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Grilled Baby Back Ribs

Category: Crowd-Pleasing Recipes for Gatherings Big and Small

These baby back ribs are flavored with freshly toasted and ground cumin, garlic, sea salt, smoked paprika, and pepper. The ribs are portioned for easy handling, rubbed with olive oil and spices, and marinated for robust, aromatic results. Cooking takes place in a grill pan or skillet, turning as needed so the exterior caramelizes without burning the garlic. The ribs are covered partway through for even tenderness, then rested before serving. This process infuses the meat with savory, smoky notes and yields ribs with a golden crust and succulent texture, perfect for a satisfying meal.

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Updated on Mon, 26 May 2025 20:37:59 GMT
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These richly seasoned baby back ribs are simplicity itself yet pack incredible flavor thanks to toasted cumin, smoked paprika, and a generous garlic rub. Whether you use a stovetop grill pan or a classic cast iron skillet, this easy method turns pork ribs into juicy, caramelized perfection — no barbecue needed.

I started making these for quick gatherings when we had no time to fire up the grill. Now it is my go-to when I want fuss-free ribs that people rave about every time.

Ingredients

  • Baby back ribs: Choose racks with even marbling and no excessive fat for best tenderness
  • Cumin seeds: Toasting and grinding your own unlocks intense aroma and warmth
  • Fine sea salt: Enhances savor and balances out the richness
  • Fresh garlic: Go for large, firm cloves for maximum punch
  • Black pepper: Fresh ground is best and gives a subtle bite
  • Smoked paprika: Look for a Spanish variety for complex smokiness
  • Olive oil: Use good quality for silkiness in the rub and nice browning
  • Extra olive oil: You’ll need a little extra oil for brushing the pan before cooking

Step-by-Step Instructions

Prepare the Ribs:
Cut the racks into portions that fit your pan comfortably. Usually four to five ribs per section works. Place them in a large bowl so you can coat them evenly.
Toast and Grind Spices:
Toast cumin seeds in a dry skillet over medium heat for about two to three minutes until they are fragrant and beginning to pop. Let them cool then grind with sea salt using a mortar and pestle or spice grinder. No grinder Just seal in a sturdy bag and crush with a rolling pin or other heavy object.
Season the Ribs:
Sprinkle ribs with your freshly ground cumin salt. Rub in the minced garlic, a few turns of freshly ground black pepper, smoked paprika, and two tablespoons olive oil. Massage everything into the meat well so it sinks in. Let the ribs stand for one hour at room temperature or cover and refrigerate up to a day ahead. Bring to room temperature before cooking if marinated ahead.
Preheat the Grill Pan:
Brush your grill pan or cast iron skillet lightly with olive oil and heat it over medium-high. You want it just hot enough to sizzle but not smoke.
Grill the Ribs:
Place the ribs in the hot pan with the fattier side down. Cook for about seven minutes, watching closely to avoid burning the garlic. If the garlic gets too dark flip the ribs sooner. Once the underside is deeply golden, turn the ribs and cover the pan with a lid.
Finish Cooking:
Let the ribs cook for about 20 minutes, turning as needed but letting each side brown well. They are done when a knife slides in easily and the meat next to the bone is fully cooked with no pink.
Rest and Serve:
Turn off the heat and leave the covered ribs in the pan for five minutes so they stay juicy before serving up hot.
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The stand-out for me is always freshly toasted cumin. I swear by it now since the day my nephew went back for thirds and wanted to know what that amazing flavor was. These ribs have become our family signature for easy celebrations.

Storage Tips

Leftover ribs keep well. Cool completely then wrap tightly in foil or airtight container. Refrigerate up to three days. For best results reheat gently in a low oven covered to keep them moist.

Ingredient Substitutions

If you cannot get baby back ribs use meaty country-style pork ribs. Smoked paprika can be swapped for sweet or hot paprika with a dash of liquid smoke if needed. If you only have ground cumin use half the amount since it is more potent than freshly toasted seeds.

Serving Suggestions

Serve these ribs with cooling sides like cucumber salad or a crisp apple slaw. Warm bread and roasted potatoes turn this into a complete meal. For a French touch offer Dijon mustard or herby crème fraîche on the side.

