Seasoned with a vibrant rub a day in advance, slow roasted with Coca Cola (yes, really), then briefly grilled or roasted, these grilled spice-rubbed pork ribs are fall off-the-bone tender and finger-licking good. We honestly can’t recommend them enough and make them all the time at home.
Grilled Spice-Rubbed Pork Ribs with Barbecue Sauce Gluten-Free Recipe
If desired, you can bake the ribs in advance, then refrigerate and grill right before serving. If you don’t want to finish the ribs on the grill, turn the oven to 450°F after baking, baste them with the barbecue sauce, recover with the foil, and roast for 15 minutes. Taste the ribs before deciding whether to add barbecue sauce; they’re obsession-worthy without it, too.
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 3-1/2 pounds St. Louis-style pork ribs rinsed and patted dry with paper towels
- 1 cup Coca-Cola
- 3/4 cup store-bought gluten-free barbecue sauce (optional)
In a small bowl, mix together the sugar, salt, paprika, and garlic powder.
Rub the ribs all over with the spice mix to coat. Cover and refrigerate for 24 hours.
Preheat the oven to 350°F. Arrange the ribs in one layer, meaty side down, on two layers of foil. Lift the foil edges upward and pour the Coca-Cola on the foil, under the ribs.
Top with two layers of foil and roll, then crimp the edges upward tightly to seal. Place on a baking sheet and bake until the meat is starting to shrink away from the ends of the bone, 2 to 2-1/2 hours.
Preheat the grill on high for 15 minutes. Remove the ribs from the foil and grill them, bone side down, for 10 minutes, basting generously with barbecue sauce halfway through. Cut the ribs and serve.
Photography Fabrice Demoulin