Baby Back Ribs on a Griddle

griddle baby back ribs

Griddle cooking offers a unique twist on classic BBQ ribs, creating a smoky, caramelized flavor that will have everyone digging in. This recipe takes advantage of the griddle’s direct heat for a quick cook, while a foil “tent” steams the ribs to melt-in-your-mouth tenderness.

griddle baby back ribs

Baby Back Ribs on a Griddle

Griddle cooking offers a unique twist on classic BBQ ribs, creating a smoky, caramelized flavor that will have everyone digging in. This recipe takes advantage of the griddle's direct heat for a quick cook, while a foil "tent" steams the ribs to melt-in-your-mouth tenderness.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs, griddle
Prep Time30 minutes
Cook Time2 hours
Servings4
Calories500kcal

Equipment

Ingredients

Instructions

  • Preheat your griddle to medium-high heat.
  • Prepare the rub: Combine brown sugar, paprika, chili powder, onion powder, garlic powder, and black pepper in a small bowl. Generously coat both sides of the ribs with the rub.
  • Sear the ribs: Place the ribs on the hot griddle, meaty side down. Sear for 3-4 minutes per side, or until nicely browned.
  • Create the foil tent: Tear off a large sheet of aluminum foil and fold it in half to create a double layer. Pour about 1/4 cup of apple cider vinegar onto the center of the foil. Place the ribs meat-side up on the foil, then fold the sides up and around the ribs to create a sealed tent.
  • Steam and sauce: Reduce the heat to medium-low and cover the griddle with a lid. Steam the ribs for 45-60 minutes, or until tender and falling off the bone. Check on them occasionally and add more vinegar if needed to keep the bottom moist.
  • Glaze it up: In a small bowl, whisk together honey and Dijon mustard. Carefully remove the foil and brush the ribs generously with the glaze. Increase the heat to medium-high and return the ribs to the griddle, open-faced. Cook for 2-3 minutes per side, caramelizing the glaze and creating a sticky, delicious coating.
  • Rest and serve: Transfer the ribs to a cutting board and let them rest for 5-10 minutes before slicing and serving. Enjoy with your favorite BBQ sauce, if desired.

Notes

Choose tender ribs: Look for ribs with good marbling and bendable bones.
Season generously: Don’t skimp on the rub! It adds depth of flavor and enhances the natural sweetness of the ribs.
Control the heat: Medium-low heat is key for gentle steaming and preventing the ribs from drying out.
Glaze and go: The final caramelization adds a sticky, irresistible finish. Don’t overcook at this stage, just achieve a beautiful char.
Get creative: Experiment with different rubs and glazes to find your perfect flavor combination. You can also add vegetables like onions or peppers to the foil tent for a complete meal.
With these tips and this recipe, you’ll be grilling up restaurant-worthy ribs on your griddle in no time. So fire up the heat, gather your friends and family, and prepare for a taste of smoky-sweet, fall-off-the-bone bliss!

Nutrition

Calories: 500kcal

Umami Barbecue – Baby Back Ribs

Super tender and bursting with umami goodness, these baby back ribs are sure to tantalize your taste buds and leave you craving for more. The secret to their irresistible flavor lies in the umami-rich barbecue sauce, which is packed with soy sauce, Worcestershire sauce, and other savory ingredients.

What is umami?

Umami is the fifth basic taste, often described as savory or meaty. It is triggered by glutamate, an amino acid found in many foods, such as meats, fish, mushrooms, and tomatoes. When glutamate interacts with taste receptors on our tongues, it creates a unique sensation that is both satisfying and addictive.

Why use umami in barbecue sauce?

Umami is a powerful flavor enhancer that can make other flavors stand out. In the context of barbecue sauce, umami helps to balance the sweetness and acidity of other ingredients, creating a more complex and well-rounded flavor profile.

