Grilled Pork Ribs
Ribs are not cooked like skewers. There is a great deal of connective tissue between meat and bone, and it only softens with long, moderate heat — over a fierce fire you get charcoal outside and tough fibres within. So they start beside the coals rather than above them, almost as if in an oven, and move across only at the end for colour.
- Prep
- 20 min
- Cook
- 50 min
- Rest
- 4 h
- Total
- 5 h 10 min
- Servings
- 5
- Level
- Medium
- Per serving
- 620 kcal
Ingredients
Ribs and marinade
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What to use instead
Sweet paprika works instead of smoked, though the smoked kind is what gives that barbecue note without long smoking.
Glaze and to serve
Makes: about 1.5 kg of ribs, 5 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Prepare the ribs
Cut the rack into pieces of 2–3 ribs. Peel the thin membrane off the underside — it tightens over heat and blocks the marinade.
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Step 2: Marinate
Rub the ribs with the smoked paprika, coriander and pepper, then add the grated onion, crushed garlic and oil.
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Step 3: Let them sit
Cover and refrigerate for 4 hours. Salt them only before grilling, so the meat keeps its juices.
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Step 4: Bank the coals to one side
Rake the coals to one end of the grill. The ribs go at the other end — they should cook in the heat, not over the flame.
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Step 5: Cook with indirect heat
Lay the ribs on the grate away from the coals, cover with foil or a lid and cook for 35–40 minutes, turning every 10 minutes.
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Step 6: Make the glaze
Mix the honey with the mustard and the juice of half a lemon — the acidity keeps the glaze from being cloying.
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Step 7: Colour them
Brush the ribs with the glaze, salt them and move them closer to the coals for 8–10 minutes, turning every minute until darkly glossy.
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Step 8: Check and serve
The meat should come away from the bone easily. Scatter with parsley and onion and serve with the other lemon half.
Tips & variations
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Tip
The classic error is putting ribs straight over fierce heat: charcoal outside, tough inside. Indirect heat here is the method, not an option.
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Variation
For an even softer result, simmer the ribs in salted water for 20 minutes before marinating — it halves the time on the fire.
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Swap
Sweet paprika works instead of smoked, though the smoked kind is what gives that barbecue note without long smoking.
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Storage
Keeps 2 days; reheat wrapped in foil at 160°C so they don't dry out.
Nutrition
| 1 serving | Whole dish 5 servings | |
|---|---|---|
| Energy | 620 kcal | 3,100 kcal |
| Protein | 38 g | 190 g |
| Fat | 50 g | 250 g |
| Carbohydrates | 6 g | 30 g |
Approximate values calculated from standard ingredient data.
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