Fast-Track Baby Back Ribs Recipe

Name: Fast-Track Baby Back Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slabs baby back ribs, 3 lb. each; 1/2 -cup kosher salt; 1/2 -cup packed brown sugar; 2 tsp. whole black peppercorns; 1/2 tsp. hot red pepper flakes; 2 bay leaves, broken; 1 cup aromatic white wine such as Riesling, Chenin Blanc or Gruner-Veltliner; 2 cups hot water; 5 cups ice water; 1 tsp. coriander seeds; 1 tsp. yellow mustard seeds; 2 tsp. whole black peppercorns; 1 Tbs. kosher salt; 1 1/2 tsp. garlic powder; 1 tsp. dried thyme; 1 tsp. dried oregano; 1 tsp. granulated sugar

Servings: persons

2 slabs baby back ribs, 3 lb. each
1/2 -cup kosher salt
1/2 -cup packed brown sugar
2 tsp. whole black peppercorns
1/2 tsp. hot red pepper flakes
2 bay leaves, broken
1 cup aromatic white wine such as Riesling, Chenin Blanc or Gruner-Veltliner
2 cups hot water
5 cups ice water
1 tsp. coriander seeds
1 tsp. yellow mustard seeds
2 tsp. whole black peppercorns
1 Tbs. kosher salt
1 1/2 tsp. garlic powder
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. granulated sugar

1
BRINE: Combine salt, brown sugar, black peppercorns, hot red pepper flakes, bay leaves and hot water in a large bowl.
2
Stir to dissolve sugar and salt.
3
Add wine and ice water, stir to combine.
4
Place ribs in a large, non-reactive baking dish.
5
Pour brine over ribs, cover with plastic wrap and refrigerate 4-6 hours.
6
Remove ribs from brine, rinse well under cold running water and pat dry with paper towels.
7
(Brined ribs may be wrapped in plastic and refrigerated overnight.)
8
SPICE RUB: Heat a heavy, dry saucepan on medium high.
9
Add coriander, mustard seeds and whole peppercorns and toast, shaking pan, until fragrant.
10
Grind toasted spices in a spice grinder or small coffee grinder.
11
Transfer to a small bowl and stir in salt, garlic powder, thyme, oregano and granulated sugar.
12
RIBS: Rub both sides of rib slabs with seasoning rub and let stand for 30 minutes at room temperature.
13
Preheat a gas grill to medium high and lightly oil grill rack to prevent sticking.
14
Place ribs on grill, meat side down, and grill covered for 10 minutes, checking frequently and reducing heat slightly to control excessive flame-ups.
15
(A little bit of charring will give the ribs nice flavor but you don't want to blacken them completely).
16
Turn ribs and grill covered until cooked through - about 10 minutes more.
17
Serve immediately.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 slabs baby back ribs, 3 lb. each, 1/2 -cup kosher salt, 1/2 -cup packed brown sugar, 2 tsp. whole black peppercorns, and more.

Yes, Fast-Track Baby Back Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fast-Track Baby Back Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions