(Smoky. Sweet. Finger-staining good. This isn’t clean BBQ — it’s the kind that drips.)
Fall-off-the-bone pork ribs, slow-cooked then glazed in a thick, smoky BBQ sauce that clings, drips, and stains the plate in the best way. No garnish. No filter. Just meat, fire, and flavor.
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📝 Ingredients (serves 3–4):
For the ribs: • 1 rack pork ribs (baby back or spare) • Salt & black pepper • 1 tbsp smoked paprika • 1 tsp garlic powder • 1 tsp chili powder • 1 tbsp brown sugar
For the BBQ glaze: • ½ cup ketchup • 2 tbsp apple cider vinegar • 2 tbsp brown sugar or molasses • 1 tbsp Worcestershire sauce • 1 tsp mustard • 1 tsp smoked paprika • Optional: dash of liquid smoke or bourbon
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🔥 Instructions: 1. Prep the ribs: Remove membrane from the back. Rub ribs with spices and brown sugar. Wrap in foil and roast at 300°F (150°C) for 2.5–3 hours until tender. 2. Make the glaze: In a saucepan, combine all BBQ glaze ingredients. Simmer 8–10 min until thickened and sticky. 3. Finish messy: Unwrap ribs, brush generously with glaze, and broil (or grill) for 5–7 min until caramelized and bubbling. Let it drip and char in places. 4. Serve imperfect: Slice between bones, let the sauce smear. Serve right off the plate — or the tray — with fingers and napkins.
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