Baby Back Ribs And Quick Pickles

Author and food blogger Gaby Dalkin, makes bakes these ribs in advance and tosses them on the grill to finish at party time. Serve the rib recipe with tangy pickles to complete the backyard cookout entree.

Baby Back Ribs and Quick Pickles
Photo: Matt Armendariz
Hands On Time:
15 mins
Total Time:
6 hrs 30 mins



  • 2 tablespoon granulated sugar

  • 1 tablespoon chili powder

  • ½ teaspoon granulated garlic

  • 2 3 pound racks pork loin back ribs

  • 1 cup beer

  • 1 tablespoon olive oil

  • ¾ cup chopped yellow onion

  • 2 cloves garlic, minced

  • 1 cup chopped mango

  • ½ cup tomato sauce

  • 2 tablespoon packed brown sugar

  • 2 tablespoon Worcestershire sauce

  • 2 tablespoon balsamic vinegar

  • 1 canned chipotle pepper in adobo sauce plus 1 tablespoon adobo sauce

  • 4 green onions, chopped

  • 2 tablespoon chopped fresh cilantro

  • 1 jalapeno chile pepper, stemmed and thinly sliced

Quick Pickles:

  • 1 pound Persian cucumbers, sliced 1/2 inch thick

  • 6 green onions, chopped

  • 5 tablespoon rice vinegar

  • 1 jalapeno chile pepper, stemmed, thinly sliced, and seeded if desired

  • 2 - 4 cloves garlic, thinly sliced

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon honey



  1. In a small bowl combine sugar, chili powder, 1 tablespoon kosher salt, and the granulated garlic. Place ribs in a roasting pan. Rub spice mixture onto both sides. Cover with foil. Chill 4 to 24 hours.

  2. Preheat oven to 350°F. Pour beer around ribs, then re-cover pan with foil. Bake 2 hours or until meat is very tender.*

  3. Meanwhile, for barbecue sauce: in a medium saucepan heat olive oil over medium-high. Add onion and garlic. Cook and stir 2 to 3 minutes or until softened and fragrant. Add mango, tomato sauce, brown sugar, Worcestershire, vinegar, and chipotle pepper and adobo sauce. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 18 minutes or until thickened, stirring occasionally. Let cool slightly. Using an immersion blender, blend until smooth. Season with salt.*

  4. Remove ribs from oven. Generously brush with barbecue sauce. Grill on rack of a covered grill directly over medium heat 7 to 8 minutes each side or until browned.

  5. Cut ribs into individual portions. Arrange on platter. Top with green onions, cilantro, and jalapeno slices. Serve with Quick Pickles and remaining barbecue sauce. Serves 6.

Quick Pickles:

  1. Place cucumber slices in a colander over a bowl. Sprinkle with 1 tablespoon kosher salt; stir to coat. Let stand 30 minutes. Rinse and drain. Blot dry with towels.

  2. In a medium bowl combine cucumbers, green onions, vinegar, jalapeno, garlic, ginger, and honey. Stir to coat. Chill, covered, 4 hours or overnight.


Prepare ribs through Step 2. Transfer to a rimmed baking pan, reserving cooking liquid. Let cool 30 minutes. Drizzle with enough cooking liquid to moisten; discard any remaining cooking liquid. Chill, covered, overnight. Grill as directed in Step 4. Barbecue sauce can be refrigerated in an airtight container up to 1 week.

Nutrition Facts (per serving)

319 Calories
14g Fat
25g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 319
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 75mg 25%
Sodium 1121mg 49%
Total Carbohydrate 25g 9%
Total Sugars 18g
Protein 26g
Vitamin C 24.4mg 122%
Calcium 90mg 7%
Iron 2.5mg 14%
Potassium 722mg 15%
Folate, total 35.9mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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