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Sweet& Spicy BBQ Ribs
5 from 12 votes

Sweet& Spicy BBQ Ribs

Sweet & Spicy BBQ Ribs use a smoky paprika and chili powder rub on St. Louis style pork ribs, slow oven baking, and a mop sauce to keep meat moist. A homemade barbecue sauce combining ketchup, apple juice, cider vinegar, molasses, and spices adds sweet and tangy layers. The ribs are basted repeatedly for a flavorful sticky finish with a balance of smoky heat and sweetness.

Prep Time
1 hr 10 mins
Cook Time
3 hrs
Total Time
4 hrs 10 mins
Servings: 6 servings
Calories: 492 kcal
Course: Dinner
Cuisine: American

Ingredients

Rub
  • 2 tablespoons paprika smoked
  • 1 1/2 tablespoon dark brown sugar packed
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder prepared
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon black pepper cracked
  • 1/2 teaspoon thyme dried
  • 1/2 teaspoon cayenne pepper
Ribs
  • 2 pork ribs St Louis Style racks
Sauce
  • 1 cup ketchup
  • 2/3 cup apple juice
  • 1/3 cup apple cider vinegar
  • 2 tablespoons dark brown sugar (packed)
  • 2 tablespoons unsulfured molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder prepared
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin tsp (unit not part of ingredient
  • 1/4 teaspoon black pepper cracked
Mop
  • 1 cup apple juice
  • 6 tablespoons sauce from above
  • 1/4 cup apple cider vinegar

Instructions

Make the rub
    Cup of Yum
  1. Mix the rub ingredients together until well blended.
Remove the membrane
  1. Take a dull knife, slide the tip under the membrane on the back of each rack, and loosen it. Take the corner of it and pry off the entire membrane from the back of the ribs.
Rub and bake
  1. Sprinkle the rub mix evenly over the top side of the ribs, and massage into the meat. Set aside in the fridge for an hour or so, or overnight if you want even better flavor.
  2. Preheat the oven to 300 degrees F. Place the ribs on a foil lined sheet pan, cover with foil and bake for an hour while you make the sauce and mop.
  3. After an hour, mop the ribs, and continue to mop every 30-45 minutes or so. The ribs should be in the oven about 3 hours.
  4. Remove the ribs from the oven, and baste them with some of the sauce.
Make the Mop
  1. Combine mop ingredients and use a turkey baster (or something similar) to regularly "mop" the ribs.
Sauce
  1. Combine all the sauce ingredients into a saucepan and simmer over a medium heat until thickened, stirring occasionally for about 15 minutes. Be careful not to burn - don't leave it unattended.
Grill or broil
  1. Heat the grill to medium high and cook them for about 10 minutes, basting regularly with the sauce.
  2. Take them off, baste some more and cover with foil. Rest for 30 minutes.
Serve
  1. Devour.

Notes

  • Start at least 4 hours before serving to allow time for rubbing, resting, and slow baking with mopping.
  • Prepared chili powder means a mixed seasoning, not just ground chili peppers.
  • If desired, substitute store-bought BBQ sauce to simplify the recipe.
  • Cover and refrigerate leftovers promptly to prevent accidental consumption.

Nutrition Information

Calories 492kcal (25%) Carbohydrates 36g (12%) Protein 31g (62%) Fat 24g (37%) Saturated Fat 5g (25%) Cholesterol 113mg (38%) Sodium 1803mg (75%) Potassium 935mg (20%) Fiber 2g (8%) Sugar 27g (54%) Vitamin A 2090IU (42%) Vitamin C 2.8mg (3%) Calcium 82mg (8%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 492

% Daily Value*

Calories 492kcal 25%
Carbohydrates 36g 12%
Protein 31g 62%
Fat 24g 37%
Saturated Fat 5g 25%
Cholesterol 113mg 38%
Sodium 1803mg 75%
Potassium 935mg 20%
Fiber 2g 8%
Sugar 27g 54%
Vitamin A 2090IU 42%
Vitamin C 2.8mg 3%
Calcium 82mg 8%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.