TAGS: CUISINE: California Grill | DIFFICULTY: Medium | COOKING TIME: 4 hours 30 minutes | SERVING SIZE: 4–6 | METHOD: Indirect Grilled

These ribs focus on cleaner, brighter flavors while still delivering the rich tenderness that makes pork back ribs so satisfying. Citrus, garlic, and black pepper cut through the rendered pork fat while the final fire-roasted finish adds smoky depth and crisp edges.

Ingredient List

• 2 racks Pork Back Ribs
• Kosher salt
• Fresh cracked black pepper

Citrus Marinade

• 1/3 cup olive oil
• 1 orange, juiced
• 2 lemons, juiced
• 5 garlic cloves, grated
• 1 tbsp Dijon mustard
• 1 tbsp black pepper
• 2 tsp kosher salt
• 1 tsp chili flakes

For Serving

• Charred lemons
• Fresh parsley

Process

1. Remove membrane from back of ribs and pat dry thoroughly.
2. Whisk olive oil, orange juice, lemon juice, garlic, Dijon, black pepper, kosher salt, and chili flakes together.
3. Marinate ribs refrigerated for 4–12 hours.
4. Preheat grill for indirect cooking at 275°F.
5. Place ribs bone-side down over indirect heat and cook for 3–3.5 hours until tender.
6. Move ribs directly over high heat and grill 2–3 minutes per side until lightly charred.
7. Cook until internal temperature reaches approximately 198–203°F.
8. Rest ribs 10 minutes before slicing.
9. Finish with chopped parsley and fresh charred lemon juice before serving.