| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup buttermilk powder (found in the baking aisle)
- 1 tablespoon dried parsley
- 2 teaspoons dried chives
- 2 teaspoons dried dill
- 2 teaspoons garlic powder
- 1 teaspoon onion flakes
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 racks pork baby back ribs or spareribs
- Pickle juice, for spritzing
Instructions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a pan filled with about 1 cup of water next to the coals for additional moisture.
- For the ranch rub: Combine all the ingredients in a medium bowl and mix well.
- For the ribs: Using a dry towel for grip, peel the membrane (silver skin) off the bone side of the ribs and discard. Generously season both sides of the ribs with the ranch rub.
- Place the ribs bone-side down over indirect heat, cover the grill down and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour. Wrap the ribs in aluminum foil and continue to cook for another hour.
- Take the ribs out of the foil and put back onto the grill, still bone-side down. Spritz with pickle juice, cover the grill and continue to cook until the bones start to pull away from the meat, another hour or so. Check the ribs by flipping a rack over so the bones are facing up. Press your finger on the meat between the bones. If there is some give and the meat starts separating from the bone, they are ready. If not, continue cooking for another 30 to 45 minutes.
- Remove the ribs from the grill, cut into 1-bone pieces and pile onto a platter to serve!
- (Alternatively, you can bake the ribs in a 300 degrees F oven for 3 to 4 hours.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1223 |
| Total Fat | 88 g |
| Saturated Fat | 31 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 104 g |
| Cholesterol | 371 mg |
| Sodium | 986 mg |
Reviews
I used the seasoning like Michael said, on chicken. I baked the thighs, well seasoned and juicy, but neither my hubby or I would have been able to say it had ranch seasoning. Maybe on a grill?
Made these tonight…not that impressed. The cook time seemed to be off which caused the ribs to be charred just a little too much. The taste and flavors were pretty good. The sweet potato with the ranch dressing was pretty good
Season the bone side first so the seasoning doesn’t get rubbed off on the table. So sad.
I’m planning on making these tomorrow. I was wondering, can i put the rub on ahead of time to marinade? And would it make a difference in flavor and tenderness? Btw we love you Michael, you are a true talent!
Question: I thought on tv he smoked the ribs the first hour? But in the direction the wood he used n how he did it isn’t mentioned unless I have it mixed up with another show. I am making this whole dinner today and was just curious if its my mistake about the smoking but either way I’m sure it will be great. I’m going to smoke them this time till I find out which way he did do it.
Micheal I love all your recipes you have given us and have made so many of your dishes they are always big hits n I never miss your shows love them. Can’t wait to see your upcoming recipes and try them. Thanks for all your doing.
We made these on the smoker and they were wonderful! Flavor was fantastic. My favorite rib of all time!
Nice easy recipe. A lot of fun to cook Outdoors. My family loved this at our barbecue. We will be making this again.
Thank you so much for a recipe that has NO sugar!!!! I love you, Michael Symon!!!
sound terrible…why is this clown on anyway
Delicious! A nice change up from BBQ ribs. I couldn’t find buttermilk powder so I used Hidden Valley Buttermilk Ranch dry dressing mix.