A simple, down-to-basics rib recipe that yields finger-licking good ribs using your favorite sauce.
Tip: For incredibly tender ribs, after cooking, remove ribs from grill, wrap securely in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to 1 hour. Finish getting the rest of your meal together and have some extra sauce on the table.
2 slabs pork spareribs, about 6 pounds total
2 tablespoons vegetable oil
Kosher or sea salt to taste
Freshly ground black pepper to taste
- Prepare fire for indirect-heat cooking in a covered grill.
- Rub ribs with vegetable oil and season both sides with salt and pepper.
- Place ribs, not overlapping, over indirect heat on grill. Close grill hood and cook ribs NOT directly over coals for 1 1/2 hours, until ribs are very tender.
- In final minutes of grilling, baste ribs with barbecue sauce.
- Cut and serve ribs with remaining sauce on the side.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.