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Sauce Preparation

  • Liquid smoke 15.0 ml
  • Hickory barbecue sauce 1.0 cup
  • Brown Sugar 15.0 g
  • Dried Thyme 1.0 tbsp
  • Dried Oregano 1.0 tbsp
  • Black pepper, ground 1.0 tbsp
  • Smoked Paprika 1.0 tbsp
  • Cane Vinegar 15.0 ml
  • Tomato Ketchup 15.0 g
  • Worcestershire Sauce 30.0 ml
  • Cumin Powder 1.0 tsp

Pork Ribs Preparation

  • 2 slabs (approximately 900 g to 1 kg each) pork ribs
  • Apple cider vinegar 250.0 ml
  1. Sauce Preparation

    • In a non-reactive bowl, combine Knorr Barbecue Sauce, liquid smoke, hickory barbecue sauce, brown sugar, thyme, oregano, pepper, Knorr Rostip Chicken Seasoning Powder, paprika, vinegar, ketchup, Worcestershire sauce, and cumin
    • Taste and adjust seasoning
    • Set aside, reserving 1 cup of it for basting
  2. Pork Ribs Preparation

    • Pour the vinegar over the pork and rub the liquid all over the meat
    • Marinate for at least 20 minutes
    • Marinate the vinegared pork in the sauce for 24 hours
    • Preheat oven to 270F
    • Wrap the ribs in aluminum foil, allowing a 2-inch allowance on top
    • Bake in the preheated oven for 3 hours
    • Open each foil packet from a foil packet from the top part and brush with the reserve sauce
    • Bake for another 10 minutes
  3. Presentation

    • Serve with slaw, corn on the cob, creamed spinach or collard greens, corn bread, and more reserve sauce