Grilled Chipotle-Lime Baby Back Ribs
These smoky, fall-off-the-bone ribs are made for serious grill lovers. Slow-cooked over indirect heat and finished with a sweet, spicy glaze, they’re the ultimate backyard showstopper. Whether it’s game day or a weekend cookout, these ribs bring bold flavor and finger-licking satisfaction to every bite.
Recipe - Gourmet Garage Corporate
Grilled Chipotle-Lime Baby Back Ribs
Prep Time15 Minutes
Servings8
Cook Time120 Minutes
Calories560
Ingredients
1/4 cup packed bowl & basketâ„¢ Dark Brown Sugar
3 tablespoons lime zest
2 tablespoons chipotle powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspooons ground black pepper
1 teaspoon bowl & basketâ„¢ Ground Cumin
1 teaspoon bowl & basketâ„¢ Ground Paprika
2 racks pork baby back ribs (about 8 pounds), membranes removed (see Chef Tip)
1/2 cup honey chipotle barbeque sauce plus additional for serving (optional)
Chopped fresh cilantro for garnish (optional)
Directions
- In medium bowl, whisk sugar, lime zest, chipotle powder, garlic powder, onion powder, salt, black pepper, cumin and paprika. Makes about 1 cup sugar mixture.
- Rub all sides of ribs with sugar mixture; cover and refrigerate at least 2 hours or up to overnight.
- Preheat outdoor grill with all the burners on high. Cut rib racks crosswise into quarters. Once grill is preheated, turn off 1 of the burners for a 2-burner grill, or center burner for a 3-burner grill. Reduce remaining burner(s) to medium-low. Place ribs over unlit part of grill; cover and cook 2 hours or until meat easily pulls away from bone, turning every 20 minutes and brushing with sauce during last 20 minutes of cooking. Makes about 24 ribs.
- Serve ribs garnished with cilantro along with sauce, if desired.
Chef Tip(s): Removing the thin, papery membrane on the underside of the ribs prior to applying a marinade allows a rub or marinade to penetrate the meat. To remove membrane from ribs, turn the ribs bone-side-up. With a sharp paring knife, carefully lift up the edge of the membrane from a corner of the slab. Work your fingers between the membrane and ribs to loosen. Grab the membrane with a paper towel and pull across the slab to remove.
15 minutes
Prep Time
120 minutes
Cook Time
8
Servings
560
Calories
Shop Ingredients
Makes 8 servings
Domino Premium Pure Cane Light Brown Sugar, 16 oz
$3.19$3.19/lb
Tajin Clásico Seasoning with Lime, 5 oz
$5.99$1.20/oz
Not Available
Garlic Powder , 2.6 oz
$10.99$4.23/oz
Morton & Bassett Onion Powder , 2.3 oz
$8.99$3.91/oz
Maldon Sea Salt Flakes, 8.5 oz
$8.99$1.06/oz
Coarse Ground Black Pepper , 1.8 oz
$1.24 avg/ea$0.69/oz
Organic Ground Cumin, 2 oz
$1.37 avg/ea$0.69/oz
Morton & Bassett Organic Paprika, 2 oz
$10.29$5.15/oz
Full Rack Smoked St. Louis Ribs - Sold Cold
On Sale! Limit 4
$21.99 was $24.99$0.92/oz
Stonewall Kitchen Honey Barbecue Sauce, 11 fl oz
On Sale!
$8.49 was $8.99$0.77/fl oz
Organic Cilantro, 1 each
$2.99
Directions
- In medium bowl, whisk sugar, lime zest, chipotle powder, garlic powder, onion powder, salt, black pepper, cumin and paprika. Makes about 1 cup sugar mixture.
- Rub all sides of ribs with sugar mixture; cover and refrigerate at least 2 hours or up to overnight.
- Preheat outdoor grill with all the burners on high. Cut rib racks crosswise into quarters. Once grill is preheated, turn off 1 of the burners for a 2-burner grill, or center burner for a 3-burner grill. Reduce remaining burner(s) to medium-low. Place ribs over unlit part of grill; cover and cook 2 hours or until meat easily pulls away from bone, turning every 20 minutes and brushing with sauce during last 20 minutes of cooking. Makes about 24 ribs.
- Serve ribs garnished with cilantro along with sauce, if desired.
Chef Tip(s): Removing the thin, papery membrane on the underside of the ribs prior to applying a marinade allows a rub or marinade to penetrate the meat. To remove membrane from ribs, turn the ribs bone-side-up. With a sharp paring knife, carefully lift up the edge of the membrane from a corner of the slab. Work your fingers between the membrane and ribs to loosen. Grab the membrane with a paper towel and pull across the slab to remove.