Texan-style smoked pork ribs with barbecue sauce

This Texan-style rib recipe is finger-lickin' good! You may need to put a bit more effort into creating these tender pork ribs, but trust us, it's worth it. Serve with homemade barbecue sauce for a delicious finishing touch

  • 45 mins preparation
  • 1 hr 45 mins cooking
  • 24 hrs marinating
  • Serves 4
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Texan-style smoked pork ribs
  • 3 kilogram American-style pork ribs
  • 2 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon flaked sea salt
  • 1 tablespoon brown sugar
Barbecue sauce
  • 2 cup barbecue sauce
  • 1/2 cup beer
  • 1/2 cup pure maple syrup
  • 1/4 cup apple cider vinegar


  • 1
    Using a small knife, trim membrane from back of ribs. Place ribs on a tray. Combine spices, salt and sugar in a bowl.
  • 2
    Rub spice mixture over the top of the ribs, cover and refrigerate overnight.
  • 3
    Soak 1 handful (125g) hickory wood chips in a small bowl of water for 30 minutes. Drain and combine with another handful (125g) dry hickory wood chips in a barbecue smoker box.
  • 4
    Place smoker box in a preheated medium-hot 180°C (160°C fanbake) barbecue. Close barbecue lid and leave for 10 minutes or until chips begin to smoke.
  • 5
    Meanwhile, make barbecue sauce. Bring all ingredients to the boil in a medium saucepan over high heat. Reduce heat and simmer for 8 minutes or until liquid is reduced and sauce thickens slightly. Reserve ¾ cup of the sauce for serving.
  • 6
    Brush ribs with a little of the remaining sauce and place on a barbecue rack overhanging the smoke box in the barbecue (alternatively, place over a wire rack on the grill side plate for indirect heat). Cook ribs, in a covered barbecue, for 1¾ hours, brushing with remaining sauce every 15 minutes or until ribs are tender and darkly glazed.
  • 7
    Serve ribs cut into short lengths with the reserved sauce.

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