Brown Sugar On Ribs Lets Know About This Recipe: Flavortown may be reached on any weeknight with a slow cooker full of country pork ribs coated in a sweet, spicy, and smokey rub.
Do you not enjoy country ribs? The rub is perfect for pork chops, loin, and tenderloin. The pork in this dish is out of this world. Accompany these pork ribs with a green salad or some roasted veggies.
Brown Sugar On Ribs Lets Know About This Recipe
Ingredients
For 4 people
SAUCE
- Two cups of ketchup (480 g)
- 1/2 a cup of dark sugar (110 g)
- 14 cup of molasses (85 g)
- 12 cup of apple cider vinegar (120 mL)
- One teaspoon of Worchestershire sauce
- Salt, kosher, 1 tablespoon
- Black pepper, 2 teaspoons
- The equivalent of 2 teaspoons of smoked paprika
RUB
- A half a cup of brown sugar (110 g)
- About 3 Tablespoons of Kosher Salt
- Black pepper, 2 teaspoons
- 1 1/2 tablespoons of ground cumin
- 1 1/2 Tablespoons Onion Powder
- The equivalent of 1 1/2 tablespoons of paprika
- 1 1/2 teaspoons of chili pepper
- 2 tsp of mustard powder
- 1 1/2 teaspoons dried minced garlic
- Ribs, baby back, 4 pounds (2 kg)
Special Equipment
- Wooden Chips, 4 Cups (355 g)
Preparation
- To make the smoke bombs, put the wood chips in a basin and pour water over them. The recommended soaking time is one hour, after which time you should drain the water. Make a packet out of aluminum foil by placing 1 cup of the wet wood chips on it. Use a toothpick or fork to pierce several holes in the lid. Stick to the same procedure with the remaining wood chips to make another four packages.
- To make the sauce, put all the ingredients in a small saucepan and stir them together over medium heat: ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, salt, pepper, and smoked paprika. Reduce heat to low and simmer sauce for 15 minutes once it comes to a boil. Take away from the heat and allow it cool to room temperature.
- Incorporate the snag: Brown sugar, salt, pepper, cumin, onion powder, paprika, cayenne, ground mustard, and garlic powder should be combined in a medium bowl using a whisk.
- Spread the ribs out on a wide chopping board and blot them dry with paper towels. If there’s a need to get rid of the membrane covering the ribs’ bony side, you can do it by loosening it with a paring knife and peeling it off in one piece.
- Apply the dry rub liberally to the ribs.
- Fully enclose the ribs in aluminum foil.
Proceed With The Recipe, Please
- Grill with the lid closed to an internal temperature of 300 degrees Fahrenheit (150 degrees Celsius).
- Wrap the ribs in aluminum foil and cook them over low heat with the top off. Cook for 2 12 hours, turning once every 30 minutes, until the flesh is tender and falling from the bone.
Take the ribs off the grill and let them sit for ten minutes. In the meantime, take out the grating carefully and drop the smoke bombs on top of the fire. Put a lid on it and wait 10 minutes for the smoke to fill the room. - Take the ribs out of the foil and throw it away.
- Apply the sauce to one side of the ribs and then set them, sauce-side down, on the grill. Apply heat to the reverse side, which is now the top. For the next 15 minutes, turn and baste the meat every 5 minutes.
- Take the ribs off the grill and serve with additional bbq sauce.
- Enjoy!
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