This New York-style steakhouse ribs recipe rubs pork baby back ribs with brown sugar and spice before grilling, first in foil, then basted with marinade.
Preparation Time
15 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 30 mins
Calories
436 Calories
Recipe Instructions
Step 1
Divide ribs in half; place each half on 1 sheet foil in a single layer. Spread Dijon mustard onto both sides of ribs. Combine brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl until thoroughly mixed; generously rub onto both sides of ribs.
Step 2
Fold excess aluminum foil for each sheet to make a double-thick top layer; pinch and fold tops and sides together to completely enclose ribs in foil, leaving room for heat to circulate.
Step 3
Place rib foil packets on the preheated grill, close the lid, and grill until ribs are 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; discard foil.
Step 4
Return ribs to the grill; brush each side with marinade. Grill until charred, good grill marks appear, and marinade cooks onto ribs, about 15 minutes more. Flip ribs; baste occasionally with marinade.
Step 5
Preheat an outdoor grill for medium heat and lightly oil the grate. Tear off 2 sheets of aluminum foil about 30 inches long; place onto a work surface.
Ingredients
1 teaspoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
4 pounds pork baby back ribs
1 teaspoon black pepper
3 tablespoons Dijon mustard, divided
0.5 teaspoon ground cumin
0.33333334326744 cup firmly packed brown sugar
0.5 cup steak marinade (such as A.1.® Marinades New York Steakhouse)
