Summer is here, and that means it’s time to fire up the grill and indulge in some mouth-watering southern BBQ ribs. Whether you’re hosting a backyard bash or just craving some good old-fashioned comfort food, this recipe is sure to satisfy your taste buds. Today, I’m sharing my favorite southern BBQ rib recipe that’s been a hit at every family gathering. Let’s dive in!
Ingredients
For the Ribs:
- 2 racks of baby back ribs (about 4-5 pounds total)
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
For the Dry Rub:
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground black pepper
- 1 tbsp kosher salt
- 1 tsp cayenne pepper (optional for a little heat)
For the BBQ Sauce:
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1/2 tsp salt
Instructions
- Prepare the Ribs:
- Start by removing the membrane from the back of the ribs. This helps the seasoning penetrate the meat and ensures tender ribs.
- Rub the ribs with a mixture of yellow mustard and apple cider vinegar. This acts as a binding agent for the dry rub and adds a tangy flavor.
- Apply the Dry Rub:
- In a small bowl, combine all the dry rub ingredients.
- Generously coat both sides of the ribs with the dry rub, pressing it into the meat to ensure it sticks well.
- Marinate:
- Cover the ribs with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to penetrate the meat thoroughly.
- Preheat the Grill:
- Set up your grill for indirect cooking. For a charcoal grill, arrange the coals on one side. For a gas grill, turn on only one side of the burners.
- Preheat the grill to 225-250°F (107-121°C). Add some soaked wood chips (hickory or applewood work great) to the coals or a smoker box for extra smoky flavor.
- Cook the Ribs:
- Place the ribs on the grill over indirect heat, bone side down. Close the lid and cook for about 2.5 to 3 hours.
- Every hour, spritz the ribs with a mixture of apple cider vinegar and water to keep them moist.
- Prepare the BBQ Sauce:
- While the ribs are cooking, combine all the BBQ sauce ingredients in a saucepan.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally, until it thickens.
- Glaze the Ribs:
- After 2.5 to 3 hours, when the ribs are tender and the meat starts pulling away from the bones, brush them with the BBQ sauce.
- Continue cooking for another 30 minutes, basting with more sauce every 10 minutes.
- Rest and Serve:
- Remove the ribs from the grill and let them rest for about 10 minutes.
- Cut between the bones to separate the ribs and serve with extra BBQ sauce on the side.
Tips for Perfect Ribs
- Low and Slow: Cooking the ribs at a low temperature for a long time ensures they are tender and juicy.
- Moisture: Keep the ribs moist by spritzing them with apple cider vinegar and water during cooking.
- Flavor: Letting the ribs marinate with the dry rub overnight enhances the flavor.
There you have it, folks! A classic southern BBQ rib recipe that’s sure to become a favorite in your household. Fire up the grill, invite some friends over, and enjoy the delicious taste of summer with these succulent ribs.
Happy grilling!
Feel free to share your own tips and variations in the comments below. I’d love to hear how you make your BBQ ribs extra special.
BBQ Ribs
Print RecipeIngredients
For the Ribs:
- 2 racks baby back ribs (about 4-5 pounds total)
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
For the Dry Rub:
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground black pepper
- 1 tbsp kosher salt
- 1 tsp cayenne pepper (optional for a little heat)
For the BBQ Sauce:
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1/2 tsp salt
Instructions
Prepare the Ribs:
- Start by removing the membrane from the back of the ribs. This helps the seasoning penetrate the meat and ensures tender ribs.
- Rub the ribs with a mixture of yellow mustard and apple cider vinegar. This acts as a binding agent for the dry rub and adds a tangy flavor.
Apply the Dry Rub:
- In a small bowl, combine all the dry rub ingredients.
- Generously coat both sides of the ribs with the dry rub, pressing it into the meat to ensure it sticks well.
Marinate:
- Cover the ribs with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to penetrate the meat thoroughly.
Preheat the Grill:
- Set up your grill for indirect cooking. For a charcoal grill, arrange the coals on one side. For a gas grill, turn on only one side of the burners.
- Preheat the grill to 225-250°F (107-121°C). Add some soaked wood chips (hickory or applewood work great) to the coals or a smoker box for extra smoky flavor.
Cook the Ribs:
- Place the ribs on the grill over indirect heat, bone side down. Close the lid and cook for about 2.5 to 3 hours.
- Every hour, spritz the ribs with a mixture of apple cider vinegar and water to keep them moist.
Prepare the BBQ Sauce:
- While the ribs are cooking, combine all the BBQ sauce ingredients in a saucepa
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally, until it thickens.
Glaze the Ribs:
- After 2.5 to 3 hours, when the ribs are tender and the meat starts pulling away from the bones, brush them with the BBQ sauce.
- Continue cooking for another 30 minutes, basting with more sauce every 10 minutes.
Rest and Serve:
- Remove the ribs from the grill and let them rest for about 10 minutes.
- Cut between the bones to separate the ribs and serve with extra BBQ sauce on the side.
Notes
Tips for Perfect Ribs
- Low and Slow: Cooking the ribs at a low temperature for a long time ensures they are tender and juicy.
- Moisture: Keep the ribs moist by spritzing them with apple cider vinegar and water during cooking.
- Flavor: Letting the ribs marinate with the dry rub overnight enhances the flavor.
I live in a small Georgia town that you most likely have never heard of and I LOVE it! My house is more than full as I am a single mother of four & caregiver to my aging mother and uncle. Lover of all things Outlander. Goes to the beat of her own drum woman.
mami2jcn says
The brown sugar must make the ribs taste heavenly. Thanks for posting the recipe.
heather says
I don’t think I have ever had southern bbq ribs. These sound so so yummy.
Kim Henrichs says
Sharing this with my brother he is the grill king and would love this recipe!
Elizabeth says
Can’t wait to try these!
Adriane says
I’m drooling!!