Michael Symon's Ranch-Rubbed Pork Ribs | Symon's Dinners Cooking Out | Food Network

Using dried buttermilk and pickle juice, Michael creates a zesty, tangy coating for his ribs that we CANNOT get over!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Ranch-Rubbed Pork Ribs
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 3 hr 30 min
Active: 30 min
Yield: 4 servings

Ingredients

1/2 cup buttermilk powder (found in the baking aisle)
1 tablespoon dried parsley
2 teaspoons dried chives
2 teaspoons dried dill
2 teaspoons garlic powder
1 teaspoon onion flakes
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Ribs:
2 racks pork baby back ribs or spareribs
Pickle juice, for spritzing

Directions

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a pan filled with about 1 cup of water next to the coals for additional moisture.

For the ranch rub: Combine all the ingredients in a medium bowl and mix well.

For the ribs: Using a dry towel for grip, peel the membrane (silver skin) off the bone side of the ribs and discard. Generously season both sides of the ribs with the ranch rub.

Place the ribs bone-side down over indirect heat, cover the grill down and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour. Wrap the ribs in aluminum foil and continue to cook for another hour.

Take the ribs out of the foil and put back onto the grill, still bone-side down. Spritz with pickle juice, cover the grill and continue to cook until the bones start to pull away from the meat, another hour or so. Check the ribs by flipping a rack over so the bones are facing up. Press your finger on the meat between the bones. If there is some give and the meat starts separating from the bone, they are ready. If not, continue cooking for another 30 to 45 minutes.

Remove the ribs from the grill, cut into 1-bone pieces and pile onto a platter to serve!
(Alternatively, you can bake the ribs in a 300 degrees F oven for 3 to 4 hours.)

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Michael Symon's Ranch-Rubbed Pork Ribs | Symon's Dinners Cooking Out | Food Network
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