| Level: | Easy |
| Total: | 3 hr |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 3 hr |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 2-pound racks baby back pork ribs
- 1/4 cup packed light brown sugar
- 2 tablespoons paprika
- 2 tablespoons steak seasoning (such as Montreal blend)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Vegetable oil, for the grill
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground pepper
Instructions
- Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane. Mix the brown sugar, paprika, steak seasoning, cumin and oregano in a small bowl; rub all over the ribs. Place on a baking sheet, cover with plastic wrap and refrigerate at least 6 hours or overnight.
- Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups.
- Oil the grill grates. Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours to 2 hours 15 minutes.
- Mix the honey, vinegar and a pinch each of salt and pepper in a small bowl. Transfer the ribs to direct heat. Brush with the honey mixture and continue to grill, uncovered, brushing with the honey mixture once more, until glazed, 5 to 10 minutes. Transfer to a cutting board and cut into ribs.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1148 |
| Total Fat | 81 g |
| Saturated Fat | 27 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 87 g |
| Cholesterol | 313 mg |
| Sodium | 1127 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1148 |
| Total Fat | 81 g |
| Saturated Fat | 27 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 87 g |
| Cholesterol | 313 mg |
| Sodium | 1127 mg |
Reviews
I have made these several times now! Super easy! The hardest part is pulling off that membrane! Made it exactly per the directions the first time. The cumin was way too strong and I don’t like my ribs tasting like a pot of chili. Since then, instead of cumin, I added (to taste..) some chipotle chili powder. It gives a bit of smokey zing without making it taste like chili. I even marinated extra racks to freeze!
Very tender with a slightly sweet smoky taste very very delicious.
Many recipes state 6/8 hours or overnight, but no one is going to grill first thing in the morning or cook dinner, so what does “overnight” actually mean?
Easy and very tasty! We love it!
Delicious and very easy to make. Meat comes right off the bone.
Hey was the best ribs ever I never met before Father’s Day my dad and my family love them
Dry rub and finishing glaze had excellent flavor. Cooked lower heat and for longer than recipe recommended (though our rack was almost 3 lbs) and probably could have cooked even a bit longer to achieve optimal fall-off-the-bone tenderness.
This was delicious. Highly recommend. I added garlic to the honey/vinegar glaze for extra kick. Came out great.
Decided to try this rub on my ribs for all of the wonderful men and fathers in my life for Fathers Day and it was more than a hit!!!!! All the men raved and went on and on about these ribs!!! They were delicious!!!!