Recipe Background
Hardly Workin' Ribs are tender, flavor-packed, and boast a tangy twist from pickle juice.
The first time I tried my hand at ribs, I was fresh out of college and onto my first job, celebrating that initial paycheck. I remember the tiny apartment kitchen I'd barely settled into, where I navigated unpacked boxes and a stove that had seen better days. Having grown up in a city where barbecue was a regional pride, I figured it was time to try my take on those legendary ribs. I always have dried herbs on hand, and that day, I reached for a trusty combo of parsley, chives, and dill to create a flavor-packed rub.
But not everything went according to plan. The grill was new, and the first attempt left the ribs charred on the outside, rock solid on the inside. After some trial and error, I learned the art of indirect heat—a game changer that saved many dishes after that. Wrapping the ribs in foil for that tender finish became my secret weapon, lending them a glorious, melt-in-your-mouth quality that belied their cheerful, rogue beginnings.
Looking back, I often laugh about spritzing pickle juice, an idea hatched from a pickle-loving roommate who insisted it added a refreshing zing. I found it to be true, and since then, it has become an essential finishing touch in my rib repertoire. The process taught me patience and mastery, qualities that have served both in the kitchen and in career setbacks beyond. As a bonus tip, if you really want that rub to shine, make sure to peel off the membrane first for optimal spice absorption.
Ingredients
For the rub:
- 1/2 cup buttermilk powder
- 1 tablespoon dried parsley
- 2 teaspoons dried chives
- 2 teaspoons dried dill
- 2 teaspoons garlic powder
- 1 teaspoon onion flakes
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the ribs:
- 2 racks pork baby back ribs or spareribs
- pickle juice to taste, for spritzing
Directions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side to medium-high heat.
- Place a grill-safe pan filled with about 1 cup of water next to the coals for additional moisture.
- In a medium bowl, combine the buttermilk powder, the dried parsley, the dried chives, the dried dill, the garlic powder, the onion flakes, the onion powder, the salt, and the pepper. Mix well.
- Use a dry towel to grip the ribs, peel the membrane (silver skin) off the bone side of the ribs and discard.
- Generously season both sides of the ribs with the spice rub.
- Place the ribs bone-side down over indirect heat, cover the grill, and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour.
- Carefully wrap the ribs in aluminum foil and continue to cook, about 1 hour.
- Carefully take the ribs out of the foil and return them to the grill, still bone-side down.
- Spritz the ribs with the pickle juice and cover the grill.
- Continue to cook the ribs until the bones start to pull away from the meat, about 1 hour.
- Transfer the ribs away from the grill and cut into 1-bone pieces.
- Serve.
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