RECIPES | These Tangy Spiced BBQ Pork Ribs are a really simple yet delicious recipe for any BBQ. We have used two racks of pork baby back ribs coated lightly in a brown sugar, vinegar spice paste and lightly smoked them with some hickory chips. They fall off the bone and are absolutely delicious – a perfect option for anyone looking for a taste of America’s South at home.
Preparation Time: 10 minutes / Cooking Time: 2 hours / Serves: 2-4
- 2 tbsp dark brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp cumin powder
- 1 tbsp paprika powder
- 1 tbsp garlic powder
- 1 tbsp salt
- 1 tbsp pepper
- 2 racks of pork ribs
- 1 handful hickory wood chips
- Heat your charcoal according to the instructions for your BBQ/smoker.
- Trim off any unwanted membrane from the pork racks with a knife.
- Mix together the brown sugar, vinegar, cumin, paprika, garlic, salt and pepper.
- Evenly coat both racks in the spice paste.
- Hang the racks in your BBQ/smoker.
- Add a handful of hickory chips to the charcoal and cook for 2 hours or until the internal temperature reaches 160°F/70°C.
- Remove the ribs from the BBQ and allow them to rest for 5-10 minutes.
- To serve, cut the ribs into pieces and accompany with your favourite BBQ sauce.
Finding American-style pork spare ribs in Australia is very difficult as it’s not a standard cut in this country. As result we had to use baby back ribs. Baby back ribs are cut from the area where the ribs meet the spine which makes then a smaller and a leaner cut. If you prefer your ribs less fatty; stick with baby back ribs however if you don’t, you may need to hunt around for a butcher that can provide you with an alternative cut.