Umami Barbecue – Baby Back Ribs

In this recipe, we are going to make a unique Umami enhanced barbecue sauce. We are also going to cook to temperature and not time. In my opinion, these are the best baby back ribs you can make.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs, umami, umami barbecue, umami bbq
Prep Time1 hour
Cook Time2 hours 30 minutes
Servings6
Calories669kcal
Cost$40

Instructions

  • Remove packaging on the three baby back rib racks.
  • Remove the membrane from the back of the rib racks.
  • Now season the ribs using Montreal Steak Seasoning.
  • Insert the needle temperature probe into the rib rack making sure we do not touch any bone.
  • Put all three rib racks into a 300F preheated smoker. Then plug in the probe into the Signals thermometer.
  • We are going to cook these ribs uncovered and in the smoke till they reach 160F.
  • As the ribs cook we will now make the barbecue sauce. We get a medium-size mixing bowl.
  • Add one cup of ketchup.
  • Two teaspoons of brown sugar.
  • Two tablespoons of Worcestershire sauce.
  • Four tablespoons of balsamic vinegar.
  • Two teaspoons of garlic powder.
  • Two teaspoons of chipotle sauce
  • One half a teaspoon of ground mustard
  • One half a teaspoon of sea salt.
  • Now if you want you can stop here and use the sauce the way it is. If you want to take it up a big notch then you can add the next three ingredients. I call these the Umami enhancers and the will double the number of glutamates in the sauce.
  • Two large tablespoons of chipotle in adobo sauce.
  • One tablespoon of fish sauce. Please note it is not fishy.
  • One tablespoon of tamari sauce.
  • Now mix well and put into the refrigerator for about 30 minutes.
  • When ribs hit 160F remove and then apply barbecue sauce,
  • Now put ribs into a large foil pan and then cover the top with aluminum foil.
  • Reinsert temperature probe and cook ribs till when they hit 195F.
  • When ribs hit 195F remove foil from the top of the pan and let the sauce turn into a glaze. This is about 30 minutes.
  • Let ribs rest for about 10 minutes then slice and serve.

Video

Nutrition

Calories: 669kcal

ThermoWorks Billows on a Weber Kettle 22 – 3 Hour Ribs

This recipe is part of a series that incorporates the ThermoWorks Billows on a Weber Kettle 22. This time we are cooking Baby Back Ribs in 3 Hours. If you would like to know more on how to install a ThermoWorks Billows on your Weber Kettle please check out this installation video – https://youtu.be/Da0gHrkINSo

ThermoWorks Billows on a Weber Kettle 22 – Baby Back Ribs in 3 Hours

This recipe is part of a series that incorporates the ThermoWorks Billows on a Weber Kettle 22. This time we are cooking Baby Back Ribs in 3 Hours. If you would like to know more on how to install a ThermoWorks Billows on your Weber Kettle please check out this installation video – https://youtu.be/Da0gHrkINSo
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Servings4
Calories248kcal
Cost20

Instructions

  • Setup kettle with 2 Weber baskets full of Kingsford blue briquettes. Put one charcoal starter in each basket and then light.
  • Let the charcoal burn for 10 to 15 minutes and then put grill on with the pit probe attached. Plug pit probe into the Signals Thermometer and then set the Billows for 300F.
  • Put the cover on and make sure the vents are set at 1/4 to 1/6 open depending on your elevation.
  • Now time to prepare ribs. Take ribs out of the packaging and put on the preparation area. Find the dullest butter knife you can find. Now on the narrow side of the ribs take your knife and find the end of the membrane. Free the end up so you can grab it with a paper towel and then slowly pull it off.
  • Now put one of the rib racks into a large foil pan and then add the rub. The rub we are using is Montreal Steak Seasoning. Here is the label and as you can see you can use it on pork. Actually all it is salt, pepper, and garlic with a few extra things thrown in. It is great on ribs
  • Now put the rub on the ribs. Make sure you do both sides and I use about 1/2 cup of run on each rack.
  • Put the rib on to the SOLIGT Extra Large Stainless Steel Rib Rack that fits perfectly between the weber baskets then put lid on and let cook for 1 hour.
  • After 1 hour ribs should have a dark mahogany color and need to be foiled.
  • Take a large sheet of Heavy Duty foil and put ribs in middle and fold up around the rib. Add 1/2 of pineapple juice and then seal up the foil around the ribs.
  • Put foiled rib into a large foil pan and then put back on the grill. So it will fit you might have to push in the corners. Now cook for another hour.
  • Remove ribs from foil and lay ribs with meat side up in the bottom of the foil pan but leave foil pan on the grill. Now with a silicon brush to paint on Stubbs Heat and Sweet sauce but only do it on the top side of the ribs. Put kettle lid back on and cook for 30 more minutes.
  • Remove ribs from the grill and let them rest for 10 minutes. After resting slice ribs and eat.

Video

Nutrition

Serving: 3oz | Calories: 248kcal | Protein: 20g | Fat: 18g

Baby Back Ribs – GoSun Sport Solar Cooker Review

Baby Back Ribs – GoSun Sport Solar Cooker Review

This recipe is one of a series that features the GoSun Sport Solar Cooker.

