Southern · main

Barbecue Ribs

Barbecue Ribs reads umami 7.1, richness 6.6 and sourness 5.1 on Palate's 0–10 flavor X-ray — a Southern main, about 5 hr 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.6 / 10
• Sweet & Fruity — 4.9 / 10
• Sour & Bright — 5.1 / 10
• Bitter & Earthy — 4.4 / 10
• Rich & Fat — 6.7 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 7.1 · Richness 6.6 · Sourness 5.1 · Sweetness 4.8 · Smoke 4.1 · Allium 3.6 · Salinity 3.5 · Heat 3.2 · Warm Spice 2.2 · Funk & Ferment 1.7 · Earthy 0.9 · Bitterness 0.8 · Floral 0.7 · Herbaceous 0.5

What's in it (11)

• 2 racks pork spare ribs
• 3 tbsp brown sugar
• 2 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dry mustard
• 1/2 tsp cayenne
• salt to taste
• 1 tsp black pepper
• 1/4 cup apple cider vinegar
• 1 cup barbecue sauce

Time & effort: about 5 hr 30 min (30 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 198.6 kcal, 8 g protein, 6.4 g fat, 28.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

1. Coat ribs generously with the dry rub mixture of brown sugar and spices and let rest an hour.
2. Smoke or bake low and slow at 225 to 250°F for 4 to 6 hours, wrapping in foil halfway through with a splash of vinegar.
3. Brush with barbecue sauce in the final 30 minutes and raise heat briefly to caramelize.
4. Rest before cutting into portions.

Dishes with a similar flavor shape

• Memphis Dry-Rub Baby Back Ribs — Southern · Barbecue
• Classic Grilled BBQ Chicken Thighs — American · Barbecue
• Gewürzte Schweinsrippchen (Braised Spicy Spareribs) — German
• Kansas City Style BBQ Ribs — American · Barbecue
• Smoky Dr Pepper Pulled Pork — American · Barbecue

Keep reading: what umami, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.