Sweet BBQ Baby Back Ribs

The key to this rib recipe is parboiling the ribs to soft, juicy perfection - then searing them over a cherry-wood fire. If you don't have a smoker, don't worry - these will still turn out delicious using a regular grill or even pan-seared.
1 hour
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:49 g
Carbohydrates:48 g
Protein:58 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Cut ribs into 4-5 bone portions. If possible, remove the silver skin from the underside of the ribs.
  2. Bring a large pot of water to boil, and parboil ribs for 30 minutes.
  3. While ribs are cooking, assemble glaze. Whisk together coconut aminos, fish sauce, minced garlic and salt in a small mixing bowl.
  4. Remove ribs from water, and allow ribs to cool for 5-10 minutes.
  5. Preheat grill to medium heat. If using a smoker or wood-fired grill, preheat. The wood fire will need to burn for 15 minutes before it can be used for cooking.
  6. Brush ribs with the glaze, then sprinkle with paprika and cinnamon.
  7. Place ribs meat side down on the hot grill. Allow ribs to sear for a few minutes.
  8. Flip ribs, and move them to a cooler part of the grill. If using a smoker or wood fired grill, smoke the ribs for about 25 minutes.
  9. Cut into individual portions, and serve.

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  1. Jan
    April 4, 2012

    I don’t see the quantity of fish sauce in the ingredient list but is listed in #3 Process????

  2. April 15, 2012

    I made this tonight and it turned out great! I decided to just grill it low and slow at 250F for 1.5 hours since boiling meat is against my religion ;). And I continued to brush the glaze on throughout the whole cooking process.

  3. Eddie Davis
    Eddie Davis
    July 6, 2013

    I’m going to try this recipe using a Sous Vide Demi to get the medium rare perfection, then smoke ’em.

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