The Challenge – 10 baby back ribs cooked in 2 hours with outdoor temperatures of 45F on a sunny day.


Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs, solar cooking
Prep Time30 minutes
Cook Time2 hours 9 minutes
Servings2
Calories669kcal
Cost12

Ingredients

Instructions

Preparation

  • Select a medium or smaller rack of Baby Back Ribs.
  • Remove the membrane from the back of the ribs.
  • Now cut the ribs into two rib sections. Each session will be two ribs.
  • We will be using Weber KC BBQ Rub.
  • Cover both sides with the rub and then let the ribs sit in the refrigerator for 1 hour. This will allow the salt in the rub to permeated the meat.
  • Now insert the ribs into the GoSun Sport cooking tray.
  • It will be a tight fit but ou should get 10 ribs into the tray.
  • Now we add the liquid smoke. Liquid smoke is nothing more than smoke that has been reduced and liquified.
  • Just a few drops on each 2 rib section.
  • We will be cooking by temperature and not time se we now insert a micro food probe in the middle between the two ribs. Make sure you do not hit the bone.
  • Now slowly load the cooking tray ino the solar cooker. making sure that the seal is completely closed.

The Cook

  • This day the sun was out but the air temperature was 45F. The Sport solar cooker is not affected by the outside temperature.
  • The ribs reached the internal temperature of 200F in a little over an hours but we allowed the ribs to cook for 2 hours and 3 minutes.
  • We then removed the ribs from the cooking tray. They looked well cooked.
  • We then sliced the 2 rib sections so that we had 10 separate ribs.
  • The sauce we used was Stubs Sweet Heat and we applied a then coat of sauce on each rib.
  • We took a bite and the rib had the perfect tug. Not fall off the bone for that is overcooked but just a small tug and the meat comes clean from the bone.
  • I gave these ribs a huge thumbs up. Bob Appetit.

Video

Nutrition

Serving: 5ribs | Calories: 669kcal

Baby Back Ribs on the Recteq Bullseye Grill

ribs 880
ribs 880

Baby Back Ribs on the Recteq Bullseye Grill

In this recipe, we will be smoking baby back ribs on the Recteq Bullseye Grill.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs
Prep Time30 minutes
Cook Time4 hours 30 minutes
Total Time5 hours
Servings4
Calories669kcal
AuthorWiley

Ingredients

Instructions

  • In this video, we will be smoking baby back ribs on the Recteq Bullseye Grill First, we have to prepare the ribs and then mean we need to remove the membrane. Find a really dull butter knife.
    butter knife
  • Starting on the wider part of the ribs slowly lift the membrane using the dull knife. When there is enough membrane to grab use a paper towel to slowly remove the membrane The more membranes you remove the easier it gets.
    remove membrane
  • Now get a broiling pan and lay the ribs with the membrane side up. We now apply the rub. This time I am using Mc Cormick grill mates sweet and smoky rub. I do one rack of ribs at a time. First, I apply rub and then I spray with a vegetable oil so the rub stays in place. The reason you apply the rub first is you want the salts and sugars to dissolve in the meat. You do not want the oil to get in between the rub and the meat.
    apply rub
  • Then flip over the ribs and do it all over again. As far as oil I have tried many but any low-cost cooking oil will work. If you have the time you might want to let the rub sit for about thirty minutes. Then it is off to the grill.
    flip ribs and add more rub
  • You should pre heat the bullseye grill till it is a minimum of 225F. I find adjusting the Temperature dial to the 10 o clock position will get pretty close to temperature.
    10 o clock
  • I like my ribs without a lot of moisture but you could add apple juice, honey or even Parkay. Now cook for 2 more hours.
    foiled ribs
  • Remove the foil and be careful to not let the juice fall to the bottom of the grill. You can see how the ribs are bending they are technically done but we are going them dry out on the grill for another 30 minutes. I did not save the juices this time but if I had been doing mash potatoes I would of use them to make a gravy.
    last 30 minutes
  • So here is our FireBoard Session. We cooked for 4 hours and 38 minutes. Our average temperature was 231F and as you can see the Bullseye was extremely consistent on temperature. We cook for 2 hours on top of the GrillGrates
    fireboard 1
  • We then wrapped in foil for 2 more hours.
  • We then let the ribs dry out for 30 more minutes.
  • Ribs are now done and the first thing we look for are they tender and not mushy. They sliced very well and were consistent all the way from the outside rib to the middle ribs.
    cut ribs
  • I then took some of the meat from an end rib and boy was it tasty. One big greasy thumbs up.
  • Now we look to make sure the rib is not dry and has a well-developed smoke ring. The ribs were not dry and had a great looking smoke ring.
  • The next and last test is the tug test.
  • The meat is NOT falling off the bone but as you bite the meat come CLEAN from the bone. We call that a clean tug. All I can say is the Bullseye does a great job of smoking ribs.

