Alabama Hickory Smoked Ribs
Tender, fall-off-the-bone pork ribs glazed with a tangy Alabama white BBQ sauce and finished with hickory smoke. Low and slow in the oven, then torched or broiled for a charred bark.
- Total time
- 150 min
- Servings
- 4
- Calories
- 680
- Protein
- 52g
Ingredients
- 3 racks (about 5 lbs) pork ribs (baby back or spare)
- 2 tbsp salt
- 1 tbsp black pepper
- 1 cup mayonnaise
- ½ cup apple cider vinegar
- 3 tbsp brown sugar
- 2 cups hickory wood chips (soaked)
Instructions
- 1
Remove the membrane from the back of each rib rack by sliding a knife under it and peeling it away.
- 2
Mix mayonnaise, apple cider vinegar, and brown sugar in a bowl until smooth. Set aside.
- 3
Pat ribs dry. Season all sides generously with salt and black pepper.
- 4
Preheat oven to 225°F. Line a large sheet pan with foil and place a rack on top.
- 5
Arrange ribs bone-side down on the rack. Cover tightly with foil.
- 6
Roast for 2.5 hours, removing foil in the last 30 minutes to let the surface dry slightly.
- 7
Brush the white Alabama sauce generously over both sides of the ribs.
- 8
Return to oven uncovered for 30 minutes, rotating the pan halfway through.
- 9
Turn broiler to high. Place ribs 4 inches from the flame for 2–3 minutes per side until charred at the edges.
- 10
Rest for 5 minutes. Cut between the bones and serve with extra sauce on the side.
Tools you’ll need
- sheet pan
- aluminum foil
- wire rack
- oven thermometer (optional but recommended)
- small mixing bowl
- basting brush
- meat thermometer (optional—ribs pull back from bone when done)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
