Recipes Sweet Southern BBQ Back Ribs 5.0 (4) 3 Reviews 4 Photos A sweet and spicy dry rub, a brushing of mustard, a lots of barbecue sauce bring classic flavor to these tender and succulent baby back ribs. Recipe by Smithfield® Published on May 5, 2015 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Prep Time: 10 mins Cook Time: 3 hrs Additional Time: 1 hrs Total Time: 4 hrs 10 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients Dry Rub: ⅓ cup light brown sugar, plus 1 tablespoon light brown sugar 1 tablespoon kosher salt 1 tablespoon chili powder 1 ½ teaspoons black pepper Sauce: 1 cup ketchup-based barbecue sauce ¼ cup honey 2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed 3 tablespoons prepared yellow mustard 1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained Directions About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Brush thin layer of mustard on both sides of ribs; sprinkle an even coat of dry rub both sides of ribs. Set aside at room temperature for 1 hour. Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using. Place the ribs, meaty side down, over a drip pan and cook for 1 1/2 to 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat. Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a simmer until flavors are blended, stirring frequently. Set aside to cool. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill. Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce. Serve ribs with remaining sauce. Tips Serving suggestions: This foil-wrapped method yields moist and tender "falling-off-the-bone" meat. Accompany the ribs with roasted sweet potatoes, collard greens, and cornbread. Recipe by BBQ Pit Master, Moe Cason. I Made It Print Nutrition Facts (per serving) 2796 Calories 215g Fat 58g Carbs 147g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 2796 % Daily Value * Total Fat 215g 276% Saturated Fat 79g 397% Cholesterol 736mg 245% Sodium 2978mg 129% Total Carbohydrate 58g 21% Dietary Fiber 2g 6% Total Sugars 49g Protein 147g Vitamin C 4mg 20% Calcium 328mg 25% Iron 9mg 52% Potassium 2343mg 50% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved