The Best Recipes for Sweet Southern BBQ Back Ribs

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Sweet Southern BBQ Back Ribs

"A sweet and spicy dry rub, a brushing of mustard, a lots of barbecue sauce bring classic flavor to these tender and succulent baby back ribs."

Ingredients :

• Dry Rub:
• 1/3 cup light brown sugar, plus
• 1 tablespoon light brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon chili powder
• 1 1/2 teaspoons black pepper
• Sauce:
• 1 cup ketchup-based barbecue sauce
• 1/4 cup honey
• 2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
• 3 tablespoons prepared yellow mustard
• Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)

Instructions :

Prep : 10M	Cook : 4M	Ready in : 4H10M

• About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well.
• Brush thin layer of mustard on both sides of ribs; sprinkle an even coat of dry rub both sides of ribs. Set aside at room temperature for 1 hour.
• Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 1 1/2 to 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a simmer until flavors are blended, stirring frequently. Set aside to cool.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
• Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
• Serve ribs with remaining sauce.

Notes :

• Serving suggestions: This foil-wrapped method yields moist and tender "falling-off-the-bone" meat. Accompany the ribs with roasted sweet potatoes, collard greens, and cornbread.
• Recipe by BBQ Pit Master, Moe Cason.

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