If you’re a fan of melt-in-your-mouth pork ribs with a perfect balance of sweet, smoky, and spicy flavors, this recipe is for you. These traditional pork ribs are ideal for a relaxed weekend barbecue or a family gathering.
Pork ribs are the star of the show, providing the juicy, meaty base for all those delicious flavors to soak into. Look for ribs with a good amount of meat and a nice layer of fat.
Brown sugar adds sweetness to the dry rub, helping to create that classic caramelized crust.
Smoked paprika brings a rich, smoky depth without the need for a smoker.
Garlic powder and onion powder offer a savory backbone that enhances the meat’s natural flavors.
Ground black pepper and salt are essential for seasoning and balance, bringing out the best in the ribs.
Cayenne pepper gives just a hint of heat, adjustable to your preference.
Apple cider vinegar in the glaze cuts through the richness with a touch of tang.
BBQ sauce and honey combine for a sticky-sweet finish that’s irresistible.
Apple juice keeps things moist and adds a subtle fruity note.
These ribs pair wonderfully with classic coleslaw or a fresh corn salad. For a heartier meal, serve them alongside roasted potatoes or a batch of baked beans. A cold beer or a glass of iced tea makes the perfect accompaniment on a warm day.
First, you’re going to want to get your grill preheating to 225°F. This low and slow method is key for achieving that tender, fall-off-the-bone texture we all crave.
While the grill is heating, mix up your dry rub. In a bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Make sure everything is well blended for even flavor distribution.
Take your pork ribs and pat them dry with a paper towel. This will help the dry rub stick. Now, generously apply the rub over both sides of the ribs. Don’t be shy—really get in there and coat them well!
Wrap each slab tightly in aluminum foil. This step is crucial for trapping moisture and flavor as the ribs cook. Place them on the grill once it’s up to temperature, and let them cook for 3 hours. Keep an eye on that temperature; you want it steady at 225°F.
After 3 hours, carefully remove the ribs from the grill and unwrap them. Be cautious—the steam can be quite hot. Meanwhile, mix together your glaze: apple cider vinegar, BBQ sauce, honey, and apple juice in a bowl.
Brush this glaze generously over the ribs, then place them back on the grill, uncovered this time. Let them cook for another 30 minutes, basting occasionally. This will help the glaze get nice and sticky while the ribs finish cooking.
Once they’re done, remove the ribs from the grill and let them rest for about 10 minutes. This resting period is important for juiciness. Finally, slice between the bones and serve up that deliciousness!
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