How to Grill Pork Ribs

In the mood for some crispy, tangy, pork ribs for supper but don't exactly know how to grill pork ribs? Here's an easy and wildly delicious recipe. First make a pot of strong coffee. Really! Coffee is the "secret ingredient" that helps this barbecue sauce, which you'll use on the pork ribs, taste so good. The blend of ingredients results in a complex, layered sauce that will have your guests trying to get you to divulge your magic formula.
Hi, I'm Kristina with, and get excited, because right now, we're gonna make Barbecue Pork Ribs. These are lick-your-fingers good. Here's what you'll need: 10 tablespoons of chili powder, divided; a half a cup of light brown sugar, divided; 6 tablespoons of minced garlic, divided; 2 tablespoons of coarse salt; 3 tablespoons of olive oil plus a little bit of more for brushing; 2 large onions that have been chopped; 2 cups of ketchup; 2 cups of strong coffee, brewed; and a third of a cup of apple cider vinegar; then we have 2 racks of pork spareribs, about 2-1/2 pounds each. Let's start by making the dry rub. Here, I have 4 tablespoons of the chili powder, a quarter cup of the brown sugar, 2 tablespoons of the garlic, and the coarse salt. Mix this all together. It's gonna be a really flavorful, sweet and salty dry rub. I've pat the ribs dry and now they're in a lightly oiled baking pan. I'm gonna take our rub and cover both sides of the ribs, get a real nice, thick coating on there. Before we grill the ribs, we're gonna bake them for about 30 minutes in a 350-degree oven. While the ribs are in the oven, let's put together this amazing homemade barbecue sauce. So, put your oil in the saucepan, and then there-- you have the 2 cups of chopped onions. So we're gonna cook this over high heat. So I'll stir this until the onions are softened, about 8 minutes. The onions are looking great, so now I'm just gonna add in the remainder of the chili powder and the rest of the garlic. I'm gonna saute this for about another minute longer. Now, I'm gonna add in the ketchup...the cider vinegar...and then the rest of the sugar. So I'm gonna stir this occasionally until it reduces down to about 4 cups, that should take about 40 minutes. The barbecue sauce is looking great. I'm gonna take out about 2 cups of it and we're gonna use that for basting. The rest of it, you can save and serve on the side. It's been about a half an hour. The ribs are out of the oven. They're looking great and now it's time to put them on the grill, but first, I'm going to brush the tops of the ribs with this great barbecue sauce. This barbecue sauce is gonna be so flavorful and delicious on top of the rub we already have, it doesn't get much better than this. The grill is preheated to moderately high heat and now I'm gonna put the ribs on the grill, barbecue side down. Okay, I'm gonna baste the other side with the sauce, give it about 5 minutes on this side, turn it over, another 5 minutes, and it's done. Are you ready to see this? This is looking good. Check that out. Pork ribs are done, cannot even wait. Put it right on your serving platter. There we go. Serve the ribs alongside the remaining barbecue sauce and you're done. It doesn't get much better than this during the summer, and that's how you make barbecue pork ribs. Thanks for watching. For more great recipes and savings, visit us at

What You'll Need

  • 10   tablespoons chili powder
  • 1/2  cup light brown sugar
  • 6   tablespoons minced garlic
  • 2   tablespoons coarse salt
  • 2  2 1/2 pound racks pork spare ribs
  • 3   tablespoons olive oil plus additional for brushing
  • 2   large onions, chopped
  • 2   cups ketchup
  • 2   cups strong coffee
  • 1/3  cup apple-cider vinegar
  • 1   recipe Confetti Coleslaw (see Recipe Center)

Step By Step

Whisk together 4 tablespoons chili powder, 1/4 cup sugar, 2 tablespoons garlic, and the salt in a small bowl for dry rub.
Preheat oven to 350 degree F. Rinse and pat pork dry and place in 2 lightly oiled large baking pans. Rub pork all over with dry rub and cook in upper and lower third of oven until meat is slightly pink, about 30 minutes, depending on thickness.
Meanwhile, heat 3 tablespoons oil in a large saucepan over moderately high heat until hot but not smoking and cook onion, stirring, until softened, about 8 minutes. Add remaining 6 tablespoons chili powder and 4 tablespoons garlic; cook, stirring, 1 minute. Stir in ketchup, coffee, vinegar, and remaining 1/4 cup sugar; simmer, stirring occasionally, until reduced to 4 cups, about 40 minutes. Remove pan from heat, transfer 2 cups sauce to a bowl for basting and place remaining sauce in a small bowl for serving on side.
Preheat grill. Brush top of ribs with some of barbecue sauce and place sauce side down on a lightly oiled rack; cook over moderately high heat, turning once and basting remaining side with sauce, until browned and cooked through, about 10 minutes. Transfer ribs with tongs to a platter and let stand 10 minutes. Separate ribs by cutting between the bones with a sharp knife and serve with Confetti Coleslaw and remaining sauce on side. Makes 8 servings.

A lot of recipes will tell you how to grill pork ribs, but few will yield the flavorful, tender-fleshed result you get when you use this recipe. The unique basting sauce is a spicy delight and so good you'll be tempted to try it on other meats and even vegetables. Go ahead: it's a good all-around barbecue sauce, especially if you like your sauce with a little heat. Great sides to go with pork ribs are coleslaw, baked beans, potato salad, corn on the cob and grilled potato wedges.

nutrition information

Per Serving: cal. (kcal) 650, Fat, total (g) 40.5, chol. (mg) 135, sat. fat (g) 13, carb. (g) 39, fiber (g) 5, pro. (g) 36, sodium (mg) 1846, Percent Daily Values are based on a 2,000 calorie diet
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