Bbq Ribs a Little Sweet a Little Tangy
Get ready for a finger-licking feast with these "BBQ Ribs a Little Sweet a Little Tangy," the perfect combination of smoky, tender meat and bold, flavorful barbecue sauce. This recipe features fall-off-the-bone pork ribs coated in a richly spiced dry rub made with brown sugar, smoked paprika, and a medley of savory spices. Slow-cooked to perfection in the oven, the ribs are then slathered with a tangy homemade barbecue sauce that balances the sweetness of honey with the sharp kick of apple cider vinegar and Dijon mustard. A quick finish under the broiler or on the grill caramelizes the sauce for a deliciously sticky glaze. Ideal for summer cookouts or cozy dinners, these ribs deliver big flavors with just 15 minutes of prep time. Pair with classic sides like coleslaw or cornbread and watch them disappear from the plate!
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Recipe Information
Ingredients
- 2 racks Pork ribs
- 3 tablespoons Brown sugar
- 2 teaspoons Smoked paprika
- 1.5 teaspoons Garlic powder
- 1.5 teaspoons Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Apple cider vinegar
- 2 tablespoons Honey
- 1 cup Ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Chili powder
- 0.5 teaspoon Liquid smoke (optional)
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with aluminum foil.
Prepare the dry rub by mixing brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl.
Remove the membrane from the back of the ribs (optional, but recommended for tenderness). Pat the ribs dry with paper towels.
Coat both sides of the ribs generously with the dry rub, pressing the mixture into the meat to adhere.
Wrap the racks of ribs tightly in aluminum foil and place them on the prepared baking sheet.
Bake the ribs in the preheated oven for 3 hours, or until the meat is tender and starts pulling away from the bone.
While the ribs are cooking, make the BBQ sauce. In a saucepan over medium heat, combine apple cider vinegar, honey, ketchup, Worcestershire sauce, Dijon mustard, chili powder, and liquid smoke (if using). Stir well and let simmer for 10–15 minutes, or until the sauce thickens slightly. Remove from heat and set aside.
After 3 hours, remove the ribs from the oven and carefully unwrap the foil (watch for steam). Turn on the broiler to high or preheat your grill.
Brush the ribs generously with the BBQ sauce on both sides and place them under the broiler or on the grill for 5–7 minutes, or until the sauce caramelizes and becomes sticky. Watch closely to prevent burning.
Remove the ribs from the oven or grill and let them rest for 5 minutes before slicing into portions.
Serve the ribs hot with any extra BBQ sauce on the side. Enjoy!
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 5212 mg | 227% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.0 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 432 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
