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Barbecue Smoked Ribs
Classic barbecue ribs slow-cooked to perfection. Deliciously smoky in every bite — your diners will surely order a second round.
Main course
Ingredients
Barbecue Smoked Ribs
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Number of servings
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Price of the dish on the menu
Total cost of the ingredients
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Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Sauce Preparation
Liquid smoke
/ml
15.0 ml
0%
Hickory barbecue sauce
/cup
1.0 cup
0%
Brown Sugar
/g
15.0 g
0%
Dried Thyme
/tbsp
1.0 tbsp
0%
Dried Oregano
/tbsp
1.0 tbsp
0%
Black pepper, ground
/tbsp
1.0 tbsp
0%
Smoked Paprika
/tbsp
1.0 tbsp
0%
Cane Vinegar
/ml
15.0 ml
0%
Tomato Ketchup
/g
15.0 g
0%
Worcestershire Sauce
/ml
30.0 ml
0%
Cumin Powder
/tsp
1.0 tsp
0%
Knorr Barbecue Sauce 1.5kg
/ml
400.0 ml
0%
Knorr Rostip Chicken Seasoning Powder 1kg
/tbsp
1.0 tbsp
0%
298
Pork Ribs Preparation
2 slabs (approximately 900 g to 1 kg each) pork ribs
/g
0.0 g
0%
Apple cider vinegar
/ml
250.0 ml
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Sauce Preparation
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Liquid smoke 15.0 ml
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Hickory barbecue sauce 1.0 cup
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Brown Sugar 15.0 g
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Dried Thyme 1.0 tbsp
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Dried Oregano 1.0 tbsp
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Black pepper, ground 1.0 tbsp
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Smoked Paprika 1.0 tbsp
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Cane Vinegar 15.0 ml
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Tomato Ketchup 15.0 g
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Worcestershire Sauce 30.0 ml
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Cumin Powder 1.0 tsp
Pork Ribs Preparation
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2 slabs (approximately 900 g to 1 kg each) pork ribs
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Apple cider vinegar 250.0 ml
Preparation
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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
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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
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Presentation
- Serve with slaw, corn on the cob, creamed spinach or collard greens, corn bread, and more reserve sauce
