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Savory Smoked Pork Ribs Recipe Easy Glazed BBQ Sauce Guide

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This recipe delivers tender, smoky pork ribs with a sticky, tangy glazed BBQ sauce that is perfect for gatherings or a comforting meal at home. The method ensures juicy ribs with a flavorful bark and an easy-to-make glaze.

Ingredients

Scale
  • 2 racks of baby back ribs (about 4–5 pounds total)
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 cups hickory or applewood chips, soaked in water for 30 minutes
  • Optional: splash of hot sauce

Instructions

  1. Remove the silver skin membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for grip.
  2. Mix all dry rub ingredients in a bowl. Generously coat both sides of each rack with the rub, pressing it into the meat. Wrap the ribs in plastic wrap and refrigerate for at least 1 hour or overnight.
  3. Preheat the smoker or grill for indirect heat and stabilize at 225°F (107°C). Add soaked wood chips to the smoker box or directly to coals.
  4. Place ribs bone-side down on the grill grates away from direct heat. Smoke for 3 hours without opening the lid too often.
  5. Wrap each rack tightly in aluminum foil with 2 tablespoons of apple juice or water inside. Return to smoker for another 2 hours.
  6. While ribs cook, combine all glaze ingredients in a saucepan over medium heat. Stir until sugar dissolves, then simmer for 10-15 minutes until slightly thickened.
  7. Remove ribs from foil and place back on the smoker or grill. Brush generously with the BBQ glaze. Smoke for another 30 minutes, basting once halfway through.
  8. Let ribs rest for 10 minutes before slicing and serving.

Notes

Remove the membrane for tender ribs. Keep smoker temperature steady at 225°F. Wrap ribs with apple juice or water to keep moist. Glaze ribs only in the last 30 minutes to avoid burning. Use a meat thermometer to check for 195°F internal temperature for fall-off-the-bone tenderness. Soak wood chips before use for better smoke flavor.

Nutrition

Keywords: smoked pork ribs, BBQ ribs, glazed ribs, smoked ribs recipe, easy BBQ sauce, baby back ribs, backyard BBQ

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