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Ever since we made our White Barbecue Sauce recipe earlier this summer – it’s become a bit of an obsession of ours! We’ve kept a jar of it on hand in the refrigerator, and we’ve been slathering it on grilled chicken, chicken wings, sandwiches – and more!
So our latest, delicious experiment with this zesty, peppery sauce is today’s White Barbecue Sauce Pork Ribs – and the results are fantastic!
Unlike the typical, red-sauced barbecued ribs – you will want to add the white barbecue sauce to your pork ribs right at the start of the low-and-slow cooking process. You’ll also brush more white barbecue sauce onto the ribs several times as they cook. This creates a flavorful, golden crust on the ribs when they are done.
These White Barbecue Sauce Pork Ribs come out fall-off-the-bone tender and juicy, with a wonderful peppery flavor and a hint of savory sweetness that is the perfect complement to the flavor of the pork ribs. (This sauce will also work just as well on beef ribs!)
I’d recommend serving the ribs alongside more of the white barbecue sauce for dipping, or you can brush some of the sauce on the ribs as you stack them up on a serving plate.
Either way, these White Barbecue Sauce Pork Ribs are a delicious change of pace for your next summer barbecue. We think you’ll love them as much as we do!
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White Barbecue Sauce Pork Ribs
Ingredients
- 2 1/2 – 3 pound baby back pork ribs
Rub
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
Sauce
- 2 cups prepared, White Barbecue Sauce (Click here for recipe)
Other
- 1 quart apple juice
Instructions
- The night before serving, peel skin from back of the ribs.
- Mix the four rub spices and smear on both sides of the ribs.
- Wrap in plastic and refrigerate overnight.
- Heat grill so that the temperature stays at around 225 – 245 degrees F. With my four burner grill, one burner on the lowest flame kept the heat at about 235 – 245 degrees F which is as low as my grill gets
- Mix White Barbecue Sauce ingredients in a small bowl.
- Fill a flat wide pan with the apple juice and place on the back of the grill. (I used a disposable aluminum pan)
- Unwrap the ribs and place on an upper rack over the apple juice (meat side up, bones down). If you don’t have an upper grill shelf, the ribs can go next to the apple juice but not directly over the lit burner. The apple juice keeps them moist during the five hours of cooking.
- Smear the top of the ribs with a generous amount of sauce and close the lid.
- Once per hour for the next four hours, smear more sauce over the ribs but try and do it quickly so the heat stays consistent.
- At hour five, remove the ribs to a platter and smear again with more sauce. (To test, try bending the rib rack in half. It should start to break at the bend. If it is still rubbery, let it cook longer).
- Once done, let sit covered with loose foil for five minutes on the platter.
- Discard pan of apple juice.
- Slice between ribs and serve with remaining White Barbecue Sauce on the side.
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WOW , Thank you so much. My husband and I aren’t fans of the traditional BBQ sauce. I would usually make my own.
I came across your recipe and thought I’d give it a try. Well we are both hooked on it. I may try using white pepper next time, to give it some peppery heat and maybe a little less salt..
So glad you enjoyed the recipe Mione!
Hi! As it is the middle of winter in NZ, can this recipe be adapted to cooking in an oven & if so what temperatures and times would I use? Many thanks
Hi this is Jack. Cooking it in the oven would be the same as using the grill as an oven, which is essentially what we are doing here. If I cooked this in the oven, I would put the apple juice in a pan on the rack just below the ribs to keep the air moist. Then cook it at 225 degrees F. (I think that is 107 degrees C). At that slightly lower temperature, the ribs would be done somewhere around the six hour mark but I would check it after five hours by bending the rack. If it bends without breaking, cook it longer.
Good luck!
Jack, Please correct me if I am wrong but I think the temperature for oven cooking would be around the 225 degree F not the 425 degrees F as stated above.
Hi Chris – I’m jumping in to respond for Jack…Thank you so much for your comment – you are absolutely correct!!! The farenheit temperature should be 225 (not 425 – definitely a typo) – but the celsius conversion of 107 degrees is correct. Thank you for questioning the temp and letting us know about the error. Martha
Hi guys! Is this for one full rack of ribs? Looks heavenly!
Hi Stephanie! Thank you so much for your question…it made me see that I forgot to include the amount of ribs in the recipe. I’ve added it now. We made a full rack – about 2 1/2-3 pounds. So sorry for the omission!