Grilling pork ribs can be a bit difficult for most people, especially if this is the first time you’re trying to cook them. There are too many steps, and learning how to use a smoker (or a pellet grill) may be necessary. However, it’s possible to cook some delicious pork ribs on a gas grill with that fantastic smoky flavor.
First, make sure your propane tank is full; then, gather the following ingredients to complete the recipe.
1. Oven Roasted Chicken Tikka– Tandoori chicken tikka, dry chicken tikka, or grilled chicken tikka are really popular among people in India. Roasted chicken tikka in the oven is really a unique way to bring the authentic Indian taste to your kitchen.
2. Rachael Ray Meatballs– These meatballs are a great source of protein, iron, and vitamins as they are made from beef. You need some ingredients to prepare the meatballs and their sauce as well.
3. Baked Split Chicken Breast– The recipe is very famous for its wide variety of natural ingredients. Those ingredients have various health benefits and cure many problems.
4. New England Lobster Rolls– This simply cooked recipe is a treat for all Lobster lovers. Deliciously cooked lobster meat with mayonnaise dressing, stuffed into grilled hot dog buns will make your day.
Ribs on a Gas Grill Recipe
- 2 pounds Pork Ribs
- ½ cup Pork Seasoning
- 120 ml Unsweetened Apple Juice
- 120 ml Apple Cider Vinegar
- Orange Marmalade (for taste)
- After the ribs have been removed from the package, dry them using a paper towel. This shouldn't take a lot of time. Then, make sure they have that classic square shape and uniform thickness that's so characteristic. If you think they have something strange, cut it off. They will look better after you're done cooking them. Please put them in an aluminum pan with cooking spray on it, or rub the pan with a bit of cooking oil.
- While some people don't like their ribs too greasy, don't remove all the fat. It's necessary to make the ribs even, and the fats help the meat stay hydrated. However, leaving the ribs with too much fat may ruin the flavor in the end.
- The bones are covered in a membrane. You must remove it if you want the rub to penetrate the meat and add greater flavor. There are many techniques you can use to do this, so use what's convenient for you.
- As mentioned above, there are multiple recipes for the rib rub, and you can choose the one you'd like. It won't add too much fat to the ribs, but you can trust it will provide them with great flavor. We mentioned the "Montreal seasoning" before, but others like the "Smoky Texas." It would be best if you looked for rib rub recipes before getting started to reduce time.
- After finishing the rub, let's season the pork ribs. Start rubbing the pork; don't leave any side uncovered. Flip it once you're done with the first side to ensure the whole portion absorbs the seasoning's flavor. This isn't too complicated, the rub will naturally stick to the ribs, and the rest will fall off. Some people recommend pressing it, but that's entirely up to you.
- When you're done with this, it's time to pour the apple juice into the pan. Please don't soak the ribs on it. After that, the pan must be covered with aluminum foil and then refrigerate while preparing the grill.
- First, again, make sure the propane tank your grill uses is full. The ribs will be cooked low and slow, and the process will take a bit more than an hour.
- Please turn on the grill, and then preheat it to 300°F. The temperature should be uniform throughout the whole process. The goal is to make sure the ribs are perfectly cooked.
- Since we want to cook them using indirect heat, let's say you're using a gas grill with three burners. You can turn on two burners and leave the middle one turned off. This will provide enough heart for the ribs to be cooked entirely.
- Go and get the pan with the ribs, and place it on the grill. Cover it, and let them cook for about an hour. Remember that the temperature must be uniform, so try to keep it at 300°F.
- You can check if the ribs are cooked using the meat thermometer. To do this, you must insert into the center, or the meat's thickest part, far from the bone. If there are 145°F on the thermometer, they're safe to eat.
- However, note that since we're cooking them slowly at a low temperature, the temperature will be around 180 and 190°F. Don't worry; this is great, as the meat becomes more tender.
- After the ribs have reached the said temperature, remove them from the pan and place them on the grill. This is why we told you to make sure the grates were clean! Also, make sure the heat is still at low levels.
- Get a small pot and start mixing the marmalade and apple cider vinegar at medium heat. Combine until they're well-mixed. This process doesn't take too long, only about two or three minutes.
- Coat the ribs with this sauce, then cover the grill, and leave the ribs cooking for five minutes extra. Repeat this once.
- It's time to remove the ribs! Remove them from the grill, and place them on a cutting board large enough. Let them cool for some minutes, and they will be ready to be served. Cut them as you please.