Grilled Baby Back Ribs Recipe (2024)

Recipe looks very simple. I would like a couple of things cleared up before I attempt. #1 Video shows ribs cooked NOT over coals, recipe says cook over coals. #2 Are ribs cooked with or without the lid on the grill?

I always pull the membrane off the underside. This gives the sauce meat to soak into, instead of just sitting on the membrane.

After trying this I think I'll stick with the "low and slow" method for pork ribs. Turning them every 5 minutes was a pain, although they were ready in half the time. With a good rub and a long cooking time they develop more flavor and cook more evenly.

Grilled the ribs tonight on a gas grill. After grill heated to 500 degrees, lowered temp to 350 degrees and cooked total time for 35 minutes, basting with bbq sauce as directed. Removed from grill and covered with foil for about 10 minutes before cutting. The ribs were tender and wonderfully moist. Sprinkled a little bbq sauce over when serving. FANTASTIC FLAVOR!

Unless you're rushed for time, rub/season the ribs, wrap in foil, bake for 2 hours at 250 degrees, then finish on the grill. For smokiness add a generous dash of smoked paprika to the seasoning/rub.

What a surprise to find that baby back ribs can cook so quickly and still be tender and tasty! Mixing water with the sauce to achieve this is a genius idea--I tried it with the sauce suggested here as well as with one of my own and also with a bottled sauce and, just as Sam Sifton says, the sauce reduces and intensifies instead of seizing up and burning. This method also keeps chicken thighs and legs from drying out. Sometimes I'll mop on undiluted sauce near the end for a thicker coating.

Why stack the coals if you're not going to use the cool side?

This recipe for grilled ribs is not supposed to be at all like fall off the bone steamed ribs in foil. These are more like grilled porkchops only juicier and more flavorful. This is exactly the way I cook mine and everyone loves them. I do season them a bit more with some rub but then baste with thinned sauce, and cook them only until they are cooked through. It's good to be able to put some tooth to the bone and cooking them is not an all day affair. Try it!

I agree that the guy standing over the fire is the one who develops the most smoky deliciousness! It's the smoke in your nose that keeps you from appreciating fully what you just prepared. This is why, for me as the cook, barbecue is so much better the next day, after I've washed the smoke out of my hair and come at the dish with a fresh nose.

Turn to Med-Low instead of Med on gas grill

I always pull the membrane off and soak in a brine over night. The n cook at 250 in oven and brine covered for 4 hours. Then finish on grill. They are amazing!

They are not from smaller animals. They are from a different area of the animal. Specifically, the loin. Baby back ribs are what's left after a loin roast has been made into a boneless loin roast. Spare ribs come from lower on the animal, down closer to the chest or belly.

You reference Adam Perry Lang as your inspiration. Then in your video you baste then turn. But APL's method is to turn then baste while the exposed side is still hot, and to turn and baste frequently. This is what creates the lacquer-like glaze that he's going for. (Your written instructions are more like his technique.)

Can't say I had the same experience as Jane. Maybe it was the ribs, maybe it was the sauce, maybe it was me, but wasn't thrilled. Fellow diners thought the results were "too porky." I just thought no real depth of BBQ flavor. Worth a shot, but back to "low and slow" for me.

It seems to me that the video showed the ribs being cooked over indirect heat, whereas the recipe called for grilling directly over coals. Guess I'll just try it out and see...

From those of you who suggest baking at 250 first then ‘finishing on the grill’ - what exactly does that mean? How long on the grill & at what temperature?

I will not tread on sauces, pre-bake, etc. as there are many good pre-made sauce options, rubs, and home sauce recipes. However, Two things that will ease the prep and make the ribs a hit. 1. When peeling off the membrane, use a piece of paper towel to grab it once started and it will pull right off.2. When pre-baking I always cut the ribs into riblets every two ribs. When grilled get crust on all sides instead of the lucky two who get the end pieces of whole slab.

Outstanding! Tasty, tender and delicious, and in less than an hour. Cooked 40-45 minutes. In the rotation.

An old Bon Appetite recipe called for removing every other bone to get meatier ribs. Remove the first bone and the meat on top. Then the third bone cutting close to the bone and as much meat on top of the bones as you go along. Sounds complicated but you'll figure it out.

Followed the directions - always on the first go 'round. Ribs came out delicious. A couple of tweaks for next time - I won't dilute the barbecue sauce as much (personal preference), and will add a few more minutes cooking time. But, will definitely make this again!

Properly and thoroughly cooking pork and chicken directly over charcoal is a pain in the butt--especially if the marinade, rub or sauce you're using has any sugar in it. For this reason, I ALWAY season first and pre-cook in the oven and then finish on the grill. For baby back ribs, cook in a baking dish covered w/ foil with 1/3 of a bottle of flavorful beer in the bottom of the dish. 250 degrees for 2.5 hours....then, to the grill!

I've been cooking ribs similarly for a couple of years. I season the ribs heavily with a dry rub--a combination from what is in the spice cabinet with a little heat, smoked paprika and a BBQ mix. I wrap in Al foil and refrigerate overnight or at least the morning. I usually turn every 10 min for about 40 min, then do the sauce turning every 5 min for another 15-20. Good idea to dilute the sauce and strip off the membrane; will try next time. I use a gas grill on lowest setting.

I am a very old lady with no grill. I plan to use this recipe using the oven, instead of a grill. I'll start in the preheated oven at 300 in a disposable pan covered with foil. When I get to the direct grilling part, I will remove foil and use the broiler basting frequently to finish. I think it will work for me. Anyone have a suggestion?

For all of you frustrated with trying to pull a slippery membrane off of the back of the ribs, a quick “secret” to making it no problem. Next time take a piece of paper towel and grab the edge of the membrane with it and yoink it peels right off!

These came out excellent. Tip: since the quick cook time means they'll be a little chewier than slow grilled ribs, make sure and remove that membrane!

30 minutes…more like 2-3 hours. I finally gave up and blasted them at 500 F in my oven after being cold outside grilling into the night on Memorial Day. The only memorializing I did was the death of my holiday. Do yourself a favor and either plan to grill for a few hours throughout the day (don’t bother flipping every 5 minutes) or take advantage of the 21st century and use an oven.

I say give these a try. Cooked over direct heat on gas grill set at medium (and lowered as needed), Basting and turning as directed. Time was about 35 minutes. Made the recommended BBQ sauce and diluted per recipe. Sauce has some pucker power with the vinegar but worked with the pork ribs. I usually do spareribs low and slow in a smoker but gave these a try. Not bad. They have some chew. Serve with a side of dental floss.

Why build a fire on one side when it never says to move off the coals?

These were good! No, they are not low and slow and smoked but they are tender and they were done in about 40 minutes, a gift for those who want BBQ ribs but don't have hours to spend. The sauce is very good, esp with a bit less vinegar and one teaspoon of molasses. It adds a little depth. We will be making these again!

Prepared ribs last night using same sauce and technique as his bbq chicken legs recipe. VG results with both. Wife who is ribs denizen loved the charred effect for a change. I think the sauce would benefit from a better grade of Pimenton, which I ordered yesterday. The sauce quantity was sparse considering I only used it with one 3# BBR rack; will increase next time.