How to Grill Boneless Pork Ribs on a Foreman Grill

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Things You'll Need

  • Small cookie sheet

  • Aluminum foil

  • Sauce pan

  • 1 cup chopped onions

  • 1/3 cup olive oil

  • 1 small can (8 oz.) tomato sauce

  • 1/2 cup water

  • 1/4 cup firmly packed brown sugar

  • 1/4 cup lemon juice

  • 3 tbsp. Worcestershire sauce

  • 2 tbsp. prepared mustard

  • 2 tsp. salt

  • 1/4 tsp. pepper

  • Pastry brush

  • Tongs

  • Oven mitt

  • Instant-read thermometer

Boneless pork ribs are delicious with cole slaw and potato salad.

When you fire up your barbecue grill and cook thick, juicy steaks, chicken or pork, the smoke and grill infuses the meat with delicious flavors. If you don't have the time or inclination to use your traditional grill, a George Foreman Grill may be a good substitute. The George Foreman Grill is a small, electric countertop grill that is used inside. Use the Foreman grill to quickly and safely cook a number of foods, including boneless pork ribs.


Step 1

Cover the cookie sheet with two layers of foil.

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Step 2

Cut 1 lb. of ribs in 4- to 5-inch long sections and place on the foil-covered sheet.

Step 3

Saute the onions in a sauce pan until they are soft. Add the olive oil, tomato sauce, water, brown sugar, lemon juice, Worcestershire, mustard, salt and pepper to the onions and stir. Simmer for 15 minutes until thickened.

Step 4

Plug in the grill and close the lid. Preheat the grill for 5 minutes. The power light should be on, indicating that the machine is heating. Place the drip tray in front of the grill.

Step 5

Baste the ribs with the sauce using your pastry brush.


Step 6

Put on your oven mitt and raise the lid on the grill. Use tongs to place one rib on each side of the grill and close the lid. The power light will go back on to indicate the element is heating up again.

Step 7

Remove the first layer of foil on the cookie sheet.


Step 8

Cook the pork until it reaches an internal temperature of 160 degrees Fahrenheit, approximately 8 to 10 minutes or longer, depending on the thickness of the ribs. The USDA recommends cooking pork to that temperature, which can be registered by inserting an instant-read thermometer in the thickest part of the meat.


Step 9

Put on the oven mitt and lift the lid. Use the plastic spatula that came with the grill to release the meat and transfer it to the clean foil on the cookie sheet.


When the grease in the drip tray cools, slide it away from the grill and empty it.


Don’t use wooden or steel utensils as they may scratch the surface of the grill.


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