Quick Baby Back Ribs Recipe

Name: Quick Baby Back Ribs
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 cup mesquite chips, soaked; 1 (2 pound) slab baby back pork ribs; 1 teaspoon salt; 1 teaspoon freshly ground pepper; 1 teaspoon Hungarian paprika; 1 teaspoon ancho chile powder; 0.5 teaspoon ground thyme; 1 cup barbeque sauce

Cook Time: 50 minutes

Ingredients

1 cup mesquite chips, soaked
1 (2 pound) slab baby back pork ribs
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon Hungarian paprika
1 teaspoon ancho chile powder
teaspoon ground thyme
1 cup barbecue sauce

Directions

Prepare an outdoor grill for indirect heat by placing a pile of charcoal on one side, leaving the other side empty. Once the charcoal is ready, spread the soaked mesquite woodchips over the embers.
Remove the membrane from the ribs. This is important to allow the seasoning to penetrate the meat and improve tenderness.
In a small bowl, mix together salt, pepper, paprika, chile powder, and thyme. Rub this mixture evenly over both sides of the ribs.
Cut the slab of ribs in half to make them easier to manage on the grill.
Place the ribs on the grill over the indirect heat side, ensuring that the food is not directly above the flames. Close the lid and cook for 20 minutes.
After 20 minutes, open the grill and brush a generous layer of barbecue sauce over the ribs. Close the lid again and continue cooking for another 30 minutes.
Once the ribs are tender and caramelized with the sauce, remove them from the grill and let them rest for a few minutes before serving.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	465
Total Fat	30g	38%
Saturated Fat	11g	55%
Cholesterol	117mg	39%
Sodium	1388mg	60%
Total Carbohydrate	24g	9%
Dietary Fiber	1g	3%
Total Sugars	16g
Protein	24g	48%
Vitamin C	1mg	2%
Calcium	60mg	5%
Iron	2mg	11%
Potassium	464mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Grilled baby back ribs are a beloved dish in the United States, often associated with outdoor cooking, backyard barbecues, and family gatherings. This Quick Baby Back Ribs Recipe offers an easy method to create tender, flavorful ribs in less than an hour. With a smoky mesquite flavor and a tangy BBQ glaze, its no wonder that this dish is a favorite among many grill enthusiasts.

History and Origins

The origin of baby back ribs can be traced back to the indigenous people of North America. However, the cooking style most commonly associated with them todayslow cooking and smoking over a firewas popularized by Southern and Midwestern United States. Ribs have become an integral part of American barbecue culture, particularly in cities like Kansas City, Memphis, and Texas. The term "baby back" specifically refers to ribs that come from the upper part of the rib cage, near the spine, which are smaller and more tender than spare ribs.

Regional Features

Across the United States, different regions have developed their own unique methods and flavors for preparing ribs. In Kansas City, for instance, ribs are typically covered in a thick, sweet barbecue sauce, while in Memphis, dry rubs are favored over sauce. Texas-style ribs often include a spicy rub with a focus on the meats natural flavors. This Quick Baby Back Ribs Recipe is a fusion of these styles, incorporating a dry rub with ancho chile powder, paprika, and thyme for a flavorful, smoky taste, followed by a BBQ sauce glaze for added richness. The inclusion of mesquite wood chips adds an authentic smoky flavor typical of Texas-style barbecue.

How It Differs From Similar Dishes

What makes this recipe stand out is its speed and simplicity. Unlike traditional slow-cooked ribs that can take several hours, this recipe uses a quick grilling technique that only takes about an hour. This method preserves the tenderness of the ribs while ensuring a crispy, caramelized exterior. The mesquite wood chips add a unique smoky flavor that is often hard to achieve in a short cooking time. The balance of dry rub and barbecue sauce creates a rich flavor profile, distinguishing it from other barbecue rib recipes that may use either one or the other but not both.

Where This Dish Is Usually Served

Baby back ribs are a staple at American barbecues, cookouts, and family gatherings. Theyre often served as the main course, accompanied by sides like coleslaw, baked beans, cornbread, or grilled vegetables. These ribs are commonly enjoyed in casual settings like tailgating parties, picnics, and summer cookouts, where their finger-licking goodness fits perfectly with the relaxed atmosphere. Whether youre grilling in your backyard or enjoying a summer festival, baby back ribs are sure to be a crowd-pleaser.

Interesting Facts About Baby Back Ribs

The name "baby back" does not refer to the age of the pig, but rather the size of the ribs. These ribs are smaller, tender, and curve inward, unlike larger spare ribs.
In the U.S., ribs are often cooked on a grill using indirect heat, with wood chips to produce smoke. This technique is believed to have been influenced by Native American cooking methods.
Ribs have become a major part of the global barbecue culture. Countries like Argentina, South Africa, and Australia have their own versions of grilled or smoked ribs.
The use of mesquite wood chips is a trademark of Texas-style barbecue. Mesquite has a distinctive smoky flavor that enhances the taste of pork ribs and is known for its bold, robust aroma.
Many people argue about whether ribs should be cooked until the meat "falls off the bone" or whether they should be served with a slight tug to keep them juicy. This recipe opts for the latter, offering tender but still firm ribs with a perfect bite.

