Slow-Smoked Southern BBQ Pork Ribs

How to Make It

• 1

  Seasoning: Remove the membrane from 2 kilograms of pork ribs (St. Louis or baby back style). In a large bowl, combine 60 grams of brown sugar, 30 grams of paprika, 15 grams of garlic powder, 10 grams of onion powder, 5 grams of cayenne pepper, 15 grams of salt, and 10 grams of black pepper to create a rub. Apply this mixture generously to all sides of the ribs. Rubbing takes 10 minutes; let the ribs marinate in the refrigerator for at least 2 hours, preferably overnight.

• 2

  Smoking (or Slow Baking): Set your smoker or oven to 120°C. Place the ribs in a way that avoids direct exposure to flame. Smoke (or bake) for 3 hours, spritzing with a mixture of 100 ml apple cider vinegar and water (in a spray bottle) every 45 minutes after the first hour. Low and slow cooking ensures tender meat and deep smoky flavor absorption.

• 3

  Foil Wrap: After 3 hours, remove the ribs from the oven. Tightly wrap each rack in heavy-duty aluminum foil, adding 50 ml of apple juice to each foil pack. Return to the oven or smoker and cook for another 1-2 hours, or until fork-tender and easily pulling from the bone. The foil prevents moisture loss and helps the ribs tenderize faster.

• 4

  Saucing and Caramelizing: Unwrap the ribs from the foil and discard any liquid. Place them back in a preheated 180°C oven or on the grill. Brush 200 ml of homemade barbecue sauce generously on all sides and cook for 10-15 minutes per side, until the sauce caramelizes and becomes slightly sticky. Be careful not to burn the sauce.

• 5

  Rest and Serve: Remove the ribs from the oven or grill and let them rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, making it more succulent. Then slice along the bones and serve immediately.