Last Updated on September 17, 2023
Instead of slow cooking or braising for hours, like in our no-grill Guajillo rib recipe, here the ribs are cooked hot and fast. Are they the melt in your mouth, fall off the bone kind of ribs? No, but they have a delicious meaty chew and a lot of flavor from being cooked directly on the grates, pick up the heat and smoke of the grill. Simply seasoned with salt and pepper, these ribs are paired with a grilled scallion sauce to boost flavor and build on that smoky outdoor cookery flavor.
- 1 ButcherBox Rack of Baby Back Ribs defrosted and patted dry
- salt and pepper
- 4 tbsp canola oil plus more for greasing the grill grates
- 1 bunch scallions trimmed
- 1 small serrano chile
- ¼ cup olive oil
- ¼ cup chopped parsley or cilantro
- 2 tbsp white wine vinegar or fresh lemon juice
- 1 tbsp chopped capers
- 1 tsp granulated sugar
- 2 cloves garlic finely grated
- Place the rack of ribs on a sheet pan. Season generously with salt and pepper and place in the fridge, uncovered, for about 1 hour or up to overnight before you want to cook.
- After an hour (or however long you left the rack in the fridge), prepare a charcoal or gas grill for high heat, making sure to clean the grates and lightly slick them with a kitchen rag or brush dipped in canola oil. Cut the rack into individual pieces and return to the sheet pan. Drizzle 2 tablespoons of canola oil over ribs, rub the oil all over and set ribs aside.
- In a bowl or another sheet pan, season the scallions and serrano chile with salt, drizzle the remaining 1 tablespoon oil over and toss. Place scallions and serrano chile on a hot grill and cook, turning occasionally, until softened and deeply charred, about 3 to 5 minutes. Transfer to a cutting board. Cut the scallions into ½-inch pieces, chop the serrano pepper finely and place in a bowl. Add the olive oil, parsley, vinegar, capers, sugar and garlic. Season with salt and pepper, toss well to combine and set aside.
- Place the ribs on the grill and cook, turning a few times, until golden brown with some light charring and cooked through, about 15 minutes.
- Transfer ribs to a serving platter and spoon the charred scallion sauce over them.