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Sugar-Glazed Smoky Ribs
Indulge in the finger-licking goodness of our Sugar-Glazed Smoky Ribs. Tender pork ribs are delightfully seasoned, oven-baked, and finished on the grill for a wonderfully charred exterior. The final glaze of a homemade sweet and smoky sauce makes this a dish worthy of any BBQ!
3
3 hr 15 min
TOTAL TIME
582
CALORIES
$6.71
PER SERVING
Ingredients
Directions
PREPARATION
15 min
PREP TIME
3 hr
COOK TIME
3 hr 15 min
TOTAL TIME
1
Preheat the oven to 325 degrees Fahrenheit.
2
In a small bowl, mix together the brown sugar, smoked paprika, cayenne pepper, garlic powder, and kosher salt.
3
Pat the pork ribs dry using paper towels, then rub the spice mixture all over, massaging it into the meat and any crevices.
BAKING
4
Wrap each rack of ribs snugly in two layers of aluminum foil, ensuring the edges are sealed tightly.
5
Place each foil packet on a rimmed baking sheet and bake in the preheated oven until the meat is tender at the thickest part, but not falling off the bone. This should take about 2 1/2 hours.
SAUCE
6
While ribs are baking, melt the unsalted butter over medium heat in a medium saucepan until it begins to brown. Be careful not to let it burn.
7
Remove the ribs from the oven and carefully open a corner of each foil packet, pouring out the juices into the saucepan with the browned butter.
8
Bring the mixture in the saucepan to a simmer and reduce by one-third. This should take about 15 minutes.
9
Remove the sauce from heat, stir in the apple cider vinegar, and season with additional salt if necessary.
GRILLING
10
Heat up the grill to medium-high heat. Coat the grate with vegetable oil to ensure the ribs don't stick.
11
Remove the ribs from the foil and grill them, basting with the sauce occasionally. Turn them regularly until they start to char in places. This should take about 6 minutes.
SERVING
12
Remove the ribs to a cutting board and let them rest for 10 minutes before slicing between the ribs and serving with any remaining sauce.
Health Info
Macros
10g
CARBS
36g
FAT
50g
PROTEIN
Contains these allergens
MILK
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Frequently Asked Questions
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