There are few things better to eat than tender, juicy pork ribs. The challenges for most people are firstly, not ending up with dry, tough ribs, and secondly, not spending hours and hours cooking them to keep them soft. Read this recipe to learn how to grill ribs fast, while getting them perfectly tender inside, and crispy on the outside. All in just one hour
Step 1 – Pre-boiling
For pre-boiling the ribs, I use a mix of 75% water and 25% white vinegar. I also add a pinch of salt, and a couple of cubes of pork stock.
Bring the liquid to a gentle boil (just a few bubbles) in a large pot, big enough for the amount of ribs you’re making.
Cut the ribs
While your water is heating up, start to chop up the ribs. It’s entirely up to you whether you want them in small cuts (good for finger food to share), half-racks (my personal favorite), or just leaving the entire rack as it is.
Put the ribs in
Place the ribs in the water once it starts bubbling. You want to make sure that ALL of the ribs submerged in the water.
Turn the heat to as low as possible, so that it’s just maintaining that heat, and put the lid on the pot.
Leave them cooking for 45 minutes.
You might need to rest the lid in way that it’s slightly open, otherwise your water can start bubbling out of the pot, which makes a mess.
While they’re cooking, go to the next step.
Step 2 – Preparing the marinade
While the ribs are cooking you can start preparing the marinade.
I like to use a simplified version of Hoisin Sauce. It goes perfectly with grilled ribs, because it’s got a good balance between sweetness, saltiness, and rich, dark flavours.
You can buy jars of hoisin sauce in most stores, but I prefer to make my own from scratch.
- 2 cups of thick, dark soy sauce
- ½ a jar of organic peanut butter (no added sugar)
- ¼ cup of Honey
- 1 tablespoon of salt
- 4-6 cloves of garlic, or 2 x tablespoons of garlic powder
- 1 x tablespoon of white vinegar
Put all of the above ingredients into a blender or a nutri-bullet, and blend until you get a smooth, thick texture.
In terms of quantities, I don’t really follow this strictly. Instead, I just start with those quantities and then adjust it to get the right texture. Once it’s smooth enough, I taste it, and then add more of whatever it needs. For example, if its too sweet, I usually add a bit more peanut butter and salt. Too salty? Add more honey.
Step 3 – Light up your grill
While you’re waiting until the ribs are pre-cooked, it’s a good time to light up your charcoal or gas grill. You want the fire to be at a medium heat for when the ribs go on.
Step 4 – Drain the ribs, and marinate
Once you’re done pre-boiling the ribs, drain them and place them in something like a baking tray or an aluminium foil dish. Pour the marinade over the ribs, and make sure all of the pieces are covered. You can use a basting brush to make sure all of the ribs are coated, or use your hands to toss the ribs in the dish to make sure they’re fully covered.
Throw on some salt and pepper at this point. I also like to season them with some kind of smoky-flavored seasoning.
Step 5 – Throw them on the grill
By now, the ribs are fully cooked inside, so you just want to make sure that the outside gets nice and crispy. Use a basting brush to glaze the outside of the ribs with any sauce left in the dish, as your flip the ribs over.
If you’ve made a bit of extra sauce, then put it in a bowl and serve on the side of the ribs as a dip.
The result…tender, delicious ribs.
Now you know how to grill ribs fast, and super-tender
I’ve used this recipe literally dozens of times, and it always goes down well. It saves me smoking ribs for hours, and I know I won’t end up with tough, dry ribs. These ribs will literally fall off the bone.
Try this recipe out, and let me know what you think by leaving a comment.
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