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smoked party ribs recipe

Party Ribs with Vanilla Brown Sugar Butter

Individual spare ribs smoked and pan-braised with vanilla brown sugar butter for sweet, sticky, fall-off-the-bone tenderness perfect for crowds.
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Ingredients Method Notes

Ingredients
  

Ribs (For 3 Racks):
  • 3 racks St. Louis-style spare ribs membrane removed
  • 3/4 cup sweet BBQ rub
  • Yellow mustard optional binder
  • Cherry wood for smoking
Vanilla Brown Sugar Butter Sauce:
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup apple juice
  • 4 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 2 tablespoons peach or apricot preserves optional
Pan-Braise Add-Ins:
  • 1 stick 8 tablespoons unsalted butter, sliced

Method
 

  1. Remove membrane from bone side of each rack. Cut each rack into individual ribs between the bones.
  2. Optional: lightly coat ribs with yellow mustard as binder. Season all individual ribs generously with sweet BBQ rub on all surfaces.
  3. Preheat smoker to 250°F with cherry wood. Make sauce by combining brown sugar, honey, apple juice, 4 tablespoons butter, vanilla extract, and preserves in a saucepan. Simmer 10 minutes until thickened and glossy. Set aside.
  4. Arrange individual ribs on smoker grates with space between them. Smoke for 2-3 hours until bark sets and ribs have deep, even color.
  5. Transfer smoked ribs to large foil pan. Pour all vanilla brown sugar butter sauce over ribs. Add 1 stick sliced butter throughout pan. Cover tightly with heavy-duty foil.
  6. Return covered pan to smoker and braise 1.5 hours until ribs are probe-tender at 203°F internal temperature.
  7. Remove foil carefully. Toss ribs in accumulated sauce to coat completely. Return uncovered pan to smoker for 10-15 minutes to set glaze.
  8. Rest 5 minutes before serving. Serve hot with plenty of napkins.

Notes

Cut ribs into individual portions before smoking for easier serving and more bark development. Cherry wood provides mild, sweet smoke that complements the vanilla glaze. Sweet BBQ rub should have no heat for family-friendly flavor. The braising liquid reduces into the serving sauce, so don't drain it. Ribs are done when probe-tender and meat pulls back from bones. The glaze should be sticky and tacky, not wet. These reheat well for leftovers.

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