Steakhouse Ribs - New York Style

Steakhouse Ribs - New York Style

Kevin L. Smith 0

"I have made these ribs for several of my friends and family at gatherings, and they have always gotten me rave reviews from everyone."

Ingredients 1 h 30 m {{adjustedServings}} servings 435 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium heat, and lightly oil the grates. Tear off two sheets of aluminum foil about 30 inches long, and place onto a work surface.
  2. Divide the pork ribs in half, and place half the ribs in a single layer on each sheet of aluminum. Spread the mustard onto both sides of the ribs. Place the brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl, and mix until thoroughly combined. Generously rub the spice mixture onto both sides of the ribs.
  3. Fold the excess aluminum sheet to make a double-thick top layer; pinch and fold the top and sides together to completely enfold the ribs in foil, leaving room for heat to circulate.
  4. Place the two packets of ribs onto the preheated grill, close the lid, and grill until the meat is tender and thoroughly cooked through, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a rib should read at least 160 degrees F (70 degrees C). Remove ribs from foil, and discard foil.
  5. Return the ribs to the grill, brushing each side with the steak marinade. Grill until the ribs show charring and good grill marks and the steak marinade cooks onto the outside of the ribs, about 15 more minutes. Turn and baste occasionally with marinade.
Tips & Tricks
Baby Back Ribs

See how to make tender, fall-off-the-bone, oven-baked baby back pork ribs.

Scott's Amazing Whiskey Grilled Baby Back Ribs

Discover the secret to impossibly tender, fall-off-the-bone BBQ ribs.

Rate recipe

Your rating


Reviews 12

  1. 12 Ratings


These ribs are excellent. I believe it is because the rub is so good. For me I need to slow bake my ribs in the oven before grilling so the meat is tender falling off of the bone. First I removed the membrane from the back of the ribs. Rubbed the ribs, wrapped them tightly in quality plastic wrap, wrapped them tightly in heavy duty foil and refrigerated for a couple hours (preferably overnight). Take the ribs out of the fridge and let them come up to room temp (Do Not Unwrap). Preheat oven to 300 degrees and bake the ribs on a baking sheet for 2.5 hrs. Remove from the oven and allow the packet to cool enough to be handled. Preheat the grill to med-low. Unwrap the ribs making sure to get all the plastic wrap off which should be no problem if you use a good quality wrap. The plastic wrap inside the foil packet allows the meat to hold in all of it's juices steaming the meat while in the oven. When you transfer to the grill be careful to keep the rack in tact as it will be tender. Slather with BBQ if desired and grill on med-low for a few minutes on each side just to get that good grilled taste as the ribs are already fully cooked. Enjoy

Finally. Something other than the generic BBQ sauce. Wonderful. I used slightly less mustard - personal preference. My family raved about these. Being South African, it's great having something different.


Fantastic... I made it with ribs twice, but ribs are too dry for me, so I made this for chicken, kept chicken in the foil packets as directed until tender, then took out of foil and put over coals, brushed with BBQ sauce (instead of steak sauce) and left on coals for just a few minutes. It was delicious - the meat was falling off the bone, and has a delicious smokehouse like flavor.