We have lobster dinners about once a month (on seafood Sunday), so I made this fresh corn salad to go with it. I wanted to prepare a side dish that wasn’t a potato or a standard side like corn on the cob. The whole family now enjoys it! also pairs well with grilled steak or tuna steak. Unexpectedly delicious, the combination of salty with the feta and sweet with the corn!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 1 rack of ribs |
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
- ½ teaspoon ground thyme
- 1 cup barbeque sauce
Instructions
- Prepare an outdoor grill for indirect heat with a pile of charcoal on one side and nothing under the food. Once it is going, spread soaked mesquite woodchips on top of charcoal embers.
- Remove membrane from ribs. Combine salt, pepper, paprika, chile powder, and thyme in a small bowl; rub into ribs. Cut the slab of ribs in half.
- Place ribs over indirect heat; close the lid. Cook for 20 minutes, then brush ribs with barbeque sauce. Cover and continue cooking for 30 more minutes.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 11 g |
| Sodium | 1388 mg |
| Sugars | 16 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t cut the rack of ribs in half but did strip the membrane. And I used what spices I had on hand closest to what’s called for. So substituted smoked Paprika and Tony Chacheres spices n herbs creole seasoning instead of ancho Chile and omitted Thyme because I didn’t have any. I also have a gas grill so no smoked chips. I couldn’t see heating up an oven in the summertime to precook them. Just wrapped in foil like others said and used indirect heat in the grill for 45 minutes turning the packet every 15 minutes. Took it out of the foil and grilled on rack 15 minutes turning halfway through. Turned out GREAT! Tasty and tender in an hour.
I adjusted times and ingredients a bit (used my own rub) but followed instructions for my infrared grill and the ribs were great. Even my hubby who is not a fan of pork ribs loved them. Will make again.
LOVED the rub too – used chipotle chili pepper for ancho chili pepper because that’s what I had. Easy recipe for delicious ribs.
Used a different dry rub, but this method, and Oh My Stars & Garters they were good!
Delicious recipe. We let them cook as instructed for a couple hours versus the time listed – they were tender and juicy.
Author say wont be tough like smoked ribs. The way described cooking is considered smoking. Indirect heat and wood chips, that’s smoking.
I cooked it about 30 min longer. Then they were falling off the bone.
Easy and delicious. Used recipe as a general guide. I marinated the ribs in apple cider vinegar for a few min. Rolled the ribs in salt/sugar/garlic/paprika then grilled low and slow then dotted with sweet baby rays. Bliss.
Cooked about twice as long as stated, still not really falling-foo-the-bone-done like rips should be. Mostly what I could taste was the pepper in the rub and the BBQ sauce. I should have known this was too good to be true.
First time making ribs. We have a gas grill so wasn’t sure what temperature should be. It was at 500 for 20 minutes then basted but lowered to 450 cause sauce looked like it was burning for the last 30 minutes. We were pleasantly surprised. Came out very good. Definitely a keeper!!
Single working mom on the go so I need Quick and Easy and this was both! I put in oven at 500 for 20 minutes before putting on the grill. While they weren’t quite fall off the bone tender, they were close and for a rib recipe that takes about an hour, well that’s pretty dang great. This will be used a lot in the future.
These ribs were excellent! This will most definitely be my go to for ribs from now on. I followed the recipe mostly. I added some savory, and smoked paprika rather than Hungarian paprika. I made two racks. One with rub and bbq sauce (Sweet Baby Rays), and one with salt only. I am not a rub and sauce fan. I prefer to taste the meat. The chew was fabulous. I was concerned they’d be overdone. They were perfect! Served them with grilled sweet peppers, and grilled mushrooms. Delicious meal! Thank so much for this recipe!
So, so good and quick and easy! Great flavor
Before making this I didn’t believe such a simple recipe could turn out “lip-smacking, stick to your ribs” ribs. A seasoned cook, I am amazed. The only step I left out was the mustard basting (I forgot) and they still turned out great. I plan to make this my “go-to” recipe for oven baked ribs. Thanks so much.
One hour is way way way too long for a grill. Meat will get burned. I bought a slab today from the grocery store and I’m planning to just toss it on the grill for like 15ish min each side to kill the “bugs”. That is what a meat thermometer is for.
I’m being honest and saying I used our rib rub, but I’m rating the method. These were outstanding. I’ve always slow cooked our ribs, which are tender and delicious, but these had just the right amount of tug, which is what the grillmasters all talk about. I wasn’t sure if they would be cooked enough with the times given to fully cook. But they were spot on. We did use Sweet Baby Ray’s sauce. We love that. Already thinking ahead to invite the family over for a rib fest of our own. Thanks for sharing.
This is a great recipe. Best quick rib recipe I’ve ever used. Perfect every time.
Top notch recipe! Fast, yummy and my kids LOVE it. I’ve made this at least a dozen times. It’s an awesome summer, fall, winter meal.
I don’t always have time for an overnight marinade, and this quick version was utterly delicious. I had to make a couple of substitutions, like the ancho chile powder, but they were still Absolute Yum!
These were the best ribs I’ve ever made. They were tasty and done to perfection. I have a Weber gas grill that I preheated, sprayed grates with a bit of oil and cooked as directed with just the outer burner on and center off where I placed ribs. I kept the temp at 400 and turned meat side down for final 2 minutes. Delicious. Thank you for sharing.
Fantastic ribs! After putting the spice rub on, I put in refrigerator for about 4 hours. Fed these to my three grandchildren & they absolutely devoured them.