Grogue-Marinated Grilled Pork Ribs
Tender pork ribs marinated in the distinctive Cape Verdean rum, grogue, and grilled to smoky perfection, offering a unique sweet and savory flavor profile.
🧂 Ingredients
- 2 kg Pork ribs(St. Louis style or baby back ribs)
- 250 ml Grogue (Cape Verdean Rum)
- 100 ml Soy sauce
- 50 g Brown sugar
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated fresh)
- 1 tsp Onion powder
- 1 tsp Black pepper(freshly ground)
- 1 tsp Salt
- 2 tbsp Olive oil
👨🍳 Instructions
- 1
Remove the membrane from the back of the pork ribs if present.
- 2
In a large bowl or resealable bag, combine grogue, soy sauce, brown sugar, minced garlic, grated ginger, onion powder, black pepper, and salt. Whisk to combine.
💡 Tip: Ensure brown sugar is dissolved - 3
Add the pork ribs to the marinade, ensuring they are fully coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- 4
Preheat your grill to medium-low heat. If using a charcoal grill, arrange coals for indirect heat.
💡 Tip: Aim for a temperature around 150-160°C (300-325°F) - 5
Remove ribs from marinade, letting excess drip off. Discard the remaining marinade.
💡 Tip: Pat ribs slightly dry with paper towels - 6
Lightly brush grill grates with olive oil. Place ribs on the grill, bone-side down initially. Close the grill lid.
- 7
After 30 minutes, flip the ribs. Continue grilling, flipping every 20-30 minutes, for about 1 hour to 1 hour 15 minutes, or until the meat is tender and pulls away from the bone.
💡 Tip: Baste with a little of the reserved marinade (if safe, or a separate glaze) during the last 30 minutes for extra flavor and shine. - 8
Remove ribs from the grill and let them rest for 10-15 minutes before slicing and serving.
💡 Pro Tips
- ✓Grogue can be quite strong; adjust the amount to your preference.
- ✓For a spicier kick, add a pinch of red pepper flakes to the marinade.
- ✓Ensure the grill temperature is consistent to avoid burning the marinade.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a touch of honey or maple syrup to the marinade for extra sweetness.
- Incorporate a splash of lime juice for a citrusy note.
- For oven-baked ribs, follow the same marinating and initial cooking steps, then bake at 160°C (325°F) for 2-2.5 hours, basting occasionally.