Smoky BBQ Ribs Recipe for Two
These sweet and smoky ribs are fabulous. They are cooked in a slow-cooker until tender and then finished with a char on the grill. This is one of the best BBQ ribs we have tried. Absolutely delicious.
Smoky BBQ Ribs
These sweet and smoky ribs are fabulous. They are cooked in a slow-cooker until tender and then finished with a char on the grill. This is one of the best BBQ ribs we have tried. Absolutely delicious.
Equipment
- Gas Grill
- Knives
- Small saucepan
- Silicone basting brush
Ingredients
- 6-8 St. Louis-style ribs
- 1/2 Cup Heinz no sugar added ketchup
- 1/2 Cup Red wine vinegar
- 1/4 Cup Light brown sugar
- 2 Tbsp Molasses
- 2 tsp BBQ seasoning mix
- 1/2 tsp Hickory liquid smoke
- 1/4 tsp Salt
- 1/4 tsp Granulated onion
- 1/8 tsp Minced garlic
- 1/8 tsp Black pepper
Instructions
- Cut ribs into sections of 3 or 4 ribs. They will be cut apart into single ribs later.
- Sprinkle each set of ribs with 1 teaspoon of the BBQ seasoning on the meat side only.
- In a small saucepan, add the ketchup, red wine vinegar, brown sugar, molasses, liquid smoke, salt, pepper, onion, and garlic. Whisk to combine. Cook for 30 minutes over medium-low heat. It should be at a low simmer, whisking often. Set aside 1/2 cup of sauce in a small bowl.
- Add about a 1/4 cup of the sauce to your slow cooker. Place 1 set of ribs on the sauce, meat side down. Place the 2nd set of ribs with the meat side up. Pour the remaining sauce over the ribs. Secure the lid and turn on low. Cook on high for 1 hour, then reduce the heat to low for 3-4 hours or until the meat is tender, but not falling off the bone.
- Oil and preheat your grill to 350°-375℉
- Place the ribs on the heated grill. Baste with 2 tablespoons of reserved sauce for each set of ribs and cook until a nice char forms. Maybe 3-5 minutes. Remove from heat and let rest for 4-5 minutes.
- Cut ribs right before serving and serve with the remaining reserved sauce.
Optional Step: Remove the silverskin on the underside of the ribs. This can be a huge pain, and it isn’t necessary for these ribs to turn out well. You can do this by using a sharp knife to get underneath the connective tissue sitting just on top of a bone on the underside of the ribs. Once you have a flap, use your hands (or a paper towel if it’s too slippery) to pull it off. It may not come of in one piece. Repeat the process as necessary.
Notes
We like to serve this with our Cajun Potato Salad and our Corn with Bacon and Cheese.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 3-4 Ribs and 2 Tbsp SauceCalories: 580kcalCarbohydrates: 42gProtein: 36gFat: 30gSaturated Fat: 11gCholesterol: 125mgSodium: 930mgPotassium: 880mgSugar: 37gCalcium: 120mgIron: 2.8mg
Tried this recipe?Let us know how it was!
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