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Pickle-Glazed BBQ’d Baby Back Ribs

Updated: Jun 29, 2023

The not-so-secret ingredient to these tender, delectable ribs is, of course, pickle juice - a natural meat tenderizer that adds a tangy and sweet undertone to the meat. The ribs get tons of flavor from the dry rub, but the pickle glaze is the kicker!

Tracy, one of our awesome club members, tried this recipe and shared her appreciation for it with us: "Your rib recipe using pickle juice was phenomenal!" These are words we absolutely love to hear! This recipe was first printed as a part of our Spring 2023 wine club release newsletter and sent out to all our members with their allocations. Recently, we shared Tracy's photo and quote on social media (because we were excited, obviously) and due to popular demand, we decided to share it here as well. So, you can thank Tracy for that!

We encourage you to give them a try and pair your meal with our Tempranillo or Chardonnay Grand Klasse. Let us know if you have questions!

Pickled-Glazed BBQ'd Baby Back Ribs

Recipe: Tanya Miller

Serves: 4


  • 1 rack of baby back pork ribs

For the rub:

  • 2 T salt

  • 2 T pepper

  • 1 T celery salt

  • 1 T ground coriander

  • 2 T brown sugar

  • 2 tsp steak seasoning (we love Montreal)

  • 1 tsp onion powder

  • ½ tsp smoked paprika

  • ½ tsp sweet paprika

For the pickle glaze:

  • 2 cups strained dill pickle juice

  • ⅓ c packed brown sugar


1. Make the rub: Combine ingredients in a bowl, set aside.

2. Prep the ribs:

  • Remove thin membrane on back side of ribs by using a butter knife to gently pry up membrane. Then grab hold of it with a paper towel and pull slowly until all is removed.

  • At least 1 hour before cooking, place ribs on a baking tray, meat side down. Sprinkle 1T of rub on bone side, then flip and sprinkle 2T on the meat side. To make ahead, do this step the night before and leave uncovered in the fridge.

3. Make pickle glaze (inspired by Chef Michael Symon):

  • Add pickle juice and brown sugar to a small saucepan.

  • Stir to dissolve and simmer on med-low for 5 minutes. Set aside.

4. BBQ the ribs:

  • Turn two outer grill burners on to 300 degrees for indirect heat. Place a small, heatproof pan of water in a corner for additional moisture. Optional: For a smokier flavor, make a little smoker packet with wood chips and tin foil.

  • When temp has reached 300 degrees, place ribs in the middle of the BBQ, bone side down.

  • At 45 minutes, rotate ribs 180 degrees.

  • At 1.5 hours, gently brush glaze on ribs, being careful to remove as little of rub as possible.

  • At 2 hours, remove ribs from grill and place on large piece of tin foil. Begin to wrap and before sealing, add ¼ c water and ¼ c pickle glaze. Seal ribs tightly in foil and return to grill for 45 min to keep meat tender and juicy.

  • Remove ribs from foil and place directly on the BBQ, bone side down. Continue to glaze every ½ hour until done. It takes approx 3-4 hours (total time on the grill), depending on size of ribs. The meat will begin to pull away from the bones and the rack of ribs becomes flexible when done. Look for an internal temp of 190-200. Feel free to snitch a bite or two to help determine doneness!

  • When done, cover loosely with foil and rest 10 min. Slice between each rib, serve, and enjoy with a bottle of wine!

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