Indulge in the rich flavors of slow-smoked baby back ribs glazed with a tangy Carolina mop sauce. The perfect combination of smokiness, sweetness, and heat!
Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup apple cider vinegar. 1/2 cup ketchup. 1/4 cup yellow mustard. 1/4 cup Worcestershire sauce. 2 tablespoons molasses. 1 teaspoon liquid smoke. 1/2 teaspoon red pepper flakes.
Instructions: Remove the membrane from the back of the ribs and trim excess fat. In a bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper to create a dry rub. Rub the dry rub generously over both sides of the ribs and let them marinate in the refrigerator for at least 1 hour or overnight. Prepare the smoker for indirect cooking at 225F 107C using hickory or apple wood chunks for smoke flavor. Place the ribs on the smoker grates and smoke for 3 hours, maintaining a steady temperature. In a saucepan, mix apple cider vinegar, ketchup, yellow mustard, Worcestershire sauce, molasses, liquid smoke, and red pepper flakes to create the mop sauce. After 3 hours, start mopping the ribs with the sauce every 30 minutes until the ribs reach an internal temperature of 190F 88C and the meat is tender. Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve the slow-smoked baby back ribs with extra Carolina mop sauce on the side.
Prep Time: 15 minutes
Cook Time: 180 minutes
Maple Leaf Inn
