Mmm. Ribs. I was in the store and said that exact thing when I came across these pork ribs. They’re so huge! And asparagus is on sale right now. And I just made a bunch of tomato paste which means homemade BBQ sauce was just a making of ketchup away. BBQ Pork Ribs… Yum!
So once I whipped up the BBQ sauce, everything was ready for the grill. The ribs just needed the BBQ sauce and the asparagus I decided to grill with lemon and garlic.
The current mustard we have is super tangy (and delicious!), so this made for a pretty tangy BBQ sauce. We counter balanced that with a good amount of hot sauce so it had quite a bit of tang and heat. So. Good.
The ribs were boneless and pretty thick, so my grill master husband said they’d take a little time so he heated up the grill and put them on first.
Then I whipped up the dressing for the asparagus. A few cloves of garlic minced, the juice of a half a lemon, a few pinches of salt, and some oil. Super simple but would compliment the flavor of the grilled asparagus sooo nicely.
As usual, Nigel was supervising. But it was raining and our backyard was super muddy so I made him stay inside.
He wasn’t happy about this at all; he started pouting.
And shortly thereafter, fell asleep and started snoring. Lazy boy.
When the ribs were about 15 minutes away from being done, we (and by we, I mean Dan because it was raining), put the asparagus on the grill and brushed the stalks with the lemon garlic mixture. Dan cooked everything on low for a longer period because of the BBQ sauce and especially the oil in the garlic lemon mixture. He wanted everything to cook evenly and slowly to avoid flair ups from the oil and or burning. That’s why he’s the grill-master of Team Koslicki.
While the asparagus grilled, he was basting the ribs with the BBQ sauce.
I love asparagus. Even as a kid it was one of my favorite vegetables and was a treat when my mom made it. She was so proud. And awed by the fact that I loved all the vegetables they’d put in front of me.
. So delicious. The tang of the BBQ sauce mellowed out on the ribs but still had a nice kick from the hot sauce. The asparagus were the perfect balance of lemon, garlic, and salt with a nice bit of added char. What a delicious dinner and plenty of ribs left over for lunches for Dan, and by “lunches” I mean a late night snack and breakfast the next day before he spent 3 hours at the gym. I guess that just shows how good they were!
BBQ Pork Ribs and Lemon Garlic Grilled Asparagus
- Boneless pork ribs
- BBQ Sauce
- 1 lb of asparagus
- half a lemon
- 2 cloves of garlic
- 1/2 cup of olive oil
- salt to taste
Pre heat grill. On low, cook the pork ribs for 40-45 mins. Baste the ribs with BBQ sauce when ribs are almost cooked through (the last 15 minutes), on both sides.
Juice the lemon, mince the garlic and add to bowl. Slowly stir in olive oil. Season with salt to taste.
Add asparagus to grill in final 15 minutes of pork cooking time. Brush with lemon and garlic mixture.
Remove pork ribs and asparagus from grill. Top ribs with leftover BBQ sauce.