Recipe Details

Tangy Grilled Back Ribs

Prep Time: 10 minutes
Cook Time: 2 hours
Marinating Time: 15 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4 pounds pork back ribs
1 cup French dressing, reduced-fat
2 tablespoons dry onion soup mix
2 tablespoons honey
1 tablespoon soy sauce, reduced-sodium

Cooking Directions


Season ribs with salt and pepper. Grill ribs over indirect medium heat for 1 1/2 - 2 hours until tender.

Combine dressing, soup mix, honey and soy sauce in a small bowl and mix well. Let stand 15 minutes or until needed.

Brush ribs with sauce during the last 15-30 minutes of cooking. Serve remaining sauce with ribs.

Makes 4 servings

Serving Suggestions

Simply grilled slow and low, with a flavorful kick of sauce the last 15 minutes of grilling.  Serve with backyard favorites of Peppery Potato Salad, deviled eggs, Cucumber and Red Pepper Salad and icy watermelon.

Nutrition Information

Calories: 1480 calories
Protein: 74 grams
Fat: 115 grams
Sodium: 1620 milligrams
Cholesterol: 370 milligrams
Saturated Fat: 40 grams
Carbohydrates: 33 grams
Fiber: 1 grams

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About the Cut: Back Ribs

Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

If you do plan on keeping the back ribs longer than 2 to 3 days before cooking, store them well-wrapped in the freezer.


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Butcher's Tips

Back ribs are also referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1 ½ and 1 ¾ pounds.


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ribs
by anonymous 10/03/2013
it look good