Best 3 Carolina Style Ribs Recipes

Welcome to the world of Carolina-style ribs, where flavors dance and taste buds come alive. In this culinary journey, we'll explore the secrets behind the perfect Carolina-style pork ribs, a dish that embodies Southern hospitality and finger-licking goodness. Get ready to embark on a delicious adventure as we unravel the art of slow-cooking, the magic of rubs and sauces, and the tantalizing aroma that will leave you craving more. So, grab your apron, fire up the grill, and let's dive into the art of creating mouthwatering Carolina-style ribs!

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED RIBS WITH CAROLINA-STYLE BBQ SAUCE

Smoked Ribs with Carolina-Style BBQ Sauce image

Provided by Bobby Flay

Time 19h15m

Yield 4 servings

Number Of Ingredients 35

Ingredients

1/4 cup ancho chili powder
2 tablespoons Spanish paprika
2 tablespoons freshly ground black pepper
2 tablespoons dry mustard
2 tablespoons kosher salt
2 tablespoons ground coriander
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons chile de arbol
2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed
1/4 cup canola oil
2 cups cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon cayenne powder
Few dashes hot pepper sauce (recommended: Tabasco)
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Mix of hickory and applewood chips
1 quart apple cider
North Carolina Barbecue Sauce, recipe follows
1/4 cup canola oil
2 medium Spanish onions, coarsely chopped
6 cloves garlic, coarsely chopped
2 cups ketchup
2/3 cup water
1/4 cup ancho chili powder
2 tablespoons paprika
2/3 cup Dijon mustard
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
2 canned chipotle chiles in adobo, chopped
1/4 cup dark brown sugar
2 tablespoons honey
2 tablespoons molasses
Kosher salt and freshly ground black pepper

Steps:

For the rub:
Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.
For the BBQ Sauce:
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.

CAROLINA STYLE RIBS

Carolina Style Ribs image

Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven.

Provided by Steve Watson

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs

Time 4h30m

Yield 10

Number Of Ingredients 15

Ingredients

½ cup brown sugar
⅓ cup fresh lemon juice
¼ cup white vinegar
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
¼ cup molasses
2 cups prepared mustard
2 teaspoons dried minced garlic
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 racks pork spareribs
½ cup barbeque seasoning, or to taste

Steps:

In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.

Nutrition Facts : Calories 750 calories, Carbohydrate 24 g, Cholesterol 192.4 mg, Fat 50.5 g, Fiber 2.2 g, Protein 48.8 g, SaturatedFat 17.8 g, Sodium 3406.2 mg, Sugar 16.1 g

SOUTH CAROLINA-STYLE RIBS

South Carolina-Style Ribs image

This recipe makes some of the best country-style pork ribs you'll ever eat, especially when cooked on a grill. We use the same sauce on barbecued chicken, too. -Karen Conklin, Supply, North Carolina

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

4 pounds pork baby back ribs
1/2 cup red wine vinegar
1/2 cup honey
1/2 cup prepared mustard
2 tablespoons vegetable oil
4 teaspoons Worcestershire sauce
2 teaspoons butter
2 teaspoons coarsely ground pepper
1 teaspoon salt
1 teaspoon hot pepper sauce

Steps:

Cut ribs into serving-size pieces. Place ribs meat side up in a roasting pan. Cover and bake at 325° for 1-1/2 to 2 hours or until tender; drain., Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for about 30 minutes or until slightly reduced., Brush sauce over ribs. Bake, uncovered, for 30-45 minutes longer or until ribs are glazed, basting occasionally.

Nutrition Facts :

Tips:

Choose the right ribs: Look for meaty, spare ribs with good marbling.
Trim the ribs: Remove the excess fat and silver skin from the ribs.
Season the ribs: Rub the ribs generously with a mixture of salt, pepper, garlic powder, onion powder, and paprika.
Cook the ribs low and slow: Cook the ribs at a low temperature (225-250°F) for several hours, or until the meat is fall-off-the-bone tender.
Baste the ribs: Baste the ribs with a mixture of vinegar, water, brown sugar, and molasses every 30 minutes or so to keep them moist and flavorful.
Let the ribs rest: Let the ribs rest for 10-15 minutes before serving to allow the juices to redistribute.

Conclusion:

Carolina-style ribs are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little time, you can create ribs that are fall-off-the-bone tender and bursting with flavor. So next time you're looking for a tasty and satisfying meal, give Carolina-style ribs a try!