Copycat BBQ Smokehouse Sticky Pork Ribs with Fire-Roasted Corn

Allergens

Gluten, Soy

Ingredients

• 4 lbs pork spare ribs
• 1 cup BBQ Smokehouse dry rub
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/3 cup honey
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 4 ears of corn, shucked and cleaned
• Olive oil
• Fresh cilantro leaves for garnish

Instructions

1. Prepare the BBQ Smokehouse Sticky Pork Ribs by seasoning them generously with the dry rub, ensuring they are evenly coated. Allow the ribs to rest for at least 30 minutes.
2. Meanwhile, preheat your grill or smoker to 250°F (120°C) and prepare a disposable aluminum foil pan with water for added moisture during cooking.
3. Place the ribs on the preheated grill or smoker, meat side up, and cook for 2 hours.
4. In a large saucepan, combine apple cider vinegar, ketchup, brown sugar, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook over medium heat until the mixture thickens.
5. After 2 hours of cooking the ribs, baste them with half of the prepared glaze and continue cooking for another hour.
6. While the ribs are cooking, brush the ears of corn with olive oil and season with salt and pepper. Place the corn on the grill alongside the ribs, turning every 5 minutes to ensure even roasting.
7. After a total of 3 hours, remove the ribs from the grill or smoker and allow them to rest for 10 minutes before cutting.
8. Serve the BBQ Smokehouse Sticky Pork Ribs alongside the fire roasted corn, garnished with fresh cilantro leaves.

Chef’s Insight

The key to tender, mouthwatering ribs is patience - low and slow cooking ensures that the meat pulls away from the bone easily.

Notes

Feel free to adjust the heat of the glaze according to personal preference by adding more or less chili powder or cayenne pepper.