Get ready to impress your friends and family with these Blazing BBQ Ribs! This recipe combines a smoky spice rub and a tangy sauce to create ribs so flavorful, they'll become your go-to for every cookout.
The star of this recipe is the pork ribs, which provide a rich, meaty foundation. The brown sugar caramelizes beautifully, giving the ribs a sweet crust. Smoked paprika adds depth and a subtle smoky note, while garlic powder and onion powder bring savory, familiar flavors. Chili powder and cayenne pepper provide a kick of heat, balancing the sweetness. Salt and black pepper enhance all these flavors. The BBQ sauce is your tangy glaze, and when mixed with apple cider vinegar, it cuts through the richness, adding brightness. A dash of hot sauce gives it an extra punch, rounding out the flavor profile.
Pair these ribs with classic sides like coleslaw or baked beans to complement the smoky, spicy flavors. A refreshing cucumber salad can also add a nice contrast to the richness of the ribs. For drinks, a cold beer or a chilled glass of lemonade works beautifully.
Start by preheating your grill to 250°F. This low and slow method ensures the ribs become tender without drying out. While the grill heats, mix together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, and black pepper in a small bowl to create your spice rub.
Now, take your ribs and pat them dry with paper towels. This is crucial to help the rub adhere to the meat. Once dry, generously apply the spice rub all over the ribs, pressing it into the meat to ensure it sticks and flavors every bite.
Place the seasoned ribs on the grill bone side down. Cover them and let them cook for 2.5 to 3 hours, maintaining the grill temperature at 250°F. This slow cooking will make the ribs tender.
While the ribs are cooking, prepare the sauce. Combine the BBQ sauce, apple cider vinegar, and hot sauce in a saucepan. Simmer this over low heat, stirring occasionally to keep it from sticking to the pan.
During the last hour of grilling, start basting the ribs with the sauce every 15 minutes. This will create a sticky, flavorful glaze. Check for doneness by seeing if the meat pulls away from the bone easily.
Once done, remove the ribs from the grill. Let them rest for about 10 minutes before slicing them. This resting period allows the juices to redistribute, keeping the meat moist.
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