Smoky Carolina Baby Back Ribs with Sweet-Tangy Barbecue Sauce
Indulge in a mouth-watering experience with these Smoky Carolina Baby Back Ribs, a dish that offers a perfect balance of sweetness and spice. These succulent ribs are coated in a flavorful dry rub and then glazed with a rich, homemade barbecue sauce that has been simmered to perfection. The ribs are grilled to a tender finish, achieving a beautiful dark mahogany color that makes them a stunning centerpiece for any gathering. Serve them alongside a vibrant fresh fruit salad drizzled with a creamy orange dressing and sweet corn on the cob for a delightful meal that will surely impress your guests. Perfect for summer cookouts or family feasts!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Pork baby back ribs
4-6 lbs (Cut in half lengthwise by a butcher)
Chili powder
1/8 cup (For dry rub)
Fresh ground black pepper
1 tablespoon (For dry rub)
Brown sugar
1 tablespoon + 1 cup (1 tablespoon for dry rub and 1 cup for barbecue sauce)
Crushed red pepper flakes
2 teaspoons + 1 teaspoon (2 teaspoons for dry rub and 1 teaspoon for barbecue sauce)
Garlic powder
1 teaspoon (For dry rub)
Dried thyme
1 teaspoon (For dry rub)
Yellow onion
1 medium (Finely chopped)
Vegetable oil
1 tablespoon (For sautéing onion)
Olive oil
2 teaspoons (For sautéing or brushing)
Garlic cloves
4 (Finely minced)
Ketchup
2 cups (For barbecue sauce)
Apple cider vinegar
3/4 cup (For barbecue sauce)
Soy sauce
1/2 cup (For barbecue sauce)
Worcestershire sauce
2 tablespoons (For barbecue sauce)
Dry mustard
1 teaspoon (For barbecue sauce)
Fresh ginger
1 tablespoon (Finely minced for barbecue sauce)
Instructions
1
Begin by preheating your grill for medium indirect heat.
2
To prepare the ribs, carefully remove the membrane from the underside. This allows for better flavor penetration and tenderness. Search online for a detailed guide if needed.
3
In a small mixing bowl, combine the chili powder, black pepper, brown sugar, crushed red pepper flakes, garlic powder, and dried thyme. Blend well to form your rub.
4
Generously rub the spice mixture over both sides of the ribs, ensuring every inch is coated. Wrap the ribs in plastic wrap and refrigerate for a minimum of 2 hours, preferably up to 24 hours for maximum flavor.
5
Now, prepare the barbecue sauce. Finely chop the yellow onion and sauté it in vegetable oil over medium heat until it becomes dark golden brown.
6
Once cooked, transfer the onion to a saucepan. Add ketchup, apple cider vinegar, soy sauce, Worcestershire sauce, brown sugar, crushed red pepper flakes, dry mustard, and minced ginger. Stir well to combine.
7
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer gently for 30 minutes to enhance the flavors.
8
After simmering, pass the sauce through a medium-meshed strainer to remove solids, tapping the sieve with a metal spoon to extract sauce. Store in the refrigerator until ready to use.
9
Return to the ribs. Place them on the grill over indirect heat and cover. Cook for approximately 75 minutes, or until the meat starts to pull away from the bone ends.
10
During the last 15 minutes of grilling, baste the ribs with your prepared barbecue sauce, allowing it to caramelize beautifully.
11
Once done, remove the ribs from the grill and let them rest for a few minutes. Cut into single portions and arrange them on a platter, alongside any remaining sauce for dipping.
12
Serve immediately with fresh fruit salad and corn on the cob for a complete and satisfying meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Smoky Carolina Baby Back Ribs recipe?
The main protein used is 4-6 lbs of pork baby back ribs.
How should the ribs be prepared by the butcher?
The ribs should be cut in half lengthwise by the butcher.
Why do you need to remove the membrane from the underside of the ribs?
Removing the membrane allows for better flavor penetration and ensures the meat is tender.
What ingredients make up the dry rub for the ribs?
The dry rub consists of chili powder, black pepper, brown sugar, crushed red pepper flakes, garlic powder, and dried thyme.
How long should the ribs be refrigerated after applying the dry rub?
The ribs should be refrigerated for a minimum of 2 hours, though up to 24 hours is recommended for maximum flavor.
What type of heat is required for grilling the ribs?
The grill should be preheated for medium indirect heat.
How do you prepare the onions for the barbecue sauce?
One medium yellow onion should be finely chopped and sautéed in vegetable oil until it becomes dark golden brown.
What liquids are included in the homemade barbecue sauce?
The sauce includes ketchup, apple cider vinegar, soy sauce, and Worcestershire sauce.
How long should the barbecue sauce simmer?
The sauce should simmer gently on low heat for 30 minutes to enhance the flavors.
Why is the barbecue sauce strained after simmering?
It is passed through a medium-meshed strainer to remove solids like onion and ginger bits, resulting in a smooth sauce.
How long do the ribs need to cook on the grill?
The ribs cook for approximately 75 minutes over indirect heat.
How can you tell when the ribs are finished cooking?
The ribs are ready when the meat starts to pull away from the bone ends and they have achieved a dark mahogany color.
When should the barbecue sauce be applied to the ribs during grilling?
Baste the ribs with the sauce during the last 15 minutes of grilling to allow it to caramelize.
What spices are added to the barbecue sauce?
The sauce contains crushed red pepper flakes, dry mustard, and finely minced fresh ginger.
What is the serving suggestion for these ribs?
Serve the ribs with a fresh fruit salad drizzled with creamy orange dressing and sweet corn on the cob.
How much brown sugar is used in the entire recipe?
The recipe uses 1 tablespoon for the dry rub and 1 cup for the barbecue sauce.
Does the recipe use fresh or dried ginger?
The recipe calls for 1 tablespoon of finely minced fresh ginger.
What kind of vinegar is best for this Carolina-style sauce?
Apple cider vinegar is used to provide the classic tangy flavor.
How many garlic cloves are required?
The recipe requires 4 finely minced garlic cloves.
Can the barbecue sauce be made in advance?
Yes, after straining, the sauce can be stored in the refrigerator until you are ready to use it.
Is olive oil used in this recipe?
Yes, 2 teaspoons of olive oil are included for sautéing or brushing.
What is the role of the soy sauce in the barbecue sauce?
Soy sauce adds a savory, salty depth (umami) to the sweet and tangy sauce.
How much chili powder is needed for the rub?
You will need 1/8 cup of chili powder.
Should the ribs be covered while grilling?
Yes, you should cover the grill while the ribs are cooking over indirect heat.
Is there a lot of heat in this recipe?
The recipe uses 3 total teaspoons of crushed red pepper flakes and chili powder, providing a balanced heat that is countered by the brown sugar.
How should the ribs be sliced for serving?
Once they have rested for a few minutes, cut the ribs into single portions and arrange them on a platter.
What type of mustard is used in the sauce?
The recipe calls for 1 teaspoon of dry mustard.
What is the total number of ingredients in this recipe?
There are 17 distinct ingredients used in this recipe.
Is this recipe good for a specific occasion?
It is perfect for summer cookouts, family feasts, or any gathering where you want a stunning centerpiece.
What is the base of the barbecue sauce?
The base of the sauce consists of 2 cups of ketchup mixed with vinegar and seasonings.