Versatile and Flavorful Ribs: A Method, Not a Recipe
This rib recipe is incredibly flexible—more of a method than a strict list of ingredients. The beauty of this approach is that you can easily adjust the flavors to suit your preferences. However, there’s one non-negotiable element: smoked paprika. This spice is essential for achieving that deep, smoky flavor that makes these ribs truly stand out.
Customize Your Seasonings
Feel free to get creative with the seasonings! If you enjoy a bit of heat, add some cayenne pepper to balance the sweetness of the sauce. Want a twist? Swap out the standard yellow mustard for a different type of vinegar mustard, like Dijon or whole grain. These small changes can create a completely new flavor profile without much effort.
Flexible Liquid Options
One of the best things about this recipe is how versatile the liquid component is. You can use a variety of options, depending on what you have on hand. Whether it’s beer, cola, or even a diet soda, the liquid helps tenderize the meat and add flavor. For instance, I once used a diet Dr. Pepper that had been lingering in our outdoor kitchen fridge, and it worked surprisingly well! The key is to use what you have available—don’t be afraid to experiment.
Perfect for Summer Grilling
With summer and grilling season upon us, this recipe is perfect for your weekend cookout. Whether you’re hosting a small gathering or simply enjoying a quiet meal at home, these ribs are sure to impress.This rib recipe is not just easy to make—it’s adaptable, delicious, and ideal for your summer grilling plans.
Side Dishes You May Want to Consider:
Marinated Beans with Garlic and Herbs
Cheers,
Christina
Sweet and Smoky Pork Baby Back Ribs
Equipment
- I used a Traeger Smoker for this recipe.
Ingredients
- 3 racks pork ribs about 8 lbs
- ¾ cup apple juice divided
- ½ cup yellow mustard
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- sweet mesquite seasoning
- ½ cup brown sugar
- ⅓ cup honey warmed
- BBQ sauce
Instructions
Smoke the ribs- 3 hours
- Prepare the ribs by removing and discarding the membrane from the bone-side of the rib.
- In a small bowl, combine mustard, ½ cup of the juice or soda, and Worcestershire sauce. Spread on both sides of the ribs, followed by the smoked paprika and enough mesquite seasoning to completely cover the ribs. Set aside on a rimmed baking sheet while you prepare the smoker.
- Turn the Traeger to the smoke setting. Leave the lid open and wait for the fire to establish, about 4-5 minutes. Smoke the ribs meat-side up with the lid closed for 3 hours. Transfer the ribs to a clean baking sheet and set the grill to 225°
Grill the wrapped ribs- 2 hours
- Place each rack of ribs in a separate piece of foil large enough to wrap completely.
- Divide the brown sugar evenly among the racks, followed by the honey. Fold up the sides slightly and add remaining juice or soda. Carefully gather the two long sides of foil at the top and fold down tightly a few times. Fold in the sides a few times to tightly form a sealed packet.
- Return foil packets to the grill and cook for 2 hours.
Sauce the ribs- 1 hour
- Bring a rimmed baking sheet close to the grill, along with the BBQ sauce and a pastry or silicone brush. Using tongs, carefully open each packet and slide the racks onto the grill, taking care not to spill the liquid or burn yourself with the steam. Remove the foil to the baking sheet and discard.
- Brush the meat side of the ribs with BBQ sauce and continue to cook for 30 min- 1 hour. They will likely (and hopefully!) be too tender to flip over to coat the back side of the ribs with sauce. This is just fine.
- Remove ribs to a cutting board and after a few minutes of resting, cut between ribs as desired and serve warm or room temperature.
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Veronica C.
Ooh this sounds delish! Maybe for Memorial Day! Thanks for shating 😉
Christina Shoup
I hope you try it and love it, Veronica!