjoy!

Extra Tips:

For the best results, be patient and resist the urge to rush the grilling process. Slow cooking over indirect heat ensures that the ribs remain juicy and flavorful.

If you prefer a smokier flavor, consider adding wood chips to your grill. Also, adjust the cayenne pepper in the spice rub to suit your preferred level of spiciness.

Finally, always use a meat thermometer to guarantee that the ribs reach the safe internal temperature of 145°F (63°C) before serving.

Sticky Hoisin-Glazed Ribs

Sticky Hoisin-Glazed Ribs are a tantalizing combination of sweet, savory, and tangy flavors, perfect for your next backyard barbecue or family dinner. These ribs are slow-cooked to perfection, achieving a tender, juicy texture that falls off the bone with each succulent bite. The star of the show is the hoisin glaze, a rich and sticky sauce that caramelizes beautifully on the grill, creating a deliciously sticky and glossy finish on the ribs.

The preparation involves marinating the ribs in a flavorful hoisin-based mixture before slow-cooking them to juicy perfection. This guarantees that the ribs are infused with the rich, umami flavors of the glaze. Once cooked, the ribs are finished on the grill, allowing the glaze to caramelize and form a glossy, sticky coating that enhances the overall flavor profile of the dish. Serve these ribs to your family or friends and watch them disappear in no time!

Ingredients (Serves 4-6):

• 2 racks of pork ribs (about 4-5 pounds)
• 1 cup hoisin sauce
• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup rice vinegar
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 teaspoon five-spice powder
• 1 teaspoon chili flakes (optional)
• 1 tablespoon sesame oil
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish
• Sliced green onions, for garnish
• Sesame seeds, for garnish

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the hoisin sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, five-spice powder, chili flakes (if using), and sesame oil. Mix well until all ingredients are thoroughly combined.
2. Marinate the Ribs: Place the ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making sure they’re evenly coated. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully penetrate the meat.
3. Preheat the Oven: Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil and place a wire rack on top.
4. Bake the Ribs: Remove the ribs from the marinade, shaking off any excess, and place them on the prepared wire rack. Reserve the remaining marinade. Cover the ribs with another piece of foil and bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat easily pulls away from the bone.
5. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
6. Glaze the Ribs: While the grill is heating, transfer the reserved marinade to a small saucepan and bring it to a simmer over medium heat. Cook for about 5-7 minutes until it thickens slightly.
7. Grill the Ribs: Place the oven-cooked ribs on the grill. Brush generously with the thickened hoisin glaze. Grill for 5-7 minutes per side, or until the glaze is caramelized and the ribs are heated through.
8. Serve and Garnish: Remove the ribs from the grill and let them rest for a few minutes. Slice between the bones to separate the ribs. Garnish with fresh cilantro leaves, sliced green onions, and sesame seeds. Serve immediately.

Extra Tips:

To promote maximum flavor, don’t rush the marinating process; overnight marination is ideal. Additionally, be mindful of the grill temperature to prevent burning the glaze – medium-high heat is best. For a smoky flavor, consider adding a handful of wood chips to the grill.

When serving, pair the ribs with a invigorating side dish like coleslaw or a crisp green salad to balance out the richness of the ribs. Enjoy your Sticky Hoisin-Glazed Ribs with your favorite beverage for a complete meal experience!

Jamaican Jerk Ribs

Jamaican Jerk Ribs are a flavorful and spicy take on traditional grilled pork ribs, inspired by the vibrant and aromatic spices of Jamaican cuisine. These ribs are marinated in a combination of fiery peppers, warming spices, and a hint of sweetness, creating a dish that’s both bold and succulent. Perfect for a summer barbecue or a hearty dinner, Jamaican Jerk Ribs are bound to be a crowd-pleaser, offering a taste of the Caribbean right at your own dining table.

To achieve the authentic jerk flavor, the ribs are marinated overnight in a homemade jerk seasoning made from ingredients such as Scotch bonnet peppers, allspice, thyme, and garlic. This allows the flavors to deeply penetrate the meat, guaranteeing each bite is bursting with taste. The ribs are then slow-cooked on the grill until they’re tender and juicy, with a slightly charred exterior that adds to their irresistible appeal. Serve these ribs with traditional sides like rice and peas or a simple coleslaw to complete your Jamaican feast.

