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!
- 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