12 Bone Rib Meal (full Rack) Recipe
A full rack of our slow smoked spare ribs. Comes with 1 side dish and 1 piece of cornbread.
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Ingredients
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Ribs
Side Dish
Cornbread
Method
Prepare Ribs
- 1
Season the Ribs
In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create a dry rub. Rub this mixture generously over the pork spare ribs on both sides.
- 2
Marinate
Place the seasoned ribs in a large plastic bag or a covered dish and pour apple cider vinegar over them. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
- 3
Prepare for Smoking
Preheat your smoker to 225°F (107°C). Remove the ribs from the refrigerator and let them come to room temperature for about 30 minutes.
- 4
- 5
Prepare Side Dish
- 6
Make Coleslaw
In a bowl, combine shredded cabbage, carrots, and your favorite coleslaw dressing. Mix well and let it chill in the refrigerator until ready to serve.
Prepare Cornbread
- 7
Mix Dry Ingredients
In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk together until well blended.
- 8
- 9
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 10
Bake Cornbread
Preheat the oven to 400°F (200°C). Pour the batter into a greased 8-inch square baking dish and bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- 11
Cool and Serve
Allow the cornbread to cool for a few minutes before cutting into squares and serving alongside the ribs.