STEAKHOUSE RIBS - NEW YORK STYLE
I have made these ribs for several of my friends and family at gatherings, and they have always gotten me rave reviews from everyone.
Provided by Kevin L. Smith
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grates. Tear off two sheets of aluminum foil about 30 inches long, and place onto a work surface.
- Divide the pork ribs in half, and place half the ribs in a single layer on each sheet of aluminum. Spread the mustard onto both sides of the ribs. Place the brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl, and mix until thoroughly combined. Generously rub the spice mixture onto both sides of the ribs.
- Fold the excess aluminum sheet to make a double-thick top layer; pinch and fold the top and sides together to completely enfold the ribs in foil, leaving room for heat to circulate.
- Place the two packets of ribs onto the preheated grill, close the lid, and grill until the meat is tender and thoroughly cooked through, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a rib should read at least 160 degrees F (70 degrees C). Remove ribs from foil, and discard foil.
- Return the ribs to the grill, brushing each side with the steak marinade. Grill until the ribs show charring and good grill marks and the steak marinade cooks onto the outside of the ribs, about 15 more minutes. Turn and baste occasionally with marinade.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 16.8 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.5 g, Protein 24.4 g, SaturatedFat 10.9 g, Sodium 474.3 mg, Sugar 13.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kendra Jett
[email protected]These ribs are the best I've ever had. They're so tender and juicy.
Jos Thomson
[email protected]I'm not a fan of ribs, but these were actually really good. The meat was tender and the sauce was flavorful.
Aayoob khan
[email protected]The ribs were a bit dry, but the sauce was amazing.
Suzanne Chepketer
[email protected]These ribs were fall-off-the-bone tender and so flavorful. I will definitely be making them again.
Wajid Abbas
[email protected]I'm not sure if I cooked the ribs for long enough because they were a bit tough.
Ezekiel Omoko
[email protected]The recipe was easy to follow and the ribs turned out great.
Usman Mustafa
[email protected]These ribs were absolutely delicious! I will definitely be making them again and again.
Shanti Adhikari
[email protected]I'm not sure what I did wrong, but my ribs were tough and chewy.
Shamshad Bibi
[email protected]These ribs were just okay. I've had better.
Dimpho Mbewe
[email protected]I'm not a big fan of ribs, but these were surprisingly good. The meat was tender and the sauce was flavorful.
Zamu Kayonde
[email protected]These ribs were way too spicy for me. I should have used less chili powder.
Samjhana Dhungana
[email protected]I followed the recipe exactly and the ribs turned out perfectly. They were so tender and juicy.
Oyama Mdoda
[email protected]The basting sauce was amazing! It gave the ribs a perfect caramelized crust.
Bikas Kumar
[email protected]I made these ribs for a party and they were a huge hit! Everyone loved them.
Bwambya Chongo
[email protected]The ribs were a bit dry. I think I should have cooked them for less time.
EMILY AMORINI
[email protected]These ribs were fall-off-the-bone tender and had a delicious smoky flavor. I will definitely be making them again!