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
tablespoon cayenne pepper
pounds slab of pork ribs
- Combine first 3 ingredients together in a small bowl or container.
- 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.
- 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.
- 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.
- 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.