Sweet & Spicy Pork Ribs with Zinfandel
Pairs With Henry Ranch Zinfandel
Ingredients
1 rack of St. Louis-style ribs
50/50 “apple cider vinegar to water” blend in a squirt bottle
For the Rib Rub:
1 tbsp salt
1 tbsp pepper
1 tbsp paprika
½ tbsp granulated garlic
½ tbsp granulated onion
½ tbsp chili powder
For the Sauce:
1 cup brown sugar
1 stick butter
½ cup honey
½ cup apple cider vinegar
1 tsp salt
1 tsp garlic powder
½ tsp cayenne pepper
½ tsp red pepper flakes
Preparation
Season both sides of ribs with rib rub. Place in a smoker at 225 degrees, spritzing with the apple cider vinegar blend every hour until the ribs meat are begging to crack when picked up with tongs; about 6 hours.
While ribs are smoking, melt butter in a saucepan over medium heat. Whisk in brown sugar, honey, apple cider vinegar, and dry ingredients until smooth. Simmer on low for about 10 minutes.
Baste ribs with bbq sauce and let smoke for about 45 minutes. Let ribs rest for 15 minutes, then serve.
