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Warmer weather is here and that means it’s time to get outdoors, fire up the grill and make my tender and flavorful Grilled Honey Balsamic Ribs!
Check out the recipe for these Grilled Honey Balsamic Ribs below or PIN IT for later!
Y’all, it is officially my favorite time of year and I couldn’t be more excited! Spring has sprung and here in Texas that means fields of beautiful bluebonnets, blissful 75-degree days and stunning burnt orange sunsets! It also means spending every weekend having friends and family over for backyard barbecues!
Just as most might gather around the kitchen for the holidays or Sunday supper, during grilling season, we all gather on the patio. For us, our patio and backyard are truly an extension of our home, especially when the weather is this perfect! Because sadly, let’s face it, the Texas heat will be here before we know it!
In our house, grilling is something that my husband and I enjoy doing together. We love planning what to cook on the grill, and love to make everything from burgers to these Spicy Grilled Hot Dogs with Bacon Corn Relish. Pork ribs is another favorite item to cook for dinner on the grill. However, I know for many, grilling ribs can be intimidating as it seems like a long drawn out process to get the ribs tender and juicy, with just the right amount of that crispy edge.
Yes, ribs are best cooked “low and slow” and after many years of honing my grill master skills, I’ve learned a few trips and tricks to make perfect pork ribs. Like, I start with Smithfield Extra Tender Fresh Pork Ribs from Walmart. Smithfield Extra Tender Fresh Pork Ribs come in three different cuts, Smithfield Extra Tender Fresh Pork St. Louis Style Ribs, Smithfield Extra Tender Fresh Pork Back Ribs and Smithfield Extra Tender Fresh Pork Spareribs. They are all hand trimmed and have no added hormones or steroids, thus ensuring that you have tender and juicy ribs no matter your grilling skill level.
So, you are probably thinking, how long to grill ribs and how to grill ribs fast? Well, the fact is, you can spend all day smoking ribs, but pork ribs can also be cooked on the grill in about an hour and a half! I use a slow and low method of wrapping my ribs in a foil packet (which traps in moisture) and then finish them off at the end with my favorite glaze or barbecue sauce.
This easy dinner recipe for Grilled Honey Balsamic Ribs, featuring Smithfield Extra Tender Fresh Pork Back Ribs, is one of our favorites! This Italian pork rib recipe uses just a handful of ingredients, all pantry staples that I get at Walmart, and my go to grilling method described above. The end result is tender, juicy pork ribs with those coveted crispy “burnt” ends!
HELPFUL TIPS AND INFORMATION:
What to serve with Grilled Honey Balsamic Ribs:
We LOVE to make “baked” potatoes and veggie kabobs (seasoned simply with fresh herbs, lemon juice, salt and pepper) on the grill and they are both a simple and easy side dish to serve with these Grilled Honey Balsamic Ribs. Another great dinner side dish for grilled pork ribs is grilled corn on the cob or this Spinach Berry Salad with Creamy Balsamic Dressing.
What is the difference between Baby Back Ribs, St. Louis Style Ribs and Spareribs?
When I first started getting into grilling and cooking different types of meats, I always got confused and never knew what type of pork ribs to get for my backyard barbecues. Since I figured I’m not alone, use the guide below the next time you head to Walmart to shop for your Smithfield Extra Tender Fresh Pork Ribs.
Baby Back Ribs– Baby back ribs are leaner and smaller than St. Louis Style or Spareribs. They are cut from where the rib meets the spine after the pork loin is removed. Since baby back ribs are smaller, each rack averaging only 2-4 pounds, they only serve three to four people and tend to be more expensive.
Spareribs- Spareribs come from the section closer to the belly making them much larger than baby back ribs. Spareribs have larger bones and are much fatter than baby back ribs. Due to the large amount fat, spareribs must be cooked over low heat for a longer period of time. Spareribs are usually the cheapest out of the three different types of ribs and tend to be the largest in size since they have not been trimmed down.
St. Louis Style Ribs- St. Louis Style Ribs start off as spareribs, but have been trimmed down to remove the chewy cartilage and hard breastbone. St. Louis Style Ribs are more rectangle than spareribs and are flatter than baby back ribs. St. Louis Style Ribs tend to have more bone and fat than baby back ribs, which makes them more tender and juicy. Each rack of St. Louis Style Ribs weighs approximately three to five pounds, which can serve about four people.
