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.

Olive oil: Helps the seasoning adhere to the ribs and adds a subtle richness.

Paprika: Provides a mild, smoky flavor and vibrant color to the seasoning.

Garlic powder: Adds a savory depth to the spice rub.

Salt: Enhances the overall flavor of the ribs.

Black pepper: Adds a hint of heat and balances the seasoning blend.

To achieve the perfect tender ribs, consider using the low and slow method. By cooking the ribs wrapped in aluminum foil for an extended period, you allow the meat to become incredibly tender and juicy. The foil traps the moisture and flavors, ensuring the ribs don't dry out. When you unwrap the ribs and apply the barbecue sauce, the final grilling step helps to caramelize the sauce, adding a delicious smoky and sweet finish.

• baby back or spare ribs pork ribs - Substitute with beef short ribs: Beef short ribs offer a similar texture and can be cooked in the same manner, providing a hearty alternative for those who prefer beef over pork.

• barbecue sauce - Substitute with homemade barbecue sauce: Making your own barbecue sauce allows you to control the ingredients and flavors, ensuring a fresher and potentially healthier option.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it an excellent substitute for olive oil in grilling recipes.

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

• garlic powder - Substitute with granulated garlic: Granulated garlic provides a similar flavor profile but with a slightly coarser texture, which can add a bit more bite to the seasoning.

• salt - Substitute with kosher salt: Kosher salt has larger, coarser grains that can enhance the texture and flavor of the ribs more effectively than regular table salt.

• black pepper - Substitute with white pepper: White pepper offers a milder, slightly different flavor profile that can add a subtle complexity to the seasoning without overpowering the other spices.

• Allow the ribs to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Wrap the cooled ribs tightly in aluminum foil or plastic wrap to maintain their moisture and flavor.
• Place the wrapped ribs in an airtight container or a resealable plastic bag. This extra layer of protection helps keep the ribs fresh and prevents them from absorbing any unwanted odors from the fridge.
• Store the ribs in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer.
• To freeze, label the container or bag with the date to keep track of how long the ribs have been stored. Ribs can be frozen for up to 2-3 months without significant loss of quality.
• When ready to reheat, thaw the ribs in the refrigerator overnight if they were frozen. This slow thawing process helps maintain the texture and flavor of the meat.
• Reheat the ribs in the oven at 300°F (150°C) until they are warmed through, about 20-30 minutes. You can also reheat them on the grill over low heat, basting with additional barbecue sauce to keep them moist.
• For a quicker option, reheat the ribs in the microwave. Place them on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until warmed through. Be cautious not to overheat, as this can dry out the meat.
• Serve the reheated ribs with your favorite sides, such as coleslaw, cornbread, or baked beans, to complete your barbecue meal.

• Oven Method:

  1. Preheat your oven to 250°F.
  2. Place the ribs on a baking sheet and cover them with aluminum foil to retain moisture.
  3. Heat for about 20-30 minutes, or until the ribs are warmed through.
  4. For a crispy exterior, remove the foil during the last 5 minutes of reheating.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the ribs in aluminum foil to prevent them from drying out.
  3. Place the ribs on the grill and heat for about 15-20 minutes, turning occasionally.
  4. For extra flavor, brush with additional barbecue sauce during the last 5 minutes.

• Microwave Method:

  1. Place the ribs on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 1-minute increments until warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 165°F.
  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 and, if desired, finish on the grill or under the broiler for a few minutes to crisp up the exterior.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or barbecue sauce to the skillet.
  3. Place the ribs in the skillet and cover with a lid.
  4. Heat for about 10-15 minutes, turning occasionally, until the ribs are warmed through.

• Grill: Used to cook the ribs over medium heat, providing that smoky flavor and perfect char.

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

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

• Tongs: Helps in turning the ribs occasionally without piercing the meat and losing juices.

• Measuring spoons: Used to measure out the paprika, garlic powder, salt, and black pepper accurately.

• Small bowl: For mixing the olive oil with the seasonings before rubbing it onto the ribs.

• Knife: Useful for trimming any excess fat or silver skin from the ribs before cooking.

• Cutting board: Provides a stable surface for prepping the ribs.

• Timer: Ensures that you cook the ribs for the correct amount of time at each stage.

• Serving platter: To present the beautifully grilled ribs once they are done resting.

Pre-make the rub: Mix the paprika, garlic powder, salt, and black pepper ahead of time and store in an airtight container.

Use a gas grill: It heats up faster than charcoal, saving you prep time.

Foil wrap prep: Wrap the ribs in aluminum foil the night before and refrigerate.

Preheat efficiently: Start preheating the grill while you season the ribs.

Batch cook: Grill multiple racks at once and freeze leftovers for future meals.