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
24 hours 10 minutes
slab of pork ribs
In This Recipe
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.