Acadia's Grilled Baby Back Ribs

Total Time
3hrs 39mins
Prep 2 hrs 9 mins
Cook 1 hr 30 mins

I have been preparing baby back pork ribs this way for a long time (29 years) and they always get great reviews. I have been doing it so long, I can't remember where it originated. You can use your favorite BBQ sauce on them, but I like Jack Daniels Honey Smokehouse.

Ingredients Nutrition


  1. In a large pot bring water to boil.
  2. While water is heating up, remove baby back racks from plastic.
  3. Turn the racks over and remove the membrane from the back. (It is a thin piece of membrane that covers the back of the ribs which can be removed by getting a knife in under it at one of the ends, and then grabbing it with your hand and pulling it all the way down the rack and off.).
  4. If you can't get the membrane off, it is edible.
  5. (LOL! I cooked the ribs with it on for years as I didn't know any better!).
  6. Now, cut the ribs apart.
  7. Places ribs in boiling water and bring back to a boil.
  8. Reduce to simmer for 1-hour.
  9. Remove throughly cooked ribs from pot and turn off stove.
  10. Place in a bowl and cover with BBQ sauce.
  11. Refrigerate for 2 hours.
  12. Heat up grill to high (gas) and then lower heat to medium.
  13. Place ribs on grill and coat each rib with BBQ sauce.
  14. (I use the sauce from the bottom of the bowl).
  15. Grill them for 15 minutes per side or until hot.
  16. Enjoy! Yum!
  17. Alternative: Can be broiled in oven instead of grilled for winter months.


Most Helpful

Absolutely delicious! I made them as posted, except I cut the recipe in half. I used Stubbs spicy BBQ sauce. This was quick and easy to prepare. I also cut them down to 3-4 ribs per portion. They were falling off the bone good. Thanks for posting. :)

teresas January 24, 2009

Bloody brilliant!!!!!!!!!!!!! Thank you!!!!!

richeysj August 08, 2012

Great ribs! They weren't permeated with the wonderful smokey flavor from cooking all day on the grill, but these are a great "quick fix". I soaked hickory chips for 24 hours before starting my fire, so that they would have a little bit of authentic smokey taste. I made half with mustard based sauce, and half with regular red barbecue sauce. I think I preferred the mustard sauce, but only because the red sauce seemed to burn a bit on the grill. I will definitely make these again, because they are so quick and easy to do. And sometimes you only have a few hours to do your ribs! Thanks for sharing a recipe that I'll make again and again! Made for Potluck tag.

breezermom March 20, 2010

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