Summer grilling! Ribs two ways!  

Pork back ribs, sometimes called baby back ribs, are one of the most sought-after cuts of pork—not just for their tender meat but for the story they tell across time, cultures, and smoky backyards.

These ribs come from the top part of the ribcage, nestled near the spine, where the meat is leaner and more tender than the belly-side spare ribs. Because they’re smaller and curved (hugging the backbone), they earned the nickname “baby back ribs”—not because they come from piglets, but because of their size.

Historically, ribs weren’t always the prized cut they are today. In many cultures, ribs were considered scraps, secondary to pork loins or hams. But leave it to innovation—and smoke—to change that. In the American South, where barbecue culture took deep root, pitmasters began slow-cooking ribs over low heat with wood smoke, transforming tough cuts into juicy, flavor-packed delicacies. As smoking and grilling techniques evolved, so did the sauces and rubs, from sticky-sweet Kansas City styles to the tangy vinegar-based sauces of North Carolina.

In the mid-20th century, pork ribs really took off in North America, especially with the rise of backyard grilling and restaurant BBQ chains. The baby back rib became the star of rib cook-offs and tailgates, often slathered in thick, glistening sauces and cooked low and slow until the meat nearly fell off the bone.

Today, pork back ribs are a universal crowd-pleaser—grilled, smoked, oven-roasted, or pressure-cooked. They’re featured in everything from summer cookouts and Sunday dinners to fine dining menus. And while sauces and seasonings may vary, the shared experience of sticky fingers, smoky aromas, and that first bite of tender, flavorful rib meat ties together generations and cultures.

My go-to method is the classic ‘wet rib’—tender, juicy, and guaranteed to fall off the bone with delicious satisfaction. My American brother-in-law Steve, on the other hand, swears by the ‘dry rib’ and has turned his technique into an art form. This isn’t a quick weeknight dinner, but a perfect weekend indulgence. Serve it up with baked beans, coleslaw, cornbread, whipped potatoes, sautéed red cabbage—or whatever sides bring a smile to your table!

Method one:

1. Remove the silver skin or membrane from the bone side of the rib with a sharp knife.
2. Salt and pepper the meat side well and cut the rack into 3 or 4 pieces. 
3. Sear the meat side at medium high heat in a non-stick pan with olive oil until a nice golden brown 
4. In a Dutch oven, heat to boiling –  3 cups of beef stock, ½ cup bbq sauce, ½ chopped onion, a couple of stalks of celery, ½ cup red wine and a squeeze of fresh lemon juice- add whatever herbs you like, rosemary, thyme and some garlic 
5. After browning all of your pieces, shingle them in your Dutch oven with the hot liquid  and cover with a lid
6. Cook at 250 for 3 – 3.5 hours
7. Remove pieces from Dutch oven and slather the ribs with your favourite bbq sauce 
8. Place pieces meat side up in a 400 degree oven for 15-20 min until sauce is caramelized. Done! 

Method Two:

1. Remove the silver skin or membrane from the bone side of the rib with a sharp knife.
2. Rub entire rack on the meat side with your favourite dry rub very generously.  Steve’s favourite is famous Dave’s! 
3. Place ribs on a cookie sheet, cover with foil and place on the bbq or in the oven at 220 degrees for 3.5 hours 
4. Remove from oven and place racks directly on your bbq meat side down for 7 minutes.  
5. Flip them over – meat side up and slather with your favourite bbq sauce.   Grill another 10 minutes.  Done! 

We’d love to share your favourite recipe & story!  Send any questions or comments:  tbayflavourfiles@gmail.com.   

“Lisa Lemarquand (Laudadio – the Italian half) is the owner of Fox On The Run lunch and coffee bar, a mom, a wife, and a passionate home cook who believes that food is love—and every recipe has a story.”