Spicy Grilled Pork Ribs
Recipe courtesy of Kitchen Konfidence
Ingredients
- 2 tbsp paprika
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp brown sugar
- 1 tbsp ancho chili powder (or any chile powder)
- 2 tsp ground cumin
- 1-1/2 tsp ground coriander
- 3/4 tsp cayenne pepper
- 3 racks pork baby back ribs (about 2-1/2 lbs each)
- 1 cup prepared barbeque sauce
- Optional: A couple handfuls of hickory wood chips, soaked for at least 30 minutes
Instructions
- Wash hands with soap and water.
- Place all the dry rub ingredients in a small bowl, mixing to combine. (2 Tbsp. paprika, 1 Tbsp. salt, 1 Tbsp. black pepper, 1 Tbsp. brown sugar, 1 Tbsp. chile powder, 2 tsp. ground cumin, 1 1/2 tsp. ground coriander, 3/4 tsp. cayenne pepper)
- Using a sharp knife, remove any silverskin on the back of each rack of ribs. Use a knife to release an edge, and then pull up it off with a paper towel.
- Coat each rack of pork ribs evenly with the rub, then wrap tightly with 2 to 3 layers of foil. While wrapping, be careful not to pierce the foil with the ribs.
- Wash hands with soap and water after handling raw pork.
- Preheat a charcoal or gas grill to medium heat. Cook ribs covered over direct heat for one hour, turning twice to ensure even cooking. Maintain between 350 °F to 400 °F within the covered grill.
- Take the ribs off the heat and let rest for 10 minutes.
- Remove the foil and discard any liquids. Drain the hickory chips (if using) and scatter over the coals or add to the smoker box of a gas grill. Once smoking, return the ribs to the grill bone side down and using a brush, baste the top of the ribs with barbecue sauce.
- Do not reuse marinades used on raw foods.
- Cook covered until the pork ribs reach an internal temperature of 145 °F on a food thermometer with a 3-minute rest time after removal from the heat source, approximately 10 to 12 minutes. Flip the ribs and baste twice during this time. The glaze should be charred in spots.
- Serve with some extra barbecue sauce on the side.
Notes
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.