Plantation Ribs
Indulge in the smoky, succulent goodness of Plantation Ribs, a slow-cooked masterpiece perfect for backyard barbecues or cozy family dinners. These tender pork ribs are coated in a rich, flavor-packed dry rub featuring brown sugar, smoked paprika, and a hint of cayenne for a spicy-sweet kick. Cooked low and slow in the oven or smoker, the ribs are then basted with a tangy homemade glaze made with apple cider vinegar, honey, ketchup, and mustard for a glossy, caramelized finish. Fall-off-the-bone tender and bursting with layers of flavor, these ribs pair beautifully with classic southern sides like coleslaw, cornbread, or baked beans. Whether you're a grill master or a home cook, this recipe is your ticket to barbecue bliss.
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Recipe Information
Ingredients
- 4 pounds Pork ribs
- 1 cup Brown sugar
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 0.5 teaspoons Cayenne pepper
- 0.5 cup Apple cider vinegar
- 0.25 cup Honey
- 3 tablespoons Worcestershire sauce
- 1 cup Ketchup
- 2 tablespoons Mustard
Instructions
Preheat your oven to 275°F (135°C) or set up your smoker to maintain a consistent temperature of 225–250°F (107–121°C).
Rinse and pat dry the pork ribs with paper towels. Remove the silver skin membrane from the bone-side of the ribs for better flavor absorption.
In a small bowl, prepare the dry rub by combining brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
Rub the dry spice mixture generously all over both sides of the ribs, ensuring an even coating.
If using an oven, wrap the ribs tightly in aluminum foil and place them on a baking sheet. If using a smoker, place the ribs directly on the grate.
Cook the ribs for 3 hours, checking periodically to maintain temperature if using a smoker.
While the ribs are cooking, prepare the glaze by mixing apple cider vinegar, honey, Worcestershire sauce, ketchup, and mustard in a saucepan. Bring the mixture to a simmer over medium heat and cook for 5–7 minutes, stirring frequently, until slightly thickened. Remove from heat and set aside.
After 3 hours, carefully remove the ribs from the oven or smoker. Remove the foil if baked, and brush a generous layer of the glaze on both sides of the ribs.
Place the ribs back in the oven (uncovered) or smoker and cook for an additional hour, basting with glaze every 20 minutes for a rich, caramelized finish.
Once the ribs are fall-off-the-bone tender, remove them from the heat and let them rest for 10–15 minutes before slicing.
Serve warm with your favorite southern sides like coleslaw, cornbread, or baked beans.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 27.3 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 58.1 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1105 mg | 24% | |
*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.
