Entree: United States – Arkansas, Southern United States – Arkansas Smoked Pork Ribs

Serving Size: 6

Approximate Time

Prep 40 min

Cook 4 hrs 30 min

Additional 1 hr 30 min

Total 6 hrs 30 min

Ingredients

- 2 racks pork spare ribs, approx. 4 lb (1.8 kg) total
- 1/4 cup (50 g) packed brown sugar
- 2 tbsp (30 ml) smoked paprika (about 12 g)
- 1 tbsp (15 ml) kosher salt (about 18 g)
- 1 tbsp (15 ml) coarsely ground black pepper (about 6 g)
- 1 tbsp (15 ml) garlic powder (about 9 g)
- 1 tsp (5 ml) onion powder (about 3 g)
- 1 tbsp (15 ml) mustard powder (about 9 g)
- 1 tsp (5 ml) cayenne pepper (adjust to taste)
- 2 tbsp (30 ml) vegetable oil (30 ml) for rubbing
- 2 cups (approx. 50 g) hickory or oak wood chips/chunks (soaked 30 min if using chips)
- 1 cup (240 ml) apple cider vinegar (for spritzing, plus additional for sauce)
- 1 cup (240 ml) apple cider vinegar (for sauce)
- 1/4 cup (60 ml) ketchup
- 1/4 cup (50 g) brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) crushed red pepper flakes
- 1/2 tsp (2.5 ml) kosher salt
- 1/2 cup (120 ml) water (for sauce)
- -- Coleslaw --
- 4 cups (about 340 g) shredded green cabbage
- 1 cup (about 110 g) grated carrots
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) granulated sugar
- 1/2 tsp (2.5 ml) kosher salt
- 1/4 tsp (1.25 ml) black pepper
- -- