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Flavorful Brown Sugar Smoked Ribs Recipe with Tangy Apple Cider Mop Sauce Easy

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This recipe features tender smoked baby back ribs with a caramelized brown sugar crust and a tangy apple cider mop sauce that keeps the meat juicy and flavorful. Perfect for weekend BBQs and crowd-pleasing meals.

Ingredients

Scale
  • 2 racks baby back ribs (4–5 pounds / 1.8–2.3 kg)
  • 1/2 cup (100g) packed brown sugar
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup (240ml) apple cider vinegar
  • 1/2 cup (120ml) apple juice
  • 2 tablespoons brown sugar (for mop sauce)
  • 1 tablespoon Worcestershire sauce
  • Hot sauce (optional, a few dashes)

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a paper towel to grip and pull it off in one piece. (10 minutes)
  2. In a bowl, mix 1/2 cup brown sugar, paprika, salt, black pepper, garlic powder, and onion powder until well combined.
  3. Pat the ribs dry with paper towels. Rub the spice mixture evenly all over the ribs, pressing it in so it sticks well. Let the ribs rest at room temperature while you prepare the smoker. (10 minutes)
  4. In a saucepan, combine apple cider vinegar, apple juice, 2 tablespoons brown sugar, Worcestershire sauce, and optional hot sauce. Warm over medium heat, stirring until sugar dissolves. Set aside to cool slightly.
  5. Preheat the smoker to 225°F (107°C). Use hickory or applewood chips for a mild, sweet smoke.
  6. Place ribs bone side down on the smoker grate. Smoke for 2 hours, opening the lid every 30 minutes to mop the ribs with the apple cider sauce using a mop brush or spray bottle.
  7. After 2 hours, wrap the ribs tightly in aluminum foil with a few tablespoons of mop sauce inside to steam and tenderize. Smoke wrapped for another 1.5 hours.
  8. Unwrap carefully, place ribs back on the smoker, and smoke for 30 more minutes to set the crust and caramelize the sugars. (Total smoking time about 4 hours)
  9. Check for doneness: ribs are done when meat is tender, pulls away easily from the bone, and internal temperature reaches 195-203°F (90-95°C).
  10. Let ribs rest for 10 minutes after smoking before slicing between bones. Serve with extra mop sauce on the side.

Notes

Remove the membrane for better seasoning absorption and tenderness. Apply mop sauce every 30 minutes during smoking to keep ribs moist. Wrapping ribs with mop sauce inside foil is key to juicy meat. Use hickory or applewood chips for best flavor. The mop sauce can be made ahead and warmed before use. For oven method, bake ribs wrapped in foil at 275°F for 3 hours, then broil with mop sauce to caramelize.

Nutrition

Keywords: smoked ribs, brown sugar ribs, apple cider mop sauce, BBQ ribs, smoked baby back ribs, easy ribs recipe, weekend BBQ, tangy ribs

Find it online: https://breezybake.com/flavorful-brown-sugar-smoked-ribs-recipe-with-tangy-apple-cider-mop-sauce-easy/