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Grilled pork ribs (quick recipe)

Author
Cookinero 15 Nov 2022
20630
Grilled pork ribs (quick recipe)

When you live in a private house and suddenly hungry guests come to you for a picnic or suddenly you urgently want a delicious barbecue, every housewife has proven quick recipes for pickling and cooking various types of meat and fish urgently on coals) To make it not just with smoke, but also tasty and fragrant ... This recipe is one of those - express recipes for cooking pork ribs, which, thanks to not tricky manipulations, marinate quickly, turn out fragrant, salted and soaked in spices - very tasty!

How to cook Grilled pork ribs (quick recipe)

Step 1

Grilled pork ribs (quick recipe)

Separate the ribs, lay on the surface, salt, sprinkle with peppers. Turn over, do the same. Rub salt and pepper into each rib. Next, take one piece and rub the marinade sauce into it (literally 2 drops for each piece) until the meat is dry and sticky. Do this with all the pieces. Take lovage (or other strong-smelling greens - celery, cilantro, etc., if desired), tear with your hands (do not cut to stimulate the release of juice) and “glue” the greens to each piece; Leave literally for 15-20 minutes;

Step 2

Grilled pork ribs (quick recipe)

Remove the greens and fry on prepared coals, turning often, for 20-25 minutes. Fragrant meat dish for a picnic is ready! You can treat guests and receive admiring reviews!

Grilled pork ribs (quick recipe) - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pork ribs with beef ribs, chicken thighs, or even lamb chops. Adjust cooking times based on the meat's thickness and type.
Rosemary, thyme, or parsley are great alternatives. Fresh herbs with strong aromas work best to infuse flavor into the meat.
You can refrigerate marinated ribs for up to 24 hours for deeper flavor, but 15-20 minutes at room temperature is sufficient for a quick cook.
For a vegetarian version, use thick slices of eggplant or portobello mushrooms. Marinate and grill them similarly, adjusting cooking time as needed.
Coleslaw, grilled vegetables, cornbread, or a fresh salad complement the smoky flavors of the ribs perfectly.
Scale the ingredients proportionally. For fewer servings, reduce seasoning and herbs; for more, ensure ribs aren’t overcrowded on the grill.
Yes, let them cool completely, then store in an airtight container for up to 3 months. Reheat in the oven or on the grill for best texture.
Wrap ribs in foil and warm in a 300°F (150°C) oven for 10-15 minutes, or grill briefly to restore crispness.
Stick to the basic recipe—it’s naturally low-carb. Avoid sugary marinades and serve with low-carb sides like zucchini noodles or a green salad.
It’s optional, but removing the membrane from the back of the ribs helps the marinade penetrate better and improves tenderness.

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