My Grilled Pork Ribs

Pork is one of the most versatile ingredients I've ever used. It's able to hold onto its flavor no matter how you cook it. This is one of my favorite recipes so far. I actually make it al least twice a month and it never disappoints. This is the first major recipe I developed in my kitchen. I bought ribs and added everything I wanted my grilled pork to taste like. This grilled pork recipe is really dear to my heart. You can switch it up but why mess with perfection. It is super tasty and can be cooked in several different ways more than you could think of. Plus it pairs beautifully with everything. This rib recipe is a favorite in my household and will blow your mind when you try it. It is perfect for the summer cookout and can replace chicken and beef so effortlessly. If you ribs your beef for 30 mins you'd find that it makes it so much easier to cut than when it's at room temperature. It also makes it easy for the sizes to be equal.


What you need

500g pork ribs, cleaned and cut along the bone

2 tablespoon mustard

2 tablespoon full grain mustard

1/2 tablespoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 tablespoon sugar

1 sprig fresh rosemary*

5 garlic cloves

1 thumb size ginger

Handful of kpakpo shito (petite belle pepper), add more or less according to your heat preference

1 medium sized onion

1 tablespoon olive oil/veg oil


  • Replace dried spices with 1/2 tablespoon of Italian spice mix if unavailable.

  • Use 1 tablespoon of dried rosemary in place of the fresh rosemary

Grilled Pork Ribs.JPG


Blend onion, pepper, ginger and garlic and mix together with the rest of the to form a marinade. Taste and adjust salt. Pour marinade over pork and rub it in to coat pork fully. Put pork in a ziplock bag or airtight container. Set aside in the fridge for at least 8+ hrs or overnight. 

Grill Pork on a hot charcoal grill over medium heat. Do not oil the grill as meat is already fatty . Cook  for 30-45 mins flipping periodically. Adjust heat if pork begins to darken too much. Size of cuts may differ so use your instincts on this one, it might cook faster or slower depending on the size of your cut.

Serve with green chili sauce.