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FAQ about Quick Baby Back Ribs Recipe

Store leftover baby back ribs in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them. Wrap the ribs tightly in plastic wrap or foil, then place them in a freezer bag or airtight container. They can be frozen for up to 2-3 months.

Yes, you can cook the ribs in the oven. Preheat the oven to 300°F (150°C), wrap the ribs in foil, and bake them for 2-2.5 hours. Afterward, unwrap the ribs and brush them with barbecue sauce. Then, broil for about 5 minutes to caramelize the sauce.

Absolutely! While mesquite wood chips are typically used in this recipe, you can substitute them with other wood chips like hickory, apple, or cherry for a different flavor profile. Just make sure to soak them before use.

The ribs are done when they are tender but not falling off the bone. You can test the doneness by inserting a fork into the meat—it should easily slide in. Alternatively, you can use a meat thermometer. The internal temperature should reach around 190°F (88°C) for optimal tenderness.

Yes, you can prepare the ribs in advance. After applying the rub, wrap the ribs in foil and refrigerate them for up to 24 hours. This allows the flavors to marinate and enhances the taste. When you're ready to cook, simply follow the recipe's grilling instructions.

Yes, you can use a gas grill instead of charcoal. Preheat the grill, then create an indirect heat zone by turning off one of the burners while leaving the others on. Place the ribs on the cooler side of the grill, and follow the cooking instructions as usual.

If you don't have barbecue sauce, you can make a simple homemade version using ingredients like ketchup, brown sugar, vinegar, mustard, and spices. Alternatively, you can substitute with other sauces like teriyaki or hot sauce, depending on your taste preference.

To make the ribs spicier, you can increase the amount of chili powder, paprika, or cayenne pepper in the rub. You can also add a spicy barbecue sauce or sprinkle red pepper flakes over the ribs before grilling.

To remove the membrane from the ribs, use a paper towel to grab the thin layer of skin on the back of the ribs. Once you have a grip on it, slowly pull it off. This step is important as it helps make the ribs more tender and allows the rub to penetrate better.

While this recipe is specifically for baby back ribs, you can also use spare ribs or St. Louis-style ribs. Keep in mind that these cuts may require slightly different cooking times, as spare ribs tend to be larger and may take longer to cook.

Comments

Samantha Moore

01/23/2025 04:20:17 AM

This was so simple! We utilized our gas grill to initially cook them in the oven at 500 degrees for 15 minutes, followed by an additional 15 minutes on the grill.

Patrick Lewis

10/12/2023 01:54:28 PM

I didn't cut the rack of ribs in half, but I did remove the membrane. I improvised with the spices I had on hand, substituting smoked paprika and Tony Chachere's Spice N Herbs Creole Seasoning for ancho chile, and skipping the thyme due to not having any. Since I have a gas grill and no smoked chips, I opted not to pre-cook the ribs in the oven. Following others' advice, I wrapped the ribs in foil and cooked them over indirect heat on the grill for 45 minutes, turning the packet every 15 minutes. After taking them out of the foil, I grilled them on the rack for an additional 15 minutes, turning them halfway through. The result was fantastic - flavorful and tender ribs in just an hour.

Eric Johnson

11/16/2023 07:39:31 PM

I have made these ribs multiple times and they are fantastic!! I always make sure to remove the membrane from the back of the ribs, season them with the spices (I like to add 1/2 teaspoon of cayenne for a bit of heat), and then wrap them tightly in heavy-duty foil before refrigerating. I bake them at 500 degrees in the foil for 20 minutes, then unwrap and grill them on our gas grill for another 20 minutes. We usually serve them with BBQ sauce on the side for anyone who wants it, but honestly, they're so flavorful that none have needed it yet. These ribs are truly amazing!!

Carol Edwards

02/08/2024 08:03:29 PM

I cooked my baby back ribs on my gas grill using wood chips in a foil pan placed between the burners for indirect heat. It took about an hour to cook, and I only added BBQ sauce in the last 10 minutes. I've experimented with many rib recipes from various sources, but this one is my favorite! The ribs turned out exactly as promised – meaty, tender, but not completely falling off the bone. I was initially skeptical because I thought the best ribs should be fall-off-the-bone tender, but this method surpassed all my expectations. These were truly the best ribs I have ever made!

David Rivera

09/11/2023 11:14:42 PM

These ribs turned out to be the most delicious ones I've ever cooked. They were perfectly seasoned and cooked just right. Using my Weber gas grill, I preheated it, oiled the grates lightly, and followed the instructions by cooking them with only the outer burner on and the center burner off. I maintained the temperature at 400 degrees and flipped the ribs meat side down for the last 2 minutes. The result was absolutely mouthwatering. Thank you for sharing this fantastic recipe.

