Cooking Pork Ribs on the Grill
Cooking Pork Ribs on the Grill

Grilled pork ribs is a main dish that will delight diners, especially if accompanied with a sauce. This dish is very easy to prepare, take a look at this recipe for grilled pork ribs along with some tips and tricks to achieve a unique flavor. 

Ingredients for two people

  • Pork ribs
  • White wine
  • A clove of garlic
  • Extra virgin olive oil
  • Salt
  • Thyme
  • Oregano
  • Ground black pepper.


  • Start by chopping and crushing the garlic clove. To do this, use a mortar and pestle. The garlic adds a unique flavor to the grilled ribs. 
  • Prepare the marinade. For this, you will have to add the other ingredients to the garlic and mix them very well. The quantities are: a glass of white wine, a tablespoon of oil and a pinch of the spices. 
  • When you have the mixture ready, you should marinate the meat with it. The meat should be placed in a tray or dish.
  • Let the ribs rest in the mixture for approximately 24 hours. 
  • Place the ribs on the grill, bone side down, and always over medium heat. 
  • When the meat is ready on the bone side, turn it over using tongs or a fork. 
  • Turn the ribs constantly, so that they cook well. You can add salt from time to time, as well as a little of the broth from the marinade, while turning the meat. 
  • Poke the meat to see if it is ready. Use a fork to check for blood or liquid. You can also tell that the meat is done because it will stop releasing liquid and the color will turn a golden brown. 
  • When the meat is ready, remove it from the heat and place it on a platter. Add lemon juice and salt. 

Tips for best results

Pork ribs on the grill is also known as Argentinian asado. For best results, we invite you to follow these tips:

  • It is important that the grill has a good base of embers, in addition, that the grill is not too close to the fire.
  • The ribs should be cooked slowly, so it is advisable to respect the cooking times.
  • While the ribs are cooking, you can sprinkle seasoning on top. If the sauce runs out, you can use beer.
  • While the ribs are marinating, turn them over a couple of times so that they soak well in the dressing.
  • If you do not want to use wine, you can substitute it with lemon or lime.
  • The grill should have previously been cleaned with a brush and the coals lit prior to cooking so that it is already hot when you start. 
  • For the grill, it is best to use wood instead of charcoal, as this creates less pollution, and the flavor of the meat will be different. 
  • Some people prefer to finish the ribs in the oven, because here they acquire a much softer texture.

Side Dish and Sauce for pork ribs

Pork ribs provide a lot of protein, carbohydrates and good cholesterol to the body. Therefore, when serving it, you should balance the dish with a side dish. You can accompany them with salad or with homemade mashed potatoes. 

A sauce that never fails and that your guests will love is BBQ or barbecue sauce. It is best to make it yourself and avoid buying sauces from the supermarket. 

Ingredients for the sauce

  • Three cloves of garlic
  • 50 grams of butter
  • Four tablespoons of honey
  • Two tablespoons of brown sugar
  • One tablespoon of mustard
  • 100 milliliters of tomato sauce
  • Two tablespoons of ketchup
  • Oregano
  • Lemon juice
  • Salt and black pepper.


  • Peel and chop the garlic cloves.
  • Heat the butter in a large frying pan. 
  • Add the garlic and let it brown for about a minute. 
  • Add honey and brown sugar. Stir and cook over medium heat for two minutes. 
  • Stir in tomato sauce, ketchup, mustard, oregano and lemon juice. 
  • Season with salt and pepper.
  • Add 250 milliliters of water (one small glass) and bring to a boil. 
  • Cook over a medium heat until the volume of the mixture is reduced. This will take between ten and fifteen minutes. 
  • Remove from heat and let stand. 

Care of the grill

It is not enough to follow the steps for preparing the ribs and the tips and tricks: the grill is a decisive element when cooking pork ribs. That is why the grill must always be clean and properly maintained. 

Not all grills are the same, so it is important that you know your grill and follow the manufacturer's instructions for proper grill maintenance. Start by cleaning the utensils after each use, as this allows you to remove dirt and debris from the previous use; it also prevents the meat from acquiring a bad odor and bacteria. 

The best time to clean the grill is when it is still hot, that is, after removing the last dish you have made on it. The heat allows for optimal removal of food particles and debris from the food, thus preventing the fat and meat from cooling, drying and sticking to the utensils. Dried fat is much more difficult to remove.

Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
The Wolf Smashburger, CG Style
The Wolf Smashburger, CG Style
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Huevos Rotos with Ibérico Secreto Steak
Huevos Rotos with Ibérico Secreto Steak

Drop a Comment

All comments are moderated before being published

Shop Collection

Regular price $249.00
Regular price $299.00
Build A Custom Box
Regular price From $150

Related posts

quince jelly
quince jelly
Quince with Venison

Quince with Venison

"This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

Iberian cuts
Iberian cuts
Why Ibérico Cuts Vary in Weight

Why Ibérico Cuts Vary in Weight

Braised Oxtail

Braised Oxtail

"Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

Sign up to save 20% on your first order.

We’ll send you recipes, product guides, and exclusive offers especially for you.


Subscribe for recipes, culinary inspo, and first dibs on new products.