These Spicy and Sweet Pork ribs are tender enough to pull apart with your fingers and flavorful enough to ensure no left overs! This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetGrillingAmerica #CollectiveBias
Last weekend my husband and I fired up the grill, set a slab of hand-trimmed, extra tender, and juicy Smithfield Fresh Pork Ribs on the hot grill, and sat back and enjoyed the afternoon. The beauty of grilling ribs is that you want to slow cook them to ensure that they are fall-of-the-bone delicious. Which means an afternoon of basking in the sun with a cold brew and some fun music. This is the part of summer that we look forward to the most.
With the right tools and tricks ribs are extremely easy to make, especially Smithfield Fresh Pork Ribs. They are tender, very meaty and contain no added hormones or steroids. We like to let them marinate overnight in my favorite homemade dry rub. It contains a bit of sweet, smoky, and of course a kick of spice. Paired with a rich BBQ sauce, these ribs are mouthwateringly delicious. Trust me, you’re going to want to stock up on Smithfield Pork Ribs the next time you are at Walmart, because this will become your easiest and favorite summer time meal.
I have a few tips for making the perfect slab of ribs. First, I wrap the ribs in foil and let them cook dry with only the rub. About an hour after cooking, I begin basting them regularly with the BBQ sauce. When cooking ribs, I always place a half full can of apple juice (or two) in the grill. This creates moisture in the grill and the meat is extra tender.
Since you will be putting in the effort of slow cooking the ribs on your grill, why not make the rub and BBQ sauce homemade too? They are both extremely easy to make and well worth the time. You probably even have all the ingredients in your pantry anyway. I like to make a few extra batches this time of year and place the extra in jars for a great Father’s Day or hostess gift.
For more tips, tricks, and recipes visit Smithfield’s Get Grilling America and enter to win $5,000 cash plus multiple prizes throughout the summer. Enjoy!
- 2 racks Smithfield Pork ribs
- 3 tablespoons smoked paprika
- 4 1/2 teaspoons freshly ground black pepper
- 4 1/2 teaspoons brown sugar
- 1 tablespoon salt
- 2 teaspoons celery salt
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons ground cumin
- Homemade BBQ Sauce
- 4 tablespoons olive oil
- 1 medium red onion , chopped
- 4 cloves garlic , minced
- 2 cups tomato sauce
- 2/3 cup dark brown sugar
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 1 teaspoon ancho chili powder
- 1/2 teaspoon mustard
- 2 teaspoons Kosher salt
- 2 teaspoons ground pepper
- 1/8 teaspoon cayenne pepper
- Prepare the rub-
- Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix.
- Rub the mixture over the ribs on both sides.
- Cover and let cure, in the refrigerator, for 4 to 8 hours.
- To make the BBQ Sauce-
- In a medium saucepan, heat olive oil over medium high heat.
- Add onions and garlic and sauté for four minutes.
- Add remaining ingredients to the pot and stir to combine.
- Bring sauce to a boil, then reduce the heat to low and simmer the sauce for about 30 minutes or until it has thickened slightly, stirring occasionally.
- Once sauce has thickened slightly, remove from heat and carefully place in blender or food processor. Blend until smooth.
- Use immediately or store in the refrigerator for up to 1 week.
- Prepare your charcoal grill.
- Wrap ribs in foil and place over grill.
- Cover the grill and smoke cook the ribs for 1 hour.
- When the ribs have cooked for an hour, uncover the grill and carefully remove the foil.
- Brush both sides with BBQ sauce.
- Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs.
- The ribs are done when the meat is very tender and has shrunk back from the ends of the bones.
- Baste one more time with bbq sauce, slice and serve.