Grilled Sticky Ribs Recipe

Pork ribs: The main protein for this dish, providing a tender and flavorful base.

Bbq sauce: Adds a smoky and tangy flavor to the marinade.

Honey: Contributes sweetness and helps create a sticky glaze.

Soy sauce: Adds a salty, umami depth to the marinade.

Garlic powder: Enhances the overall flavor with a hint of garlic.

Onion powder: Adds a subtle onion flavor to the marinade.

When grilling ribs, it's essential to maintain a consistent medium heat to ensure even cooking. Wrapping the ribs in aluminum foil helps to lock in moisture, making them tender. For an extra layer of flavor, consider marinating the ribs overnight in the bbq sauce mixture. This allows the honey, soy sauce, garlic powder, and onion powder to penetrate the meat more deeply. Additionally, when basting the ribs during the final 30 minutes, use a basting brush to evenly coat the ribs, ensuring a sticky and flavorful finish.

• pork ribs - Substitute with beef ribs: Beef ribs offer a similar texture and can be just as flavorful when grilled and coated with sauce.

• pork ribs - Substitute with chicken thighs: Chicken thighs are juicy and can absorb the flavors of the marinade well, making them a good alternative.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor profile that complements grilled meats.

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce has a rich, sweet, and slightly tangy flavor that works well with grilled dishes.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can caramelize nicely on the grill.

• honey - Substitute with agave nectar: Agave nectar is a plant-based sweetener that provides a similar consistency and sweetness.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free alternative that provides a slightly sweeter and less salty flavor.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor.

• garlic powder - Substitute with shallot powder: Shallot powder provides a milder, slightly sweet garlic-like flavor.

• onion powder - Substitute with dried minced onion: Dried minced onion offers a similar flavor and can rehydrate during cooking.

• onion powder - Substitute with leek powder: Leek powder provides a subtle onion-like flavor with a hint of sweetness.

• Allow the ribs to cool completely before storing. This helps prevent condensation, which can lead to soggy meat.
• Wrap the cooled ribs tightly in aluminum foil or plastic wrap to maintain their moisture and flavor.
• Place the wrapped ribs in an airtight container or a resealable plastic bag to further protect them from air exposure.
• Label the container or bag with the date to keep track of freshness.
• Store the ribs in the refrigerator if you plan to consume them within 3-4 days.
• For longer storage, place the wrapped ribs in the freezer. They can be frozen for up to 2-3 months without significant loss of quality.
• When ready to reheat, thaw the ribs in the refrigerator overnight if frozen.
• Reheat the ribs in the oven at 300°F (150°C) for about 20-30 minutes, or until they are heated through. You can also reheat them on the grill for a few minutes to restore some of the original grilled flavor.
• Baste with additional bbq sauce during reheating to keep the ribs moist and flavorful.

• Preheat your oven to 250°F. Place the ribs on a baking sheet and cover them with aluminum foil to retain moisture. Heat for about 20-30 minutes or until warmed through. This method ensures the ribs stay tender and juicy.

• For a quicker option, use the microwave. Place the ribs in a microwave-safe dish and cover them with a damp paper towel. Heat on medium power in 1-minute intervals, turning the ribs occasionally, until they are heated through. Be cautious not to overcook, as this can dry them out.

• If you prefer a bit of a char, preheat your grill to medium heat. Wrap the ribs in aluminum foil and place them on the grill for about 10-15 minutes, turning occasionally. This method will give the ribs a nice, smoky flavor.

• Another great method is using a skillet. Heat a non-stick skillet over medium heat. Add a splash of water or broth to the pan, then add the ribs. Cover and heat for about 10 minutes, turning occasionally, until the ribs are warmed through. This method helps keep the ribs moist and flavorful.

• For an air fryer, preheat to 350°F. Place the ribs in the basket in a single layer and cook for 5-7 minutes, or until heated through. This method will give the ribs a nice crispy exterior while keeping the inside tender.

• Grill: Used to cook the ribs, providing that smoky, charred flavor.

• Aluminum foil: Wraps the ribs to keep them moist during the initial cooking phase.

• Mixing bowl: Used to combine the marinade ingredients.

• Basting brush: Essential for applying the marinade evenly on the ribs.

• Tongs: Helps in handling and turning the ribs on the grill.

• Meat thermometer: Ensures the ribs are cooked to the proper internal temperature.

• Cutting board: Provides a surface to rest and cut the ribs before serving.

• Knife: Used to cut the ribs into portions for serving.

Prepare the marinade in advance: Mix the bbq sauce, honey, soy sauce, garlic powder, and onion powder the night before to save time on the day of grilling.

Use a slow cooker: Cook the ribs in a slow cooker for 6-8 hours on low, then finish them on the grill for 15-20 minutes to get that perfect char.

Pre-cut the ribs: Cut the ribs into individual portions before marinating to ensure even cooking and faster grilling.

Double the marinade: Make extra marinade and store it in the fridge for future use, saving time on your next grilling session.