How to cook ribs on the grill:
- Prepare grill for direct cooking over medium heat (350°F to 450°F).
- Meanwhile, place rack of ribs on a large sheet of heavy-duty aluminum foil.
- Brush both sides of the ribs with oil and season generously with desired dry rub, salt and black pepper. Securely wrap foil around ribs, using an additional sheet of foil, if needed, to cover ribs completely. Note: This can be done up to eight hours before grilling and placed in the refrigerator.
- Once grill is at desired temperature, place foil packet of ribs on grill over direct heat. Cook for one hour in a closed grill, carefully flipping the foil packets of ribs a few times during cooking to ensure even cooking.
- After one hour, remove foil packet from grill and let rest for 10-15 minutes. Carefully unwrap foil and remove ribs.
- Return ribs, bone side down, to the grill. Baste ribs with half of your sauce and grill ribs in a closed grill over direct medium heat for 5-10 minutes. After 5-10 minutes, flip ribs and baste with remaining sauce. Grill ribs in a closed grill over direct medium heat for an additional 5-10 minutes.
- Remove grilled ribs and let rest for 10 minutes before slicing and serving.
Grilled Honey Balsamic Ribs Grilling Tips:
I recommend using lump charcoal instead of charcoal briquettes, as lump charcoal will last longer.
Mesquite or cherry wood chips can be added to the charcoal to in crease that smoky flavor. Just be advised that they will flame up when adding them to the coal.
What is your favorite thing to cook on the grill? Please share in the comments below!
- 1 (3-4 pound) Smithfield Extra Tender Fresh Pork Back Ribs
- 2 tablespoons olive oil
- 2 tablespoons Italian seasoning*
- 1 teaspoon each kosher salt and black pepper
- Honey Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 3 tablespoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon each kosher salt and black pepper
1. Prepare grill for direct cooking over medium heat (350°F to 450°F).
2. Meanwhile, place rack of ribs on a large sheet of heavy-duty aluminum foil.
3. Brush both sides of the ribs with olive oil and season generously with Italian seasoning, salt and black pepper. Securely wrap foil around ribs, using more than one sheet of foil if needed. Note: This can be done up to eight hours before grilling and placed in the refrigerator.
4. Once grill is at desired temperature, place foil packet of ribs on grill over direct heat. Cook for one hour in a closed grill, carefully flipping the foil packet of ribs a few times during cooking.
5. While ribs are grilling, prepare honey balsamic glaze. In a small sauce pan over medium heat, whisk together balsamic vinegar, honey, mustard, salt and black pepper. Once the balsamic mixture begins to bubble, reduce meat to medium-low and simmer until mixture has reduced by half and a thick glaze has formed; about 10-15 minutes. Set aside.
6. After ribs have been grilling for one hour, remove foil packet from grill and let rest for 10-15 minutes. Carefully unwrap foil and remove ribs.
7. Return ribs, bone side down, to the grill. Baste ribs with half of the honey balsamic glaze and grill ribs in a closed grill over direct medium heat for 5-10 minutes. After 5-10 minutes, flip ribs and baste with remaining glaze. Grill ribs in a closed grill over direct medium heat for an additional 5-10 minutes.
8. Remove grilled ribs and let rest for 10 minutes before slicing and serving.
*Note: For this recipe I used an Italian seasoning consisting of dried herbs, garlic powder and onion powder.
Double the honey balsamic glaze if you wish to have additional glaze to baste over ribs after grilling.
Hickory or cherry wood chips can be added to the coal to increase the flavor.
Get grilling this summer with Smithfield Extra Tender Fresh Pork St. Louis Style Ribs, Smithfield Extra Tender Fresh Pork Back Ribs and Smithfield Extra Tender Fresh Pork Spareribs, all available in the meat department of your local Walmart!
And if you think you are the ultimate grill master, then you have to enter the Smithfield® Hero of the Grill Contest and Sweepstakes! Head to SmithfieldGetGrilling.com and share a brief story about why you are the “hero of your grill” to be entered to win $5,000. You can also check back daily for Instant Win Prizes.