These Herbed Barbecued Ribs are marinated with Herbs and Garlic, then finished with a smoky Mustard Glaze as they grill over direct heat.
You could probably call this barbecue treat ‘Scarborough Fair Ribs’ since the herb marinade uses Parsley, Sage, Rosemary, and Thyme. If that reference escapes you, then I going to guess that you are under 50 years old.
Anyway, a lot of barbecued Ribs are cooked using the indirect heat method. This means the ribs are cooked very slowly away from the flame until they are ‘fall-off-the-bone’ tender. Woodchips are usually introduced to get some smoke flavor into the meat during the early stages. If you are interested, this technique is used and illustrated in recipe for Barbecued Pineapple Ginger Ribs posted previously.
The herb marinated Ribs in this recipe, and which you see pictured above, served with rice, are cooked over direct heat for a quicker, and chewier result, and they are finished with a tangy Mustard glaze with a little bit of Liquid Smoke.
The Liquid Smoke called for in the Recipe Card below is easily available in most mainstream grocery stores these days and is handy for adding just a touch of smokiness to dishes. Be careful with it, though. The flavor is very strong and it is easy to over do it.
As for your choice of Prepared Mustard for the finishing glaze, use any kind you like. I would, however, avoid using Hot English Mustard for this recipe, as the effect will be very pungent. I used a mid Dijon variety here.
In order to help the marinade penetrate, you need to make incisions into the meat between the bones and this is particularly important on the underside where the boned and flesh are covered by a thick membrane. Some people remove this entirely by peeling it away, but I always prefer to leave it intact and simply score the membrane here and there with a knife.
Mix the chopped Garlic into the Olive Oil and stir in the herbs along with the Salt and Pepper. Pour this over the Ribs and let them sit overnight, turning them over in the marinade at least once.
Prepare the glaze by stirring together the Prepared Mustard, Sugar, Cooking Oil and Liquid Smoke.
Barbecue the ribs over a moderate flame with the cover closed for about 15 minutes or so on each side.
Turn up the heat to high and baste the ribs all over with the glaze. Cook for another 15 minutes or so, turning several times and basting with the glaze again. When cooked to the desired degree of tenderness and the surface is nicely browned and charred here and there, remove from the grill and allow to rest for at least 5 minutes before serving.
Your Recipe Card:
Herbed Barbecued Ribs
- 1.5 lb Pork Rib Rack
- 2 tbsp. chopped Garlic
- 2 tbsp. Olive Oil
- 1 tbsp. chopped fresh Rosemary
- 2 tbsp. chopped fresh Parsley
- ½ tsp. each dried Thyme and dried Sage
- ½ tsp. each Salt and Pepper
- 1 tbsp. prepared Mustard
- 1 tbsp. Sugar
- 2 tbsp. Cooking Oil
- 1 tsp. Liquid Smoke
- Make shallow between the Ribs incisions to allow the marinade to penetrate and score the membrane covering the bones in several places.
- Mix the chopped Garlic into the Olive Oil and stir in the herbs along with the Salt and Pepper.
- Pour the above over the Ribs and marinate overnight in the fridge.
- Prepare the glaze by stirring together the Prepared Mustard, Sugar, Cooking Oil and Liquid Smoke.
- Barbecue the ribs over a moderate flame with the cover closed for about 15 minutes or so on each side.
- Turn up the heat to high and baste the ribs all over with the glaze. Cook for another 15 minutes or so, turning several times and basting with the glaze again.
- Allow the Ribs to rest for at least 5 minutes before serving.