Many backyard grill masters say that the best way to BBQ ribs is low and slow for hours to bring out the best flavor. With this recipe, you can have tender, tasty ribs done and on your table in one hour! We fully cook the meat on the grill in a foil pouch first, then we caramelize it on the outside with our fresh, kidney-friendly marinade.
Scroll past the BBQ ribs recipe for ingredients and instructions for the marinade.
Remove the rack of ribs from the packaging. (Peel off the membrane on the back of the rack if the butcher has not already done so.)
Place the rack of ribs, bottom side up, on your foil.
Apply your marinade to the bottom of the rack and turn over.
Apply more marinade to the top of the rack and fold the foil over, sealing the sides and top carefully so that no marinade drops out.
Save some remaining marinade for the last caramelizing step on the grill and some for dipping while you eat.
Place your foil wrapped ribs into the refrigerator to marinate while you prep the grill.
If you are using a gas grill, preheat high heat and move on to the Grilling Instructions when your grill is ready to go.
For a charcoal grill, start with a clean grill grate. Remove the grill grate and place the charcoal evenly at the bottom.
Follow the instructions for lighting the charcoal on the back of the bag.
Spray the grill grate with cooking oil and put back onto the grill.
Heat the coals until they turn ash white, about 15 – 20 minutes.
Place the foil packet of ribs on the center of the grill, cover and cook for 50 minutes.
After 50 minutes, remove ribs from the foil and place top side down on the grill. Apply marinade covering entire bottom of the rack. Cover and cook for five minutes.
After five minutes, flip the rack over and apply more marinade covering entire top of the rack, but saving the rest of the marinade for after the ribs are done cooking. Cover and cook for five more minutes.
At this point, your ribs should be nicely caramelized and browned. If not, cook uncovered for a few minutes on each side until they are done browning. Watch them very carefully so they don’t burn.
Remove the fully cooked ribs from the grill and place onto a large serving platter.
Cut up into manageable portions of two or single bone sections from the rack. Serve with the remaining marinade.
Approximate analysis per 2 ribs:
Fat 49 g
Protein 50 g
Sodium 118 mg
Potassium 490 mg
Calcium 44 mg
Phosphorus 309 mg
Cholesterol 156 mg
Tasty BBQ Marinade for Ribs
1/4 cup honey
2 tablespoons brown sugar
1/4 cup apple cider vinegar
2 tablespoons sweet onion finely chopped
1 cup water
1 garlic clove, chopped or grated
2 teaspoon dry mustard
2 tablespoons tomato paste
1 teaspoon hot pepper sauce
1 teaspoon brown seasoning sauce
1-1/2 tablespoon unsalted butter
1/4 teaspoon salt
1 tablespoon all-purpose flour
Finely chop the onion and mince the garlic clove.
Melt butter over low heat in sauce pan.
Add onion and garlic and heat until lightly browned.
Add the remaining ingredients except flour.
Continue to heat and whisk over medium heat until blended and the sauce begins to lightly boil. Lower heat and add flour.
Whisk until blended and sauce begins to thicken. Cover sauce pan and put aside for marinating ribs for the BBQ grill.
If you are not using right away, store frozen until you are ready to thaw and use or refrigerate for 7 days.
Calories 56 kcal
Fat 8 g
Protein 1 g
Fiber 1 g
Sodium, 48 mg
Potassium, 76 mg
Calcium, 12 mg
Phosphorus, 14 mg
Cholesterol 1 mg
Recipe Disclaimer: Due to variations in ingredients, the nutritional analyses should be used as a guideline only. A renal dietitian reviews all recipes, but we cannot assure that all values are accurate. Remember to consult a renal care provider with respect to any specific questions or concerns you may have regarding proper renal nutrition or before making any changes in your renal diet.
Web ID 8000