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If you’re afraid to grill the ribs on the grill because this method requires time and technique, grill slowly over low heat in the oven. Marinate pork chops or beef ribs with your favorite dry seasoning, then bake for hours at very low heat. When the meat is tender and almost falling off the bone, you can spread the barbecue sauce over the ribs and roast over the heat for a few minutes to give the ribs a rich golden brown color.
Grilled Pork Ribs
- 1.8 kg – 2.3 kg pork ribs
- 1/4 cup (60 g) of Dijon mustard
- 1-2 teaspoons (5-10ml) liquid smoke flavor
- 1 cup (140 g) seasoning
- 1 cup (300 g) barbecue sauce, plus serving sauce, optional
Prepare 4 – 8 servings
Grilled beef ribs
- 1-1.5 kg beef ribs
- 1 tablespoon (10 g) onion powder
- 1 tablespoon (10 g) garlic powder
- 2 tablespoons (25 g) brown sugar
- 1 tablespoon cooking oil like vegetable oil or olive oil
- 1/2 teaspoon (1 g) Egyptian cumin
- 1/2 teaspoon (2.5 g) salt
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (2 g) chili
- Barbecue sauce served up
Prepare 2 – 5 servings
Steps
Grilled Pork Ribs
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Line a baking tray with foil and place the griddle on top. You need to use a baking tray with a wall around it so that the meat juices don’t run over the edge of the tray. The grill should fit into the foil-lined tray easily. [1] X Research Source
Strain off the film on the rib and place on the grill, with the meat on top. Use pork chops about 1.8 – 2.3 kg. To remove the tough membrane on top of the ribs, slide the tip of the knife under the thin film between the two bones and rotate the tip to separate it slightly. Now you can remove the knife, peel off the film with one hand, and hold the rib with the other to keep it from moving. Arrange the ribs on the grill in a single layer. [2] X Research Source
- Discard the membrane just peeled off the ribs.
Spread Dijon mustard and liquid smoke on the ribs. Pour 1-2 teaspoons (5-10ml) of liquid smoke flavor into a small bowl and add ¼ cup (60g) of Dijon mustard. Stir until well mixed, then dip a brush in the mixture and spread it on both sides. [3] X Research Sources
- This layer of wet seasoning will help dry seasoning stick to the ribs.
Rub dry seasoning on the ribs. Buy or make 1 cup (145 g) of dried barbecue seasoning and sprinkle evenly on both sides of the ribs. Gently rub the meat with your hands. [4] X Research Sources
- You can prep the ribs and marinate them 1 day before grilling. Store ribs in sealed wrap and refrigerate until ready to grill.
Dry seasoning:
4 teaspoons (8 g) garlic powder
2 teaspoons (4 g) onion powder
4 teaspoons (8 g) paprika
4 teaspoons (22 g) salt
2 teaspoons (4 g) crushed black pepper
1 teaspoon (2 g) Egyptian cumin
2 teaspoons (4 g) chili powder or cayenne pepper, optional
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Grill ribs for 5 minutes on high heat. Turn the grill on for a few minutes before placing the ribs in the oven, about 7.5cm below the heat bar. Bake until the sugar in the barbecue seasoning begins to bubble and the meat begins to brown. [5] X Research Sources
- If your oven has low and high heat settings, turn on high heat.
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Bake the ribs at 150 degrees Celsius for 1.5 – 3 hours depending on the type of ribs. You don’t need to preheat the oven before you put the ribs in the oven, as the baking time will be quite long. If using ribs, you can bake for 1.5 – 2 hours. Young ribs need to bake for 2.5 – 3 hours. [6] X Research Sources
- You can also grill the shoulder chops for 2-3 hours.
Tip: Check the ribs half way through the grill. If the ribs look dry, cover them with foil.
Spread sauce over ribs for the last 30 minutes of grilling. If you prefer marinating your ribs, you can pour 1 cup (300g) of your favorite barbecue sauce into a bowl and spread the sauce over the ribs with a brush. Cover with foil and finish baking. [7] X Research Sources
- Skip this step if you only like dry seasoning.
Remove the ribs and let the ribs “rest” for 10 minutes. To test if the ribs are done, cut the thickest part of the meat with a knife. Slicing will be very easy if the ribs are cooked. If not, bake for another 15 minutes and check again. Remove cooked ribs from oven and keep covered for about 10 minutes before serving. [8] X Research Sources
- Ribs need to reach a minimum temperature of 63 degrees Celsius measured with a food thermometer when cooked.
- The gravy will be evenly distributed inside the meat while the ribs “rest”.
