Sweet and Smoky Ribs

sweet and smoky ribs

These Sweet and Smoky Ribs are simply irresistible!

Sweet and Smoky Ribs
Write a review
  1. 6 tablespoons salt
  2. 3 tablespoons garlic powder
  3. 3 tablespoons onion powder
  4. 3 tablespoons ground cumin
  5. 3 tablespoons dried oregano
  6. 3 tablespoons celery seeds
  7. 3 tablespoons paprika
  8. 3 tablespoons chili powder
  9. 2 tablespoons ground black pepper
  10. 4 racks pork baby-back ribs (about 8 pounds), silver skin removed
  11. 2 cups water
  12. 2 cups distilled white vinegar
  13. Barbecue sauce
  1. In a small bowl, stir together salt and next 8 ingredients. Reserve ¼ cup salt mixture in another small bowl.
  2. Rub remaining salt mixture onto both sides of all ribs. Wrap rib racks individually in heavy-duty plastic wrap, and refrigerate for at least 8 hours or up to 24 hours.
  3. In a small saucepan, bring 2 cups water, vinegar, and reserved salt mixture to a boil over medium-low heat, stirring until salt mixture dissolves. Let cool completely.
  4. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill for indirect medium-high heat (350° to 400°). Let ribs stand at room temperature for 30 minutes.
  5. Grill ribs, meat side down, over indirect heat for 1 hour, basting with vinegar sauce every 15 minutes.
  6. Reposition ribs by moving the slabs closest to the heat away from heat and moving other slabs closer. Grill for 1½ hours more or until meat is tender, turning and basting with vinegar sauce every 15 minutes.
  7. Let ribs stand for 10 minutes; slice between bones, and serve with barbecue sauce.
Paula Deen Magazine https://www.pauladeenmagazine.com/

Get more great recipes by ordering your subscription to Cooking with Paula Deen today! 

March/April 2018 Issue Preview