Entree: United States – Southern United States — Alabama – Alabama BBQ Ribs

Serving Size: 4

Approximate Time

Prep 40 min

Cook 4 hrs

Additional 20 min

Total 4 hrs 15 min

Ingredients

- 2 racks bone-in pork spare ribs, approx. 3.5 lb (1.6 kg) total
- 2 tbsp (30 ml) yellow mustard (binder)
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 g) kosher salt
- 1 tbsp (7 g) smoked paprika
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tsp (3 g) mustard powder
- 1/2 tsp (1 g) cayenne pepper
- Hickory or applewood chips (for smoking)
- 1 cup (240 ml) apple juice (for spritzing and wrapping)
- 2 tbsp (28 g) unsalted butter (for foil-wrapping ribs)
- Alabama-style tangy mustard-vinegar sauce:
  - 1 cup (240 ml) yellow mustard
  - 1/2 cup (120 ml) apple cider vinegar
  - 2 tbsp (30 g) brown sugar
  - 1 tbsp (15 ml) Worcestershire sauce
  - 1 tbsp (15 ml) honey
  - 1 tsp (5 ml) hot sauce (optional)
  - 1 tsp (5 g) kosher salt
  - 1 tsp (2 g) black pepper
- Optional Alabama white sauce (for serving):
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tsp (5 g) black pepper
  - 1 tsp (5 g) lemon juice
  - 1/2 tsp (2.5 g) sugar
- Skillet cornbread (4-6 servings):
  - 1 cup (120 g) yellow cornmeal
  - 1 cup (125 g) all-purpose flour
  - 1 tbsp (12 g) baking powder
  - 1 tbsp (12 g) granulated sugar
  - 1/2 tsp (3 g) salt
  - 1 cup (240 ml) buttermilk
  - 1 large egg, approx. 50 g
  - 2 tbsp (28 g) unsalted butter, melted (plus extra for skillet)
- Vinegar coleslaw:
  - 4 cups (360 g) shredded green cabbage
  - 1 cup (100 g) shredded carrot
  - 1/3 cup (80 ml) apple cider vinegar
  - 2 tbsp (25 g) granulated sugar
  - 2 tbsp (30 ml) mayonnaise (optional for creaminess)
  - 1 tsp (5 g) kosher salt
  - 1/2 tsp (1 g) black pepper

Instructions

Short Description:
Slow-smoked pork spare ribs finished with a tangy Alabama-style mustard-vinegar barbecue sauce, served with skillet cornbread and a bright vinegar slaw for a complete Southern main course.

Regional Notes:
This Alabama version is slow-smoked and finished with a tangy mustard-vinegar–forward sauce (reflecting local preference for sharp, tangy finishes rather than heavy tomato sweetness). The recipe also offers an optional small-batch Alabama white sauce for those who enjoy the state's mayonnaise-based condiment alongside smoked meats.

1. Prepare the ribs: remove membrane from the bone side of the ribs. Pat ribs dry with paper towels.
2. Make the dry rub: in a small bowl combine brown sugar, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, mustard powder, and cayenne. Spread 2 tbsp (30 ml) yellow mustard over both sides of the ribs as a binder, then rub the spice mixture evenly over both sides. Refrigerate uncovered for at least 1 hour or up to overnight.
3. Preheat and prepare smoker: set smoker to 225°F (107°C). Add hickory or applewood chips per manufacturer instructions. Have 1 cup (240 ml) apple juice on hand for spritzing and wrapping.
4. Smoke the ribs (first stage): place ribs bone-side down on the smoker grate. Smoke for 3 hours, spritzing lightly with apple juice every hour to maintain moisture and develop bark.
5. Wrap for tenderness: after 3 hours, place each rack on a large sheet of heavy-duty foil. Add 1/4 cup (60 ml) apple juice and 1 tbsp (14 g) unsalted butter to each packet, seal tightly, and return to the smoker. Continue cooking for 1.5–2 hours until the meat is tender and the internal temperature approaches 195°F (90°C) and the meat pulls back from the bone.
6. Make the Alabama-style tangy sauce: while ribs cook, whisk together mustard, apple cider vinegar, brown sugar, Worcestershire, honey, hot sauce (if using), salt, and pepper in a saucepan. Warm over low heat for 3–5 minutes to dissolve sugar, then remove from heat and set aside.
7. Make optional Alabama white sauce: whisk mayonnaise, apple cider vinegar, black pepper, lemon juice, and sugar in a small bowl. Chill until serving.
8. Finish ribs with sauce: during the last 20–30 minutes of smoking, open the foil packets and brush ribs generously with the mustard-vinegar sauce. Return to the smoker unwrapped to set the glaze and build a sticky exterior.
9. Rest and slice: remove ribs from smoker and let rest for 10–15 minutes. Slice between the bones into individual ribs and transfer to a serving platter. Serve extra mustard-vinegar sauce and optional white sauce on the side.
10. Make skillet cornbread: while the ribs are in the final cooking stage (or earlier), preheat oven to 425°F (220°C). In a bowl whisk cornmeal, flour, baking powder, sugar, and salt. Whisk together buttermilk and egg, then stir into dry ingredients along with melted butter. Heat a 10–12 inch cast-iron skillet in the oven for 5 minutes, add a little butter to coat, pour batter into hot skillet, and bake 18–22 minutes until golden and a toothpick comes out clean. Cool 5 minutes, then slice.
11. Make vinegar coleslaw: combine shredded cabbage and carrot in a bowl. Whisk apple cider vinegar and sugar until dissolved; whisk in mayonnaise if using, then season with salt and pepper. Toss with cabbage mixture and refrigerate at least 15 minutes before serving to meld flavors.
12. Plate and serve: arrange 3–4 ribs per person with a wedge of skillet cornbread and a scoop of vinegar coleslaw. Spoon additional Alabama-style mustard-vinegar sauce over ribs and offer Alabama white sauce on the side for those who want a creamy contrast.