Ingredients with Measurements:
- 2 racks of pork ribs (about 4 pounds)
- 1/2 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/2 cup apple cider vinegar
- 1/2 cup ketchup
- 1/4 cup honey
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
Special equipment needed:
- Smoker or grill
- Aluminum foil
- Basting brush
Step-by-step instructions:
1. Preheat smoker or grill to 225°F.
2. Remove the silver skin from the back of the ribs.
3. In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper.
4. Rub the spice mixture all over the ribs, making sure to coat both sides.
5. Wrap the ribs in aluminum foil and place them on the smoker or grill.
6. Cook the ribs for 3 hours.
7. In a saucepan, mix together apple cider vinegar, ketchup, honey, Worcestershire sauce, soy sauce, Dijon mustard, and olive oil.
8. Brush the sauce onto the ribs and cook for an additional 30 minutes, or until the internal temperature of the ribs reaches 190°F.
9. Remove the ribs from the smoker or grill and let them rest for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours and 30 minutes
Temperature:
Smoker or grill temperature: 225°F
Internal temperature of ribs: 190°F
Serving size:
4-6 servings
Nutritional information:
Calories: 625
Fat: 41g
Carbohydrates: 28g
Protein: 35g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken thighs.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
Variations:
- Add 1/4 cup of bourbon to the barbecue sauce for a smoky flavor.
- Use a dry rub of your choice instead of the spice mixture listed in the recipe.
- Substitute the barbecue sauce with your favorite store-bought or homemade sauce.
Tips and tricks:
- Make sure to remove the silver skin from the back of the ribs to ensure that the rub and sauce penetrate the meat.
- Use a basting brush to apply the barbecue sauce to the ribs.
- Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the ribs, wrap them in foil and place them in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the ribs on a platter with a side of coleslaw and cornbread.
Garnishes:
Garnish the ribs with chopped fresh parsley or cilantro.
Pairings:
Pair the ribs with a cold beer or a glass of red wine.
Suggested side dishes:
- Coleslaw
- Cornbread
- Baked beans
- Potato salad
Troubleshooting advice:
- If the ribs are not tender enough, cook them for an additional 30 minutes.
- If the barbecue sauce is too thick, add a splash of apple cider vinegar or water to thin it out.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 190°F to ensure that they are safe to eat.
- Always wash your hands and surfaces thoroughly when handling raw meat.
Food history:
Barbecue ribs have a long history in the United States, with different regions having their own unique styles and flavors.
Flavor profiles:
The spice rub on these ribs is smoky, sweet, and slightly spicy, while the barbecue sauce is tangy and sweet.
Serving suggestions:
Serve the ribs with a side of coleslaw and cornbread for a classic barbecue meal.
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