Ingredients (serves 4-6):

• 4 lbs pork ribs
• 4 Scotch bonnet peppers, seeded and chopped
• 1 tablespoon allspice berries, ground
• 1 tablespoon dried thyme
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 1/4 cup vegetable oil
• 1/4 cup white vinegar
• 2 teaspoons salt
• 1 teaspoon black pepper

Instructions:

1. Prepare the Marinade: In a blender, combine the Scotch bonnet peppers, allspice, thyme, cinnamon, nutmeg, garlic powder, onion powder, brown sugar, soy sauce, lime juice, vegetable oil, white vinegar, salt, and black pepper. Blend until you achieve a smooth paste.
2. Marinate the Ribs: Place the pork ribs in a large, resealable plastic bag or a shallow dish. Pour the jerk marinade over the ribs, making sure they’re well coated. Seal the bag or cover the dish with plastic wrap, and let the ribs marinate in the refrigerator for at least 4 hours, preferably overnight.
3. Preheat the Grill: When ready to cook, preheat your grill to a medium-low heat, approximately 275°F (135°C). If using a charcoal grill, set up a two-zone fire for indirect grilling.
4. Grill the Ribs: Remove the ribs from the marinade and shake off any excess. Place the ribs on the grill, bone side down, over indirect heat. Cover the grill and cook for about 2 to 3 hours, or until the ribs are tender and the meat begins to pull away from the bone.
5. Finish with Direct Heat: For a nice charred exterior, move the ribs over direct heat for the last 5-10 minutes of cooking. Flip them occasionally to prevent burning.
6. Rest and Serve: Once cooked, remove the ribs from the grill and let them rest for 5-10 minutes before slicing. Serve hot with your choice of sides.

Extra Tips:

To guarantee the best results, make sure your grill maintains a consistent temperature throughout the cooking process. Keep a close eye on the ribs during the final grilling stage to avoid burning, especially given the sugar content in the marinade.

If you prefer milder heat, consider using fewer Scotch bonnet peppers or replacing them with milder chilies. Finally, for an extra layer of flavor, consider basting the ribs with additional marinade during the last 30 minutes of grilling.

Pineapple Teriyaki Ribs

Savor the sweet and savory flavors of Pineapple Teriyaki Ribs, a delightful twist on classic grilled pork ribs. This exotic dish combines the tender juiciness of pork ribs with the vibrant flavors of pineapple and teriyaki sauce, guaranteeing a mouthwatering experience with every bite.

Perfect for summer barbecues or a cozy dinner at home, these ribs will surely be a hit with family and friends. The balance of sweet pineapple and umami-packed teriyaki sauce creates an irresistible glaze that caramelizes beautifully on the grill, offering a delightful contrast to the smoky, charred edges of the meat.

To achieve the best results, it’s important to marinate the ribs well in advance. This allows the flavors to deeply penetrate the meat, resulting in a more flavorful and tender dish. Pair these ribs with fresh grilled vegetables or a simple salad to complement the bold taste of the ribs. Whether you’re a seasoned grill master or a novice, this recipe is straightforward and sure to impress.

Ingredients (Serves 4-6):

• 2 racks of pork ribs (approximately 4-5 pounds)
• 1 cup teriyaki sauce
• 1 cup pineapple juice
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon black pepper
• 1 teaspoon sesame oil
• 2 cups fresh pineapple chunks
• 2 tablespoons sesame seeds (optional, for garnish)
• 2 green onions, sliced (optional, for garnish)

Cooking Instructions:

