Dizzy Pig’s 1-Hour Grilled Ribs

Name: Dizzy Pig's 1-Hour Grilled Ribs
Ingredients: 2 slabs pork spare or baby back ribs, cut into 2-bone pieces, or individual pieces, if desired; 1 Tbsp salt, or enough to lightly salt ribs; 2 Tbsp Dizzy Pig Mediterranean-ish seasoning, or enough to coat on all sides. These ribs are also good with Peruvian-ish, Fajita-ish, Raising the Steaks, Cow Lick sugar-free seasoning blends

Breakfast & Brunch, Main Dish Pork Gluten-Free, Paleo Grill, Small Plate BBQ Holidays, Gatherings

By Chris Capell

Most of us enjoy tender, slow smoked, fall-off-the-bone BBQ ribs. But what do you do when you want ribs, but don’t have 3-5 hours to cook them tender? Give Dizzy Pig’s 1-Hour Grilled Ribs recipe a spin!

We’ve been in the test kitchen for weeks trying to perfect a method for a rib recipe that can be done in an hour. And not only do we have it, we really enjoy eating them! The texture is firmer than a slow-cooked BBQ’d rib – but the grilled flavor really brings out the natural flavor of the pork, and the crunchy edges are excitingly delicious. We thought they’d be tough, but when cooked to 185-190°F internal, then rested covered for 15 minutes, they are pleasantly firm and moist, but very chewable. We like to use a sugar-free seasoning for this higher temperature grilling, and Dizzy Pig’s Mediterranenan-ish fits the bill perfectly, and melds beautifully with the pork flavor. We hope you enjoy them as much as we do!

Print Recipe

Ingredients

2 slabs pork spare or baby back ribs, cut into 2-bone pieces, or individual pieces, if desired
1 Tbsp salt, or enough to lightly salt ribs
2 Tbsp Dizzy Pig Mediterranean-ish seasoning, or enough to coat on all sides. These ribs are also good with Peruvian-ish, Fajita-ish, Raising the Steaks, Cow Lick sugar-free seasoning blends

Directions

Prepare grill and ribs

Prepare grill for direct grilling over a medium-hot fire (400°F+). We enjoy the flavor of the grill smoke without additional wood, but you absolutely could cook with some wood on the fire for additional smoke flavor.
Remove membrane from bone side of ribs. A paper towel helps get a grip on it.
Cut ribs into individual pieces. For smaller bones, you may want 2-bone pieces. This is easiest done with bones facing upward.
Lightly salt, then season the ribs generously with Mediterranean-ish, or your favorite sugar-free seasoning.
Let seasoning stand on ribs for 10 minutes to an hour.

Grill ribs

Grill ribs, flipping them as they brown and even slightly char. For us, it takes about 15 minutes on the first side, 10 minutes on the second side, then flipping every 5 minutes.
The ribs are done when they are well browned/slightly charred, with an internal temperature of 185-190°F. For us, the ribs are done when they are sizzling even when lifted off of the grill.
Remove ribs from grill, and place in a covered pan to rest for 15 minutes.
You could also keep the covered ribs in the oven, at 200°F, until you are ready to serve.

In This Recipe: