Our Mom makes the BEST ribs. One day she just decided to completely shock us with her grilling skills with this rib recipe and we beg her to make them all the time now. The key is the roasting pan, she says. It is also tending to them for hours to get them perfectly tender and not rubbery. With that being said, follow the method on how to cook these very carefully to achieve that finger licking good rib. Although we typically use charcoal grills to grill everything, we use a gas grill for these ribs. Since they take hours to grill it just makes it easier. Otherwise, we would have to change out the charcoal about 3-4 times to get the ribs perfect. No, thanks.
Enjoy a day in the backyard with these on the grill and have the best dinner with your friends and family by the end of the night. You can either start them in the morning for a killer lunch or start them right around 2pm for a great dinner! Thanks, Mom!
Rib Dry Rub:
- 1 cup of organic brown sugar
- 1 tbsp. cayenne pepper
- 2 tbsp. paprika
- 1 tbsp. cumin
- 1 tbsp. montreal steak seasoning
- 1 tbsp. chili powder
- Rib rub (recipe above)
- 2 racks of pork ribs
- 4 tbsp. olive oil
- 4 garlic cloves, chopped finely or minced
- salt and pepper
- a large roasting pan
- your favorite BBQ sauce (we use Rudy’s BBQ Sauce)
- fill a large broiler pan 3/4 the way full of water
- clean and pat dry the 2 racks of ribs
- remove the membrane off the back of the ribs. Don’t know how? Watch this cheesy video tutorial I found online. It is very easy, so don’t freak out over this.
- place racks of ribs on the broiler pan upside down.
- drizzle the backside of the ribs with olive oil and rub it in so it coats the bottom evenly. Then grab a handful of the rib rub, smother it all over the bottom of the ribs and rub it in so it coats the bottom evenly.
- Flip the ribs over so they are right side up. Drizzle with olive oil and rub it in so it coats the top evenly. Rub in the minced garlic evenly. Salt and pepper the top of the ribs generously.
- Now, grab the remaining rub and coat the top evenly–pressing down the rub into the ribs.
- Look at your clock. Check what time it is, or turn on your timer. You will need to keep an eye on the clock throughout this cooking process.
- place broiler pan with ribs on it on a hot grill on high for ONLY 10 minutes.
- After 10 minutes, turn down heat to medium.
- After about an hour, take a pitcher of water out to the grill. Slowly pour water into the corner of the roasting pan. Fill it up until the pan is just full, being careful not to overfill it and soak the ribs. If you are sure, put some oven mitts on and carefully jiggle the pan–you will be able to see the water jiggle around and you will know if the pan is full.
- After the ribs have been on the grill for about 2 hours total (maybe less), they will start to get a brown, crispy layer on the top. If Turn heat down to the lowest setting on your grill. With some tongs, carefully flip the ribs over on the roasting pan. Close grill and continue to cook on LOW.
- After the ribs have been on the grill for a total of about 4 hours. Remove. Let set for about 5-10 minutes to cool down.
- Now, lightly drizzle or brush on your favorite BBQ sauce. Or set out 3-4 different BBQ sauces for your guests to choose from! They can top off their ribs themselves with their favorite sauce!
ENJOY!! We served ours with some baked beans and our Mock Mr. Mesero Ensalada (but without the chicken).