Entree: United States – Mississippi / Southern United States – Mississippi BBQ Ribs

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs 15 min

Additional 30 min

Total 4 hrs 25 min

Ingredients

- 2 racks pork spareribs, approx. 3 lb (1.4 kg) total
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) packed brown sugar
- 2 tbsp (16 g) smoked paprika
- 2 tsp (10 g) kosher salt
- 1 1/2 tsp (3 g) ground black pepper
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)

Sauce (Mississippi-style molasses BBQ sauce):
- 1 1/2 cups (360 ml) ketchup
- 1/3 cup (80 ml) molasses
- 1/3 cup (70 g) packed brown sugar
- 1/2 cup (120 ml) apple cider vinegar
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) yellow mustard
- 1 tsp (5 ml) liquid smoke (optional)
- 1/2 tsp (2.5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 g) unsalted butter

Braising liquid:
- 1/2 cup (120 ml) apple juice or apple cider
- 1/4 cup (60 ml) water

Buttermilk Skillet Cornbread (serves 6):
- 1 cup (150 g) yellow cornmeal (medium grind)
- 3/4 cup (95 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 1/4 cup (50 g) granulated sugar
- 1 tsp (5 g) kosher salt
- 1 cup (240 ml) buttermilk
- 2 large eggs, approx. 100 g total
- 1/4 cup (60 ml) melted unsalted butter, plus 1 tbsp (15 ml) for skillet
- 1/2 cup (60 g) shredded cheddar (optional)

Apple-Cider Coleslaw (makes about 4 cups):
- 1 small green cabbage, shredded, approx. 1 lb (450 g) usable
- 2 medium carrots, shredded, approx. 6 oz (170 g)
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (1 g) celery seed
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1 g) black pepper

Optional finishing/charcoal items:
- Wood chips or lump charcoal for grilling/smoking (optional)

Instructions

Short Description:
Slow-cooked Mississippi-style pork ribs basted in a tangy, slightly sweet molasses-forward barbecue sauce, served with buttermilk skillet cornbread and crisp apple-cider coleslaw for a complete Southern main-course meal.

Regional Notes:
This Mississippi variation emphasizes low-and-slow cooking and a tangy-sweet sauce that highlights local molasses and apple-cider vinegar for brightness. Unlike some regional ribs that rely primarily on heavy smoke, these ribs are braised and finished with direct heat and repeated basting to build a sticky, caramelized glaze typical of Mississippi backyard BBQ.

1. Preheat the oven to 275°F (135°C). If you plan to finish on a grill, preheat the grill for medium-high indirect heat; if using a smoker, set to 225°F (107°C).
2. Trim excess membrane from the back of the ribs if present. Pat ribs dry with paper towels.
3. In a small bowl, combine brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne to make the dry rub.
4. Rub the ribs with vegetable oil, then coat both sides generously with the dry rub. Let rest at room temperature 20–30 minutes (or refrigerate up to overnight; bring to room temp before cooking).
5. Place ribs bone-side down on a large sheet of heavy-duty foil on a rimmed baking sheet or in a roasting pan. Pour the apple juice and water around (not over) the ribs to provide steam during braising.
6. Tightly tent or seal the ribs with a second layer of foil. Roast in the preheated oven for 2 1/2 to 3 hours, until meat is tender and pulling back from the bones by about 1/4–1/2 inch (0.6–1.3 cm). If using a smoker at 225°F (107°C), smoke for 4–5 hours until tender.
7. While ribs cook, make the sauce: whisk together ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire, yellow mustard, liquid smoke (if using), salt, and pepper in a saucepan. Bring to a low simmer over medium-low heat, then stir in butter until melted. Simmer gently 8–10 minutes to meld flavors; keep warm.
8. Make the coleslaw: in a large bowl combine shredded cabbage and carrots. Whisk mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth. Toss dressing with cabbage and carrots until evenly coated. Chill in refrigerator while ribs finish to let flavors meld.
9. Prepare the skillet cornbread: increase oven temperature to 425°F (220°C) for cornbread baking during the final stage, or bake cornbread after ribs finish if preferred. In a bowl whisk cornmeal, flour, baking powder, sugar, and salt. In another bowl whisk buttermilk, eggs, and melted butter. Combine wet and dry ingredients until just mixed; fold in cheddar if using.
10. Heat a 10–12 inch (25–30 cm) cast-iron skillet in the hot oven 5 minutes, then carefully add 1 tbsp (15 ml) butter to melt and coat the skillet. Pour cornbread batter into the hot skillet and bake 18–22 minutes at 425°F (220°C) until golden and a toothpick comes out clean. Remove and set aside to cool slightly.
11. When ribs are tender, remove from oven and carefully unwrap the foil. Increase oven or grill temperature (or use broiler) to high/450°F (232°C) or prepare grill for direct medium-high heat. Brush a generous coat of the molasses BBQ sauce over the top of ribs.
12. Finish ribs on the grill or under the broiler for 6–10 minutes, basting with additional sauce every 2–3 minutes, until the sauce is sticky, glossy, and lightly caramelized—watch closely to avoid burning. If finishing on the grill, indirect-to-direct sear works well: move to direct heat briefly for caramelization.
13. Transfer ribs to a cutting board and let rest 8–10 minutes. Slice between bones into portions.
14. Plate: serve ribs with wedges of hot skillet cornbread and a generous scoop of apple-cider coleslaw. Provide extra warm BBQ sauce on the side for basting.
15. Leftovers: refrigerate cooled ribs in an airtight container up to 3 days; reheat gently and baste with sauce. Cornbread keeps 2 days; coleslaw keeps 2–3 days chilled.