Here’s a great guide for making delicious ribs. You don’t need all the ingredients; just make sure you’ve got something sweet, salty, oily, acidic in your marinade and you’re good to go!
Thanks to themeateater.com for this great recipe https://www.themeateater.com/cook/recipes/bone-in-bbq-ribs-recipe
- 1-1/2 tbsp. sweet paprika
- 1-1/2 tbsp. smoked paprika
- 4 tsp. kosher salt
- 2 tsp. coarsely ground black pepper
- 2 tsp. red pepper flakes
- 2 tsp. dark brown sugar
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/2 tsp. celery seed (optional)
- 3-1/2 lbs. big game ribs (two full racks, each rack split in half lengthwise down the middle and cut into portions of 2-3 ribs)
Sauce for basting
- 1 cup cider vinegar
- 1/2 cup yellow mustard
- 1 tsp. kosher salt
- In a small bowl combine all of the dry rub ingredients. (You can double or quadruple this mixture and keep it on hand for any worthy occasion.) Rub the ribs all over with the dry rub.
- Pop the ribs into a pressure cooker. Add water to cover and cook for 20 minutes with 10 pounds of pressure. (If you don’t have a pressure cooker, I’m afraid this takes a bit longer. You’ll have to braise them on the stove for at least 2 hours, though it may take longer)
- Preheat your grill on high
- In a small bowl, combine all the mop ingredients with a whisk. (Again, this can be doubled or quadrupled as needed and used for anything you feel like mopping that goes on a grill.)
- When the ribs are done, remove them from the pressure cooker. Set the ribs over direct heat on the grill to caramelize them and get some char. Close the lid to keep the heat high. As they get closer to done, mop liberally with the cider vinegar mop.
- Remove from the grill when the sauce is adhering nicely and they have the perfect amount of char. Serve with pickles and raw onions.