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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
- 2½ – 3 pound baby back pork ribs
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 cups prepared, White Barbecue Sauce (Click here for recipe)
- 1 quart apple juice
- 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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