Grilling pork ribs on the George Foreman Grill is a two step process. When you put raw ribs on the grill, the meat usually gets tough instead of the typical fall-off-the-bone texture that most people think of when they think of ribs.
Taking the time to do this will render juicy ribs with a crusty, charred exterior. These will make you think of ribs cooked slowly over a fire pit, but you won’t have to watch over the fire or baste the ribs.
It is best to use baby back ribs for a contact grill, as they are fairly thin. I accidentally bought spareribs the first time I did this. If you do use spareribs, follow the note I have added in the directions section. These meaty ribs are very tasty.
The George Foreman grill offers a convenient way to enjoy deliciously juicy and flavorful ribs without firing up the backyard barbecue. With its compact countertop design and rapid cooking time, the George Foreman grill allows you to quickly cook ribs to tender perfection right in your kitchen
While grilling ribs on a George Foreman grill requires some special considerations compared to using a traditional barbecue, following a few simple tips will help you achieve fall-off-the-bone tender pork ribs bursting with smoky, savory flavor In this comprehensive guide, we’ll walk through everything you need to know to become a master of grilling incredible ribs on your George Foreman grill.
Benefits of Cooking Ribs on a George Foreman Grill
The George Foreman grill offers several advantages when cooking ribs:
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Convenient indoor cooking avoids weather constraints of outdoor grilling.
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Heats quickly and cooks ribs fast compared to low and slow barbecue methods.
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Compact size takes up minimal counter space.
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Adjustable temperature allows cooking ribs properly without drying out.
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Nonstick surface prevents ribs from sticking and makes cleanup easy.
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Lean mean grilling drains away excess fat for healthier ribs.
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Versatile design allows both direct and indirect cooking.
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Removable plates make transferring ribs simple.
With the right techniques, the George Foreman grill can produce ribs just as delectable as those from a backyard smoker or grill. Keep reading to learn how.
Tips for Making Perfect Ribs on a George Foreman Grill
Follow these tips and tricks for finger-licking ribs using a George Foreman grill:
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Choose meaty baby back ribs or St. Louis style spare ribs.
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Remove thin membrane from bone side of ribs before cooking.
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Apply dry rub or marinade a day ahead to maximize flavor.
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Adjust grill to 375°F and preheat before adding ribs.
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Cook ribs in batches if needed to avoid overcrowding.
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Use foil packets or grill pan for tender, fall-off-the-bone ribs.
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Baste ribs with sauce during last 5 minutes of grilling only.
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Let ribs rest 5-10 minutes after cooking for juicier meat.
Step-by-Step Guide to Perfectly Grilled Ribs
Follow this simple process for incredible barbecue ribs without the barbecue:
Prep the Ribs
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Select 3-4 lbs of baby back or St. Louis ribs.
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Peel off membrane from back of ribs.
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Trim excess hard fat but leave some fat cap.
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Apply dry rub generously to all sides of ribs.
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Refrigerate ribs 6-24 hours to marinate.
Preheat the Grill
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Assemble George Foreman grill and remove plates.
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Preheat grill to 375°F, which takes around 10 minutes.
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Replace plates when grill is fully preheated.
Cook the Ribs
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Place ribs meaty-side down on preheated grill.
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Close lid and cook 5 minutes.
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Flip ribs and cook additional 5-7 minutes until browned.
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Repeat flipping and cooking 5-7 minutes per side until ribs are done.
Finish on Sauce
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During last 5 minutes, glaze ribs with barbecue sauce.
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Cook basted ribs 1-2 minutes per side to caramelize sauce.
Rest and Serve
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Remove ribs from grill and let rest 5-10 minutes.
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Cut ribs into sections and serve immediately.
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Pass extra barbecue sauce for saucing as desired.
With the right prep and techniques, the George Foreman grill can churn out incredibly tender, fall-off-the-bone ribs brimming with backyard barbecue flavor.
Handy Tips for Getting the Best Results
Follow these additional pointers for achieving the best ribs every time with your George Foreman grill:
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When using foil packets, wrap ribs tightly in heavy duty foil and flip halfway through cooking.
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Insert a meat thermometer to check for doneness; ribs are done at 145°F-160°F.
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If ribs start to dry out, spritz with apple juice or wrap in foil during cooking.
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For more smoke flavor, add soaked woodchips to grill before preheating.
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Brush ribs with oil or nonstick spray before cooking to prevent sticking.
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Allow grill to reheat 5 minutes between batches for consistent cooking.
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Keep George Foreman grill unplugged and open when not in use for safety.
Flavorful Dry Rub and Sauce Recipes
Dry rubs and barbecue sauce add that quintessential backyard flavor. Try these tasty recipes:
Basic BBQ Dry Rub
1/4 cup brown sugar
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
Sweet and Tangy BBQ Sauce
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup packed brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon chili powder
1/2 teaspoon pepper
With the right preparation and techniques, you can make restaurant-worthy ribs in the convenience of your own kitchen using a George Foreman grill. Ditch the hassle of firing up the backyard barbecue and enjoy juicy, smoky pork ribs any night of the week with ease.
Frequently Asked Questions
What’s the best cut of ribs to use?
