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
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Open the appInstructions
Step 1
Remove the membrane from the back of each rib rack by sliding a knife under it and peeling it away.
Step 2
Mix mayonnaise, apple cider vinegar, and brown sugar in a bowl until smooth. Set aside.
Step 3
Pat ribs dry. Season all sides generously with salt and black pepper.
Step 4
Preheat oven to 225°F. Line a large sheet pan with foil and place a rack on top.
Step 5
Arrange ribs bone-side down on the rack. Cover tightly with foil.
Step 6
Roast for 2.5 hours, removing foil in the last 30 minutes to let the surface dry slightly.
Step 7
Brush the white Alabama sauce generously over both sides of the ribs.
Step 8
Return to oven uncovered for 30 minutes, rotating the pan halfway through.
Step 9
Turn broiler to high. Place ribs 4 inches from the flame for 2–3 minutes per side until charred at the edges.
Step 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)
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