Entree: United States – Georgia – Georgia BBQ Ribs

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs 30 min

Total 4 hrs 15 min

Ingredients

- 2 racks pork spare ribs (St. Louis-style), approx. 3–4 lb (1.4–1.8 kg) total
- 2 tbsp (30 ml) kosher salt
- 2 tbsp (30 ml) coarsely ground black pepper
- 1/4 cup (60 ml) packed brown sugar, dark or light (55 g)
- 2 tbsp (30 ml) smoked paprika (12 g)
- 1 tbsp (15 ml) garlic powder (9 g)
- 1 tbsp (15 ml) onion powder (9 g)
- 1 tsp (5 ml) cayenne pepper (optional) (2 g)
- 1 tsp (5 ml) ground cumin (2 g)
- 2 tbsp (30 ml) neutral oil (vegetable or canola) (30 ml)
- 1 cup (240 ml) apple juice (for spritz/wrap)
- 2 tbsp (30 ml) unsalted butter (28 g) — for foil wrap

Barbecue sauce (makes about 2 cups):
- 1 1/2 cups (360 ml) ketchup (approx. 360 g)
- 1/2 cup (120 ml) apple cider vinegar (120 ml)
- 1/4 cup (60 ml) molasses (85 g)
- 1/3 cup (80 ml) packed brown sugar (75 g)
- 2 tbsp (30 ml) Worcestershire sauce (30 ml)
- 1 tbsp (15 ml) Dijon or yellow mustard (optional) (15 ml)
- 1 tsp (5 ml) hot sauce (optional) (5 ml)
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 cup (60 ml) water (60 ml)

Skillet Cornbread (4–6 servings):
- 1 cup (240 ml) yellow cornmeal (150 g)
- 1 cup (240 ml) all-purpose flour (120 g)
- 1/4 cup (60 ml) granulated sugar (50 g)
- 1 tbsp (15 ml) baking powder (12 g)
- 1 tsp (5 ml) kosher salt
- 1 cup (240 ml) buttermilk (240 ml)
- 2 large eggs, approx. 100 g total
- 1/4 cup (60 ml) unsalted butter, melted (56 g)
- 2 tbsp (30 ml) vegetable oil (30 ml) — for preheating skillet

Braised Collard Greens (4–6 servings):
- 1 lb (454 g) collard greens, tough stems removed, leaves stacked and sliced into 1-inch (2.5 cm) ribbons
- 4 slices (approx. 4 oz / 115 g) bacon, chopped
- 1 medium yellow onion, chopped (approx. 150 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) low-sodium chicken stock (240 ml)
- 2 tbsp (30 ml) apple cider vinegar (30 ml)
- 1 tsp (5 ml) sugar (optional)
- 1/2 tsp (2.5 ml) red pepper flakes (optional)
- Salt and black pepper to taste

Equipment/other:
- Smoker or grill set up for indirect smoking, thermometer, heavy-duty aluminum foil, large cast-iron skillet or baking dish for cornbread, large heavy-bottomed pot for greens.

Instructions

Short Description:
Smoked pork ribs glazed in a sweet, tangy Georgia-style barbecue sauce, served with skillet cornbread and braised collard greens for a complete Southern main course. Cooked low and slow over pecan or hickory for classic regional smoke flavor.

Regional Notes:
This Georgia version favors a sweet-tangy tomato-forward sauce balanced with apple cider vinegar and molasses, and is traditionally smoked over pecan or hickory wood. Unlike mustard-based sauces found elsewhere in the Southeast, the emphasis here is on caramelized sweetness with a bright vinegar tang and a hint of heat.

1. Prep the ribs: Remove the membrane from the bone side of the ribs if present. Pat ribs dry with paper towels.
2. Make the rub: In a bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, cayenne (if using), and cumin. Rub 2 tbsp (30 ml) oil over both sides of the ribs, then coat generously with the rub, pressing it into the meat. Let rest at room temperature 30 minutes or refrigerate up to overnight (bring to room temp before smoking).
3. Preheat smoker: Prepare smoker or grill for indirect cooking at 225–250°F (107–121°C). Add pecan or hickory wood for smoke flavor.
4. Smoke the ribs (first stage): Place ribs bone-side down on the smoker grates. Insert a probe thermometer into the thickest part of the meat, avoiding bone. Smoke until the ribs develop deep color and a thin bark and internal temp reaches about 165°F (74°C), about 2–2.5 hours.
5. Prepare foil wrap: In a small saucepan bring 1 cup (240 ml) apple juice and 2 tbsp (30 ml) butter to a simmer; remove from heat. Lay out two sheets of heavy-duty foil large enough to wrap the racks. Place ribs on foil, pour half the apple juice/butter mixture over each rack, seal tightly.
6. Finish in foil: Return wrapped ribs to the smoker and continue cooking until internal temp reaches 195–203°F (90–95°C) and the meat is tender and pulls back from the bones about 1–1.5 hours more (total smoke time ~3–4 hours). Check after 45 minutes for tenderness.
7. Make the sauce while ribs finish: In a saucepan combine ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire, mustard (if using), hot sauce, salt, pepper, and 1/4 cup (60 ml) water. Bring to a simmer over medium heat, stirring, and cook 8–10 minutes until slightly thickened. Taste and adjust sweet/tang balance. Keep warm.
8. Unwrap and glaze: Carefully unwrap ribs and discard foil liquid. Brush ribs with a generous coat of sauce and return to smoker (or 375°F / 190°C oven) for 10–15 minutes to caramelize the glaze, basting once more. Remove when sauce is glossy and ribs are sticky. Let rest 10 minutes, then cut between bones into portions.
9. While ribs smoke, make cornbread: Preheat oven to 425°F (220°C). Place a 10–12 inch cast-iron skillet in the oven to heat. In a bowl whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl whisk buttermilk, eggs, and melted butter. Combine wet into dry just until moistened. Carefully remove hot skillet, add 2 tbsp (30 ml) oil to coat, pour batter into skillet and smooth. Bake 18–22 minutes until golden and a toothpick comes out clean. Let cool slightly, then slice.
10. While ribs smoke, make collard greens: In a large pot over medium heat cook chopped bacon until crisp and fat rendered, about 6–8 minutes. Add chopped onion and cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds. Add sliced collards, chicken stock, apple cider vinegar, sugar (if using), and red pepper flakes. Bring to a simmer, cover, reduce heat to low and braise 25–35 minutes until greens are very tender. Season to taste with salt and black pepper; add more vinegar for brightness if desired.
11. Plate and serve: Arrange 1–2 bone portions of glazed ribs per person with a wedge of hot skillet cornbread and a generous scoop of braised collard greens. Serve extra warm barbecue sauce on the side and provide pickles or sliced raw onion if desired.
12. Leftovers/storage: Refrigerate cooled ribs, sauce, cornbread, and greens separately in airtight containers up to 3–4 days. Reheat ribs gently in a low oven (300°F / 150°C) wrapped in foil with a splash of apple juice to restore moisture.