If you’ve never smoked ribs at home before, this is a great starter recipe. Once you master this technique, it can become the foundation to your rib recipe.
Sweet and Spicy Back Ribs
Moe’s sweet and spicy back ribs are seasoned with a homemade rub and cooked low and slow over a smoker. The ribs are then finished with a homemade BBQ sauce featuring apple jelly.
For the most flavor, add hickory or apple chips to your smoker. Make sure to soak them in water first, and drain them well.
Ribs are the perfect barbecue food. Whip up your favorite sides, like coleslaw or biscuits, to serve alongside them.
3/4 cup dark brown sugar
1/4 cup coarse ground black pepper
1/4 cup ground jalapeno powder
3 tablespoons fine grind sea salt
1 teaspoon celery salt
1/2 cup white vinegar
1/2 cup dark brown sugar
1/2 cup barbecue sauce
1/4 cup clover honey
1/4 cup apple jelly
2 teaspoons seasoned salt
2 teaspoons granulated garlic
1 teaspoon black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 racks pork back ribs, membrane removed
apple wood chunks
Combine the brown sugar, pepper, jalapeno powder, salt, and celery salt in a bowl. Mix well and set aside.
Combine in a saucepan the vinegar, brown sugar, barbecue sauce, honey, apple jelly, salt, garlic, pepper, coriander and pepper, then bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes until slightly thickened, stirring frequently. Cool to room temperature and refrigerate.
Rub a light amount of oil on both sides of the ribs and sprinkle with the rub. Let stand for 5 to 10 minutes at room temperature.
Once the first layer of rub turns wet, generously coat both sides of the ribs with additional rub. Let stand for an additional 30 minutes at room temperature.
Preheat a smoker to 250 to 300 degrees F (121 to 149 degrees C). Add apple wood chunks.
Add ribs and smoke until tender and an internal temperature of 200 degrees F (93 degrees C), about 4 1/2 hours.
Once ribs are done, brush the front and back with a layer of sauce. Smoke for an additional 10 minutes. Let rest for 10 minutes before slicing. Serve with additional sauce.