Juicy grilled pork ribs marinated in brine and then seasoned with a flavorful dry spice to create the most delicious pork ribs ever!
Juicy grilled pork ribs
Grilled pork ribs are a classic dish that's perfect for outdoor cooking or summer dinners. I love the rich, savory flavor, juicy texture, and how easy it is to prepare. Brining pork ribs for two hours is a great way to intensify the flavor and juiciness, especially for lean meats that can sometimes get dry. Serve with your favorite summer side dish, like potato salad, coleslaw, or macaroni salad.
Why This Grilled Pork Ribs Recipe Works
I have tried several methods of grilling pork ribs. I have tried everything from marinating to baking soda techniques. However, I have found that soaking them in salt water for a few hours gives the best results for juicy grilled pork ribs. It is important to use Diamond Crystal Kosher salt, as other salts make the meat too salty.
• High protein: Pork ribs are a lean meat containing 39.5 grams of protein per serving.
• Juicy and delicious: Soaking them in brine is an extra step, but I promise it's worth it. These are the best pork ribs ever!
• Dietary restrictions: Weight Watchers friendly, dairy-free, keto, low-carb and paleo
If you make this easy pork rib recipe, I'd love to see it. Tag me in a photo or video on Instagram, TikTok, or Facebook!
Why do you eat pork ribs marinated in brine?
Brining is the process of soaking pork ribs in a salt water solution. The salt in the brine helps the meat retain moisture while cooking, making the pork ribs juicier.
ingredient
This baked pork ribs recipe calls for salt, water, pork ribs, and spices. Please see the recipe card below for exact ingredient measurements.
- pork: Trim the fat from bone-in pork ribs cut down the center. Boneless pork ribs dry out faster but are still effective.
- brine: Water and Diamond Crystal Kosher Salt (any other type of salt, even other kosher salt, will not work.)
- Spice Love: Sweet paprika, garlic powder, onion powder, dried thyme and sage, black pepper
- Olive oil spray It helps the seasoning stick to the meat and keeps the pork moist.
How to Make Grilled Pork Ribs
Here's how to salt, season, and grill pork: Detailed instructions are included in the recipe card below.
- Stir-fried Pork in Salt Water: Dissolve the salt in a large bowl. Add the pork, cover, and refrigerate for 2 to 4 hours.
- Rinse and dry: Remove the ribs from the brine, rinse them in water, and pat dry with paper towels. Discard the brine.
- Dry Love: Mix dry seasoning ingredients in a small bowl. Drizzle oil on both sides of pork and rub spices on meat. Let sit at room temperature for 30 minutes while preheating grill to medium heat. Suitable for gas grill, charcoal grill or grill pan.
- How long does it take to cook pork? Oil the grill grates and cook over direct heat for a few minutes on each side. Insert a meat thermometer. If the internal temperature is 155 to 160 degrees, the meat is done.
- remain: Place the meat on a plate and let it cool for 5 minutes before slicing.
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- paprika: Smoked paprika is also good.
- Dried herbs: Instead of thyme or sage, try rosemary, oregano, or parsley.
- No grill? Grill the pork ribs on a grill pan on the stovetop.
Tips for Success
- Keep it cold: Always keep salt water in the refrigerator to prevent bacterial growth.
- Do not soak in excessive salt water: If you brine the meat longer than recommended, it will be too salty and watery. Stick to the recommended time, and if you are not ready to cook it right away, drain, rinse, pat dry, and bake it later.
- Wash thoroughly: To prevent the pork from becoming too salty, it is important to rinse the brine after soaking.
- Please follow the instructions: Use the exact amount of water and salt as written. The less water you use, the saltier it will be.
- Use Diamond Crystal Kosher Salt: Using other brands of kosher salt, such as Morton, sea salt, or table salt, will result in a higher sodium content and a saltier taste to the meat.
Which meat thermometer is best?
The ThermoPro TP19H digital meat thermometer is the best instant read thermometer I’ve ever used, and it’s under $20 on Amazon! I love how fast and accurate it is at reading chicken temperatures. If you want something with smart features, I also have the Meater Plus smart meat thermometer, which notifies my phone when food is done. It’s a little more expensive, but if you cook a lot, it’s worth it.
Offering suggestions
Grilled pork ribs go well with a variety of side dishes. Here are some ideas:
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- refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat: Heat in the microwave until warm.
- Make someone hang on tight After storing pork for 3 months, thaw it in the refrigerator before eating.
More Pork Rib Recipes You'll Love
Produce: 4 Servings
Serving Size: One Pork barbecue
Combine the salt water ingredients: In a large bowl, dissolve the salt in the water. Add the pork ribs and cover. Refrigerate the pork ribs for 2 to 4 hours. If you keep them longer, they will be too salty.
Rinse and dry: Remove the ribs from the brine. Rinse them in water and pat dry with paper towels. Discard the brine. If you are not cooking them right away, you can cover them and refrigerate them at this point until you are ready to cook them.
When ready to grill: Spray oil on both sides of the lips.
Mix the rub ingredients in a small bowl and rub on both sides of the pork ribs. Let sit at room temperature for 30 minutes while you preheat the grill.
Preheat the grill: At this time, preheat the grill or grill pan to medium to high heat.
Grill: After oiling the grill grid, grill the ribs over medium heat until they easily fall off the grill grid and are cooked through at 155-160 degrees Celsius, 3-4 minutes per side.
Place the minced meat on a plate and let it cool for 5 minutes before serving.
Final step:
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- Keep it cold: Always keep salt water in the refrigerator to prevent bacterial growth.
- Do not soak in excessive salt water: If you brine it longer than recommended, the meat will be too salty and mushy. Stick to the recommended time, and if you’re not ready to cook it properly, drain, rinse, pat dry, and bake it later.
- Wash thoroughly: To prevent the pork from becoming too salty, it is important to rinse the brine after soaking.
- Please follow the instructions: Use the exact amount of water and salt as written. The less water you use, the saltier it will be.
- Use Diamond Crystal Kosher Salt: Other brands of kosher salt, sea salt, or table salt, such as Morton's, are all higher in sodium, which will make the meat saltier.
clothing material: One Pork barbecue, calorie: 272 calorie, carbohydrate: 1.5 g, protein: 39.5 g, province: 11 g, Saturated fat: 3.5 g, cholesterol: 108.5 mg, salt: 136 mg, fiber: 0.5 g, sugar: 0.5 g
