Southern-Style Ribs
Savory Southern-Style Ribs glazed with a sweet and spicy homemade sauce, perfect for outdoor smoking enthusiasts and those craving rich, smoky flavors with a hint of heat.
Ingredients
Instructions
- Melt butter in a saucepan.
- Add light brown sugar, catsup, red pepper, black pepper, and cayenne pepper; bring to a boil.
- Reduce heat and simmer for 15 minutes, stirring frequently.
- Baste ribs with the sauce and smoke for 30 minutes on each side.
- Baste again with the sauce.
- Wrap ribs in foil.
- Smoke for 2 hours.
- Turn ribs, baste, and cover with foil.
- Smoke for 1 hour.
- Unwrap, baste, and smoke for 30 minutes on each side or until done.
Tips & Substitutions
For an extra layer of flavor, try adding a splash of apple cider vinegar to the sauce. If you're looking for a lighter option, substitute the butter with olive oil. When smoking, use fruitwood like apple or cherry for a sweet aroma that complements the ribs beautifully. Keep an eye on the temperature to avoid overcooking.
Serving Suggestions
Serve these Southern-Style Ribs with classic sides like coleslaw, baked beans, or cornbread for a true Southern feast. They also pair wonderfully with a refreshing Frozen Cherry Salad Loaf for dessert, balancing the richness of the ribs. Don't forget to have extra sauce on hand for dipping.
Storage & Reheating
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in foil and place in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also reheat on a grill for a smoky flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Southern-Style Ribs contains roughly 441 calories, with 8g protein, 97g carbohydrates, and 11g fat. It is an excellent source of vitamin A (149% of the Daily Value), vitamin C (136% of the Daily Value), and dietary fiber (63% of the Daily Value), and a good source of protein and calcium. It also contributes 18g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, while pork ribs are traditional, you can use beef ribs or even chicken thighs. Just adjust the cooking time accordingly, as they may require less time than pork. Ensure the internal temperature reaches a safe level for the meat you choose.
What type of smoker should I use?
Any smoker will work, but a pellet smoker or offset smoker is recommended for even cooking and consistent heat. If you don’t have a smoker, you can achieve a similar flavor using a grill with wood chips for smoking.
How do I know when the ribs are done?
Ribs are done when they are tender and the meat has pulled back from the bones, typically reaching an internal temperature of 190°F to 203°F. You can also check for tenderness by twisting a bone; if it turns easily, they are ready.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).