Smoky, crazy juicy, super flavorful, these Garlic Parmesan Grilled Spare Ribs will knock your socks off! A simple, flavor-packed marinade tenderizes them to perfection, hands-off grilling, and then a drizzle of the most luscious, garlic-butter with a sprinkle of salty parmesan? Ummmmmm….Yes, please!
Is it a sacrilege to put cheese on ribs???
Recently when chatting with my kids about what we should make for dinner, my daughter says, ‘how about garlic parmesan ribs?’ (Her favorite wing flavor.) Inwardly, I’m cringing because cheese on ribs??? And who has ever heard of that combination?
But when one of the kids has an interest in helping to create something new, it’s a great opportunity for family bonding.
Well, we went for it. That kid did not steer me wrong and they were absolutely incredible! Make sure to check out our video down below in the recipe.
While the ribs rested, we also made Grilled Asparagus, toasted garlic bread, and roasted potatoes simply dressed in olive oil, salt, and pepper.
In addition to the truly extraordinary flavor of these ribs, I love how easy and hands off there are.
- Marinate for 3 hours
- Grill indirectly, untouched for 3-4 hours.
- Drizzle with garlic butter and Parmesan.
How to make Garlic Parmesan Grilled Spare Ribs
Begin by marinating the rack(s) of ribs in a Homemade Zesty Italian Dressing. Can you use store bought dressing? Yes, definitely, but this homemade version is better.
SHOULD I REMOVE THE MEMBRANE FROM THE BACK OF THE RIBS?
There is some discussion that leaving the membrane on the ribs helps to retain the fat and moisture while cooking. It can also be said that the membrane is chewy and keeps the ribs from being truly ‘fall-off-the-bone. because of this connective tissue.
Scoring the back of the ribs in a crosshatch pattern with a sharp knife is one approach.
Loosening the edge of the membrane, and then using a paper towel to provide a good grip as you pull it off, is another.
I use both methods, but chose to remove the membrane in this instance. You can watch how to do that in the video of this recipe.
Cook the ribs indirectly, which means not directly over the flames or coals, on a medium low heat grill with a grate temperature of 250-300 degrees for 3-4 hours.
I used a Slow ‘N Sear XL accessory for my 26″ Weber Kettle to hold my coals to the side and to help with the low temperature control for this extended cook.
How to accurately tell the grate temperature:
Most barbecue grills have a built in thermometer in the lid. That temperature can fluctuate drastically from 50 to 100 degrees of the temperature of where the food is grilling. I recommend a grill grate level probe and use this one, but there are a variety of methods including the ‘Hand Test’. Here is a good article about different methods.
After the ribs reach the desired doneness, make the garlic butter drizzle by melting together butter, garlic, and crushed red pepper flakes. Sprinkle the ribs with both flaked and grated parmesan cheese and parsley.
IF YOU LOVE TO USE YOUR BARBECUE GRILL AS MUCH AS I DO, HERE ARE A FEW OF MY OTHER FAVORITES:
- CRISPY GRILLED COCONUT SHRIMP
- EXTRA CRISPY SWEET AND SPICY WINGS ON THE GRILL
- SMOKY BROWN SUGAR CRUSTED PORK TENDERLOIN
- EASY GRILLED CHEESY POTATO CASSEROLE
- GRILLED SAUSAGE WITH PEPPERS AND ONIONS
- STICKY ASIAN GRILLED CHICKEN THIGHS
- GRILLED SHRIMP CAKE RECIPE
- BOURBON BACON HAM AND PINEAPPLE KABOBS ON THE GRILL
- BEST GARLIC PARMESAN WINGS ON THE GRILL
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Garlic Parmesan Grilled Spare Ribs
- 2 racks pork spare ribs, white membrane removed
- 1 cup Homemade Zesty Italian Dressing Homemade Zesty Italian Dressing
- 1 cup butter
- 4 tablespoons garlic, minced
- 2 teaspoons crushed red pepper flakes
- 1/2 cup parsley, Italian flat leaf, chopped
- 1/2 cup parmesan cheese, flakes
- 1/2 cup parmesan cheese, grated
- Marinate the ribs in the Homemade Zesty Italian Dressing for 2.5 to 3 hours.
- Set up a charcoal or gas grill for indirect cooking, which means there is a cooking area not directly over the heat source, with a medium-low, or 250-300 degree grate temperature.
- Cook the ribs for 3-4 hours indirectly until desired bone pull or bend on slab of ribs is met or meat thermometer reads 197 – 201 between bones.
- Pull and tent with foil, rest for 10-20 min.
- Melt the 1 cup of butter, garlic, and pepper flakes and bring to a simmer. Stovetop or grill is fine.
- Drizzle or brush butter over ribs and sprinkle with the grated AND flaked parmesan cheeses and parsley.
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Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
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