Sweet & Sticky Greedy BBQ Ribs
Are you looking for the perfect dish to serve at your next barbecue? Something that will have everyone licking their fingers and begging for more? Well, look no further than our Sweet & Sticky Greedy BBQ Ribs!
These ribs are slow-cooked to perfection, infusing them with a delicious BBQ flavor that will have your guests coming back for seconds... and thirds! So be sure to make plenty - because once you taste these ribs, you'll be just as greedy as we are!
These ribs undergo a spa treatment of preparation, including a delicate massage with a special spice rub of paprika, garlic, sugar, salt, and pepper. They're then slow-cooked over indirect heat for hours, basted in our sticky-sweet BBQ sauce, and grilled to perfection. The sauce features ketchup, brown sugar, mustard powder, apple cider vinegar, Worcestershire sauce, lemon juice, and honey.
So if you're looking for the ultimate BBQ dish, try our Sweet & Sticky Greedy BBQ Ribs! You won't be disappointed.
Sweet & Sticky Greedy BBQ Ribs Ingredients
- 1 slab of pork spare ribs (about 4 pounds)
- 32 ounces ketchup
- 16 ounces water
- 8 ounces brown sugar
- 4 ounces white sugar
- 1 tablespoon freshly ground black pepper
- 2 teaspoons salt
- 2 cloves garlic, minced
- 1 tablespoon onion powder
- 1 teaspoon dry mustard powder
- 2 ounces lemon juice
- 2 ounces Worcestershire sauce
- 8 ounces apple cider vinegar
- 2 ounces honey
- 2 ounces Rub Mix, recipe follows
- 3 ounces paprika
- 2 ounces garlic powder
- 2 ounces sugar
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
Sweet & Sticky Greedy BBQ Ribs Directions
- Combine Rub Mix ingredients in a medium mixing bowl. Trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib.
- Rinse the ribs, season with Rub Mix, and then cover and refrigerate for 4 to 12 hours.
- Combine all of the sauce ingredients in a stockpot or large Dutch oven.
- Bring to a boil over high heat, frequently stirring to prevent sticking.
- Reduce temperature to low and simmer, uncovered, for at least 30 minutes.
- Indirect cooking in a barbecue pit is recommended to prevent burning.
- Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, then increase the temperature to 300 degrees F for the final 3 hours.
- Baste the ribs only during the last 30 minutes of cooking to prevent the sauce from burning.
- Remove from grill and baste again with sauce. Cut between the bones and serve.