In this recipe, you will first boil the ribs to remove a lot of the fat & cook them faster (they are also more firm, with white flesh), add a simple rub for texture, then quickly grill & baste often to give the ribs their traditional sweet & smoky flavor.
Ingredients:
2 lbs. country-style pork ribs, washed & patted dry
4 cloves minced fresh garlic
2 tbs. sea salt, plus a pinch to season
1 tsp. onion powder
1 tsp. chili powder
1 tsp. fresh-cracked pepper
1 tsp. paprika
2 tbs. brown sugar
Pinch of ground mustard (about 1/2 tsp.)
1 green OR Vidalia onion, very finely chopped (I prefer Vidalia)
1 - 1.5 cup of your favorite barbecue sauce (I use Sweet Baby Ray's Hickory Brown Sugar)
1. Spray grill with non-stick grilling spray & preheat to medium heat (low-medium flame).
2. Heat large pot of water to boiling. Add 2 tbs. sea salt. Season ribs lightly with dash of salt & pepper, lightly covering both sides. Prick lightly on both sides with fork. Rub salt & pepper into ribs.
3. Place ribs in large pot, making sure they are covered with water. Add minced garlic. Boil 15-20 minutes, until fat has rendered on top of pot. Remove from stock with tongs & transfer to plate to cool for approximately 5 minutes (use stock to cook egg noodles as a side dish, or freeze for later use. Skim fat before using or freezing).
4. Mix the rest of the dry ingredients in a small bowl. Using your hands, rub finely minced onions onto ribs. Some pieces will stick to ribs, which is totally OK! Then, generously massage spice-rub into ribs, being sure to coat both sides.
5. Place ribs on hot grill. Immediately baste with your favorite sauce. Grill quickly on one side for 2 minutes, then flip. Lower heat to very low flame.
6. Flip & baste ribs every 1-2 minutes, until sauce begins to caramelize (about 9-11 minutes). Remove from grill, serve with grilled veggies and a side of sauce & enjoy!
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