Video

Nutrition

Calories: 669kcal

Sous Vide BBQ Baby Back Ribs – Keto – LCHF

Sous Vide BBQ Baby Back Ribs
Sous Vide BBQ Baby Back Ribs

Sous Vide BBQ Baby Back Ribs – Keto – LCHF

This recipe is all about how to sous vide baby back ribs. First baby back ribs have nothing to do with baby pigs. They are call baby back for they are shorter than spareribs and are located on the back of the pig. A typical full slab has 11 to 13 bones. This cook we will be doing three racks of baby back ribs that I bought at Sam’s Club for $28.52. Or $9.51 a slab.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordbaby back ribs, sous vide, sous vide baby back ribs
Prep Time1 hour
Cook Time13 hours
Total Time14 hours
Servings6
Calories669kcal
AuthorWiley

Ingredients

Homemade Montreal Steak Seasoning

Instructions

  • This recipe is all about how to sous vide baby back ribs. First baby back ribs have nothing to do with baby pigs. They are call baby back for they are shorter than spareribs and are located on the back of the pig. A typical full slab has 11 to 13 bones. This cook we will be doing three racks of baby back ribs that I bought at Sam’s Club for $28.52. Or $9.51 a slab.
    pig baby back ribs
  • As always the hardest part of doing ribs is just getting them out of the bag and second, you got to remove the membrane on the back of each rack. Some people do not see the benefit of removing the membrane but it is actually even more important to remove when cooking sous vide. The membrane Is going to stop the seasoning from entering the meat. Especially salt that actually helps tenderize the rib meat during the cooking process. To remove the membrane, I use a butter knife. The duller the better. Get under the membrane at the narrow end of the rack. Using a paper towel grab the end of the membrane and slowly pull.
  • Being pre-diabetic I do not use any rubs that contain sugar. Actually, I prefer rubs that add texture and a little heat without coloring or sweetening the taste of the meat. This cook I am using Montreal steak seasoning. If you want to make your own homemade version there is a link to our website showing you how to do it. https://learntobbq.com/recipes/homemade-montreal-steak-seasoning/ In addition, I am using Weber Bold Chipotle to add some heat.
    seasoned ribs
  • After applying the rub I then coat the ribs and rub with an oil spray. Use whatever type of oil spray that you like. This one says it is butter flavored but it is not butter. It is just soybean oil. I also use an olive oil spray that works just as well.
  • Now flip them over and do it all over again with the seasoning and spray oil.
  • Now we need to get the ribs into the cooking bags. I am using a vacuum sealer but you also use ziplok bags. If you use ziplok bags you will need to cut the racks in half so they can fit. Also, I bought my vacuum sealer for $80 so you do not need to spend a lot of money on a vacuum sealer. The one I bought was the Gourmia and it is listed above in Cooking Tools but do your own research and buy the one that is best for you. The secret to putting the ribs into the bag is to let gravity help. Also, I use the 11 inch wide bags. Hold the bag open in one hand and then grab the ribs from one end and hold directly over the bag. Slowly lowering the ribs into the bag. With a little practice, it really is not that hard. Just make sure you try and not rub any of the seasoning off.
  • Now on to the sealing. Make sure your unit is in regular vacuum and that it is set for moist or liquid mode based on your unit. I always double seal each end of the bag. Since I have been doing that I have never had a bag failure. As the air is removed make sure that there are no bubbles and that the bag makes complete contact with the ribs. Here is what it looks like when they are doubled sealed.
  • Now on to the bath. Pre-heat your sous vide cooker to 165F. Then put your ribs into preheated cooker cook them for 12 hours. You can go to a lower temperature like 145F but you will have to triple the time to 36 hours and have done both times and temperatures I believe the 165F for 12 hours texture is more what I like in a rib.
  • 12 hours later remove ribs from cooking bags. Pat dry and then reapply the rub. Very important to remove the moisture or the rub will absorb it and instead of a nice crust or bark you will have a mushy soft mess.
  • Now into a 275F preheated smoker or grill that is set up for indirect cooking. Let the ribs smoke for 1 hour.
  • As I cut them it hardly takes any pressure at all. These are very tender ribs. They also are cooked all the way through but still have a nice pinkest color. They also have that perfect mahogany color bark.
  • Now the Tug Test. First bite shows the perfect rib. Firm and not mussy but also extremely tender and the meat easily separates from the bone as you bite in. Second bite was just as good as the first.
  • The ribs from all three slabs were exactly the same. Usually, when just doing the full cook on the smoker some racks will be better than other. With sous vide cooking there was not a marginal rib in the bunch. These baby back ribs are the best I have ever cooked and were actually easier to cook than just using my smoker. Then I usually foil and add liquid halfway through the cook so the ribs will not dry out. Bon appetite.

