Smoked Ribs with BBQ Sauce
Smoky, sticky, and gloriously tender, this smoked ribs BBQ recipe is finger-licking perfection.
Ingredients
Method
2) In a large saucepan over low heat, add all of the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
3) Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 105C. Put the apple cider in a small heatproof pan in the smoker.
4) Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the BBQ sauce every 10 minutes.
Remove the ribs to a serving platter and serve.
BBQ sauce:
1) Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the tomato ketchup and water, bring to a boil and simmer for 5 minutes.
2) Add the remaining ingredients and simmer until thickened, stirring occasionally, for about 10 minutes. Cool for about 5 minutes.
3) Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature.
The sauce will keep for one week in the refrigerator, stored in a tightly sealed container.
These smoked barbecue ribs are a true cookout classic!
Sink your teeth into one of the most satisfying smoked ribs BBQ recipes ever created. These juicy St. Louis-style pork ribs are slow-cooked, and coated in a spice-packed rub of ancho chilli powder, paprika, mustard, coriander, oregano, and a dash of chilli de árbol. The result is fall-off-the-bone, smoky magic that’s pure barbecue heaven. This unbelievable recipe proves you don’t need to go to Louisiana to find the best smoked BBQ ribs in the world, you can make them at home!
But what really makes these ribs truly sing is the mopping and the saucing! The ribs are mopped with a sweet and tangy mix of cider vinegar, brown sugar, cayenne, and pepper sauce (as hot as you want) and smoked gently over hickory and applewood chips, with the merest splash of crisp apple cider.
And just when you think it can’t get better, these scrummy smoked barbecue ribs are smothered in a homemade BBQ sauce made with tomato ketchup, Dijon mustard, ancho chilli, Worcestershire sauce, chipotle chillies, and dark brown sugar. A spoonful of honey and treacle brings that irresistible sticky glaze that clings to every delicious rib.
Pile them high because they’re gonna go, fast, and if you want to go for a full-on Southern feast, serve with a classic cornbread, crunchy creamy coleslaw, or baked potato wedges.
Whether you’re hosting a summer garden party, firing up your grill on the weekend, or just craving smoky, saucy satisfaction, this smoked ribs BBQ recipe is impossible to resist!
