These Smoked Pork Ribs are cooked low and slow; the only way to cook ribs, I think anyway! You have to take your time with this recipe. Smoking the ribs slowly allows the meat to absorb all that great smoky flavor. Of course, there is the dry rub and the sauce. This recipe has everything to make your baby-back ribs tender, juicy, and oh so amazing!
I’m not sure I know anyone who doesn’t like low and slow-smoked ribs. So tender that they almost fall off the bone, but not quite. They still need that little tug, yummo! If, however, you need some other smoked meat recipes for your crowd, why not take a look at this great Smoked Meatloaf or these crazy good Smoked Chicken Thighs? Serve your ribs up with this excellent Easy Cheesy Skillet Corn, you will love them together.
What do you need to make Low and Slow Smoked pork ribs?
To start with, you need some fantastic baby back ribs. Back ribs tend to be meatier and more tender than side ribs. I always try to use the back ribs when I’m cooking ribs; they are the best.
Other than the ribs, there is a fairly long list of herbs, spices, and other ingredients. Most of which a well-stocked pantry will already have.
- Baby back ribs
- Olive oil
- Sea salt
- Fresh ground pepper
- Chili powder
- Onion powder
- Dried minced onion
- Garlic powder
- Garlic cloves, sliced
- Fresh ginger, crushed
- Red chili flakes
- Star anise
- Soy sauce
- Apple cider vinegar
- Dry sherry
- Green onions, chopped
- Chicken stock
How to prepare smoked ribs
The first thing that you have to do with all pork ribs is to remove the membrane from the inside of the rack of ribs. It doesn’t matter if you are going to grill BBQ or smoke your ribs; the membrane really should be removed.
To do this, lay the ribs on a flat surface with the concave side facing up. Using a paper towel to grip the membrane, start at one end and pull at the surface, working to pull the membrane free of the ribs. Once you have the membrane loose, continue to use the paper towel, regripping as needed, to pull the membrane off the full length of the ribs.
If you are unsure how to do this, check out some youtube videos. It is really easy to do, and once you have done it, you will be able to do it every time you serve ribs.
Take the ribs out of the refrigerator at least 30 minutes before you put them in the smoker. You want the ribs to be at or close to room temperature. Preheat your smoker to 180 degrees F. for 15 minutes.
Meanwhile, brush both sides of the ribs with olive oil. In a small bowl, mix together the dry rub ingredients. Whisk to combine the sea salt, fresh ground pepper, chili powder, onion powder, dried minced onion, and garlic powder.
Sprinkle the dry rub evenly over both sides of the ribs, gently rubbing it so that it sticks to the olive oil. The ribs are now ready for the smoker.
Smoking your pork ribs
Place the ribs in the smoker and smoke for 3 hours. I like to use a combination of apple and hickory wood for smoking ribs.
While the ribs are smoking, you can prepare the sauce. In a small saucepan, add the sliced garlic, ginger, chili flakes, peppercorns, star anise, and honey to the pot and heat over medium heat for 3 minutes. This helps to “bloom” the spices. Then add the soy sauce, apple cider vinegar, sherry, and chicken stock to the pan, whisk to combine.
Bring to a boil, add the green onions, and simmer for 1 minute. Set the sauce aside for now. After 3 hours, remove the ribs from the smoker and place them on 2-3 sheets of aluminum foil, make sure it is large enough to wrap the ribs in. Increase temp of your smoker to 225 degrees F.
Pull the edges of the foil up to form a bowl shape around the ribs. You want to prevent any of the sauce from leaking out.
Pour half the sauce over each packet of ribs, reserving 1/2 the sauce in the refrigerator for later. Tightly wrap the ribs in the foil and return them to the smoker for another 2 hours.
Carefully drain the sauce from the foil packet and unwrap the ribs, discarding the foil. Place the ribs directly onto the grill grates and continue to cook for 1 more hour.
Heat the reserved sauce, bring it to a boil, simmer for 1 minute. Remove from the heat. In the final 30 minutes of cooking generously brush the ribs with the reserved sauce.
Remove the ribs and garnish with chopped green onions and serve with the remaining sauce for dipping.
Serving your low and slow smoked pork ribs
So when you serve your ribs, you can either cut them into individual ribs or even two ribs together. I will usually cut up the entire rack for everyone. This way, all your family and guests can simply come up with their plate and help themselves to as many ribs as they like.
Smoked pork ribs are so versatile. You can serve them as a main course or as finger food on a game day platter. These smoked ribs have a hint of Asian flavor that goes well with fried rice or any Asian-inspired vegetables like this Miso Grilled Baby Bok Choy.
Look at how tender and juicy those little spare ribs look! Don’t you just want to reach out and grab one right now? I think it’s time to put baby back ribs on the menu this week, don’t you?!
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Pin it HERE!!
- 2 racks of baby back ribs
- ¼ cup olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 3 tsp chili powder
- 3 tsp onion powder
- 3 tsp dried minced onion
- 3 tsp garlic powder
- 4 garlic cloves, sliced
- ½ tbsp crushed ginger
- 1 tsp red chili flakes
- 2 tsp cracked peppercorn
- 3 star anise
- 4 tbsp honey
- ¼ cup soy sauce
- 3 tbsp apple cider vinegar
- 1 cup dry sherry
- 5 green onions, diced
- 1 ½ cup chicken stock
- Preheat the smoker to 180 degrees for 15 minutes.
- Brush the ribs with olive oil. Add salt, pepper, chili, onion powder, minced onion, and garlic powder to a small bowl and whisk to combine.
- Gently rub both sides of the ribs generously with the rub.
- Place ribs directly on the grill grates and cook for 3 hours.
- Add sliced garlic, ginger, chili flakes, peppercorn, star anise, honey to a saucepan over medium heat for 3 minutes. Then, add soy sauce, apple cider vinegar, sherry, and 1 cup chicken stock. Whisk to combine.
- Cook until mixture starts to boil, then add remaining chicken stock and green onions. Cook for 1 minute.
- Remove ribs from the grill and place onto 2-3 sheets of foil, large enough to wrap each rack of ribs. (Set the smoker to 225 degrees at this point) Pull up the edges of the foil to form a bowl shape around the ribs. (This will prevent any sauce from leaking out as you pour it in)
- Pour ½ of the sauce into the foil packets with the ribs. Refrigerate the remainder of the sauce until the next step. Return ribs to the smoker and cook for 2 hours.
- Carefully drain sauce from the foil packet back into the saucepan. Discard the foil and place ribs directly onto the grill grates.
- Let the ribs cook for 1 more hour.
- Heat remaining sauce over medium-high heat and bring to a boil. Remove from heat once boiling.
- In the final 30 minutes of cooking, brush ribs generously with the sauce.
- Garnish ribs with chopped green onions and serve with the remainder of the sticky sauce. Enjoy!
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Amount Per Serving: Calories: 795Total Fat: 49gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 135mgSodium: 2416mgCarbohydrates: 44gFiber: 3gSugar: 29gProtein: 42g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.