Red Ribs Recipe – Eats Now

Name: Red Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Sauce; 1 1/4 cups ketchup; 1 cup dark brown sugar; 1/4 cup molasses; 1/4 cup pineapple juice; 1/4 cup water; 2 1/2 teaspoons ground mustard; 2 teaspoons paprika; 1/2 teaspoon garlic powder; 1 pinch cayenne pepper; 1 1/2 teaspoons kosher salt; 1 teaspoon coarse black pepper; For the Rub; 1 cup brown sugar; 1/2 cup paprika; 2 tablespoons coarse black pepper; 1 1/2 tablespoons kosher salt; 1 1/2 tablespoons garlic powder; 1 1/2 tablespoons onion powder; 1 1/2 teaspoons chili powder; 1 teaspoon cayenne; secret savory herbs

Servings: persons

For the Sauce
1 1/4 cups ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup water
2 1/2 teaspoons ground mustard
2 teaspoons paprika
1/2 teaspoon garlic powder
1 pinch cayenne pepper
1 1/2 teaspoons kosher salt
1 teaspoon coarse black pepper
For the Rub
1 cup brown sugar
1/2 cup paprika
2 tablespoons coarse black pepper
1 1/2 tablespoons kosher salt
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 1/2 teaspoons chili powder
1 teaspoon cayenne
secret savory herbs

1
Whisk together all sauce ingredients and place open in smoker for 60 minutes, whisking every 15 minutes Trim baby-back ribs & remove membrane. Apply HEAVY rub 1 hour before smoking and let the ribs come to room temperature Place on smoker with CLEAN BURNING FIRE at 225 degrees for 1.5 hours. Remove from smoker and apply a light layer of sauce and a little more rub. Seal in tented foil (not tightly wrapped against ribs). Continue to cook at 225 degrees for 1 hour. Remove from smoker and remove foil. Apply light layer of sauce for glaze. Place back in 225 degree smoker for anywhere from half an hour to an hour and a half (checking for doneness) lightly glazing every 20 minutes. Checking for doneness: Remove from smoker when whole rack has a nice bend (when held in the center) without breaking. Apply final layer thick of sauce, place back on smoker for 5 minutes to set glaze.
2
A perfectly cooked rib should hold firm, but with a slight tug it bites off the bone clean.

617

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the Sauce, 1 1/4 cups ketchup, 1 cup dark brown sugar, 1/4 cup molasses, and more.

Yes, Red Ribs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Ribs

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