Ingredients
Scale
- 2–3 pounds pork ribs (spare ribs or baby back)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon liquid smoke (optional)
Instructions
- Prepare the ribs by rinsing them under cold water and patting dry. Rub the spice mixture all over the ribs.
- Make the BBQ sauce by whisking together ketchup, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, and liquid smoke. Simmer until thickened.
- For the oven method, preheat the oven to 300°F, bake covered in foil for 2-2.5 hours, then brush with sauce and bake uncovered for an additional 15-20 minutes.
- For the grill method, preheat the grill to medium-low and cook ribs away from direct heat for 1.5-2 hours, basting with sauce during the last 20-30 minutes.
- Let the ribs rest for 10 minutes before serving with your favorite sides.
Notes
- For extra tenderness, marinate the ribs in the dry rub overnight.
- Adjust cayenne pepper according to spice preference.
- White vinegar can be used in place of apple cider vinegar.
- Experiment with wood chips like hickory or mesquite for grilling.
- Prep Time: 20 minutes
- Cook Time: 2-3 hours (oven), 1.5-2 hours (grill)
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1/4 rack of ribs
- Calories: 600-800 Kcal
- Sugar: 20g
- Sodium: 1500mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 40-50g
- Cholesterol: 110mg