Simple Way to Make Perfect Sweet Ribs
Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Any-night-of-the-week Sweet Ribs. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sweet Ribs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet Ribs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few components. You can cook Sweet Ribs using 15 ingredients and 8 steps. Here is how you can achieve it.
Ingredients and spices that need to be Get to make Sweet Ribs:
- 10 lb St. Louis Pork Ribs
- Dry Rub
- 1/4 cup salt
- 1/4 cup white sugar
- 2 tbsp brown sugar
- 2 tbsp black pepper
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp ground cumin
- Base
- 1 cup apple juice
- 1/4 cup packed brown sugar
- 1/4 cup bbq sauce
Instructions to make Sweet Ribs
- Cut the lemons in halves. Squeeze and rub on the ribs. Let sit for 5 minutes prior to dry rub.
- Stir or blend the dry rub ingredients together
- Rub the spice mix on the ribs on all sides. Wrap in plastic wrap and refrigerate for at least 30 minutes prior to cooking.
- Preheat grill to 300°F Fahrenheit or medium-low.
- Place meat side down on the grill for 45-60 minutes. Meat can touch but do not stack. Watch closely because flame will grow
- After first hour, flip to bone side down. Every 30 minutes rub or brush some of the base on both sides of the rib.
- Ribs will be ready when the meat is pulled back off the bone, and the meat can pass the crack test (meat begins to crack when picked up by tongs in the middle).
- OPTIONAL: Wrap meat in aluminum foil for 15 minutes to allow the juices to be absorbed into the meat one last time.
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