| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Active: | 30 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1/4 cup packed dark brown sugar
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 teaspoons sweet smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon chili powder
- One 2- to 2 1/2-pound rack pork baby back ribs
- 1 cup ketchup
- 1/4 cup good-quality maple syrup
- 1 tablespoon molasses
- 2 teaspoons apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
Instructions
- Put 4 cups hickory wood chips into a container and cover with 4 cups of water. Allow the chips to soak for 30 minutes. Drain and set aside.
- Meanwhile, assemble the dry rub for the ribs. In a small mixing bowl, combine the brown sugar, salt, paprika, cumin, garlic powder, onion powder, black pepper and chili powder.
- Cut the rib rack into 4 pieces. Put a cooling rack over a baking sheet and put the ribs on top. Let the ribs come to room temperature, then rub the meat all over with the dry rub.
- Set up a stovetop smoker: Make a shallow bowl out of heavy-duty aluminum foil that fits into a 5- to 7-quart Dutch oven, with the sides of the aluminum bowl coming 2 inches up the sides of the pot; put it in the bottom of the Dutch oven. Put the soaked and drained wood chips over the aluminum foil in an even layer. Put a small round of aluminum foil on top of the wood chips. Put a 6-inch steamer basket (make sure the handle is attached in the center for easy removal) on top of the aluminum round. Transfer the smoker to the stovetop.
- Put the ribs in the steamer basket; it is okay if the pieces overlap slightly. Cover the smoker and create a strong seal by wrapping the rim of the lid with heavy-duty aluminum foil. Turn the heat to medium high and smoke the ribs for 45 minutes. Turn off the heat and carefully remove the aluminum foil seal and lid.
- Preheat the oven to 250 degrees F.
- Remove the ribs and steamer basket from the Dutch oven and set aside. Remove the remaining foil and wood chips carefully, as grease from the ribs may have dripped down; use tongs to lift the wood chips and foil bowl out and transfer them to a baking sheet to cool before discarding. Put the ribs back into the empty Dutch oven and cover with the lid. Slow roast until the ribs are completely tender, an additional 2 hours. The meat should pull away from the bones very easily.
- Meanwhile, pour the ketchup, maple syrup, molasses, vinegar, Worcestershire and soy sauce into a small saucepot and stir to combine. Place over medium heat and heat just until simmering. Keep warm.
- Remove the pot from the oven and brush the ribs generously with the BBQ sauce. Preheat the broiler to high.
- Broil the ribs until the sauce is caramelized and bubbly, about 5 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 770 |
| Total Fat | 42 g |
| Saturated Fat | 15 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 1 g |
| Sugar | 42 g |
| Protein | 50 g |
| Cholesterol | 176 mg |
| Sodium | 875 mg |
Reviews
Best rib recipe we’ve ever tried and we’ve tried a lot!!
Wish I would have read the reviews before making the ribs. I, too, cooked them on my glass cooktop stove. And my Dutch over also stuck and took two big chunks of my stove along with it. The recipe should have come with warning not to use on glass cooktop. I don’t know how the ribs tasted because I was to aggravated to try them!
First off – I would like to say, these ribs were very tasty – I used cherry chips. That being said, DO NOT MAKE THESE IF YOU HAVE A GLASS COOKTOP!!!!!! My Dutch oven literally stuck to my cook top. When I was finally able to disconnect my pot from my cooktop, it took 2 chunks of glass from my cooktop and cracked it from front to back. $1700 later, my new GAS cooktop is being delivered on Wednesday. Super expensive ribs to say the least!
Fabulous tasting
These ribs were sooooo good!! I didn’t make the bbq sauce just used store bought but man I was so impressed with how tender and delicious these were! My husband loved them too!! I will definitely be making these again!!
This recipe was fantastic. I highly recommend allowing the meat to come to room temperature before cooking. This recipe is a keeper. The ribs were delicious.
Made this tonight, and they were delicious. And they really are falling off the bone tender! I would give them 10 stars if I could!
Tried this recipe tonight and they were the best. Husband could not stop saying how much he loves them. Thanks for great recipe and show!!!!!
Trisha, you are brilliant!!!! Amazing
I love this recipe! Never tried smoking meats before and the flavor was amazing. Just like Trisha said on the show, just the right amount of smoke! We liked the BBQ sauce too. The whole recipe = Perfection.