Video

Nutrition

Calories: 669kcal

Melissa Cookston’s World Championship Baby Back Ribs

Melissa Cookston Ribs

Melissa Crookston has cemented her place not only as a great Southern Delta chef but also as one of the preeminent pitmasters in the world. A four-time whole hog world champion, two-time world grand champion, the winner of the inaugural Kingsford Invitational, and thousands of other trophies have proven her to be the winningest woman in barbecue. This is one of the recipes that allowed her to win the World Championship in Memphis twice. Also, in this recipe, you make everything from scratch, including the rub and the sauce. This is also a great recipe if you like Memphis Style Ribs.

Melissa Cookston Ribs

Melissa Cookston’s World Championship Baby Back Ribs

Melissa Crookston has cemented her place as, not only a great southern delta chef but also as one of the preeminent pitmasters in the world. Four-time whole hog world champion, two-time world grand champion, the winner of the inaugural Kingsford Invitational, and literally thousands of other trophies have proven her to be the winningest woman in barbecue. This is one of the recipes that allowed her to win the World Championship in Memphis, twice. Also in this recipe, you make everything from scratch including the rub and the sauce This is also a great recipe if you like Memphis Style Ribs.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs, melissa cookston, world champion
Prep Time1 hour
Cook Time4 hours
Total Time5 hours
Servings12
Calories669kcal

Ingredients

BBQ Mother Sauce

Instructions

Preparation

  • For the basic BBQ rub: Using a coffee grinder, grind the turbinado sugar with a few “pulses” until it is lightly powdered. Combine with the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, mustard, chili powder, cumin, and paprika in a bowl and hand stir until well incorporated. Store in an airtight container.
  • For the BBQ mother sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Turn the heat on low. As the onion is getting close, add the garlic and cook until lightly golden, about 2 minutes longer. Add the ketchup, honey, tomato paste, vinegar, brown sugar, Worcestershire, dry mustard, cayenne and black pepper and stir well.
  • Slowly add up to 1/2 cup water until the sauce reaches the consistency you like. A slightly thick consistency is best. Add about 3 tablespoons of the basic BBQ rub, stir well and taste. The sauce should have a good, well-rounded flavor. Add more of the basic BBQ rub in 1-tablespoon increments until your desired flavor is achieved, up to about 1/2 cup total. Cool and store in an airtight container in the refrigerator for up to 10 days.
  • For the ribs: Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking.
  • Starting on the backs, sprinkle the slabs of ribs with approximately 1/2 tablespoon of the basic BBQ rub each, then add 1/2 tablespoon yellow mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly with plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours.

The Cook

  • Prepare a smoker to run at 225F using apple wood and cherry. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250F. Apply the basic BBQ rub and mustard to both sides of the ribs as before.
  • On the top sides, slather approximately 1 tablespoon of honey over the surface of each slab, then sprinkle heavily with the turbinado sugar. Lay each slab of ribs meat-side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour 1 to 2 ounces of the grape juice into the bottom of each foil package, do not crimp foil to let steam out.
  • Return the ribs to the cooker for 2 hours, then test for tenderness. If they still have too much texture, leave them in for 20 to 30 more minutes. Remove the ribs from the cooker, open the foil and drain off the liquid. Using the foil as a tool, “roll” the ribs over so the bone side is up, glaze with the BBQ mother sauce.
  • Place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of sauce to “glisten” the ribs, then lightly sprinkle with chipotle powder before serving.

Video

Nutrition

Calories: 669kcal