High Protein Grilled Pork Ribs
Take your barbecue game to the next level with these High Protein Grilled Pork Ribs, a mouthwatering recipe that combines smoky, savory, and subtly sweet flavors. Coated in a bold dry rub featuring paprika, cumin, and cayenne pepper, these ribs are marinated to perfection for maximum flavor infusion. Slow-grilled to fall-off-the-bone tenderness, they’re basted with a tangy homemade barbecue sauce made from apple cider vinegar, honey, and Dijon mustard, creating a caramelized glaze that’s irresistibly delicious. Perfect for backyard gatherings or a hearty family meal, this recipe offers a protein-packed twist on classic pork ribs and pairs beautifully with coleslaw, baked beans, or grilled vegetables. With its focus on high-protein ingredients, bold spices, and low-and-slow grilling, this dish is not only satisfying but also a quintessential summer favorite.
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Recipe Information
Ingredients
- 4 pounds pork ribs
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground black pepper
- 1.5 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 2 tablespoons brown sugar
- 1 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
Instructions
Start by preparing the dry rub for the pork ribs. In a small bowl, mix together paprika, garlic powder, onion powder, ground black pepper, salt, cumin, cayenne pepper, and brown sugar.
Remove the membrane from the back of the ribs for better flavor absorption. Rinse the ribs in cold water and pat them dry with paper towels.
Generously apply the dry rub mixture onto both sides of the ribs, massaging it into the meat.
Wrap the seasoned ribs in plastic wrap and refrigerate them for at least 2 hours, or preferably overnight, to allow the flavors to meld.
While the ribs are marinating, prepare the barbecue sauce. In a saucepan over medium heat, combine apple cider vinegar, honey, Dijon mustard, ketchup, and Worcestershire sauce. Stir well and simmer for 10 minutes, until the sauce thickens slightly. Set aside.
Preheat your grill to a low temperature of around 250°F (120°C). If using a charcoal grill, arrange the coals on one side for indirect grilling.
Remove the ribs from the refrigerator and let them come to room temperature for about 30 minutes before grilling.
Place the ribs on the grill, bone side down, on the cooler side of the grill for indirect cooking. Cover the grill and cook the ribs slowly for about 3 to 3.5 hours.
During the last 30 minutes of cooking, brush the ribs with the prepared barbecue sauce every 10 minutes.
Check the ribs for doneness; they should be tender and juicy. A meat thermometer inserted into the thickest part of the meat should read 190°F (88°C).
Allow the ribs to rest for 10 minutes before slicing between the bones to serve.
Serve the ribs with extra barbecue sauce on the side, and enjoy your high-protein grilled pork ribs!
Nutrition Facts
Calories |
5969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.5 g | 552% | |
| Saturated Fat | 158.4 g | 792% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 6823 mg | 297% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 100.2 g | ||
| Protein | 375.6 g | 751% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 5066 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
