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Categories:
pork ribs Worcestershire sauce brown sugar onion powder chili powder mustard salt water ketchup onions Worcestershire sauce apple cider vinegar
Viewed: 1 - Published at: 5 years agoIngredients
- 2 slabs pork ribs
- 2 tablespoons worcestershire sauce
- 3 tablespoons brown sugar
- 1 tablespoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 cup jelly
- 1/4 cup water
- 1 tablespoon ketchup
- 3 tablespoons onions minced
- 2 tablespoons worcestershire sauce
- 2 tablespoons apple cider vinegar
Method
- At least 3 hours and preferably the evening befoe you plan to smoke the ribs, mix the dry rub ingredients in a small bowl.
- Coat the ribs with the Worcestershire sauce.
- Massage the ribs with all but 2 teaspoon of the spice mixture, reserving the remaining rub.
- Place the ribs in a plastic bag and refrigerate them for at least 2 hours.
- Bring your smoker to its appropriate cooking temperature.
- Remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes.
- Combine the glaze ingredients in a small saucepan.
- Warm the mixture over medium heat, simmering about 10 minutes.
- Reserve the glaze at room temperature .
- Transfer the ribs to the smoker.
- Cook the meat until you can bend it easily between the ribs, about 2 3/4 to 3 hours.
- About 1 hour before the ribs are done, brush them thickly with the glaze; repeat the step in the last 15 minutes of cooking.
- The glaze will be sticky and caramelized in spots.
- Let the slabs sit for 5 to 10 minutes before slicing them into individual ribs, serve.
