| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1 full rack baby back ribs
- 2 lemons
- 1 cup kosher salt
- 2 tablespoons black peppercorns
- 2 bay leaves
- Prepared glaze, for finishing, optional
Instructions
- Put the ribs in a large stockpot and fill with enough cold water to cover. Squeeze the lemons into a bowl and strain the juice into the pot; add the lemon rinds as well (remove any seeds). Add the salt, peppercorns and bay leaves and bring to a boil. Boil until the ribs are slightly soft but not falling apart, about 25 minutes.
- Prepare a grill for high heat.
- Transfer the ribs to the grill, meatier-side down. Grill for 10 minutes; brush with glaze if you like and then grill another 3 minutes. The finished ribs should be at least 165 degrees F in the center; you don’t want to char the meat, but you want it to fall apart.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 412 |
| Total Fat | 29 g |
| Saturated Fat | 10 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 35 g |
| Cholesterol | 123 mg |
| Sodium | 466 mg |
Reviews
Worked fantastic. All the negative reviews are people with zero common sense. Clearly a whole cup of salt would indeed make it salty. Common sense isn’t so common I suppose. Use less salt dummies
Have made these several times and super delish every time. I wonder if the people complaining about the cup of salt really made the recipe. It does not all soak up into the ribs and it does not make them salty. You could also just put half a cup if it makes you feel better 🙂 I did last time because ran out of salt and recipe was just as yummy.
I’ve made this several times. Finished them on the grill. Never had any complaints about salt. This is truly the easiest and fastest dinner ever with success every time!
What a giant mistake . I never would have used that much salt! Whew
works that sure. instead if loads of sal try adding vinegar. Any Kind works well also.
I think there was an error and instead of a cup of salt for one rack of ribs, it should have been either a teaspoon or a tablespoon. They tasted like what I think salted pork must have tasted like on sailing ships. My wife and I will be thirsty all night. It was the saltiest meat I have ever eaten.
This recipe was perfect for a fast rib cook. The only thing I recommend is run before the grill and to flip 2-3 minutes each side and finish once golden brown. They were perfect for a fall off the bone rib!