Prep 15 mins
Cook 30 mins
Sweet, sour, spicy, with a bite. These juicy ribs are easy to make ahead and toss on the grill. Great for individual portions or if using chops, cut up into bite-sized pieces and serve with toothpicks as nibblers. These went over well at our family camping get together this weekend.
- 4 lbs meaty bone-in country-style pork ribs or 4 lbs boston butt pork chops
- 1⁄2 cup honey
- 1⁄4 cup brown sugar
- 1⁄4 cup spicy Dijon mustard
- 1⁄4 cup cider vinegar
- 1⁄4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder or 1 teaspoon crushed garlic
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1⁄2 teaspoon hot sauce
- 1⁄2 teaspoon cayenne pepper
- 1 cup apple juice, in a spray bottle
- Mix marinade and place in a gallon ziplock bag.
- Add pork and let set 6 hrs or overnight.
- Preheat grill on high for a few minutes.
- Oil grill surface (using a cloth dipped in vegetable oil).
- Place pork on grill and sear (for at least a minute) on both sides.
- Cover grill and reduce heat to medium/low.
- For thick ribs, cook 15 minutes on one side then 15 minutes on the other (use your own judgment depending on the thickness of the pork).
- Use apple juice spritz to control any flareups.
- When cooked through, let ribs set for a couple of minutes.
- Coat with a light spritz of apple juice and serve.
omg-so delicious! I used 8 pork chops. I cut all fat out and disposed of the bones. Then I marinated the pieces, using only half of the marinade. I saved the other half for a dipping sauce. I lined a pan with foil, sprayed the foil with Pam. I put the meat into the pan and covered it tightly with foil, then baked it at 300 degrees for 30 minutes, stirred and covered loosely and turned the oven up to 400 and baked for 45 minutes. I served the meat with the reserved marinade. When the weather warms I will try this recipe on the grill-kebobs maybe???
Wonderful recipe! I use the marinade and put it in a roaster in the oven for 90 mins at 400F.
Very good recipe. Thanks!