When you think of ribs, your mind might jump straight to sticky-sweet barbecue. But there’s a whole other world of flavor out there, and my Roasted Garlic Parmesan Ribs are proof. These baby backs deliver the perfect blend of garlic, herb, and buttery richness—all without a drop of sauce. They’re tender, savory, and packed with flavor from edge to edge. If you’ve been craving something different to throw on your grill, this recipe is your answer.

I cooked these ribs on the Traeger Ironwood XL using Royal Oak Charcoal Hickory Blend Pellets. The combo of hardwood charcoal and hickory adds just enough smoky depth without overpowering the garlic-forward profile. Whether you’re cooking for your family or entertaining guests, these ribs are easy to prepare and sure to impress.

This isn’t a competition rib or a sauced-up barbecue feast—it’s a dry rib with big, roasted flavor. I kept the method simple, the ingredients minimal, and let the seasoning do all the talking.

Roasted Garlic Parmesan Ribs

When I first put this together, I was inspired by how good garlic-parm wings are. So, I thought—why not give ribs the same treatment? I wanted a rib that captured the richness of roasted pork, the punch of garlic, and that cheesy Parmesan finish that crisps up just right on the grill. These ribs are all about balance—savory, buttery, with a little crunch on top and that rib-wave tenderness in the middle.

This recipe is a great option for those wanting to break away from tradition. It’s simple enough for a weeknight, but special enough to serve for holidays or gatherings. And since you’re not using sugary sauces, it holds up well to high heat and open flames.

The Ingredients

Here’s what I used to make this rib cook a success:

• Prairie Fresh Baby Back Ribs
  These ribs are consistent, tender, and always high quality. I prefer Prairie Fresh when I’m cooking at home or competing, and they didn’t disappoint here. I used two slabs for this recipe.
• Heath Riles BBQ Garlic Butter Rub
  This rub is all about richness. It brings a deep, buttery flavor that complements pork beautifully. It also helps tenderize and create a killer base for layering more seasoning.
• Heath Riles BBQ Parmesan Garlic Seasoning
  This is the star of the show. It adds texture, salt, and real Parmesan flavor, creating a golden crust that looks just as good as it tastes. Use it on everything from wings to potatoes.
• Butter
  Simple, classic, and exactly what these ribs need during the wrap. You’ll want a good half to a full cup of sliced butter (1–2 sticks). The butter steams the ribs gently while intensifying the richness of the pork and seasoning.

The Process for Roasted Garlic Parmesan Ribs

Want the step-by-step video? You can catch the full cook on my YouTube channel. But if you’re more of a read-and-grill type, here’s the breakdown.

Step 1: Fire up the Grill

I loaded the Traeger Ironwood XL with Royal Oak Hickory Blend Charcoal Pellets and set it to 275ºF. That’s my go-to temperature for ribs when I’m not in a rush but still want to get a good cook within 3½–4 hours.

Step 2: Trim the Ribs

I unwrapped two slabs of Prairie Fresh baby back ribs and gave them a light trim. I focused on removing thick fat that wouldn’t render and any flaps of loose meat. Then I flipped them over and peeled off the membrane with my fingers and a paper towel. Clean bones and even meat mean better texture and flavor down the line.

Step 3: Season the Meat

I went straight in with my Garlic Butter Rub, applying an even coat to both sides. Then, I layered on my Parmesan Garlic Seasoning, patting it in with my hand. This isn’t a sugary rub combo, so there’s no need for a binder unless you want to use one. I let the ribs sweat for 15 minutes to absorb the seasoning while the grill came up to temp.

Step 4: First Cook on the Grill

I placed the ribs bone-side down directly on the grill grates and let them ride for 2 hours. During this time, the rub started to set and created a beautiful roasted crust. No spritzing, no peeking—just let the fire and smoke do their thing.

Step 5: Butter Wrap

At the 2-hour mark, I laid down two sheets of heavy-duty foil and placed a few pats of butter on the bottom. I added the ribs meat-side down, topped them with more butter, and wrapped them tight. I didn’t use sauce or a traditional butter bath here—I wanted the butter to do all the lifting.

Step 6: Back on the Grill

Wrapped ribs went back on the Traeger for about 1½ more hours. One of my slabs was thicker and took closer to 2 hours total to finish. I checked internal temps around the 40-minute mark, aiming for 190°F–200°F with a good bend. When I picked the ribs up and they started to crack just a bit—that’s when I knew they were ready.

Step 7: Final Touch

After unwrapping, I gave the ribs a light dusting of my Parmesan Garlic Seasoning and put them back on the grill, uncovered, for 10–15 minutes. This final step helps the crust firm up and gives that perfect dry rib texture. Once they came off the pit, I let them rest for 10 more minutes before slicing.

The Results

These Roasted Garlic Parmesan Ribs looked amazing right off the grill. They passed the wave test—bend them over your finger, and they nearly break from their own weight. The meat was juicy, flavorful, and had a crispy, cheesy crust that hit all the right notes.

The garlic butter and Parmesan rubs worked together perfectly to create a savory profile that’s rich but not heavy. No sauce needed, just well-seasoned meat and a buttery finish. It’s a completely different take on ribs—and one I think you’ll love.

Serving Suggestions for Roasted Garlic Parmesan Ribs

These ribs shine on their own, but a great meal is all about the perfect pairings. Here are a few of my favorite sides and desserts that complement the savory, buttery flavors of these ribs:

• Creamy Coleslaw: This light, refreshing slaw balances out the richness of the ribs with a cool crunch. It's simple, traditional, and a guaranteed crowd-pleaser.
• Heath’s Potato Salad: You can’t go wrong with a classic. My version of this BBQ staple is creamy, tangy, and seasoned just right to round out your plate.
• Pit-Style BBQ Baked Beans: These beans are smoky, meaty, and packed with deep BBQ flavor—perfect for adding a hearty side to your meal.
• Smoked Peach Cobbler: Wrap up the feast with a warm, fruity dessert that brings just the right amount of sweetness to the table.

With a spread like this, you’ve got yourself a well-rounded meal that’s perfect for weekend get-togethers, holidays, or any time you want to treat yourself.

Storing Leftovers

If you end up with extras (though I doubt you will), wrap the ribs tightly in foil or store them in an airtight container. They’ll keep in the fridge for up to 4 days or in the freezer for 2–3 months. To reheat, warm them slowly on the grill or in a 275ºF oven, adding a small pat of butter or extra seasoning if needed.

Final Thoughts

If you’re looking for a break from sauced-up ribs and want something a little more elevated, Roasted Garlic Parmesan Ribs are the way to go. They’re hearty, flavorful, and simple to execute with the right ingredients and tools. It’s a great way to shake up your rib routine while still delivering top-notch results.

Give this recipe a try, and let me know what you think. Whether you're hosting a get-together or just treating yourself to a special weekend meal, this is one rib recipe that’s built to impress.

Equipment and Tools

Royal Oak Charcoal Hickory Blend Pellets, Traeger Ironwood XL, ThermoWorks Thermapen ONE, Disposable Cutting Board, Heath Riles BBQ Heat Resistant Gloves, Aluminum Foil, Victorinox Fibrox Pro Chef’s Knife, Metal Tongs, Metal Sheet Pan