Ribs are a backyard-BBQ staple meal. Which is why Ballistic BBQ host Greg Mrvich is excited to share his Brazilian pork rib cook—complete with marinade and glaze recipes—in this Backyard Life video.
Prepping the Pork Ribs
Greg kicks the cook-off by creating a marinade that he blends in a food processor.
BRAZILIAN PORK RIB MARINADE INGREDIENTS
- 7 garlic cloves (crushed)
- 1 medium white onion (chopped)
- ½ cup apple cider vinegar
- 1 tablespoon ginger (fresh)
- 3 limes (juiced)
- 1 lime (zest)
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- 1 teaspoon black pepper
- – Blend ingredients together in a food processor
With his marinade complete, Greg then preps his ribs by removing the outer membrane. When asked why he does this, Greg notes that:
• It allows smoke penetration through both sides of the rib. (If you leave the membrane on, it prevents this from occurring.)
• He likes the mouthfeel of ribs without a “plasticky” crunch. (That said, Greg says to “do what you like to do.”)
How to Remove the Membrane From Pork Ribs
Greg says removing the membrane (and trimming the excess) is a very easy process that can be accomplished with only a butter knife. All you need to do, he says, is:
• Slide butter knife under the top membrane and twist to loosen it up so you can get a finger underneath, then pull it off.
• Preferably, take ONLY the top membrane off. The bottom membrane is made up of open fibers which help keep the ribs together better, so you don’t want to risk pulling it off.
• If there’s a bone on the end of the rack that’s been saw cut, you’ll want to cut that rib off so you’re left with a nice, clean-cut.
• Trim excess loose ends of membrane or fat to square off the ends of ribs.
Once Greg’s ribs are prepped, he places them in 2-gallon Ziploc bags (takes up less fridge space and easier to massage the ribs in) filled with marinade for a minimum of 2 hours. (Greg prefers to marinade his ribs overnight.)
Although ribs can be cooked on a variety of grills (kettle cooker, or pellet, gas or charcoal grill), Greg is opting for an Argentine grill—namely, because it burns logs and has adjustable racks. He notes that you’ll want to generate coals, while also being mindful of your temperatures. On a kettle cooker, for example, Greg would do indirect heat with the lid on at about 250 degrees Fahrenheit, then finish them over direct heat.
Regardless of the type of grill you use, Greg says you’ll want to rotate the ribs so they’re evenly cooked. “Cook in the mid-200-degree range for about an hour (flipping often and spritzing with water) to achieve a nice, even cook,” he reiterates.
Next, Greg will mix his glaze (his recipe is below), then microwave it for 30 seconds before applying. While the ribs can be cooked to your particular temperature/consistency liking, Greg prefers to grill his for approximately 5 hours (or, until the bones begin falling apart). Going the “low-and-slow” route helps create optimal flavor and tenderness.
HONEY GLAZE INGREDIENTS
- 1 cup honey
- 2 pinches dried coriander
- 2 pinches chili powder
- 2 pinches coarse kosher salt
- Mix ingredients together in bowl
Greg notes that your ribs can be cooked to your particular temperature/consistency liking, but that he prefers to grill his for almost 5 hours (or, until bones begin to fall apart). He always goes the “low-and-slow” route to achieve maximum flavor and tenderness!
BRAZILIAN-STYLE GRILLED PORK RIBS COOK INSTRUCTIONS
- 3 racks of trimmed St. Louis pork spare ribs.
- Place trimmed ribs in a plastic zip-top bag with marinade and refrigerate 2-12 hours.
- Remove ribs from bag, then remove excess marinade (over sink).
- Place ribs on preheated grill and cook over low, or indirect, heat until tender (5-6 hours).
- Apply honey glaze to both sides of ribs and continue cooking over low heat until glaze sets.
- Allow ribs to rest for approximately 15 minutes before slicing.
And, there you have it! All you need to do now is break out the wet wipes!