Yesterday I got some pork loin backribs (aka baby back ribs) at the supermarket. I had never made them before so I had to look up how to cook them. The method I found worked perfectly and resulted in fall-off-the-bone delicious baby back ribs. The rub I used, however, wasn’t that great so I’ll try a different one next time. This method starts with brining the ribs: baby back ribs have little fat and can get tough if not brined. This process takes at least six hours.

I was a bit surprised at how expensive the baby back ribs were. The full rack, on sale, was almost $15. For that price you can get them already cooked at Chili’s!


1 – Put the ribs in a large, deep container and cover with 4 qts of water, 1/2 cup kosher salt and 1/4 cup of sugar. Place in the refrigerator for 1 hour.

2 – Remove the ribs from the brine solution and discard solution. Dry the ribs and rub dry rub of your choice on both sides. Return to the refrigerator and let rest for at least 1/2 hour or up to 8 hours.

3 – Remove ribs from fridge and let stand at room temperature for about 1/2 hour before grilling.

4 – Preheat grill to high for 15 – 20 minutes, covered.

5 – Turn off one of the grill burners and set the other one on medium.

6 – Place baby back ribs (your may have to cut one rack in half) over the off-section of the grill. Cover.

7 – Grill for 3 1/2 hours, turning every 1/2 hour.

8 – Baste the baby back ribs with BBQ sauce on the meaty side and grill for an additional 20 minutes.

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