Rattlesnake Ribs
Sink your teeth into the smoky, bold flavors of Rattlesnake Ribs, the ultimate crowd-pleaser for barbecue lovers! These tender pork ribs are coated in a homemade dry rub packed with smoky paprika, garlic, and a fiery hint of cayenne, then slow-cooked to perfection for juicy, fall-off-the-bone results. The star of the show is the irresistible Rattlesnake glaze, a sweet and tangy blend of honey, apple cider vinegar, and a dash of hot sauce that caramelizes beautifully under high heat for a sticky, finger-licking finish. Perfect for backyard barbecues, game day feasts, or any time you’re craving bold and smoky barbecue flavors, these ribs are guaranteed to electrify your taste buds. Serve them with extra sauce on the side for the ultimate BBQ experience!
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Recipe Information
Ingredients
- 2 racks Pork spare ribs or baby back ribs
- 3 tablespoons Brown sugar
- 2 teaspoons Smoked paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper
- 1 tablespoon Kosher salt
- 1 tablespoon Black pepper
- 0.5 cup Apple cider vinegar
- 3 tablespoons Honey
- 2 tablespoons Hot sauce
- 0.5 cup Ketchup
- 1 teaspoon Chili powder
- 2 tablespoons Butter
Instructions
Preheat your oven to 275°F (135°C). If using a smoker, set it to the same temperature.
Prepare the ribs by removing the silver membrane from the back of the racks using a knife and paper towel for grip.
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, kosher salt, and black pepper to create the dry rub.
Generously coat both sides of the ribs with the dry rub, ensuring an even layer is applied.
Wrap the ribs tightly in aluminum foil. Place the foil-wrapped ribs onto a baking sheet and bake in the oven or place directly on the smoker grates for 3 hours.
While the ribs cook, prepare the Rattlesnake glaze. In a small saucepan, combine apple cider vinegar, honey, hot sauce, ketchup, chili powder, and butter. Heat over medium-low, stirring, until the mixture is smooth and slightly thickened, about 5-7 minutes. Set aside.
After 3 hours, remove the ribs from the oven or smoker and carefully unwrap them over the baking sheet to catch any juices.
Increase the oven temperature to 375°F (190°C) or preheat your grill for medium-high heat if desired.
Brush the ribs generously with the prepared glaze on both sides.
Return the ribs to the oven or place them on the grill for an additional 30-40 minutes, brushing with more glaze every 10 minutes.
Once the glaze is caramelized and sticky, remove the ribs and let them rest for 10 minutes before slicing into portions.
Serve warm with extra sauce on the side, and enjoy your boldly-flavored Rattlesnake Ribs!
Nutrition Facts
Calories |
4783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.7 g | 444% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1186 mg | 395% | |
| Sodium | 4260 mg | 185% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 100.3 g | ||
| Protein | 283.9 g | 568% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 411 mg | 32% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3592 mg | 76% | |
*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.
