The Best SCD BBQ Ribs
These ribs fall off the bone, down home, and finger licking good.
.svg){kind=icon}
Ingredients
3 lb pork ribs (2 racks)
2 TBSP olive oil
16 oz. SCD BBQ sauce (see related recipes)
Salt, to taste
Black pepper, to taste
3 lb (1361 oz) pork ribs (2 racks)
2 TBSP (30 ml) olive oil
16 oz. (454 g) SCD BBQ sauce (see related recipes)
Salt, to taste
Black pepper, to taste
.svg)
Instructions
- Gather and prep ingredients.
- Preheat charcoal or gas grill between 350°F and 400°F.
- Unpackage the ribs and turn over to the back.
- Using a sharp knife cut under the silver skin, and pull to remove from the back of ribs. Some ribs come with the silver skin already removed, so just be sure to check because the silver skin will get tough during cooking and is not really edible.
- Oil the ribs with your olive oil to evenly coat the outside.
- Season both sides of the rib rack with salt and pepper.
- Lay ribs right side down on the grill to mark for 3-4 minutes.
- Turn ribs over and repeat.
- Now that you have a nice sear, you can start basting the ribs with the BBQ sauce. Using a kitchen brush, evenly cover the ribs facing up with sauce.
- Allow to continue cooking for 15-20 minutes before flipping over to sauce the other side. You may need to move the ribs around to prevent burning depending on your fire
- The ribs should become caramelized with the BBQ sauce and reach an internal temperature of 155°F before removing from the grill.
- Let the ribs sit for about 5 minutes before cutting into them.
- Serve immediately with extra sauce on the side and enjoy!
Nutritional Info
(4 ribs per serving + 1 serving 2 Tbsp. of BBQ sauce for dipping)
Calories- 558 Carbs- 35.5 g
Fat- 26.4 g
Protein- 21 g
Storage
Notes
Remember to not over baste the BBQ sauce on the ribs while cooking. You want to use about 8 ounces for both racks. If you over sauce, it will just end up dripping down in the fire. You want enough to cover and caramelize while cooking. While these ribs may reach an eating temperature before the grilling time is up, I recommend keeping them on the grill so they not only cook, but become tender.
Related Recipes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments