Tender N Tangy Ribs
Get ready to savor the ultimate barbecue experience with these mouthwatering Tender N Tangy Ribs! Perfectly seasoned with a blend of brown sugar, smoky paprika, and aromatic garlic and onion powder, these slow-cooked pork baby back ribs are fall-off-the-bone tender and irresistibly flavorful. The secret to their tangy kick lies in the apple cider vinegar steam bath, which keeps the meat juicy while infusing it with a subtle zing. Finished with a sticky honey-barbecue glaze and caramelized to perfection on the grill or under the broiler, these ribs strike the perfect balance of sweet, tangy, and smoky. Ideal for backyard gatherings or cozy family dinners, this recipe will have everyone coming back for seconds. Serve with extra sauce on the side for a finger-licking feast you won’t forget!
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 4 tablespoons Brown sugar
- 2 tablespoons Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Apple cider vinegar
- 1 cup Water
- 1 cup Barbecue sauce
- 2 tablespoons Honey
Instructions
Preheat your oven to 300°F (150°C).
Remove the silver skin membrane from the back of the ribs. This will help the seasoning penetrate and ensure a tender texture.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.
Rub the dry mixture generously over both sides of the ribs, ensuring every inch is coated.
Place the ribs on a large piece of aluminum foil, meat side up. Fold up the edges of the foil to create a packet.
Mix the apple cider vinegar and water together, then pour the mixture around the ribs inside the foil packet. Seal the foil tightly to trap the steam inside.
Place the foil packet on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat is pulling away from the bones.
Carefully remove the ribs from the oven and unfold the foil. Drain off any excess liquid.
In a small bowl, mix the barbecue sauce and honey together to create a glaze.
Brush the glaze generously over both sides of the ribs.
For caramelized, sticky ribs, finish them on a grill or under the oven broiler. If using a grill, set it to medium heat and grill the ribs for 5-7 minutes per side, brushing with extra glaze as needed. If using an oven broiler, place the ribs on a foil-lined baking sheet and broil for 4-5 minutes, watching carefully to avoid burning.
Remove from heat and let the ribs rest for 5 minutes. Slice between the bones and serve warm with additional barbecue sauce on the side if desired.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 44.5 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1440 mg | 31% | |
*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.
