How to Make Barbecue Pork Ribs 5 Times Easier

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a unique flavor profile.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner but still flavorful.

Pick the right ribs: choose baby back ribs for a quick dinner or St Louis style spare ribs for a big barbecue. Look for evenly thick racks with good marbling.

Remove the membrane from the backside of the ribs using a butter knife and paper towel. Trim any thick fat or jagged edges, then pat the ribs dry with paper towels.

Use yellow mustard as a binder on the ribs to help the rub cling. Alternatively, olive oil or hot sauce can be used.

Prepare the rub: mix kosher salt, coarse black pepper, garlic powder, smoked paprika, onion powder, and brown sugar. Add cayenne or chili powder for heat. Rub generously on both sides of the ribs.

Let the seasoned ribs sit for 30 minutes while prepping the grill, smoker, or oven.

Set up your smoker or grill: for charcoal, create two zones with coals on one side and ribs on the other. For gas, light one burner and place ribs on the unlit side with a foil pouch of wood chips. For the oven, preheat to 250-275°F.

Place the ribs bone side down in the smoker or oven. Close the lid or door and do not peek for at least an hour.

Spritz the ribs every 30 to 45 minutes with apple juice and a splash of apple cider vinegar or water to keep the surface moist.

Wrap the ribs tightly in foil or butcher paper with 2 tablespoons of butter, a drizzle of honey, and a sprinkle of rub or brown sugar. Cook at the same temperature for another 1.5 to 2 hours.

Check for tenderness by probing the ribs; they should feel tender. Aim for an internal temperature of 190°F or above before brushing on a thin layer of barbecue sauce and letting it sit for 10-15 minutes until tacky.

Rest the ribs for 10-15 minutes under loose foil to let the juices settle. Slice between the bones and serve with barbecue sides.

Cooking Techniques

Equipment Needed

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Dietary

Allergens