Ribs Recipe

Name: Willie Sue's. Sumter,S.C.s Ribs Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 cups brown sugar; 0.5 cups paprika (sweet or smoked); 2 tbs kosher salt; 2 tbs coarse black pepper; 1 tbs garlic powder; 1 tbs onion powder; 1 tsp dry mustard; 0.5 tsp cayenne pepper; 2 rack St. Louis-style pork spare ribs; 3 tbs yellow mustard (as binder); 1 cups apple juice or apple cider; 1 cups water (for pan); 1 cups barbecue sauce (your choice); 2 tbs apple cider vinegar; 1 tbs honey or maple syrup; 2 tbs fresh parsley (chopped); 0.5 cups extra barbecue sauce (for serving)

Inspired by Willie Sue's. Sumter,S.C.

Time4h

Serves4

A slow cooked St. Louis style rib served with your choice.

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Ingredients

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Dry Rub

1 cups Brown sugar

1/2 cups paprika (sweet or smoked)

2 tbs kosher salt

2 tbs coarse black pepper

1 tbs Watkins garlic powder

1 tbs Onion powder

1 tsp dry mustard

1/2 tsp Cayenne pepper

Ribs & Prep

2 rack St. Louis-style pork spare ribs

3 tbs yellow mustard (as binder)

1 cups apple juice or apple cider

1 cups water (for pan)

Mopping / Sauce (optional)

1 cups barbecue sauce (your choice)

2 tbs Apple cider vinegar

1 tbs honey or maple syrup

Finishing (optional)

2 tbs Fresh parsley (chopped)

1/2 cups extra barbecue sauce (for serving)

Method

Dry Rub

In a medium bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne. Mix thoroughly until evenly blended.

Taste a tiny pinch to check balance (optional) and adjust salt or sweetness as desired.

Ribs & Prep

Preheat oven to 275°F (135°C). If using a smoker, preheat to 225–250°F (107–121°C).

Remove membrane (silverskin) from the bone side of each rib rack: slide a small knife under membrane at one end, lift and grab with a paper towel, and pull it off in one piece.

Pat racks dry with paper towels. Lightly coat both sides of each rack with yellow mustard—this acts as a binder for the rub but won’t add a strong flavor.

Generously apply the dry rub to both sides of each rack, pressing it into the meat so it adheres. Use all or most of the rub, reserving a little for later if desired.

Place each rack, meat side up, on a rimmed baking sheet or in a shallow roasting pan. Pour 1 cup of apple juice/cider and 1 cup water into the bottom of the pan (not over the ribs) to add moisture during cooking.

Cover the pan tightly with aluminum foil (seal edges) if cooking in the oven. If smoking, place the racks bone-side down on the smoker grates and add a water pan beneath the grates; you can spritz with apple juice every 45–60 minutes to maintain moisture.

Cook low and slow: in the oven for 2.5–3.5 hours at 275°F, or in the smoker for 4–6 hours at 225–250°F, until the meat is tender and pulls back from the bone ends about 1/4–1/2 inch and a toothpick slides between the bones with little resistance.

Mopping / Sauce (optional)

If you want a saucier finish, mix barbecue sauce, apple cider vinegar, and honey/maple syrup in a small bowl to make a glaze.

During the last 20–30 minutes of cooking, remove foil (if oven) or open smoker and brush the glaze onto the meat side of the ribs. Return to heat and continue cooking uncovered so the sauce sets and becomes slightly sticky.

Finishing (optional)

Once ribs are tender and the glaze is set, remove racks from heat. Let rest 10 minutes, tented loosely with foil to allow juices to redistribute.

Slice between the bones into individual ribs. Brush with additional barbecue sauce if desired and sprinkle chopped parsley for color.

Serve immediately with your choice of sides (coleslaw, fries, baked beans, or cornbread).