Sweet & Sticky BBQ Ribs Best Recipe

Sweet & Sticky BBQ Ribs Best Recipe

Sweet & Sticky BBQ Ribs Best Recipe


It's very easy to get the low and slow smokehouse flavors of those Sweet & Sticky BBQ Ribs at home. With a spice rub, some time, and BBQ sauce, you'll be desirous the best ribs in town.

  • Prep Time: 5 minutes
  • Cook Time: 3 hours
  • Yield: 2 servings

INGREDIENTS


  • 1 rack St. Louis or baby back ribs
  • 3 ounces spice rub, recipe below
  • 4 ounces of lager-style beer
  • 1 tbsp Worcestershire sauce
  • 1 tbsp white vinegar
  • 1 tsp liquid smoke
  • BBQ sauce, store-bought or home-cured
  • Kosher salt

Spice Rub


  • 2 1/2 tbsp finely ground coffee
  • 2 tbsp ancho chile powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 2 tbsp soft brown sugar
  • 1 tbsp thyme
  • 1/4 tsp cayenne pepper

Spice Rub


  • Combine all ingredients during a massive bowl and blend to mix.
  • Store rub in associate degree airtight instrumentation. The rub can have peak flavor for 6 months.

Ribs

  • Spread a generous quantity of rub on all sides of the ribs beside an honest pinch of kosher salt, marinade a minimum of 1 hour, ideally long.
  • Pre-heat kitchen appliance to 235 degrees. during a cup, mix the brew, condiment, vinegar, and liquid smoke; combine and put aside.
  • Place ribs, meaty facet up, on a double lined tin foil sheet and seal up just about one finish. Pour the brew mixture into the open finish of the foil, certify it distributes to the all-time low, seal the tin foil, and placed on a baking sheet within the kitchen appliance for 2 1/2 hours.
  • Take ribs out of the kitchen appliance and open the foil. brush on a generous quantity of BBQ sauce and place ribs underneath the broiler for 5-7 minutes till bubbly and sticky. Cut ribs into parts and serve.

This same direction will be exhausted the smoker (or over INDIRECT heat on your grill). simply omit liquid smoke. rather than putting ribs underneath the broiler, sauce ribs and place back to a smoker for a minimum of a further half-hour (leaving them in longer can build them even a lot of tender)
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