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Categories:
salt fennel seed white sugar paprika chili powder ground black pepper onion powder garlic pork back ribs Barbeque sauce honey cider vinegar
Viewed: 13 - Published at: 6 years agoIngredients
- 2 tablespoons salt
- 1 tablespoon fennel seed
- 3 tablespoons white sugar
- 3 tablespoons paprika
- 2 tablespoons chili powder
- 4 teaspoons ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 6 pounds pork back ribs
- 3/4 cup barbeque sauce
- 3 tablespoons honey
- 3 tablespoons cider vinegar
Method
- Grind salt and fennel seed together in a blender or coffee grinder. Stir fennel-salt mixture, sugar, paprika, chili powder, black pepper, onion powder, and garlic powder together in a bowl.
- Cut each pork slab into 3 pieces, about 5 ribs each. Pat ribs dry with a paper towel and rub spice mixture over each piece. Place ribs on a plate, cover with plastic wrap, and refrigerate, 8 hours to overnight.
- Allow ribs to sit at room temperature for 1 hour.
- Preheat grill between 270 degrees F (132 degrees C) and 300 degrees F (149 degrees C) for indirect grilling and lightly oil the grate.
- Grill ribs on the preheated grill with the cover down, turning once, until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Combine barbeque sauce, honey, and cider vinegar in a small saucepan; bring to a boil. Reduce heat and simmer until sauce is thickened and smooth, about 10 minutes. Brush sauce onto ribs.
- Cook ribs for 15 minutes; flip, baste the other side, and cook until ribs are glazed and tender when pierced with a fork, about 15 minutes more. Let ribs stand for 10 minutes before serving.
