Grilled Babyback Ribs

I’ve been holding out on you, big time. I have made these ribs 4 or 5 times and I am just now sharing. The only excuse I have is that I try to strike a balance between documenting every great meal and also sitting back and enjoying food with friends and family.

Did you have a nice weekend? My parents spent Memorial Day weekend with us and we had a grand time. Dad and I went to the farmer’s market on Saturday and picked up orange dahlias to plant and these meaty ribs from the German butcher down the road. We also took a long bike ride early Monday morning to counteract the calories to come and when we left, Marc was still sleeping and Mom was getting ready for the day. When we returned, the door was locked and nobody was answering. I tried pressing the doorbell an annoying number of times with no results. We assumed Marc was in a deep sleep and Mom was in the shower. Minutes later, Mom and Marc were walking down the street with bags from our corner hardware store. Marc needed wood chips for the ribs and also grabbed frootee ice pops (ha!), gummy bears and my Mom picked out greeting cards. Mom had not understood that we had gone off on bikes and assumed we had keys. We had a good laugh about it.

Back to the meat! These ribs are really, really good. Marc is a rib connoisseur and he is patient with the variety of vegetarian dinners I prepare and well, he deserves a treat for being such a good sport. The recipe makes a generous amount of rub for 3 racks of babyback ribs. You can coat the ribs generously as I do or reserve some for another recipe. They are simple to make and perfect for enjoying with friends and family. Make sure they are close friends, though, because ribs are messy business.

Below are the detailed instructions for how we made them on our charcoal grill, but you can also use a gas grill or follow the link to the original recipe for oven directions.

7 Notes Leave a Note

  1. I have just one question. How long of a bike ride do we take before indulging in this treat??? ๐Ÿ˜‰

  2. It has been AGES since I’ve had babyback ribs. In the past couple of years Dan has smoked (monster) beef ribs and country-style pork ribs. I don’t know if he chose these because he likes them better, they’re usually cheaper or if he dislikes babybacks. I’ll have to ask, because I could definitely go for a half rack of dry-rubbed babyback ribs (plus a long hike).



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