These ribs lean into the cleaner, brighter side of California grilling while still delivering the richness Duroc pork is known for. Citrus, garlic, and black pepper cut through the rendered fat while the live-fire finish creates crisp edges and smoky depth without heavy sweetness.

Ingredient List

• 2 racks Duroc Baby Back Ribs
• Kosher salt
• Fresh cracked black pepper

Citrus Pepper Marinade

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

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, black pepper, Dijon, chili flakes, and salt 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 3–3.5 hours until tender.
6. Move ribs over direct heat and grill 2–3 minutes per side to build light char and caramelization.
7. Cook until internal temperature reaches approximately 198–203°F.
8. Rest ribs 10 minutes before slicing.
9. Finish with fresh parsley and charred lemon juice before serving.