Good Morning America Recipes

Woody's Baby Back Pork Ribs

From Des Moines, Iowa

GMA Weekend Recipes
|
Servings:2-4
Difficulty: Moderate
Cook Time: min

At Woody's Smoke Shack in Des Moines, Iowa, the motto is "If daddy had cooked barbecue this good, I would have never left home." Now you can enjoy its recipe for ribs without leaving your own home.

Ingredients

  • Woody's Baby Back Pork Ribs
  • 2-3 pounds fresh pork ribs
  • 2 tablespoons honey
  • 1/4 cup brown sugar
  • Woody's Spice Rub (see below for recipe)
  • Woody's Barbecue Sauce (see below for recipe)
  • 1 piece of tin foil (18-25 inches long)
  • 1 piece of sarah wrap (18-25 inches long)
  • Woody's Spice Rub
  • 1 cup brown sugar
  • 1/3 cup onion salt
  • 1/3 cup garlic salt
  • 1/3 cup of paprika
  • 1/3 cup of white sugar
  • 1/4 cup of chilli powder
  • 1/4 cup cayene pepper
  • 1/4 cup of black pepper
  • 1/4 cup of ground cumin
  • 1/4 cup of accence
  • Woody's Barbecue Sauce
  • 1 cup ketchup
  • 1 cup of tomato paste
  • 1 cup of vinegar
  • 1/3 cup of corn syrup
  • 1/4 cup of Worcestershire sauce
  • 1/4 cup onion salt
  • 1/4 cup of molases
  • Cooking Directions

    Woody's Spice Rub

    Mix ingredients together thoroughly.

    Woody's Barbecue Sauce

    Simmer on low heat for four hours until the sauce gets thick, stirring occasionally.

    Woody's Baby Back Pork Rib

    Cover ribs generously with Woody's Spice Rub. Place on smoker for 1 hour and 30 minutes at 250 degrees.

    After the ribs have been smoked, lay out a piece of aluminum foil, and top the foil with a piece of plastic wrap. Spread the brown sugar and honey across the plastic wrap. Place the ribs, fat side down, on the plastic wrap. Wrap the remaining plastic wrap tightly around the rips, and seal with the foil. Place foil packet back on smoker, fat side down, for one hour. Once done, remove the ribs from the smoker, unwrap and serve with the sauce.

    * Courtesy Woody's Smoke Shack

    Recipe Summary

    Main Ingredients: pork ribs, barbecue sauce,

    Course: Main Course, Sauces and marinades


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