Make It Tonight: Pork Ribs

June 15, 2020

Nothing says summer like grilling up a stack of ribs! The pull-apart texture and the smoky flavour you can get from your barbecue or grill makes ribs a meal worth waiting for. Depending on the sauce (and your dry rub, if you choose to use one) ribs can be basic barbecue flavoured, or you can get tangy with vinegar or mayonnaise-based sauces. Ribs with an Asian flair are also a family favourite.

According to barbecue chefs and pit masters, the secret to great ribs is to cook them low and slow. While this can take a long time, it’s definitely worth the effort. Wondering which type of ribs to get? Pork ribs tend to be more tender and have a milder flavour than beef ribs, and some chefs think that pork ribs are more versatile because of that milder taste, which lets your sauce and finishing techniques shine through.

So let’s dig in on a few ways to make tasty, tangy pork ribs. However you choose to cook up your ribs, these recipes will give you some new flavours to try.

Looking for a sweeter option? Hoisin Glazed Ribs with Asian Coleslaw will be right up your alley. Prefer some heat? These Sticky Gochujang Ribs give you lots of flavour without too much fire in your belly. Or, our more traditional Honey Mustard Ribs put both sweet and tangy on the table.

Sticky Gochujang Ribs

Ingredients:

Wk25 pork ribs blog1 - 2 racks pork ribs
salt, to taste
1/2 cup packed brown sugar
1/4 cup gochujang (Korean chili sauce)
2 Tbsp. rice vinegar or lime juice
2 Tbsp. soy sauce
2 garlic cloves, crushed
1 Tbsp. grated ginger

Directions:

Preheat the oven to 300˚F. Place the ribs on a foil-lined rimmed baking sheet, sprinkle with salt, cover with another piece of foil, pressing down around them to tightly cover the ribs, and bake for about 3 hours, until the ribs are very tender. If you like, pre-cook the ribs up to this point, cool and refrigerate for up to 3 days; finish in the oven or on the barbecue.

Meanwhile, in a medium bowl, stir together the brown sugar, gochujang, vinegar, soy sauce, garlic and ginger. Uncover the ribs, turn the heat up to 450˚F (or preheat the barbecue to medium-high), brush the ribs with sauce and bake or grill for 10-20 minutes, until the sauce has darkened and caramelized.

Three Make It Tonight recipes for Pork Ribs

Fast MIT

Hoisin Glazed Ribs with Asian Coleslaw

Fancy MIT

Sticky Gochujang Ribs

Family MIT

Honey Mustard Ribs

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