Smoky Ribs with Leek and Tomato Glaze

Smoky Ribs with Leek and Tomato Glaze
Chef Brainy
What Started it all:
Ribs, Leek, canned tomatoes, grill

A Twist on Classic Ribs. Combines tender fall-off-the-bone ribs with sweetness of caramelized leeks and tanginess of canned tomatoes. Perfect for summer cookout or cozy dinner with friends.


  • 2 racks of pork ribs (4 pounds)
  • 2 medium leeks, white and light green parts only
  • 1 can (14.5 oz) of diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley or thyme for garnish (optional)


  1. Preheat grill to medium-high heat (375°F).
  2. Remove the membrane from the back of the ribs (this will help the rub penetrate and the meat tenderize).
  3. In a small bowl, mix together the olive oil, smoked paprika, salt, and pepper.
  4. Rub the spice mixture all over the ribs, making sure to coat them evenly.
  5. Place the ribs on the grill, bone-side down. Close the lid and cook for 20-25 minutes, or until the meat starts to caramelize.
  6. While the ribs are cooking, prepare the glaze. In a blender or food processor, combine the diced tomatoes, chopped leeks, salt, and pepper. Blend until smooth.
  7. After 20-25 minutes, flip the ribs over and brush the glaze all over the meat.
  8. Close the lid and cook for an additional 10-15 minutes, or until the meat is tender and the glaze is caramelized.
  9. Remove the ribs from the grill and let them rest for 5-10 minutes before slicing and serving. Garnish with fresh parsley or thyme, if desired.

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