MY BACKYARD EVOLUTION

My Backyard Evolution About the Deck Chef

Kent's Secret Tailgate Grilled Pork Ribs

Recipe by Kent Whitaker
My wife Ally and I love ribs! She says I still have to cook ribs for her if we ever break up. "It's in my pre-nup," she laughs. Now that's dedication to her husband's lip smacking, finger licking pork! Here is an easy variation you can try. In fact, there are no secret ingredients. Whenever I demonstrate this recipe, I use ingredients from local stores. The brands will vary but the results are always delicious.

This is a terrific starter dish for someone wanting great ribs on the grill. Each person I have showed this rib cooking method to loves it. These ribs are not slow smoked but the wood chips give a hint of hickory flavor. I suggest using wood chips and additional seasonings of your choice when adjusting the method of tastes. But for this version, grab a simple seasoning packet from the store. These packets were once only used for tacos, chili, fajitas, and spaghetti. Now the variety and flavors available are staggering.

Grilled Pork Ribs:
2 slabs pork ribs
Favorite marinade
1 packet seasoning of choice

Remove the back membrane from the underside of the ribs. Lightly coat with the marinade and rub both slabs with the seasoning. Tightly wrap the ribs in cling wrap and store in the fridge overnight. Remove wrap and sear both sides on the grill over high heat, enough to brown both sides; about ten to fifteen minutes per side. Remove from heat and carefully drizzle with a small amount of marinade and add any remaining seasonings. Wrap tightly in several layers of foil. Reduce the heat on the grill and cook foil wrapped ribs, with the cover down, turning every fifteen minutes for about two to three hours.

Grilled Rib Tip:
Ribs will start off stiff in the foil but turn very limber when finished. Use tongs and gloves to turn. You will see the grease beginning to pour out as the fat and connective tissue break. Remove the meat from the heat and allow the ribs to rest for about five minutes before cutting and serving. Baste in sauce if desired.
 
 
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