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Prep time
24 hours 10 minutes
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Cook time
1 hour
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Serves
2-3
Author Notes
This recipe is based on the sugar marinade from Halfsies Chicken by Mimi. I made Mimi’s chicken recipe and loved it so much that I had to try it with pork ( the other white meat). I think it tastes even better with pork. The final grilled ribs are tender but not fall-off the bone. Doubling the salt balanced the sugar and the resulting flavor is a delightful sweet and salty flavor with a hint of heat from the cayenne. My picky I-don’t-like-dealing-with-bones husband loves these ribs. Probably the easiest and most impressive looking ribs I have ever made. —HalfPint
Ingredients
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1/2 cup
sugar
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1 tablespoon
salt
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1/2 tablespoon
garlic powder, optional
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1-2 teaspoons
cayenne pepper
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3-4 pounds
slab of pork ribs
Directions
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Combine first 4 (or 3, if not using garlic powder) ingredients together in a small bowl or container.
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Coat the ribs with the sugar mixture. Put ribs into a large plastic freezer bag ( jumbo size works well) or a container with a lid. Allow the ribs to marinate in the refrigerator for 24-48 hours. These can sit in the fridge for a few days without any detriment to the texture.
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Gas grill method:
Heat the grill on High for 15 minutes. Place ribs, bones side down, on the grill and lower heat to Medium. Close the cover and grill for 40 minutes, undisturbed.
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After the first 40 minutes, the ribs are fairly done. Flip and grill meat-side down for ~15 minutes to give it some charring and color.
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Take ribs off the grill and let it rest for 10-15 minutes. Cut ribs in between the bones and serve. Great with rice or a vinegar slaw or green salad.
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