Ingredients with Measurements:
- 2 racks of pork ribs (about 4 pounds)
- 1 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon cumin
- 1 tablespoon cayenne pepper
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup hot sauce
- 1/4 cup olive oil
Special equipment needed:
- Grill
- Aluminum foil
- Basting brush
- Meat thermometer
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, mix together brown sugar, paprika, chili powder, garlic powder, onion powder, salt, black pepper, cumin, and cayenne pepper to make the dry rub.
3. Rub the dry rub all over the ribs, making sure to coat them evenly.
4. Wrap the ribs tightly in aluminum foil and place them on the grill.
5. Cook the ribs for 2 hours, or until the internal temperature reaches 165°F.
6. While the ribs are cooking, make the glaze. In a saucepan, combine honey, apple cider vinegar, soy sauce, ketchup, hot sauce, and olive oil. Heat over medium heat, stirring occasionally, until the mixture is thick and bubbly.
7. After 2 hours, remove the ribs from the foil and place them back on the grill.
8. Brush the glaze generously over the ribs and cook for an additional 10-15 minutes, or until the glaze is caramelized and the ribs are fully cooked.
9. Remove the ribs from the grill and let them rest for 10 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 15 minutes
Temperature:
- Grill temperature: medium-high heat
- Internal temperature of ribs: 165°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 700
- Fat: 45g
- Carbohydrates: 40g
- Protein: 35g
- Sodium: 2500mg
- Sugar: 35g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken thighs.
- Hot sauce can be substituted with sriracha or red pepper flakes.
Variations:
- Add 1/4 cup of bourbon to the glaze for a boozy twist.
- Use maple syrup instead of honey for a sweeter glaze.
- Add chopped jalapeños to the dry rub for an extra kick.
Tips and tricks:
- Make sure to wrap the ribs tightly in aluminum foil to keep them moist while they cook.
- Use a meat thermometer to ensure that the ribs are fully cooked.
- Baste the ribs with the glaze every 5 minutes during the last 10-15 minutes of cooking for maximum flavor.
Storage instructions:
- Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Place ribs in a baking dish and cover with foil.
- Bake 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 with chopped cilantro or green onions for a pop of color.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Coleslaw
- Cornbread
- Baked beans
- Grilled corn on the cob
Troubleshooting advice:
- If the ribs are not fully cooked after 2 hours, continue cooking them until the internal temperature reaches 165°F.
- If the glaze is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the raw meat to prevent cross-contamination.
- Use a meat thermometer to ensure that the ribs are fully cooked.
Food history:
- Ribs have been a popular barbecue dish in the United States since the 19th century.
Flavor profiles:
- Sweet, spicy, smoky, tangy
Serving suggestions:
- Serve the ribs hot off the grill with a side of coleslaw and cornbread.
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