Candied Pork Back Ribs

by: Phylicia Burd

Steps

Ain’t nothing more American than a rack of Candied Pork Back Ribs, slow-cooked to tender perfection on a Napoleon grill and dripping with smoky, sweet, finger-lickin’ goodness. This is backyard BBQ at its finest—brown sugar, honey, and a touch of maple working together to create that deep, caramelized crust we all crave. Low and slow is the name of the game, so fire up the grill, grab a cold one, and get ready to serve up a plate of true red, white, and blue barbecue tradition.

1. Start by removing the silver skin from the back of your ribs, then (using a very sharp knife) cutting each of the racks in half. 

2. In a bowl, mix the brown sugar, your choice of sweet seasoning, garlic powder and pepper. Generously rub the ribs on all sides with the seasoning mixture. Place them into a non-reactive dish or onto a baking tray, and into the fridge for 24 hours.

3. Soak your favorite wood chips, I recommend a sweet maple chip, for at least 30 minutes before starting to smoke the ribs. Preheat your BBQ to 200-220°F. Fill a smoker tube or box with wood chips. 

4. Smoke the ribs for 1.5 hours, bone side down. 

5. Remove the ribs from the grill and lay them on a bed of tin foil. Dust the tops with brown sugar and honey, wrap them tightly and return them to the grill for another hour.

6. While waiting for the ribs to cook, make the sauce by combining the BBQ sauce, maple syrup, soy sauce, garlic, salt, and pepper in a bowl. 

7. After the hour in the foil is up, unwrap the ribs and glaze them every 10 minutes with the sauce until it is gone and the ribs are shiny and sticky. 

8. Slice between every rib, and serve with plenty of wipes! 

Enjoy and remember, you got this!

Written by: Phylicia Burd

Recipe by: Napoleon