Steakhouse Ribs - New York Style Recipe -
Steakhouse Ribs - New York Style Recipe
  • READY IN hrs

Steakhouse Ribs - New York Style

Recipe by  

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

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2012

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

Most Helpful Critical Review
Feb 20, 2015

Well, all I got to say is THUMBS DOWN for this recipe. you have to have, at least, 3-4 hrs of cooking to get that fall off the bone ribs. I did not care for this method.

Jun 25, 2011

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.

Aug 05, 2011

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.

May 26, 2012

Do the foil part in the oven at 200F for 3 to 4 hours. Then remove the foil and cook indirectly on the grill. The meat will fall off the bone.

Feb 20, 2012

The rub from this recipe gets 5 stars! The cooking method wasn't quite right for me. First - I remove the membrane along the bones - this is easy to do by using a sharp carving fork and sliding the tine of the fork under the membrane along a bone towards the skinny end of the slab of ribs. Twist the fork and it will lift the membrane - then use a paper towel and grab the flap of membrane and pull it off in one piece. I used Deli Mustard and the rub - wrapped in the heavy foil. I would prefer cooking low and slow for a longer time. At 40 minutes the ribs were not tender. I moved to indirect heat at a low heat and let them cook for about 1 1/2 hours. Next time I will do them in the foil in a 225 degree oven for about 2 1/2 hours - take out and let cool. Finish on the BBQ with my favorite sauce, which right now is Black Pepper Sauce. Thanks for sharing your recipe.

Sep 30, 2011

Second time making this and it is so easy... And tastes Gerr8! Thank you!

May 10, 2012

Great recipe, i watered down the dijon to get it more evenly on the ribs, Subbed the A1 sauce for some bbq sauce, Had everyone raving!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 474 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Crunchy Kale Snacks
Crunchy Kale Snacks

Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.

So Many Pork Chop Recipes
So Many Pork Chop Recipes

You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

BBQ Country Style Ribs

These ribs bake up deliciously in the oven. Yum!

How to Barbeque Ribs

See how to make tender, slow-cooked pork ribs on your barbeque grill.

Prize Winning Baby Back Ribs

Spice-rubbed ribs get the slow-cooking treatment over indirect heat.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States