Monroe County Barbecue Ribs

Ingredients

• 2 racks of pork ribs (approximately 4 pounds or 1.8 kg) 2 racks of pork ribs (approximately 4 pounds or 1.8 kg)
• For the dry rub: For the dry rub:
• 2 tablespoons paprika 2 tablespoons paprika
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon salt 1 tablespoon salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper (adjust to taste) 1 teaspoon cayenne pepper (adjust to taste)
• For the barbecue sauce: For the barbecue sauce:
• 1 cup ketchup 1 cup ketchup
• 1/4 cup apple cider vinegar 1/4 cup apple cider vinegar
• 1/4 cup brown sugar 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon molasses 1 tablespoon molasses
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugar: 8g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your grill or smoker to 225°F (107°C).
2. 2.
   In a small bowl, combine all the dry rub ingredients.
3. 3.
   Pat the ribs dry with a paper towel and remove the membrane from the back of the ribs.
4. 4.
   Generously coat both sides of the ribs with the dry rub, pressing it into the meat.
5. 5.
   Place the ribs on the grill or in the smoker, bone side down, and cook for 3 hours, maintaining a consistent temperature.
6. 6.
   While the ribs are cooking, prepare the barbecue sauce. In a saucepan, combine all the barbecue sauce ingredients and simmer over low heat for 10-15 minutes, stirring occasionally.
7. 7.
   After 3 hours, start basting the ribs with the barbecue sauce every 30 minutes, turning them occasionally to ensure even cooking.
8. 8.
   Continue cooking the ribs for an additional 1-2 hours, or until the meat is tender and the internal temperature reaches 195°F (90°C).
9. 9.
   Remove the ribs from the grill or smoker and let them rest for 10 minutes before slicing.
10. 10.
    Serve the Monroe County Barbecue Ribs with extra barbecue sauce on the side.

Treat your ingredients with care...

• Pork Ribs — Make sure to remove the membrane from the back of the ribs to allow the flavors to penetrate the meat more effectively.
• Paprika — Choose a high-quality smoked paprika to enhance the smoky flavor of the ribs.
• Apple Cider Vinegar — Opt for raw and unfiltered apple cider vinegar for a more robust flavor in the barbecue sauce.
• Molasses — Use unsulfured molasses for a richer and more complex taste.
• Worcestershire Sauce — Look for a gluten-free Worcestershire sauce if following a gluten-free diet.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper in the dry rub.
• If you prefer a sweeter barbecue sauce, add a bit more brown sugar or a splash of honey.
• To achieve a smokier flavor, use wood chips or chunks specific to your grill or smoker.
• Letting the ribs rest after cooking allows the juices to redistribute, resulting in more tender meat.
• Serve the ribs with coleslaw and cornbread for a classic Southern barbecue experience.

Serving advice

Serve the Monroe County Barbecue Ribs as the main course of a backyard barbecue or a festive gathering. Accompany them with traditional sides like coleslaw, cornbread, baked beans, and pickles for a complete and satisfying meal.

Presentation advice

Arrange the ribs on a platter, showcasing their caramelized exterior. Brush them with a final layer of barbecue sauce for a glossy finish. Garnish with fresh parsley or cilantro for a pop of color.