Grilled Baby Back Ribs

By Sam Sifton

Published July 14, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 2
Total Time
30 minutes
Rating
4(1,634)
Comments
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We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone. But baby backs are quicker and can be grilled as well, and the result is delicious. This recipe benefits from a basting technique used by the chef and barbecue madman Adam Perry Lang, who thins out his barbecue sauce with water, then paints it onto the meat he’s cooking in coat after coat, allowing it to reduce and intensify rather than seize up and burn.

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Ingredients

Yield:4 servings

  • 1 cup barbecue sauce (see recipe)

  • 2 racks baby back pork ribs, about 2¼ pounds each

  • Salt and pepper, to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

30 grams carbs; 352 milligrams cholesterol; 1267 calories; 35 grams monosaturated fat; 14 grams polyunsaturated fat; 30 grams saturated fat; 84 grams fat; 1 gram trans fat; 1 gram fiber; 1353 milligrams sodium; 98 grams protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)

  2. Step 2

    Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.

  3. Step 3

    Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals and cook for 25 to 30 minutes, turning once every 5 minutes or so, and basting with the thinned barbecue sauce, until a peek inside shows that the meat no longer has any pink at the center.

  4. Step 4

    Take the racks of ribs off the grill, cut them into individual ribs and serve.

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Ratings

4 out of 5
1,634 user ratings
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Comments

Judi

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?

Thomas Greisen

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

Kevin Osinski

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.

Gale S

This is the best lazy man’s way of grilling baby back ribs. I love that it doesn’t take all day(s) to get nice BBQ. My ribs came out rich and succulent with the right amount of char. I might use only 3/4 cup of sauce with 3/4 of water so as not to have too much leftover.

Michael M

For a larger rack (about 3.3#) what should cooking time be using this method?

Mrs Sara

I braise mine in apple juice at 325 for an hour and a half before grilling.

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