Real Recipes From Real Home Cooks ®

david's bbq pork ribs

(1 rating)
Blue Ribbon Recipe by
David Kuhlmann
Holstein, IA

This recipe is one I came up with one day when wanting something different for my BBQ ribs other than BBQ sauce. So if you are wanting to try something different next time you BBQ pork ribs give it a try. You'll be glad you did! This recipe gives ribs an incredible flavor that you just need to try. Use it on any pork you wish to BBQ. Pork steaks, baby back ribs, spare ribs, short ribs country-style ribs, or St Louis-style ribs. All of my family and friends that have tried this recipe, ask for it every time I BBQ. Enjoy! And as always, Bon Appetite!

Blue Ribbon Recipe

With a little sweetness and a bit of tang, you can't go wrong with these pork ribs. The marinade infuses the meat with tons of flavor. Cooking the ribs on indirect heat makes the meat extremely tender. It's the fall of the bone goodness you're looking for in ribs.

— The Test Kitchen @kitchencrew
(1 rating)
yield 2 -4
prep time 15 Min
cook time 2 Hr 30 Min
method Barbecue

Ingredients For david's bbq pork ribs

  • 6-14
    1 rack baby back pork ribs, country style ribs, St. Louis style ribs, spare ribs or even pork steaks
  • 1 c
    apple cider vinegar
  • 1 c
    balsamic vinegar
  • 3 oz
    Worcestershire sauce
  • 6-8 dash
    liquid smoke flavoring
  • 2 c
    brown sugar, firmly packed
  • 2 Tbsp
    each salt and pepper
  • 6 clove
    garlic, chopped fine

How To Make david's bbq pork ribs

Test Kitchen Tips
We like our ribs with charred edges, so we placed them over the fire at the end.
  • Removing the film on the inside of the ribs.
    Wash rib racks in cold water and dry. Then remove the film on the inside of the rack.
  • Marinating the ribs.
    In a mixing bowl add apple cider vinegar, balsamic vinegar, Worcestershire sauce, liquid smoke, brown sugar, and seasonings. Mix well until the brown sugar dissolves (for the most part) and set aside. Cut the rack into sections of 3-4 ribs each. Usually 1/4 of the rack each. In a one-gallon Ziploc bag, place the ribs and pour the marinade mix into the bag. Get as much air out of the bag as you can and zip shut. Mix around in the bag so the marinade gets all over the ribs. You should have 4 pretty equal sections of ribs. You can set them where the bag will lay flat on the counter. Leave out, do not refrigerate. About every 15 minutes flip the bag over and work the marinade into the meat. The marinade works best if the ribs and marinade are at room temperature. Marinate at least one hour.
  • Marinated ribs on the grill.
    Remove ribs from bag and place on a hot grill but with indirect heat. You want the ribs to slow cook. If you place them over the fire you will be fighting nasty hot fires as they cook due to the brown sugar.
  • Brushing the ribs with the marinade.
    Brush ribs with marinade or dip them in the Ziploc bag several times during cooking. At least once per half hour. Need to cook for 2 1/2 hours or until the meat is starting to pull off the bones.
  • Pork ribs grilled.
    Remove from the grill, rest, slice into individual ribs and then serve.