1. Prepare the marinade: In a large mixing bowl, combine the teriyaki sauce, pineapple juice, brown sugar, soy sauce, rice vinegar, minced garlic, grated ginger, black pepper, and sesame oil. Whisk the ingredients together until the sugar is fully dissolved.
2. Marinate the ribs: Place the ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making certain they’re fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the grill: Set up your grill for indirect cooking and preheat it to medium heat, around 300°F (150°C). If using a charcoal grill, arrange the coals to one side. If using a gas grill, turn off one or two burners to create an indirect heat zone.
4. Grill the ribs: Remove the ribs from the marinade, shaking off any excess. Reserve the marinade for basting. Place the ribs on the cooler side of the grill, bone side down. Cover the grill and cook the ribs for about 1.5 to 2 hours, basting occasionally with the reserved marinade and turning them halfway through the cooking time.
5. Caramelize the glaze: During the last 15 minutes of cooking, add the fresh pineapple chunks to the grill. Move the ribs over direct heat to caramelize the glaze, being careful not to burn them. Continue to baste and turn the ribs until they’re glossy and slightly charred.
6. Serve and garnish: Transfer the ribs to a cutting board and let them rest for a few minutes before slicing. Garnish with sesame seeds and green onions, if desired. Serve the ribs with the grilled pineapple chunks.

Extra Tips:

For an even more intense flavor, consider using a smoker with some wood chips for an added layer of smokiness.

Be sure to keep an eye on the ribs during the final grilling phase, as the sugars in the marinade can cause them to burn quickly if left unattended. Additionally, if you prefer a spicier kick, feel free to add a few crushed red pepper flakes to the marinade. This recipe is versatile and can be adjusted to suit your taste preferences.

Coffee-Crusted Ribs

Indulge in a unique twist on a classic barbecue favorite with Coffee-Crusted Ribs. This recipe blends the robust flavor of coffee with a medley of spices to create ribs that are tender, juicy, and packed with flavor. Perfect for a summer barbecue or an adventurous dinner, these ribs are sure to impress your friends and family. The coffee adds a deep, earthy note that complements the natural flavors of the pork, resulting in a dish that’s both sophisticated and irresistibly delicious.

To achieve the perfect balance of flavor and tenderness, these ribs are first rubbed with a spice and coffee blend, then slow-cooked to perfection. The process of slow cooking guarantees that the meat is fall-off-the-bone tender, while the coffee crust provides a delightful contrast of texture and taste. Whether you’re a seasoned griller or a novice, this recipe offers an easy-to-follow method to elevate your rib game to the next level. Serve these Coffee-Crusted Ribs at your next gathering, and watch as they quickly become a crowd favorite.

Ingredients (Serves 4-6):

• 2 racks of pork ribs (about 4-5 pounds total)
• 1/2 cup finely ground coffee
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1 cup barbecue sauce

Cooking Instructions:

1. Prepare the Ribs: Begin by removing the membrane from the back of the ribs. This helps the rub penetrate the meat and guarantees tender ribs. Rinse the ribs under cold water and pat them dry with paper towels.
2. Make the Rub: In a medium bowl, combine the finely ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, salt, black pepper, and cayenne pepper. Mix well to guarantee all the spices are evenly distributed.
3. Apply the Rub: Rub the ribs with olive oil to help the spice mix adhere to the meat. Generously apply the coffee-spice mixture to both sides of the ribs, pressing it into the meat. Let the ribs sit for at least 30 minutes to allow the flavors to meld.
4. Preheat the Grill: Preheat your grill to medium-low heat (about 275°F). If using a charcoal grill, arrange the coals to one side for indirect cooking. If using a gas grill, turn off the burners on one side.
5. Cook the Ribs: Place the ribs on the grill over indirect heat, bone side down. Cover the grill and cook for 2.5 to 3 hours, or until the ribs are tender. During the last 30 minutes of cooking, brush the ribs with apple cider vinegar to enhance moisture and flavor.
6. Finish with Barbecue Sauce: In the final 15 minutes of cooking, brush the ribs with your favorite barbecue sauce. Allow the sauce to caramelize slightly but be careful not to burn it.
7. Rest and Serve: Remove the ribs from the grill and let them rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the meat. Serve with additional barbecue sauce on the side if desired.

Extra Tips:

For the best results, try to use freshly ground coffee for the rub as it will provide the most intense flavor. Adjust the cayenne pepper to suit your preferred level of spiciness.

If you prefer a smokier flavor, consider adding wood chips to your grill. Soak them in water for about 30 minutes and place them directly on the coals or in a smoker box for a gas grill.

Additionally, for an even more tender result, consider wrapping the ribs in aluminum foil during the last hour of cooking; this method, known as the “Texas Crutch,” helps to retain moisture.

Enjoy the process and feel free to experiment with the spices to create your own signature coffee-rubbed ribs!