Peggi Anne Tebben


I got the original recipe from an Aldi's Great Grillin' Cookbook a few years back. It calls for pork spare ribs, but I also use it on beef back ribs, just increase the cooking time.

I have modified it some from the original one. I also cooked this in the last restaurant I worked at.

★★★★★ 3 votes
30 Min


2 slabs (about 3 to 4 pounds) pork spareribs
2 tablespoons paprika
3 teaspoons dried basil
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground red cayenne pepper
1/4 teaspoon black pepper
8 ice cubes


*1 cup of your favorite bbq sauce
**1/2 cup of any jelly you have open


11. Prepare grill for direct cooking. Cut ribs into 4- to 6-rib pieces. Spray 2 sheets (24X18 inches) aluminum foil with no stick cooking spray.
2Combine paprika, basil, onion powder, garlic powder, red pepper and black pepper
in small bowl.
3Rub on both sides of rib pieces. Place half of ribs, in single layer, in center of each foil sheet.
4Place 4 ice cubes on top of ribs. Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Wrap each foil packet with
another sheet of foil. Place on baking sheet.
5Slide packets off baking sheet onto grid over medium heat.
6Grill, covered, 45 to 60 minutes or until tender.
Carefully open one end of each packet to allow steam to escape.
7Stir together BBQ sauce and preserves. *I use Kraft Honey BBQ Sauce. **I use homemade wild plum or apple or muscadine or grape.
8Open packets; transfer ribs to grid.

I just leave on the foil, so the BBQ grill doesn't get gunked up.
9Brush with sauce mixture. Continue grilling 15 to 20 minutes, per side, brushing with sauce and turning often until glazed.

About this Recipe

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: Southern
Hashtag: #ribs