Roadhouse Ribs


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These ribs cook over indirect heat for an hour before cooking on the grill for a crispy outside and tender meat inside.

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  • 3-5 lb. baby back ribs
  • 2 tsp. salt
  • 1 tsp. black pepper
  • Drip pan
  • 1 C. hoisin sauce
  • 1 C. grape jelly
  • 2 Tbs. Worcestershire sauce
  • 2 Tbs. dry mustard
  • 1 Tbs. light brown sugar
  • 1 tsp. Tabasco sauce
  • Juice from 1 lime

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Sprinkle ribs with salt and pepper; set aside. Preheat grill for indirect cooking over medium heat. Place ribs on grill over drip pan. Cover and cook until tender, about 1 hour. Meanwhile, combine remaining ingredients in a medium saucepan. Bring to a boil over medium-low heat; reduce heat and simmer 5 minutes. When ribs are tender, move them to direct heat and continue to grill, uncovered. Baste with sauce and turn until crisp on both sides, about 5 minutes. Cut ribs into sections. Serve with remaining sauce.

Yield: 4 servings

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