Garlic and Pepper Pork Ribs are a flavorful, savory, and slightly spicy dish with a perfect balance of garlic and pepper. The ribs become tender and juicy while the seasoning adds a delicious kick. This recipe is simple and ideal for a quick weeknight dinner or for grilling out on the weekend!
Here’s a delicious recipe for Garlic and Pepper Pork Ribs:
Ingredients:
For the Ribs:
- 2 racks of pork ribs (baby back or spare ribs)
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Garlic and Pepper Rub:
- 4 cloves garlic, minced (or 1 tablespoon garlic powder)
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 1 tablespoon crushed red pepper flakes (optional, for extra heat)
- 1 teaspoon onion powder
- 1 tablespoon brown sugar (for a touch of sweetness)
- 1 teaspoon smoked paprika (optional, for a smoky flavor)
- 1/2 teaspoon ground cumin (optional, for depth)
- 1 teaspoon fresh thyme or dried thyme (optional)
- 2 tablespoons soy sauce (for a bit of savory depth)
- 1 tablespoon honey (optional, for a subtle sweetness)
- Juice of 1 lime (optional, for a little zing)
Instructions:
1. Prepare the Ribs:
- Preheat your oven to 300°F (150°C) if you’re baking the ribs. If you’re grilling them, prepare your grill with indirect heat.
- If there’s a membrane on the back of the ribs (the thin silver skin), use a paper towel to grip and peel it off. This helps the seasoning penetrate and the ribs cook more evenly.
- Pat the ribs dry with paper towels and rub both sides with a little olive oil, salt, and pepper.
2. Make the Garlic and Pepper Rub:
- In a small bowl, combine the minced garlic (or garlic powder), black pepper, red pepper flakes (if using), onion powder, brown sugar, smoked paprika, ground cumin, and thyme.
- Add the soy sauce, honey, and lime juice (if using) to create a paste-like consistency.
- Mix all ingredients until fully combined.
3. Season the Ribs:
- Generously rub the garlic and pepper mixture over both sides of the ribs. Make sure to coat them evenly and press the rub into the meat for better flavor.
- Let the ribs marinate for at least 30 minutes. If you have time, you can marinate them for a few hours or even overnight in the fridge for more flavor.
4. Cook the Ribs (Oven Method):
- Place the ribs on a baking sheet lined with foil or parchment paper (you can also place a wire rack on the baking sheet if you want the ribs to cook more evenly).
- Cover the ribs loosely with aluminum foil and bake for 2.5 to 3 hours at 300°F (150°C), until the ribs are tender and the meat is pulling away from the bones.
- In the last 30 minutes of baking, you can remove the foil and let the ribs cook uncovered for a caramelized, slightly crispy finish.
5. Cook the Ribs (Grill Method):
- Preheat your grill to medium-low heat (about 275°F or 135°C) for indirect cooking.
- Place the ribs on the grill away from the direct heat, bone-side down, and close the lid.
- Cook for 2.5 to 3 hours, checking occasionally to ensure the ribs are not overcooking. You may also baste the ribs with a little additional honey or BBQ sauce during the last 15-20 minutes of grilling for extra flavor.
6. Finish and Serve:
- Once the ribs are cooked through and tender, remove them from the oven or grill.
- Let them rest for a few minutes before slicing between the ribs.
- Serve with your favorite side dishes like roasted vegetables, coleslaw, or mashed potatoes!
Tips:
- For more flavor: Let the ribs marinate overnight in the fridge to let the garlic and pepper penetrate the meat.
- For extra crispy edges: If grilling, after cooking the ribs through, increase the heat to high for a few minutes to caramelize the surface and create a crispy, flavorful crust.
- Sauce: If you like sauce on your ribs, you can brush them with your favorite BBQ sauce in the last 15 minutes of cooking.
Enjoy!
These Garlic and Pepper Pork Ribs are sure to be a hit with their bold flavors and tender texture. The combination of garlic, pepper, and a little sweetness from the honey makes them irresistible. Would you like any suggestions on sides or a dipping sauce to go with the ribs?
