Grilled Baby Back Ribs (Printable Version)
Juicy ribs seasoned with cumin, garlic, and paprika, quick-cooked in a pan for deep flavor and tenderness.
# 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:
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.
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.
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.
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.
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.
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.
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:
01 -
For optimal flavor, toast and grind whole cumin seeds just before use.
02 -
If preparing in advance, ribs can be marinated up to 24 hours in the refrigerator. Allow to reach room temperature prior to grilling.
03 -
If necessary, keep the first batch warm on a baking tray covered with foil in a moderately hot oven while cooking a second batch.