Trystan Casey
Grilling ribs is a popular way to cook this cut of meat, but it requires a long, gentle cooking process to ensure the meat is tender. Grilling on an electric grill is an effective way to cook ribs, imparting a smoky flavour and allowing the ribs to develop a brown crust without over-browning or charring. There are several ways to grill ribs on an electric grill, including baking the ribs first and then finishing them on the grill, or grilling them low and slow.
| Characteristics | Values |
|---|---|
| Type of ribs | St. Louis-style, Baby back ribs |
| Preparation | Remove the membrane, trim fat, rub with seasoning, marinate, pre-cook |
| Pre-cooking methods | Boil, bake, braise |
| Seasoning | Salt, pepper, herbs, chilli powder, garlic powder, homemade dry rub |
| Sauce | BBQ sauce, ketchup, onion, molasses, Worcestershire sauce, garlic |
| Cooking time | 10 minutes each side, up to 2 hours total |
| Cooking temperature | Medium heat, 400°F |
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What You'll Learn
Pre-cooking ribs in the oven
Grilling ribs on an electric grill is an effective way to cook them slowly and infuse a smoky flavour into the meat. Before grilling, it is recommended to pre-cook ribs in the oven to ensure they are tender.
To begin, preheat your oven to 275°F-300°F. Then, prepare the ribs by removing the thin membrane covering the rack, as this can be tough when cooked. Cut the ribs into even-sized portions, if necessary, so they lay flat on the grill. Season the ribs generously with salt and pepper or a dry rub of your choice. You can also add other seasonings such as garlic powder, paprika, and chilli pepper.
Once the ribs are seasoned, wrap them tightly in aluminium foil. Place the wrapped ribs on a large baking sheet and put them in the oven. Bake the ribs for around 2 to 3 hours, or until they are tender. For baby back ribs, check them after 2 hours to ensure they do not dry out.
After baking, remove the ribs from the oven and let them rest for about 10 minutes before unwrapping them from the foil. At this point, you can place them on the preheated electric grill to get a nice char, brushing them with BBQ sauce.
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Trimming the fat and seasoning
When preparing ribs for grilling, it's important to trim away any excess fat from the meat. This will help ensure even cooking and improve the overall texture of the dish. After trimming, the next step is to season the ribs generously.
There are a variety of seasoning methods and ingredients you can use to add flavour to your ribs. One popular method is to use a dry rub. Combine equal parts salt, sugar, garlic powder, and seasoning salt in a mixing bowl. Rub the ribs with this mixture, making sure to coat both sides liberally. You can also experiment with other spices and herbs, such as chilli powder or fresh herbs, to create your own unique blend.
Another option is to use a wet rub or marinade. For example, you can rub the ribs with yellow mustard on both sides, as the vinegar in the mustard will help to tenderise the meat. You can then apply your chosen dry rub or create a paste with ingredients like ketchup, onion, molasses, Worcestershire sauce, and garlic. Apply the wet rub or marinade generously and allow the ribs to sit for a while, or even marinate overnight in the refrigerator, to ensure the flavours penetrate the meat.
If you prefer a simpler approach, you can just sprinkle the ribs with salt and pepper or your favourite spice blend. You can also brush the ribs with BBQ sauce before placing them on the grill. Remember to turn the ribs occasionally and brush them with additional sauce during the last 10 minutes of grilling for a mouthwatering glaze.
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Placing ribs on the grill
To grill ribs on an electric grill, you will first need to preheat your grill to medium heat. As the grill is preheating, trim away any fat from the ribs and prepare your seasonings or sauce. You can use a store-bought sauce or create your own by mixing ingredients such as ketchup, onion, molasses, Worcestershire sauce, and garlic. Stir and simmer your sauce on a stovetop for about 15 minutes.
Next, add seasonings such as fresh herbs, salt, pepper, and chilli powder to the ribs, and position them inside a roasting pan or wrap them in foil. You can also rub the ribs with yellow mustard, as the vinegar will help to tenderize the meat. Then, place the ribs or pan on the grill rack.
If you are using an outdoor electric grill, place the ribs on the grill bones down. Keep the lid closed while cooking, and smoke on low heat for around three hours. The meat should start to pull back from the bones. Remove the ribs from the grill and place them on a sheet of aluminium foil. You can then lightly baste the meat with BBQ sauce using a silicone brush. Wrap the ribs in the foil and return them to the grill for one hour.
For indoor electric grills, you may need to par-boil the ribs for 15 minutes or bake them for around two to three hours before placing them on the grill. You can then finish them off on the grill for 5-10 minutes.
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Cooking time and temperature
When grilling ribs, it's important to remember that they require a long, slow cooking process to become tender and flavourful. This can be achieved by pre-cooking the ribs in the oven and then finishing them off on the grill, or by cooking them on the grill for a longer period of time at a lower temperature.
For baby back ribs, it is recommended to bake them in the oven at 225 degrees Fahrenheit for about 3 hours or at 400 degrees Fahrenheit for 2 hours. Then, transfer them to the grill for about 15 minutes on each side, brushing them with BBQ sauce. Alternatively, you can grill them for 5-10 minutes on each side, depending on your preference for doneness.
For St. Louis-style ribs, a similar approach can be taken by pre-cooking them in the oven or boiling them before finishing them on the grill. This helps to ensure that the ribs are tender and juicy.
When using an electric grill, preheat the grill to medium heat. Place the ribs on the grill rack, close the lid, and cook for up to 2 hours or until the ribs are tender. Turn the ribs as needed and brush them with sauce during the last 10 minutes of grilling time. For an outdoor electric grill, smoke the ribs at a lower temperature (around 230 degrees Fahrenheit) for about 3 hours, then wrap them in foil and return them to the grill for an additional hour.
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Finishing with sauce
You can use a store-bought barbecue sauce or make your own by mixing ingredients such as ketchup, onion, molasses, Worcestershire sauce, garlic, brown sugar, apple cider vinegar, and chopped plums. For a unique flavour, try a combination of marmalade and vinegar, whisked together over medium heat.
Once the ribs are coated in sauce, place them back on the grill to sear the sauce. This should only take about 5 minutes per side. You can also try flipping the ribs and cooking them bone-side down to protect the meat from the heat and allow the sauce to become thick and sticky.
After removing the ribs from the grill, let them rest for a few minutes before slicing and serving. For an extra indulgent touch, mop the sliced ribs with additional sauce before serving.
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Frequently asked questions
To prepare ribs for grilling on an electric grill, you must first preheat your grill to medium heat. While the grill is heating up, trim away any fat from the ribs and prepare your seasonings or sauce. You can use a store-bought sauce or make your own by mixing ingredients such as ketchup, onion, molasses, Worcestershire sauce, and garlic. You can also make a dry rub by combining salt, sugar, garlic powder, and seasoning salt. Apply your sauce or rub liberally to both sides of the ribs and let them marinate in the refrigerator overnight.
After seasoning your ribs, place them on the grill rack and close the grill. Cook the ribs for up to two hours or until they are tender, turning them as needed. During the last 10 minutes of grilling, brush the ribs with sauce occasionally.
To ensure your ribs are tender, you can pre-cook them by boiling, braising, or baking them until they are tender, and then finish them off on the grill. You can also try removing the membrane from the back of the ribs before cooking, as this will make them easier to chew. Additionally, ribs cooked at a low temperature for a long period of time tend to be more tender, so avoid cooking your ribs on high heat for a short amount of time.