Lean and meaty baby back ribs or St. Louis spare ribs work best. Avoid thick, fatty rib cuts.
Should I remove the membrane from the ribs?
Yes, peeling off the thin membrane improves flavor absorption and tenderness.
What temperature should I cook ribs at?
Preheat grill to 375°F. Maintain even heat around 350-375°F when cooking ribs.
How long does it take to cook ribs?
Total cook time is around 30-40 minutes for 2-3 lbs of ribs. Cook 10 minutes per side, flipping occasionally.
Should I use a rib rack or foil?
For fall-off-the-bone ribs, wrap in foil packets or use a rib rack. Cook 5 minutes per side if grilling directly on the plate.
Can I get smoke flavor on a George Foreman grill?
Yes, add a handful of soaked wood chips to the drip tray before preheating for extra smoke flavor.
With the right techniques, cuts of ribs and seasoning, you can make incredibly juicy, flavorful ribs with your George Foreman grill. Follow these tips and enjoy restaurant-worthy results from the comfort of your own kitchen.
Best Pork to Buy
People used to say that pork wasn’t safe to eat because it had too much saturated fat and wasn’t cooked all the way through. Large conventional pig farms are often too crowded and not very clean, and the pigs are fed a diet of grains and beans. Pigs are omnivores, which means they can eat anything. However, they don’t do best on processed grains and soybeans alone. It is worth the investment to find a butcher that carries pastured or free range pork. The tasty fat will still be there, but the flavor is so much stronger than with conventionally raised hogs.
If you can, try to find heritage breeds or pork that comes from farms that let the animals roam freely and claim to have raised them humanely. Acorns, grasses, roots, bugs, and worms are just some of the things that these pigs will have eaten. They have never been given growth hormones or antibiotics.
If you have ever visited a farm like this, you will see playful, happy animals. Have you ever tried the meat from these hogs? It’s sweet and has hints of nuts, berries, grasses, and other things. You may even notice the fat is a creamier, richer color.
If you can’t afford pastured or free range pork, look for pork in the store that says it is hormone and antibiotic free. The pork in this recipe is cooked all the way through, so you shouldn’t worry about its safety.
Grilled Ribs with Molasses BBQ Glaze
Getting this recipe ready should take about 45 minutes. Marinating should take 4 to 24 hours, and grilling should take 8 minutes. It will serve 2 hungry people. Double the recipe to serve 4 people.
Ingredients
Ribs:
- Child back rack with 8 ribs cut into two 4 rib slabs
- 2 cups sodium free chicken or vegetable broth
- 2 cups of red or white wine (you can also use 4 cups of broth)
- 2 bay leaves
Molasses BBQ Glaze/Marinade:
- 1 cup plain tomato sauce
- 1/3 cup blackstrap molasses
- 2 TBS apple cider vinegar
- 2 TBS red wine
- 2 tsps brown or yellow mustard
- 1 whole garlic clove (discard whole clove before grilling)
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
Total time:5 hour 7 min – Prep time:5 hour – Cook time:7 min – Serves:4 people Author: Jason
Directions
1. Lay the ribs meat side down on a clean cutting board. Remove the membrane that covers the rib bones by piercing and slicing it at one end with a blunt knife. You should be able to grab the cut end with a paper towel and peel the layer of membrane off. Here is a video showing how it is done.
2. Place the ribs halves in a deep pot and cover with the broth and wine. Add the bay leaves. It is okay to layer the ribs one on top of the other. If more liquid is needed, add more broth or water. Bring the liquid to a boil. Turn the heat down to a slow rolling simmer and cover the pot with a tight fitting lid. Simmer for 30 to 40 minutes until cooked through and tender.
The liquid will evaporate, so move and turn your ribs a few times to make sure they cook all the way through.
3. Remove the cooked ribs to a glass baking dish and discard all of the boiling liquid.
4. Make the BBQ glaze while the ribs are chilling in the baking dish. Add all of the glaze ingredients into the same pot you cooked the ribs in. Bring to a boil. Lower the heat and simmer for 8 to 10 minutes or just until thickened.
5. Pour the glaze over the ribs, turning to coat. Allow the ribs and glaze to cool. Cover and refrigerate for 4 to 24 hours. Turn once halfway through.
6. Remove the ribs from the refrigerator approximately 35 minutes before grilling so they come almost to room temperature.
7. Preheat the George Foreman Grill to high. Coat the grill plates with a light oil, such as canola. Wipe off most of the glaze from the ribs in the baking dish with clean hands or a spoon. Grill for approximately 6 to 8 minutes with the top closed. The ribs should have a nice char or bark on the outside and be warm in the middle. While the ribs are cooking, heat up any extra BBQ sauce in a small saucepan or the microwave so that you can serve it with the ribs.
Take note: If you use thicker spareribs like I did the first time, the cooking time could go up to 50 minutes. Spareribs seem to have a lot more meat than baby backs, at least at my butcher shop. You might also have to grill them a bit longer. The first time I tried this with spareribs, I marinated them and then sliced them into individual pieces. I then grilled each piece of rib. That seemed to work nicely.