Ingredients with Measurements:
- 3 lbs pork spare ribs
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Grill or smoker
- Aluminum foil
Step-by-step instructions:
1. Preheat grill or smoker to 250°F.
2. Remove the membrane from the back of the ribs and season with salt and pepper.
3. In a bowl, mix together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
4. Brush the ribs with the BBQ sauce and wrap them tightly in aluminum foil.
5. Place the ribs on the grill or smoker and cook for 3 hours.
6. After 3 hours, remove the ribs from the foil and brush with more BBQ sauce.
7. Return the ribs to the grill or smoker and cook for an additional hour, or until the internal temperature of the ribs reaches 190°F.
8. Remove the ribs from the grill or smoker and let them rest for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 4 hours
Temperature:
Preheat grill or smoker to 250°F.
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 38g
Carbohydrates: 26g
Protein: 32g
Substitutions for ingredients:
- Pork spare ribs can be substituted with beef ribs or baby back ribs.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add a tablespoon of liquid smoke to the BBQ sauce for a smokier flavor.
- Use a different type of BBQ sauce, such as a spicy or sweet sauce.
- Add a tablespoon of honey to the BBQ sauce for a sweeter flavor.
Tips and tricks:
- Removing the membrane from the back of the ribs will help them cook more evenly.
- Wrapping the ribs in aluminum foil will help keep them moist and tender.
- Letting the ribs rest before slicing will help the juices redistribute and make them more tender.
Storage instructions:
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the ribs in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the ribs on a platter with extra BBQ sauce on the side.
Garnishes:
Garnish with chopped fresh parsley or green onions.
Pairings:
- Corn on the cob
- Baked beans
- Coleslaw
Suggested side dishes:
- Grilled vegetables
- Potato salad
- Mac and cheese
Troubleshooting advice:
- If the ribs are tough, they may need to cook longer. Check the internal temperature with a meat thermometer to ensure they are fully cooked.
- If the BBQ sauce is too thick, add a splash of apple cider vinegar or water to thin it out.
Food safety advice:
- Always cook pork to an internal temperature of 145°F.
- Use a meat thermometer to ensure the ribs are fully cooked.
Food history:
BBQ ribs are a staple in Southern cuisine, particularly in Louisiana where they are often seasoned with a spicy rub or sauce.
Flavor profiles:
The BBQ sauce for these ribs is sweet, tangy, and slightly spicy.
Serving suggestions:
Serve the ribs with plenty of napkins and a cold beer.
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