Slow Smoked Bbq Ribs Recipe
Includes 3 Full Racks Of Ribs, Finishing Instructions For Perfectly Caramelized Ribs, House BBQ Sauce. Served with Jicama Slaw and Cornbread.
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Ingredients
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Ribs
House BBQ Sauce
Jicama Slaw
Cornbread
Method
Prepare the Ribs
- 1
Season the Ribs
In a small bowl, mix together smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper. Rub this mixture generously all over the three racks of pork ribs. Wrap the ribs in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 2
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use wood chips such as hickory or apple for an enhanced smoky flavor.
- 3
Smoke the Ribs
Place the ribs in the smoker bone side down. Smoke for approximately 5-6 hours, maintaining a steady temperature, until the ribs are tender and have developed a nice bark.
Make the BBQ Sauce
- 4
Combine Ingredients
In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
- 5
Simmer the Sauce
Bring the mixture to a simmer and reduce the heat to low. Let it simmer for about 20 minutes, stirring occasionally. Remove from heat and set aside.
Prepare Jicama Slaw
- 6
Mix Slaw Ingredients
In a large bowl, combine shredded jicama, carrots, and red cabbage. In a separate small bowl, whisk together lime juice, olive oil, salt, and black pepper. Pour the dressing over the slaw and toss to combine. Refrigerate until serving.
Make Cornbread
- 7
Combine Dry Ingredients
In a mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, sugar, and salt.
- 8
- 9
Bake the Cornbread
Pour the cornbread batter into a greased baking dish and bake at 400°F (200°C) for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.