Home-Style Grilled Pork Ribs

Home-Style Grilled Pork Ribs


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Pork ribs can be slow-roasted until fork-tender or grilled for quicker convenience. When grilled to perfection, they’re crusty on the outside and juicy on the inside. A side of mac and cheese or corn-on-the-cob makes these classic ribs a barbecue favorite.

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

8 servings


  • 2 T. packed light brown sugar
  • 2 T. kosher salt
  • 2 tsp. ground ancho chile
  • 2 tsp. ground chipotle chile
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 3 1/2 lbs. pork ribs

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Combine all ingredients, except pork, in a small bowl, stirring to combine.
Rub the spice mixture evenly on all sides of the ribs.
Place the meat in a baking dish covered with plastic wrap and refrigerate for 8 hours or overnight.
Let the ribs sit at room temperature for 1 hour before cooking.
Heat a grill pan or outdoor grill to about 350°F to 450°F.
Place ribs on the grill with the flat side down, cover the grill, and cook about 5 to 7 minutes or until the pork is browned and crusty on the bottom.
Turn ribs over, cover, and cook 5 to 7 minutes more or until browned and crusty on the other side.
Rotate the ribs so that they are resting on a thinner side, cover, and cook an additional 4 to 6 minutes or until browned and crusty.
Flip to the other thinner side, cover, and cook until browned and crusty or until an instant-read thermometer inserted into the thickest part of the thickest rib registers 145°F.
Transfer to a clean serving platter, tent loosely with foil, and let rest about 5 minutes before serving.

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