So this Prepare Tasty Brown Sugar Pork Ribs Recipe

Brown Sugar Pork Ribs. This is my favorite rub to use when I smoke meats. I threw it together to use on smoked pork butt, but it also works really well on chicken and ribs. Apply liberally to meat and let sit overnight for best flavor.

Heart Healthy Slow Cooker Brown Sugar Pork Ribs. These Slow Cooker Brown Sugar Pork Ribs are so simple to make! Place pork ribs in the bottom of slow cooker. You can cook Brown Sugar Pork Ribs using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of Brown Sugar Pork Ribs

1. It's 1 of rack of pork ribs.
2. It's 1 of dales steak seasoning.
3. Prepare 1 of chef prudhomme's magic barbecue seasoning.
4. It's 1 of garlic powder.
5. You need 1 of onion powder.
6. It's 1 of brown sugar.

In a small skillet, cook onion and garlic in butter until soft. The Key to Smoked Ribs with Honey Butter Brown Sugar. If you are a BBQ enthusiast, please make these ribs as soon as possible! The rib rub we use has a subtle spiciness to it, so the honey butter brown sugar balances it with a sweet, caramelized flavor.

Brown Sugar Pork Ribs step by step

1. With the bone side facing up, pour a thin line of Dale's Steak Seasoning down the center of the ribs and spread it around. (Dale's Steak Seasoning is high in salt so you don't need much. I use the reduced sodium version and it still gives a great flavor.).
2. Flip over the ribs and repeat step 1 for the top.
3. Add magic seasoning, garlic powder, onion powder, and brown sugar.
4. place in fridge for 20-30 minutes to let flavors soak in.
5. heat barbecue to 400.
6. Sear the ribs on direct heat, then move to either the upper rack or indirect heat. Cook primarily bone side down, flipping occasionally. Cook until it reaches an internal temperature of 165.
7. remove from heat and let stand for a few minutes before cutting to ensure the juices stay in the meat..
8. Cut and serve.
9. Eat..

The bark (the dark outer layer) carries the complex flavors as you sink your teeth into each. Mix together the brown sugar and kosher salt. Spread half the dry mix on the plastic wrap. Lay the ribs on top, then cover with the rest of the dry mix. Cover with a second piece of plastic wrap, seal, fold in half and place into a Ziploc or plastic bag.