The EASIEST Pork Ribs on the Grill

Even though these ribs come out savory, tender, and delicious this has got to be one of the easiest recipes for ribs ever.

Why?

All you need is a grill, charcoal (of course), ribs, a bit of oil, salt & pepper, a steel bowl that will fit in your grill, water and soy sauce.

That's it!

And they will come out perfectly cooked, juicy and loaded with flavor.

The picture at right is of short-ribs that are perfect. There's just the right amount of fat and plenty of meat.

Because my grill is so small I typically cut the rack in half between two of the rib bones. If I've done it right, and I usually do, I end up with two shorter racks that are equal lengths.

Preparing the Ribs
My next step is to prepare the ribs.

First, I make sure they are at room temperature. This usually means leaving them out for a couple of hours after picking them up at the meat counter.

Second, there's usually a membrane covering the meat and bones. I've seen suggestions about removing this membrane, but from experience I can tell you getting it off can be a royal pain in the neck.

I have a better method that's much easier and works just as well. Simply flip the ribs to the bony side, and cut an "X" across the membrane. (see second photo) A sharp knife will do the job and as the ribs cook the membrane will peel away on its own.

Third, prepare your coals in your usual manner. You want them red-hot before putting your rib-rack on the fire.

Fourth, prepare, in your steel bowl, four cups of water and one cup of soy sauce.

Fifth, oil (I use extra virgin olive) your ribs, rub that stuff in a bit, and then salt and pepper the ribs, both side of course. This is all the spice I ever use and I suggest you try it this way the first time.

Sixth, when your coals are ready, spread them out to make a nice even layer. Put the grill over the coals, clean the grill a bit with a brush, and with a pair or bar-b-que tongs and a paper towel soaked with oil, prepare the grill by oiling it lightly.

Seventh, place the ribs on your grill and cook on one side for five minutes. At the end of five minutes turn them over and cook the other side. Do this twice, for a total of twenty minutes, rotating the ribs slightly to give those nice "cross-hatched' grill marks.

Eighth, remove the ribs to a plate, remove the grill, and with gloved hands carefully push the steel bowl with water/soy sauce down into the coals in the center. You want some good gloves to do with with because, frankly, chance are you'll touch the coals.

Ninth, replace the grill and the ribs, cover and cook for another twenty to forty minutes turning the ribs every ten.

Tenth, EAT!!!

Most pork recipes call for long cook times. For this reason most pork recipes also call for a "mopping sauce." This sauce is not bar-b-que, it's typically a combination of water, vinegar and spices and it's primary purpose is to keep the meat from drying out.

The soy/water mixture in a steel bowl takes the place of the "mopping sauce" which is another reason why this recipe is so easy.