Life’s simple pleasures: ribs

By Jim Bailey

Want ribs? Want a simple preparation?

This is your recipe. What a great flavor and you most likely have everything in your fridge or pantry already. Get to grillin’!


1/2 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon Dijon-style or regular mustard
1/2 teaspoon each black pepper and cayenne pepper
1 pound bone-in, country-style pork ribs


In a large bowl, whisk together all ingredients except ribs.

Place ribs into marinade, turning to coat.

Cover and refrigerate at least 6 hours and up to 12.

When ready to cook, line a portion of your grill grate with tin foil and spray with nonstick cooking spray.

Heat grill to low and place ribs on foil after shaking off excess marinade*.

Close lid and cook for 1 1/2 hours, turning ribs often and basting with leftover rub mixture.

Remove ribs when very tender and serve hot.

* These ribs are best cooked over indirect heat, so when lining grate with foil, try to place foil over a part of the grill where there will be no, or very little, direct flame.

Serves 2

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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