Full Rack Ribs Recipe
Tender baby back pork ribs, hickory-smoked in house, with sweet barbeque sauce. Served with choice of salad and side.
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Ingredients
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Ribs
Barbecue Sauce
Salad and Side
Method
Prepare the Ribs
- 1
Season the Ribs
Remove the membrane from the back of the ribs and pat them dry with paper towels. Rub the ribs with salt, black pepper, garlic powder, and onion powder evenly.
- 2
Soak the Wood Chips
Soak hickory wood chips in water for at least 30 minutes before smoking to prevent them from burning too quickly.
Prepare the Barbecue Sauce
- 3
Mix the Sauce Ingredients
In a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, hot sauce, salt, and black pepper. Stir well to combine.
- 4
Simmer the Sauce
Heat the saucepan over medium heat. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until slightly thickened.
Cook the Ribs
Prepare the Salad and Side
- 8
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Toss with your favorite salad dressing.
- 9
Cook the Corn
Boil corn on the cob in salted water for about 10 minutes. Drain and serve with butter.
Serve
- 10
Plate the Dish
Serve the smoked ribs with the salad and corn on the side. Drizzle extra barbecue sauce over the ribs if desired.