Mastering the art of grilled ribs: A guide to perfection

Grilled ribs mainly require time—first to marinate, which should last the whole night, and then for cooking. For large, meaty pieces, this process is worth dedicating several hours, from two to even six hours. A low temperature is also crucial. With this knowledge and some patience, you'll create ribs like those from the American Dream.

In most stores in Poland, you can find rib strips or triangles. While the latter suits stews or broths better, rib strips are superior for grilling. The meat should be light pink and evenly marbled. Ensure the meat doesn't have too much excess fat, and avoid buying pieces too lean or thin (where the meat layer is less than 1 cm thick). In that case, the grilled ribs may turn out dry and tough.

It's a good idea to marinate the ribs beforehand. Below, you'll find a recipe for a simple sweet and spicy marinade that's perfect for ribs. You can brush the ribs with this marinade during grilling, but remember, only do so 30 minutes before the end of cooking. The sugar in the marinade can cause the skin to burn before the meat is thoroughly cooked.

To prepare ribs from the grill that fall off the bone, they must be cooked for a long time and at a relatively low temperature, ideally between 107 to 149°C. Cooking time depends on the thickness of the pieces, but at least 2 hours are generally needed. Ensure the meat isn't directly over the fire source (otherwise, it may burn). Grab one end of the bone with tongs to check whether the ribs are ready. The ribs are ready to serve if the bone can be easily loosened.

Ingredients:

• 1 kg of pork ribs,
• 3 tablespoons of honey,
• 10 tablespoons of soy sauce,
• 1 tablespoon of lemon juice,
• 6 tablespoons of olive or canola oil,
• 2 teaspoons of hot paprika ground + 1 teaspoon of sweet paprika.

Preparation:

1. Chop the ribs into smaller pieces and remove the membrane from the bone side.
2. Mix the marinade ingredients. Immerse the meat in the marinade and leave it in the fridge for a few hours, ideally overnight.
3. For the best results, grill the ribs at a low temperature (from 107 to 149°C) for several hours.
4. Place the meat on the grate or trays, not directly over the fire source. Cover the grill and try to maintain a low temperature.
5. Turn the meat every hour, only applying an additional layer of marinade before the end.
6. Grill the ribs for at least 2 hours. The meat will be ready when it starts to detach from the bone easily.