Cut each ribs and serve with sauce. Remove the foil and place the ribs on a cutting board. Use a sharp knife to cut each ribs between the two bones and serve. [9] X Research Source
- Store leftover ribs in an airtight container and store in the refrigerator for up to 4 days. Remember that the longer the ribs are left, the richer they become.
Grilled beef ribs in the oven
Filter the membrane above the rib. Use beef ribs about 1 kg – 1.5 kg. Slide the tip of the knife under the membrane above the rib, then rotate the tip so that the membrane separates a little and you can grasp it with one hand. Hold the rib with the other hand and peel off the membrane. [10] X Research Source
- You can throw the film away after you peel it off.
Mix seasoning with oil in a small bowl. Place all the dry seasonings in a bowl and mix well, then add 1 tablespoon (15 ml) of oil to make a crumbly mixture. To mix the spice mix you will need: [11] X Research Source
- 1 tablespoon (10 g) onion powder
- 1 tablespoon (10 g) garlic powder
- 2 tablespoons (25 g) brown sugar
- 1/2 teaspoon (1 g) Egyptian cumin
- 1/2 teaspoon (2.5 g) salt
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (2 g)) smoked paprika
Coat the dry seasoning mixture over the ribs. Sprinkle the whole dry seasoning over the ribs and rub the meat with your hands. Remember to rub both sides of the ribs. [12] X Research Source
- If you are afraid of getting dirty, you can wear food-safe gloves when marinating ribs.
Let the seasonings infuse the ribs for up to 2 hours at room temperature. Set the ribs aside to soften and absorb the seasoning before starting to grill. If you want to marinate the ribs for more than 2 hours in advance, you can wrap the ribs in an airtight container and store in the refrigerator overnight. [13] X Research Source
- Note that you can only leave the ribs outside at room temperature for up to 2 hours, before bacteria start to invade. If you’re in a hot climate, don’t leave the meat outside at room temperature for more than 1 hour.
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Wrap ribs in foil and place on baking tray. Tear off several large pieces of foil and place the rib grill on top with the meat side up. If the foil is wide enough, you can wrap the ribs too. If not, place another piece of foil on top of the rib to seal. Place the covered ribs on a baking tray. [14] X Research Source
- Use a walled baking tray to catch the gravy from the ribs.
- Remember to layer the ribs when wrapping and placing the ribs on the tray.
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Bake the ribs at 120 degrees Celsius for 3-4 hours. Place the foil-wrapped rib tray in the center of the oven and bake until the meat is tender. To check if the meat is done, use a fork or knife to poke the meat on the rib. Ribs are cooked if a fork or knife can be easily inserted and pulled out or has a temperature of at least 63 degrees Celsius when measured with a food thermometer.
- Since the baking time will be long, you do not need to preheat the oven before adding the ribs.
- You can even see the meat loosening from the ribs after grilling.
Unwrap the ribs and roast over high heat for an additional 5 minutes. Preheat the top heat bar over high heat for a few minutes while removing the ribs from the oven and carefully unwrapping the foil. Leave the ribs still in the baking tray and place in the oven below the heat bar, about 7.5 cm away. Bake ribs for about 5 minutes until golden. [15] X Research Source
Tip: If you want marinated ribs, you can spread your favorite barbecue sauce over the ribs before grilling them to a golden brown over high heat.
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Cut ribs and serve with barbecue sauce. Place the beef ribs on a cutting board and use a sharp knife to carefully cut out the ribs in the middle of each bone. Place the ribs on a plate, be sure to serve with plenty of barbercue sauce and napkins!
- You can store the ribs in an airtight container and store in the refrigerator for up to 4 days.
Advice
- Avoid grilling frozen ribs without defrosting first. To defrost ribs, leave them in the refrigerator overnight.
- If you want the grilled ribs to have a smoky flavor, place the ribs on the grill and bake for an additional 5 minutes on each side.
- You can easily reheat leftover ribs in the oven or microwave.
Warning
- If you’re wrapping the ribs in foil, be careful when opening the foil, as the steam that escapes can cause burns.
Things you need
Grilled Pork Ribs
- Baking tray with surround
- Furnace bar
- Silver paper
- Measuring cup and spoon
- Small bowl
- Spoon
- Barbecue sauce brush
- Knife and cutting board
Grilled beef ribs
- Measuring cup and spoon
- Knife and cutting board
- Silver paper
- Baking tray with sides
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 12,789 times.
If you’re afraid to grill the ribs on the grill because this method requires time and technique, grill slowly over low heat in the oven. Marinate pork chops or beef ribs with your favorite dry seasoning, then bake for hours at very low heat. When the meat is tender and almost falling off the bone, you can spread the barbecue sauce over the ribs and roast over the heat for a few minutes to give the ribs a rich golden brown color.
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