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Pork - On the grill
Perfect BBQ Pork Ribs
Includes recipe variations for the grill or oven - actual cooking times depend on conditions and personal taste.
3-5 lbs of pork ribs – Baby Back, Country Style or Spareribs (allow about 1 pound per person)
1-2 packs Tony’s Smoky Southern, Kansas City Hickory or Texas Mesquite Rub (or your favorite BBQ Rub)
Tony's Sweet & Sassy, Bold & Smoky or Hot & Spicy BBQ Sauce
Cut your fresh ribs into 3-4 rib segments (not necessary for Country Style Ribs) and place evenly into the bottom of a baking pan. Add water to 1 inch deep, cover tightly and roast in a 325 degree oven for 60-90 minutes. Test ribs for tenderness by tugging on a bone - the longer they cook the more tender they will get, personal taste prevails). Drain and cool - or refrigerate and grill later.
Grill Method: Preheat grill - preferably an indirect charcoal fire using hardwood chunks or chips - or a gas grill with soaked wood chips*
Brush ribs with pan sauce and sprinkle generously with one of our Smoky BBQ Rubs and carefully brown over low to medium direct heat (watch for flare ups) - or indirect medium high heat (about 375° air temp - never a flare up). Once the ribs are sizzling and lightly browned, begin brushing with BBQ sauce – glazing on one or several layers of sauce as desired. Serve with more sauce.
Oven Method: Preheat oven to 375°. Brush ribs with pan sauce and sprinkle generously with your favorite Tony's Smoky BBQ Rub. Place on a sheet pan and roast in the top of the oven until sizzling and lightly browned. Brush with BBQ sauce and rotate in oven to glaze - repeat several times to create a thick layer of glaze and heat through. Convection fan can be used for quicker browning and glazing, if desired. Serve with more sauce.
– Chef Mick Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
* Adding soaked wood chips directly to hot coals or in a metal chip pan under cooking grate and directly over the hottest part of the gas grill will add even more smoky flavor.
** The rubs and the BBQ sauce contain sugar and are intended to glaze - but they can burn quickly over direct heat! Keep direct heat low or grill with indirect heat. Keep a close eye so ribs do not burn!
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