Sweet heat glazed ribs done low and slow with an easy homemade glaze to impress your family and friends alike.
Low and Slow Ribs are simply the best
In our house there is ongoing debate about the best way to do ribs. Steph likes to use her Instant Pots to cook pretty much everything – including her beloved weeknight ribs.
Myself on the other hand, I prefer with fire or smoke – and to avoid her kitchen space.
What we can agree on though, is that we both like to experiment with flavor profiles.
We wanted to balance the right amount of sweetness with the right amount of spice and heat. With Sweet Heat Glazed ribs, it was a home run.
Personally for me the flavor of the meat and smoke is better then pressure cooking. The tender result is pretty similar, but the flavors are on complete different ends of the spectrum.
If you crave mid week ribs then the instant pot is the way to go, but if you have the time to go low and slow I’d advise you to try it.
You wont look back.
The secret to this (and the best ribs ever) is the mustard rub. Plain old mustard.
The mustard serves two purposes.
1- The high vinegar contents helps tenderize the meat, and helps it develop a better bark.
2- The mustard “primes” the meat and allows the rub to stick better.
Rest assured – the mustard flavor will be completely gone when your ribs are done cooking. It is barbecue magic!
Sweet Heat Glazed Ribs
- 2 Racks Pork Side Ribs
- 3 Tbsp Fresh Ground Pepper
- 3 Tbsp Kosher Salt
- 1 cup Yellow Mustard
- 1 cup Apple Juice any type of juice will do.
Sweet Heat Glaze
- 1.5 Cups Ketchup
- 1/2 Cups Vinegar
- 1/2 Cups Water
- 1 Cup Brown Sugar
- 2 Tbsp Ground Fresh Chili Paste (Sambal)
- 1/2 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1/2 Tbsp Cayenne Pepper
- 1 Tsp Kosher Salt
- 1 Tsp Pepper
- Startup smoker and set temp range for 250 degrees.
- Trim excess meat off each rack of ribs creating an even rectangular shape.
- Remove excess fat from ribs. Do not remove all the fat. The fat will render into the rib meat and create moisture and flavor.
- Using a pairing knife or butter knife remove the membrane from the back of each rack of ribs.
- Coat each side of both racks of ribs with a light coating of yellow mustard. This will help the rub bind to the ribs.
- In a small bowl mix the salt and pepper together.
- Coat both sides of the ribs with the salt and pepper rib rub mix.
- Place on the smoker away from the direct heat.
- The ribs will take 6 hours to cook at 250 degrees.
- Once you notice the color starting to change on ribs, start spraying the ribs with apple juice (any type of juice will do). You can pick up an inexpensive sprayer at the dollar store.
- During the last 30 minutes of the cook start applying the sweet and spicy glaze to the ribs. You will want to reapply once more 15 minutes before taking the ribs off.
- After removing the ribs from the smoker wrap the ribs in tinfoil or butchers paper for 15-20 minutes before eating.
For the Glaze
- Add all the ingredients to a sauce pan and set for medium heat.
- Bring the sauce to a boil and then let it simmer for 15-20 minutes.
If you try this recipe, tag us @notaveggieblog on Instagram so we can see too!