Barbecue Smoked Ribs
Classic barbecue ribs slow-cooked to perfection. Deliciously smoky in every bite — your diners will surely order a second round.
Ingredients
Sauce Preparation
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Liquid smoke 15 ml
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Hickory barbecue sauce 1 cup
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Brown Sugar 15 g
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Dried Thyme 1 tbsp
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Dried Oregano 1 tbsp
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Black pepper, ground 1 tbsp
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Smoked Paprika 1 tbsp
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Cane Vinegar 15 ml
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Tomato Ketchup 15 g
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Worcestershire Sauce 30 ml
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Cumin Powder 1 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 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
