Smoked pork ribs with barbecue sauce

Votes: 5

How to Make - Smoked Pork Ribs with BBQ Sauce

Time: 2 hours 30 minutes plus marinating time
Complexity: easily
Servings: 4

This barbecue is made using the bottom ribs, the portion just above the belly. Although they're less meaty than ribs cut from the loin, thanks to the long marinating and smoking process, they're fattier, juicier, and more flavorful. These ribs make a great beer appetizer. Serve them dry, sprinkled with seasoning, or wet, drizzled with freshly made, flavorful barbecue sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

1 layer of pork ribs (about 2 kg)
150 gr. BBQ seasoning, recipe below
1 l. BBQ sauce, see recipe below

BBQ Seasoning

150 g paprika
60 g of sugar
1 tsp onion powder
Mix all ingredients in a bowl.

Barbecue sauce

450 g of ketchup
250 ml of water
90 gr. brown sugar
90 g of sugar
0.5 tbsp ground black pepper
0.5 tbsp onion powder
0.5 tbsp mustard powder
30 ml lemon juice
30 ml Worcestershire sauce
150 ml apple cider vinegar
30 ml corn syrup
60 gr. BBQ seasoning, see recipe above

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Place the rib rack on a clean work surface. Remove the membranes that hold the ribs in place. Trim off any excess fat and meat. Rub both sides with barbecue seasoning. Refrigerate the ribs for at least 24 hours.
Preheat grill to 300°F (150°C) using hickory wood chips and charcoal.

Place the ribs over indirect heat, away from the flame. Smoke them for about 2 hours and 30 minutes, meaty side up. Then flip the ribs over and cook for about 1 hour more, or until the ribs are completely charred.

Barbecue sauce: Combine all sauce ingredients in a saucepan or cast iron pot. Bring to a boil over high heat, stirring constantly to prevent burning. Reduce heat to low and simmer for at least 2 hours, uncovered.
Dry ribs

Remove the ribs from the grill, sprinkle with barbecue seasoning, cut into individual ribs and serve.

Wet ribs

Remove the ribs from the grill, drizzle with barbecue sauce, cut into individual ribs and serve.

This dish is paired with Merlot wine.