If you’ve ever wondered how to grill baby back ribs, this Grilled Baby Back Ribs recipe could not be easier! Perfect for summer grilling!
Did everyone have a lovely Mother’s Day? I certainly did. I was pampered with the experience of having the day off from the kitchen, but with the added enjoyment of watching my husband make pancakes for all of us for breakfast, and then grill up some steaks and asparagus for dinner. As much as I love to cook, it’s nice for the chef to have a night off every once in awhile.
To me, it almost doesn’t even feel like summer until I’ve grilled up a delicious, tender, crispy, saucy rack of ribs. Not a 30-minutes-or-less meal, but low maintenance and completely delectable.
Tools needed to make these grilled baby back ribs:
- First and foremost, you need a nice gas grill. I really like my Traeger grill!
- You’ll also need a stock pot to simmer the ribs.
If you liked this best way to grill baby back ribs, check out these other awesome rib recipes:
- In a large pot over medium high heat, heat 2 T of olive oil. Season ribs with spices of choice (I used World Market’s Chicago Chop & Steak Seasoning, I feel a combination of salt, pepper, garlic powder, onion powder, paprika would be great) and sear the top side of the ribs. Add 2 cups of beef broth or stock, fill up the pot with water, and add 2-3 bay leaves. If you don’t have the broth or stock, use plain water and season liberally with salt and pepper. Simmer over medium-low heat over 1-1/2 hours.
- Remove from braising liquid. Light a grill, set on medium heat, and allow to pre-heat. Add your ribs, apply sauce to the top, flip your ribs so the sauce makes contact with the grates, and turn heat to low (so the sugar in the sauce doesn’t burn). Sauce the back side of the ribs. After 2-3 minutes, flip the ribs, re-sauce. Repeat two more times, ending with the ribs top side up with one final sauce basting.
Sides for this meal:
Grilled red potatoes; grilled zucchini and yellow squash; salad with baby spinach, frisee, grapes, strawberries, goat cheese, candied pecans, and white balsamic pear vinaigrette (recipe to come, maybe even tomorrow if you’re lucky!).