Tuesday, July 20, 2010

Grilled Pork Ribs Marinade


It’s Anniversary Week at Mystery Lovers’ Kitchen as we celebrate a year of food, fun, and friendship!

To celebrate, we’re having a special week—each day, we’re posting a different party dish and course for our summer cookout. And to show our appreciation to our readers, we’re offering daily prizes and one grand prize. Entering is easy—just leave us a comment. Thanks everyone!

Today's prize? A spatula. And our grand prize is a Cuisinart ice cream maker!

We have a winner for Monday's contest, run by Avery. "Runner 10" wins the cheese knife. Congratulations!!!


It’s grilling season! And, of course, I’m all about the barbeque. :) Today I’m cooking up the main course for everybody for our Anniversary Week cookout!

Grilling is always a fun activity at our house. It’s not just about the cooking and the food, it’s about the gathering together, the aromas, and the family time.

Here’s a recipe for a grilled pork ribs marinade that I think you’ll enjoy. You’ll need to factor in your marinade time, so be sure to give yourself at least 4 hours to let the flavors really mix with the meat. Or, you could plan to marinade the pork the day before and keep it in the fridge overnight.

Grilled Pork Ribs Marinade

2 lbs. boneless country-style pork ribs (or boneless pork loin roast.)
Trim the excess fat from the pork, rinse the meat and place in a gallon Ziploc


1/2 cup Extra-virgin olive oil
1/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup of red wine
2 T molasses
1 t minced garlic
1/2 t garlic powder
1/2 t dry mustard
1/2 t ground ginger
1 t onion salt (or onion powder if you’re worried about salt intake)
salt and pepper to taste
1/2 t Mediterranean spices or Mrs. Dash (optional)

Whisk ingredients together and add to the pork in the Ziploc. Reserve some sauce to brush the pork with while grilling.
Marinate for 4 to 24+ hours in refrigerator.

You can cook the ribs one of two ways:

1. Preheat oven to 500 and cook for 15 minutes, then grill for 15 minutes. This will work best if you have a gas grill.

2. Or, (and you'll need a charcoal grill for this) you can prepare your grill for indirect heat (charcoal on one side of the grill, nothing directly under the meat. Once it is going, put some soaked mesquite woodchips on it.)

Cook (lid down) for 20 minutes, then brush with reserved sauce. Cover, and continue cooking for an additional 30 minutes.

The recipe is easily doubled for marinating more pork.
Grill and enjoy!


Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig


  1. This looks like a wonderful rub! Quick question for you...do you only grill your country ribs for 10~15 minutes total? We use country ribs and I usually slow roast them for a few hours at 250 then finish them up on the grill. If I can do them for only 15 minutes that would be wonderful!!! Thanks and congrats on your new book...I'm waiting for mine to arrive!

  2. Ribs - My personal favorite... But, have to agree, I am wondering on the cook time. I have a dedicated smoker, so i don't make mine on the grill.

    15 minutes per side maybe???

  3. Booklover and A Year on the Grill--Ack! Thanks so much for the heads-up--I accidentally left out the oven time on the post. I've amended it. :) Yes, a total of 10-15 minutes on the grill, but only if you've cooked it in the oven at 500 (covered) for 15 minutes first. :) Thanks for being alert! And, Booklover, thanks for ordering!

  4. Looks good! St.Louis is all about BBQed pork steaks so I'll definitely give this a try. Your book is hear already. I preordered from Amamzon and it arrived the day it was released. I thought that was quick serivice! The book and the recipe will be heading to Michigan with us tomorrow.
    Caryn in St.Louis

  5. I will have to try this Marinade. Though we prefer slab ribs but I can adjust the cooking time. Also if you have a larger gas grill with at least 3 heatin elenemts you could cook completely on the grill using one side for the heat and the far side for the ribs. I use this method a lot.

  6. This is a great post, Elizabeth! I grill steak and burgers on the grill but I seem to have difficulty getting anything else right. Though I adore anything grilled with mesquite, I seem to have problems with it myself. Thank you for this great post with clear instructions!! I'll be braving the grill with confidence!


  7. This isn't fair. Your photos look yummy and the recipe sounds easy enough for me to prepare. Now I want ribs and it's 8 in the morning. LOL. Congratulations to 'Runner 10' and wishing you ladies a wonderful blog anniversary party.

    BTW, I have to ask - it is Tuesday not Thursday, right? I know you're usually here on Thursday so I thought maybe I overslept more than I realized.

