Quick Baby Back Ribs

Quick Baby Back Ribs

34 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Mike Swieton
Recipe by  Mike Swieton

“This is an easy recipe for ribs which won't be tough, like smoked ribs, or fall off the bone, like braised ribs. These ribs are done the right way, and I've never had better ribs than this.”

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Ingredients

Adjust Servings

Original recipe yields 1 rack of ribs

Directions

  1. Prepare an outdoor grill for indirect heat - a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it.
  2. Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half.
  3. Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbeque sauce. Cover, and continue cooking for an additional 30 minutes.

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Reviews (34)

Rate This Recipe
Christi
323

Christi

So easy! We have a gas grill, so we cooked them in the oven at 500 for 15 minutes, then on the grill for 15.

Jillian
88

Jillian

There's nothing like really good baby back ribs! The smell alone from the grill is enough to make your mouth water! No matter what kind of rub you use they're bound to be good. We don't put our ribs directly on the grill until the end. After the rub, we put some BBQ sauce on the bottom of some foil (to prevent sticking) and wrap the ribs in the foil then place the ribs on the grill and close the lid. Cook for 45 minutes turning the packet a couple of times.. Then we remove them from the foil and place them directly on the grill and baste them with the BBQ sauce for 5 minutes or until done.

KRAEZDAY
59

KRAEZDAY

These are some of the best baby back ribs I have ever tasted! I don't think baby backs should fall off the bone, and these do not. Save that for country style ribs.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 465 cal
  • 23%
  • Fat
  • 29.7 g
  • 46%
  • Carbs
  • 23.5 g
  • 8%
  • Protein
  • 24.2 g
  • 48%
  • Cholesterol
  • 117 mg
  • 39%
  • Sodium
  • 1388 mg
  • 56%

Based on a 2,000 calorie diet

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