Quick-Grilled Pork Ribs with Charred Scallion Sauce

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.

Quick-Grilled Pork Ribs with Charred Scallion Sauce

5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2


  • 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.
Share on Pinterest!Pin at @Butcher_Box!

The ButcherBox Kitchen Team works hard to give you confidence you need to pull off any kitchen endeavor.