Cultural Note

French grill recipes like this one blend rustic and refined. In France travers du porc often stars at backyard feasts especially when firewood or classic grills are in short supply. Rubbing meat with spices like cumin and garlic is both traditional and endlessly satisfying.

Recipe Questions & Answers

→ How do I keep the garlic from burning when searing the ribs?

Monitor the heat and turn the ribs if the garlic starts to brown too quickly. Cook over medium-high, not high heat, for even results.

→ Can I prepare the ribs in advance?

Yes, season and marinate the ribs up to a day ahead. Let them come to room temperature before cooking for the best texture.

→ Is it necessary to toast and grind cumin seeds?

Toasting and grinding cumin seeds enhances flavor, but you can use pre-ground cumin if preferred for convenience.

→ What skillet is best for stovetop grilling?

A grill pan or a heavy cast iron skillet works well for developing a flavorful crust and maintaining even heat.

→ Should I cover the pan while cooking the ribs?

Covering the pan after initial searing helps fully cook the ribs through without drying and keeps them tender.

→ How do I know when the ribs are done?

Use a sharp knife to test for tenderness—the meat should no longer be pink at the bone and should feel tender when pierced.

Grilled Baby Back Ribs

Juicy ribs seasoned with cumin, garlic, and paprika, quick-cooked in a pan for deep flavor and tenderness.

Preparation Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Category: Family Meals

Difficulty Level: Intermediate

Cuisine Type: French

Yield: 4 Servings (About 4 portions, each with 4-5 ribs)

Dietary Preferences: Gluten-Free, Dairy-Free

What You'll Need

→ Ribs and Seasoning

01 1 kilogram baby back ribs, trimmed of excess fat
02 1 teaspoon cumin seeds
03 0.5 teaspoon fine sea salt
04 2 large garlic cloves, minced
05 Freshly ground black pepper, to taste
06 0.5 teaspoon smoked paprika
07 2 tablespoons olive oil, plus extra for pan preparation

Steps to Follow

Step 01

With a sharp knife, cut the rack of ribs into portions of 4 or 5 ribs each, ensuring the pieces fit comfortably in your chosen pan. Place the portions into a large mixing bowl.

Step 02

Toast cumin seeds in a dry skillet over medium heat, stirring frequently until aromatic, about 2 to 3 minutes. Allow to cool, then grind with sea salt using a spice grinder or mortar and pestle.

Step 03

Sprinkle the ground cumin-salt mixture over the ribs. Add the minced garlic, several generous turns of black pepper, smoked paprika, and olive oil. Massage the spices and oil evenly into the ribs. Let marinate at room temperature for 1 hour or cover and refrigerate for up to 24 hours. Bring refrigerated ribs to room temperature before cooking.

Step 04

Brush a grill pan or cast iron skillet with olive oil and preheat over medium-high heat. Use an additional pan if cooking in batches.

Step 05

Place the ribs in the hot pan, fattiest side down. Sear for a few minutes, checking to ensure the garlic does not burn. If necessary, turn the ribs to prevent burning.

Step 06

After about 7 minutes, turn the ribs if not already done. Cover the pan with a lid, reducing the heat slightly if needed. Continue to cook, turning occasionally to achieve even browning, until the fatty side is deep golden.

Step 07

Cook for approximately 20 minutes, until the ribs are tender and fully cooked through near the bone. Turn off the heat and leave the ribs covered in the pan for an additional 5 minutes before serving.

Additional Notes

  1. For optimal flavor, toast and grind whole cumin seeds just before use.
  2. If preparing in advance, ribs can be marinated up to 24 hours in the refrigerator. Allow to reach room temperature prior to grilling.
  3. If necessary, keep the first batch warm on a baking tray covered with foil in a moderately hot oven while cooking a second batch.

Tools You'll Need

  • Large mixing bowl
  • Spice grinder or mortar and pestle
  • Dry skillet
  • Grill pan or cast iron skillet
  • Brush for oiling pan
  • Lid or foil to cover pan
  • Sharp knife

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 540
  • Fats: 41.5 g
  • Carbohydrates: 2.9 g
  • Proteins: 39.2 g