Foolproof Quick-Grill Spare Ribs

Who says incredible barbecue has to take all day? While pitmasters love the low-and-slow wrap method, busy home cooks don't always have four to six hours to spare. This quick-grill technique cuts down your cooking time without sacrificing flavor or tenderness. By trimming, portioning the ribs individually before hitting the heat, and locking in flavor with a sugar-free rub, you get perfectly charred, juicy ribs in a fraction of the time.

 

Ingredients

• 1 rack pork spare ribs
• 1–2 tablespoons macadamia nut oil (helps the seasoning adhere and handles high heat)
• Pam's Prep All-Purpose Classic Seasoning, heavily applied to taste
• Your favorite barbecue sauce, for tossing or glazing after cooking

Instructions

1. Clean & Trim

Wash and pat the spare rib rack completely dry. Trim off any excess fat hanging from the edges. Cut off the top cartilage portion of the rack to separate the rib tips from the main bones.

 

2. Remove the Membrane

Flip the rack meat-side down. Use a butter knife to lift an edge of the thin membrane covering the back of the bones. Grab the lifted edge with a paper towel for better grip and pull it off firmly. If it tears, simply grab the next section and continue pulling until the back is clean.

 

3. Portion the Ribs

Instead of leaving the rack whole, slice between each bone to separate the rack into individual rib pieces.

 

4. Oil & Season

Push the cut ribs into a tight pile on your board or pan. Drizzle with macadamia nut oil and toss until every piece is evenly coated. Season heavily on all sides with Pam's Prep All-Purpose Classic Seasoning. Using a sugar-free seasoning blend helps prevent the ribs from scorching or becoming bitter over high grill heat.

 

5. Marinate

Cover the seasoned ribs and refrigerate overnight to allow the seasoning to penetrate the meat and develop deeper flavor.

 

6. Grill

Preheat your grill until it is nice and hot. Arrange the individual rib pieces on the grill grates. Grill, turning once or twice, until the ribs are fully cooked through and have developed a beautiful outer sear.

 

7. Sauce & Serve

Remove the ribs from the grill and transfer them to a large bowl or tray. Toss immediately with your favorite barbecue sauce off the heat so the sauce glazes the warm meat without burning over the flame. Serve hot and ENJOY!

 

Pam’s Pro Tip:

Cutting the rack into individual ribs before grilling exposes more surface area directly to the heat, helping you get that beautiful char much faster than cooking the rack whole. Keep sugary barbecue sauce off the ribs while they're over high heat—toss the cooked ribs in the sauce afterward to get all the flavor without burning the glaze.

 

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