Nutrition Facts
4 servings
4
Grilled Pork Ribs: the Easy Recipe
No Reviews
A delicious way to cook pork ribs.
Ingredients
15 Pork ribs cut into 2 pieces
2 Dijon mustard
8 Hot ketchup
6 Lime juice
2 Honey
Freshly ground pepper
Salt
Directions
1
Prepare the marinade the day before. Mix together the mustard, ketchup, honey, lemon juice, and Worcestershire sauce. Pepper and coat the ribs with this mixture. Keep refrigerated.
2
Preheat the oven to 220ºC (thermostat 7). Drain the ribs and set aside the marinade. Place the drip tray under the oven rack. Brush the ribs with marinade and season with salt. Place them on the rack.
3
To finish, after 10 minutes, turn the meat and brush it with marinade. Repeat every 10 minutes for about 45-50 minutes, until the meat is well caramelized. Serve immediately.
Ingredients
Ingredients
15 Pork ribs cut into 2 pieces
2 Dijon mustard
8 Hot ketchup
6 Lime juice
2 Honey
Freshly ground pepper
Salt
Directions
Directions
1
Prepare the marinade the day before. Mix together the mustard, ketchup, honey, lemon juice, and Worcestershire sauce. Pepper and coat the ribs with this mixture. Keep refrigerated.
2
Preheat the oven to 220ºC (thermostat 7). Drain the ribs and set aside the marinade. Place the drip tray under the oven rack. Brush the ribs with marinade and season with salt. Place them on the rack.
3
To finish, after 10 minutes, turn the meat and brush it with marinade. Repeat every 10 minutes for about 45-50 minutes, until the meat is well caramelized. Serve immediately.
Notes
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emmanuelle
Grilled pork ribs very good and very easy to make, cooked on the grill in 20 minutes. My children enjoyed eating all of it with their fingers! -
Denis
Pork Ribs Super tasty and easy to make. I first boil them for half an hour and then finish them in the oven as in the recipe. My suggestion: Less mustard, 2 level tablespoons are enough. -
Fabienne
Pre-cooking the ribs My suggestion: You can lightly pre-cook the meat by cooking it in a broth, making the grilling process faster, more even, and reducing the risk of burning. -
Pat
Long live the true mustard Choosing strong mustard is wise; with American mustard, it would have been significantly less tasty and milder. -
Dominique
Marinade variation My suggestion: I prepare the marinade a bit differently: fresh lemon juice, crushed garlic, honey, soy sauce, and a little oil. This marinade can be kept for several days, which is very convenient. You take the amount of pork ribs you want. Cooking is the same as in the recipe. Enjoyed by everyone, at any age.
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