One Hour Grilled Baby Back Ribs with Lime Glaze

Summer BBQ ribs and one of the kids favorite culinary treats. I’ve made many recipes, including: 4-hour Texas BBQ Ribs, 5-hour Memphis BBQ Spareribs, and these 6-hour Kansas City Ribs. For many years I’ve been listening to Chris Kimball say that ribs need all afternoon to cook “low and slow”; collagen taking  has been telling me how. So when I read in the current issue of Cook’s Illustrated promised delicious ribs in about an hour, I was skeptical. First, the recipe uses baby back ribs, which are leaner and don’t require as much cooking time. But the main secret of this recipe is to par-boil the ribs on salted water for 25 minutes. Afterwards, the ribs just need 20 minutes on the grill to give them a nice char. They are delicious, but not fall-off-the-bone-tender. 4-stars for a weekday meal is pretty strong.

Delicious ribs in about an hour

Delicious ribs in about an hour

Rating: 4-stars.
Cost: $14.00
How much work? Low/Medium.
How big of a mess?  Low.
Start time: 5:00. Dinner time: 6:15

Chris Kimball’s original rib recipe is here, and the lime-glaze recipe is here. The descriptions of how I prepared them today are given below:

2 tablespoons salt
2-1/2 quarts of water
1 racks baby back or loin back ribs

Lime Glaze Ingredients:
1/3 cup lime juice (3 limes)
3 tablespoons ketchup
2 tablespoons brown sugar
1/2 teaspoon salt

  1. Remove the membrane from the rib-side of the rack. Cut the rack in half so that it will fit in your dutch oven.
  2. Add 2-1/2 quarts water to a Dutch oven, then stir in 2 tablespoons table salt until it is dissolved. Put ribs in Dutch oven ensuring that they are complete submerged.
  3. Turn on burner to high and bring up to simmer. While the water comes up to a simmer, open the bottom vent of your grill halfway, and light a chimney starter filled with 6 quarts of charcoal.
  4. Reduce burner to low. Cover the Dutch oven and allow to cook at bare simmer for 20 to 25 minutes. The thickest part of ribs should read 195-degrees with an instant read thermometer. (If the ribs come up to temperature before the grill is ready, then you can leave them uncovered in pot)
  5. While ribs are simmering, whisk together all the graze ingredients in a small bowl. Also, once the coals are ready, empty evenly over the entire grill. Clean the grill grate.
  6. Fish the ribs out of the water and use paper towels to dry the ribs. Use 1/3 cup of glaze to brush both sides of ribs.
  7. Put ribs on grill and cook, uncovered, for about 20 minutes; after 10 minutes brush with another 1/3-cup of graze. The ribs are ready when graze has caramelized and the ribs have a light charred.
  8. Remove the ribs from the grill, brush them with the remaining glaze, tent them with aluminum foil and allow to rest for 10 minutes, before cutting into separate ribs.

7 Responses to One Hour Grilled Baby Back Ribs with Lime Glaze

  1. Sarah says:

    Hi! My parents used to make ribs in much the same way, but I always felt that they tasted a bit washed out, flavour-wise. Did you get that impression at all, or did the salt in the water make all the difference?

    • Hi Sarah,

      The lime glaze made the ribs very flavorful. I didn’t get the impression that they were washed out at all. The biggest drawback I see with this technique is that they were clearly not fall-off-the-bone-tender.


  2. lorri says:

    I was going to ask what you thought about the lime glaze and now you’ve mentioned it above. I was thinking ‘what if i used any other kind of sauce to glaze’ – but as i review the ingredients for the glaze, clearly it’s a glaze with very distinct flavors. Meant to enhance the end result taste. Hmmmmm… might have to try this sometime soon.

  3. Doug says:

    I made these ribs recently and was pleased with the results, for taking under an hour to prepare these came out really well. The published recipe included directions for three different glazes and I also used the lime glaze which was interesting and different. You can use any other glaze that you might like.

  4. jean says:

    I’ve been doing ribs in the pressure cooker, 45 minutes and fall off the bone tender. And retains more flavour than boiling, plus I hate the icky foam that rises off the boiling ribs. But interested to try this glaze.

  5. Roger says:

    For some reason, a long time ago, I started using a Tbs or 2 of pickling spices whenever I pre-cooked my ribs (St Louis or Baby Back) by simmering prior to the BBQ… Just don’t recall now where I got the idea. Maybe it would help those who feel the meat is too washed out??

  6. Jennifer says:

    Love these ribs and sauce recipe, lip smacking good literally thanks for posting 🙂

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