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Dry Rubbed Baby Back Ribs

Dry Rubbed Baby Back Ribs
Gabrielle’s aromatic Meat Rub brings out the richness of the pork for a finger licking treat

Recipe by: Gabrielle

Serves 4-6

Wine Pairing:  2012 Gabrielle Collection Juxtaposition Cabernet Sauvignon, Napa Valley

PREP TIME: 20 Minutes COOKING TIME: 3 Hours TOTAL TIME: 3 Hours 20 Minutes


  • 1 Rack Pork baby back ribs
  • ½ Cup GC Napa Valley Meat Rub
  • 2 Tbsp. GC Napa Valley Cabernet Finishing Sea Salt
  • 1 Sprig of rosemary


  1. Using a charcoal grill, place charcoal on one side of your grill and light it. Once charcoal turns white your coals are ready. (If using a gas grill only ignite half of grill to reduce direct heat)
  2. Remove the membrane from the rib side by taking a small knife and pry up membrane then pull down the length of the ribs. This is an important step for tender ribs.
  3. Mix Meat Rub and Cabernet Finishing Sea Salt together in a small mixing bowl, then generously rub seasoning into ribs until evenly coated. (For best flavor season the night before)
  4. Line your grill rack with a double layer of foil, place ribs on the opposite side of coals (indirect heat cooking) and cook for 3 hours. Make sure your grill has enough coals to fully cook your ribs and not hot to overcook. (If using a gas grill place on side without direct heat


Slice ribs and stack them up tall finished with a light drizzle of Buttery Extra Virgin Olive Oil, add a sprig of rosemary for a playful presentation.


  • 1 Rack Pork baby back ribs
  • 1 Sprig of rosemary - fresh
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