The best thing about this picture is that its not Photoshopped in any way at all. No changes in brightness and contrast – no corrections or leveling – no filters or shading — these ribs are so unbelievably delicious, that even on a gloomy, overcast and drizzling day – with no sunlight or help from an app – I captured this picture one-handed with my phone while my other hand was holding a basting brush. So believe me when I tell you that if they look this amazing in an un-doctored picture, then you can only imagine how crazy good they actually were.
There is no such thing as a quick and easy meat recipe. That’s just the facts. So if you are looking for a 10 minute quick rib, you’re in the wrong spot. But truly great meat (like most things in life) lives under the rule “You get out of it what you put into it”. These ribs were brined for 5 hours, then rubbed down with a spice rub, then grilled and basted… and by the time they hit our plates for dinner last night – one taste confirmed they were worth the effort. Summertime is here and life’s pace slows down a little – so take the extra time and work some grilling magic for your friends and family. You’ll never want restaurant ribs again!
**I used boneless pork ribs that I trimmed of excess fat on the outside edges – and were approximately 1 to 1 1/2 inches thick. If you are using bone-in ribs, or the cuts of meat are thinner – adjust your grilling time accordingly.**
Step 1 – Brine: Put your (5-6) boneless pork ribs in a large ziploc bag and add 2 cups of water, 2 tablespoons salt and 1 tablespoon sugar. Let them sit in the fridge in the brine mixture for 4-5 hours.
Step 2 – Rub: Remove the ribs from the fridge and bag, rinse them and pat them dry. In a small bowl mix the rub: 1/4 cup coarse sea salt, 1/4 cup brown sugar, 3 tablespoons smoked paprika, 2 tablespoons sugar, 2 teaspoons garlic powder, 2 teaspoons ground pepper, 2 teaspoons onion powder, 1 teaspoon ground mustard, 1 teaspoon cumin and 1 teaspoon ground ginger. (this makes a large batch – so you’ll have plenty made up already for next time). Coat all sides of the ribs with ample rub. Let them rest for 10 minutes while you start the grill on high heat and make the BBQ sauce.
Step 3 – BBQ Sauce: In a small bowl mix together: 1 cup of ketchup, 1/2 cup water, 1/4 cup apple cider vinegar, 2 1/2 tablespoons brown sugar, 2 1/2 tablespoons granulated sugar, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground mustard, 1/2 tablespoon lemon juice and 1/2 tablespoon Worcestershire sauce. Set aside 1 cup for basting – the rest will be for serving with the ribs.
Step 4 – Grill: With the grill on high and hot – grill the ribs for 2 minutes on each side to sear them. Drop the temp to medium (around 375 – 400 degrees) and grill them for 20 more minutes – flipping them every 5 minutes. When internal temp reaches 150-160 they are done. Baste them on both sides – grill for an additional 4 minutes, but baste them again at the 2 minute mark and then again at the end.