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Flavorful Brown Sugar Hickory Smoked Pork Ribs Recipe with Apple Cider Mop Sauce for Perfect BBQ

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These sticky-sweet, tender pork ribs are smoked with hickory wood and basted with a tangy apple cider mop sauce, delivering a perfect balance of smoky and sweet flavors ideal for BBQ gatherings.

Ingredients

Scale
  • 3–4 pounds pork spare ribs or baby back ribs (trimmed of excess fat)
  • 1/2 cup brown sugar, packed (preferably light brown sugar for better caramelization)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon kosher salt
  • 1 cup apple cider (fresh, unfiltered if possible)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Your favorite BBQ sauce for glazing (optional)

Instructions

  1. Remove the membrane from the back of the ribs by slipping a butter knife underneath and peeling it off. Pat ribs dry with paper towels.
  2. In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and freshly ground black pepper. Mix well.
  3. Generously coat both sides of the ribs with the dry rub, massaging it into the meat. Let the ribs rest at room temperature for 30 minutes or refrigerate up to 4 hours.
  4. In a small saucepan, whisk together apple cider, apple cider vinegar, brown sugar, Worcestershire sauce, crushed red pepper flakes, salt, and black pepper. Bring to a simmer over medium heat and cook for 5 minutes. Remove from heat and keep warm.
  5. Preheat the smoker to 225°F (107°C) using hickory wood chunks or chips.
  6. Place ribs bone side down on the smoker rack. Smoke uncovered for 3 hours, maintaining temperature. Mop ribs with warm mop sauce every 30 minutes.
  7. Wrap ribs tightly in aluminum foil with a splash of mop sauce inside. Return to smoker and cook for 2 more hours.
  8. Unwrap ribs and place back on smoker for 30 minutes to firm up the bark. Optionally brush with BBQ sauce for glaze.
  9. Check for doneness: internal temperature should be about 195°F (90°C) and meat should pull back from bones slightly.
  10. Let ribs rest for 10 minutes before slicing between the bones. Serve with extra mop sauce.

Notes

Remove the membrane for tender ribs. Maintain steady smoker temperature at 225°F. Mop ribs every 30 minutes to keep moist. Use foil wrap (Texas Crutch) to steam ribs and enhance tenderness. Let ribs rest before slicing. For gluten-free, substitute Worcestershire sauce with coconut aminos or gluten-free tamari. If no smoker, use charcoal or gas grill with indirect heat and wood chips.

Nutrition

Keywords: pork ribs, smoked ribs, BBQ ribs, brown sugar ribs, hickory smoked, apple cider mop sauce, barbecue, smoked pork, easy ribs recipe

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