    Thoughts in Progress

  8. Pork Ribs are one of my favorite grill foods - unfortunately I had to give them up when I went on my weight loss program last August. But now that I've reached my goal and beyond, maybe I can reward myself and use your delicious recipe. I just finished Avery's The Long Quiche Goodbye yesterday and I'm starting your Delicious and Suspicious today. I figure if I can't eat the food I can at least enjoy some wonderful books about it.

  9. You had me at soy Sauce and Worcestershire sauce. We might not have a stove yet, but we have a grill, but it's gas. Will have to decide if we can wait to get the stove for version A.

  10. This sounds wonderful! Can't wait to try it.

  11. Caryn--I've heard a lot about St. Louis' BBQ! Hope you have a great trip. :) Thanks SO much for ordering my book to take along with you! I really appreciate it. :)
    July 20, 2010 7:54 AM
    Nancy--Hope you enjoy the marinade! And...I think I need a gas grill upgrade. :) Yours sounds really nice!

    Julie--Good luck with it! It's tricky to get it right, I know. I think I take off the meat to check for doneness more than anyone I know! It's just so important to get it just right.

    Mason--Believe me, I've been all confused, too! We decided to change the week around so we were cooking the courses in order--so we had Avery's appetizer yesterday, today my main course, Julie will have a salad tomorrow, Krista has a veggie on Thursday, and Cleo has a dessert coffee on Friday!

    Oh, 8:00 a.m. is PERFECT for ribs! LOL!

    Bookwoman--Congratulations on reaching your goal...and then some! I loved Avery's "Long Quiche Goodbye." Hope you'll enjoy "Delicious" and the recipes. :) I wish Southern cooking were lower-fat! I think substitutions are definitely helping out, though. Lots more oven-frying and using fat-free sour cream, etc. Still...

  12. Terry--See what you can do! And, y'all, Avery is on Terry's blog today as a guest: http://terryodell.blogspot.com/

    Kathi--Thanks so much!

  13. What a wonderful main course, Riley! Ribs are always a popular cookout food around my house, and I plan to try these the next time company's coming!

    ~ Krista

  14. Oh and don't forget Wendy's dessert on Saturday!

  15. I’m no longer the chef in my family, but I am going to be sure my husband sees this recipe. It sounds and looks really yummy.

  16. Krista--Hope you'll enjoy them! :)

    Julie--And Wendy's delicious dessert on Saturday, y'all--don't miss it! (Where has my brain gone?! Can we search the lost and found?) :)

  17. The ribs look wonderful. I have come to the point where my consumption of ribs (which I love) has had to be sparse. However, a few bites are fabulous. Can't wait for the next course!

  18. These look awesome. I just fasted for a day so I'm going to stop by a Memphis-style BBQ place about 11:00 and order me some ribs.

    Blog Book Tours

  19. My husband takes care of the grill. I will have to show him this.

  20. Congrats, Riley, on a great debut with Delicious and Suspicious! The ribs sound great!


  21. OMG, Riley, it's lunchtime here in NYC and my mouth is watering for those amazing ribs. Those pics are great -- glad to see you cooked enough for our party. :)

    Happy Anniversary! And congrats again on your continued success with your new bestseller DELICIOUS AND SUSPICIOUS!

    ~ Cleo
    Coffeehouse Mystery.com
    Cleo Coyle on Twitter

  22. OMG ribs are my favorite and my 13 year olds as well. To bad we just ate at Wendy's for lunch seems i am going to have to go back out to the store for a few things :). Thank you Riley for sharing.

  23. Jane--Hope y'all will enjoy it! :)

    Kay--I've got a little preview of the week to come--you're in for a treat here at the Mystery Lovers' Kitchen!

    Stephen--You definitely deserve it! Enjoy. :)

    runner10--Congratulations to you for winning the cheese knife yesterday!

    Avery--And congratulations right back at you! I loved "Long Quiche Goodbye!"

    Cleo--It'll be a heaping plate for all of us! :)

    Happy Anniversary to you, too, Cleo! And I'm looking forward to your "Roast Mortem" August 3!

  24. Babs--That must be a 13 year old thing--my son feels the same way! Thanks for dropping by today. :)

  25. Sounds yummy. I don't eat pork but will try it with turkey tenderloins.

  26. Ribs are one of my family's favorite things to make on a weekend. This marinade has a wonderful sounding blend of flavors!

  27. Mom2MandJ--I bet it would work out great with turkey tenderloins!

    Janel--It's a nice blend. :) Thanks for coming by!

  28. This makes me very hungry! Can you believe my husband does not like ribs?! He's not right.

  29. Dawn--Maybe he doesn't like the really dry kind? See if something a little moister works for him. :)