Kelly Edwards

04/10/2024 01:41:29 AM

Based on the recommendations of other reviewers, I seasoned the ribs with a dry rub and wrapped them in foil before grilling them for 45 minutes. After that, I unwrapped the ribs and cooked them directly on a wood-fired grill with pecan chips for added smoke flavor. I brushed a light layer of BBQ sauce on top and cooked them for an additional 30 minutes. The result was perfect - tender, moist ribs with a delicious smoky flavor.

Emma Green

05/20/2025 11:20:23 PM

Based on recommendations from other reviewers, I seasoned the ribs with a dry rub, wrapped them in foil, and grilled them for 45 minutes. After that, I unwrapped the ribs and smoked them directly on a wood-fired grill with pecan chips for added flavor. I topped them off with a light spread of BBQ sauce and cooked them for an additional 30 minutes. The end result was perfect: tender, juicy ribs with a delicious smoky flavor.

Lisa Edwards

10/17/2022 04:07:05 PM

I marinated the ribs in the fridge for a few hours after applying the rub. Then, I baked them at 300°F for 2 hours wrapped in foil, and finished them on the gas grill with Sweet Baby Ray's sauce for about 10-15 minutes. It was my first time making baby back ribs, and they turned out wonderfully delicious.

Thomas Gonzalez

02/27/2025 09:58:44 AM

Simple and tasty. I followed the recipe loosely, using it as a reference. I briefly marinated the ribs in apple cider vinegar, then coated them with a mixture of salt, sugar, garlic, and paprika before grilling them slowly. Finished off by brushing on some sweet Baby Ray's sauce. Absolutely delightful.

Julie Roberts

07/03/2023 09:14:54 AM

Wow! I am amazed by this rib recipe. Typically, most recipes require 3 to 4 hours of slow cooking, but this one only takes 1 hour and produces excellent results. Following the instructions, I prepared the rub as directed, soaked the ribs in water and vinegar for about 1 hour, then dried them off and applied the rub before refrigerating. I preheated the BBQ on high on all 3 burners (it's winter in Canada), then adjusted to indirect heat as instructed (turned off the front burner and set the center to half heat) and cooked according to the recipe - 20 minutes, applied BBQ sauce, then another 30 minutes until done. The ribs turned out incredible - tender, juicy, incredibly flavorful, and some of the best I've ever tasted. This method is quick and easy, yet delivers outstanding results. I highly recommend it!

Anna Lewis

06/21/2023 11:06:41 AM

Absolutely scrumptious! I decided to bake them in the oven rather than grill them. I broiled the ribs with the meat side facing up on a pan lined with aluminum foil for approximately 5 minutes, letting them brown beautifully. After that, I let them cook for 1.5-2 hours at 300 degrees. Halfway through cooking, I covered the meat with foil to prevent them from drying out. In the final 15-30 minutes of cooking, I brushed on some mouthwatering barbecue sauce. Delicious results!

Angela Edwards

04/07/2025 06:10:49 PM

Marinated in teriyaki sauce overnight and grilled to perfection, absolutely delicious.

Andrew Wright

08/17/2024 12:27:32 AM

I made some tweaks to the cooking times and ingredients (used my own seasoning blend), but followed the instructions for my infrared grill and the ribs turned out fantastic. Even my husband, who usually isn't a fan of pork ribs, really enjoyed them. Will definitely be making these again.

Donald Thompson

08/05/2022 09:58:47 PM

Absolutely adored the dry rub as well - I substituted chipotle chili pepper for ancho chili pepper since that's what I had on hand. Simple yet phenomenal recipe for mouthwatering ribs.

Susan Walker

05/15/2025 06:16:50 PM

Tried a new dry rub this time, but following this recipe, and Oh My Stars & Garters, the results were fantastic!

Diane Lee

09/10/2023 01:30:00 AM

This recipe is absolutely scrumptious! We followed the cooking instructions, but extended the time by a couple of hours. The result was incredibly tender and juicy.

James Taylor

08/28/2023 10:09:49 PM

The author promises that preparing this dish won't be as difficult as making smoked ribs. The cooking method described mimics smoking, using indirect heat and wood chips, which is characteristic of smoking techniques.

Susan Roberts

06/20/2023 10:24:13 AM

I ended up cooking it for an additional 30 minutes, and they turned out perfectly falling off the bone.

Kenneth Gonzalez

02/07/2025 08:57:06 PM

Cooked the ribs for twice as long as recommended, but they still weren't quite falling-off-the-bone tender as they should be. The dominant flavors were the pepper in the rub and the BBQ sauce. I should have been wary of such a great deal.

Gary Diaz

09/25/2024 12:13:16 PM

This was my first time making ribs, and since we have a gas grill, I was unsure about the temperature settings. I started at 500 degrees for 20 minutes, then basted the ribs. However, I had to lower the temperature to 450 degrees because the sauce seemed like it was burning during the last 30 minutes. To my surprise, the ribs turned out really well - they were delicious! This recipe is definitely a keeper!

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