Montgomery Inn ribs are loin back pork ribs first par-boiled then grilled, finished with the Montgomery Inn secret-recipe barbecue sauce, sweet and tangy with vinegar bite.

Ted Gregory opened the original Montgomery Inn on Montgomery Road in 1951. His wife Matula prepared the sauce-glazed loin back ribs that became the venue's signature dish. The Boathouse opened on Riverside Drive in 1989, taking the Cincinnati ribs concept to the Ohio River waterfront. The Gregory family still owns and runs the venue, and the secret sauce is bottled and sold regionally.

Where to eat Montgomery Inn ribs in Cincinnati

1 editor pick for Montgomery Inn ribs in Cincinnati, ranked by editorial score. All Cincinnati signature dishes · Montgomery Inn ribs across every city.

Book food experiences in Cincinnati

See all 94 food experiences in Cincinnati

More places near Montgomery Inn Boathouse

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 42 hr 30 minIntermediate

Ingredients

  • 2 racks loin back pork ribs, about 2 lbs each
  • 1 tbsp sea salt
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 cup ketchup
  • 1/3 cup apple cider vinegar
  • 1/4 cup molasses
  • 1/4 cup dark brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp prepared mustard
  • 1 tsp ground black pepper
  • 1 tsp paprika

Method

  1. Remove the membrane from the back of each rib rack. Combine the rub spices and dust the ribs heavily on both sides.
  2. Bring a large pot of water to a low simmer. Submerge the ribs and gently par-boil for 30 to 45 minutes until tender but not falling apart.
  3. Meanwhile make the sauce: simmer the ketchup, vinegar, molasses, brown sugar, Worcestershire, mustard and remaining spices in a saucepan for 15 minutes. The sauce should be glossy and pourable.
  4. Drain the ribs and pat dry. Preheat a grill to medium-high.
  5. Grill the ribs 4 to 5 minutes per side, brushing thickly with sauce as they cook. The sauce should caramelize and lacquer the ribs.
  6. Rest 5 minutes, cut between the bones, and serve with extra sauce on the side.

Editor tip. Par-boil first, then grill. The Montgomery Inn signature texture is tender meat with a caramelized sauce crust, which the par-boil and grill sequence produces.

Common allergens: Gluten.