Get ready to meet your new favorite dinner obsession. These juicy pork ribs are lightly seasoned to perfection, smoked and slow-cooked with tangy pepperoncini for that surprising kick, until they’re fall-off-the-bone tender. Whether you’re firing up the grill or using your oven, this recipe brings that rich, smoky BBQ flavor straight to your kitchen.
What Makes Mississippi Ribs So Tender and Juicy
1. Low and Slow Cooking (225°F)
After a quick sear, the ribs cook slowly at a low temperature for 3 hours. This breaks down the connective tissue which creates that fall-off-the-bone tenderness.
2. Moisture-Rich Braising
The ribs are cooked in a sealed aluminum pan with:
Beef stock – adds moisture and rich flavor.
Butter – adds fat and helps keep the meat moist.
Pepperoncini brine – adds acidity to tenderize the meat and enhance flavor.
3. Covered Cooking Time
Covering the pan for the last half of the cook time traps steam and intensifies the braising effect, locking in moisture.
4. Resting Period
Letting the ribs rest after cooking allows juices to redistribute, keeping the meat juicy when sliced or pulled apart.
Together, these steps create ultra-tender, juicy ribs that are packed with flavor and practically melt in your mouth.
Mississippi Style Ribs
Ingredients
- 2 to 3 pounds ribs
- 8 to 10 Pepperoncinis
- 2 tablespoons Pepperoncini juice
- 2 to 3 tablespoon Ranch Dressing mix
- 1 package Brown Gravy mix
- 1 teaspoon Season Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- ½ cup Beef Broth
Instructions
- Rinse ribs then dry with paper towels to remove excess moisture.
- Combine the salt, pepper, and garlic powder in a small bowl. Apply to both sides of the ribs.
- Let the seasoned ribs rest for 15-20 minutes to allow the flavors to penetrate.
- Preheat your pellet grill to 375°F.
- Place the seasoned ribs directly on the grill grates for about 4-5 minutes per side or until they develop a nice, golden-brown crust.
- Remove the ribs and set them aside.
- Adjust the temperature of your pellet grill to 225degrees F.
- Place the ribs in a single layer in a disposable aluminum grill pan
- Sprinkle ranch seasoning mix and the au jus (or brown gravy) mix over the ribs
- Place small squares of butter across the top of the ribs, distributing them evenly.
- Add the pepperoncini peppers to the pan around the ribs, then pour the 2tablespoons of brine over everything.
- Lastly, pour the unsalted beef stock around the ribs.
- Place the aluminum pan on the grill grates. Close the lid and cook the ribs for 1 ½hours.
- After1 ½ hours, cover the aluminum pan with foil and continue cooking the ribs for an additional 1 ½ hours.
- Remove the foil, and let the ribs rest in the pan for about 10 minutes before serving
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