Made with honey and love, this is The Most Delicious Bar-Bee-Que Recipe you'll Ever Eat. This is not a quick and easy solution to your summer celebration. This is a low and slow labor of love that results in the most tender, bone-sucking, finger-licking ribs you've ever had the pleasure of tasting.
This recipe is for 2 racks of pork ribs. It takes 6 hours total, and yes it's worth every minute.
The Rub
1 cup brown sugar
1 tablespoon garlic powder
1 tablespoon Morton's Season-All Seasoned Salt
1 short tablespoon paprika
1 short tablespoon crushed red pepper
The Soak
1 stick butter
1 cup brown sugar
1 cup apple cider vinegar
The Sauce
1 cup Gourmet Southern Honey (Pick up the best at Bonnes Amies Kitchen)
3 cups ketchup
2 cups apple juice
1 cup red wine vinegar
2 cups brown sugar
1/2 teaspoon cayenne
1 tablespoon Worcestershire sauce
1 drop of liquid smoke
1 cup apple cider vinegar
Bring to boil, then reduce, cover, and simmer for 2 hours.
Add 1/2 cup of regular pickle juice. Jack uses Mount Olive pickles.
Add red pepper flakes as desired
The Ribs
Use the 3-2-1 method. Cover in rub, grill bone up for 3 hours at 220 degrees.
While the ribs are on the grill, make your sauce.
Wrap ribs individually in foil with butter, brown sugar, and apple cider vinegar. Keep them moist. Put them back on the grill for another 2 hours.
Unwrap, place bone side down on grill at 220, and glaze generously with sauce. Cook for 1 hour or until ribs come to proper pork temperature (145 degrees).
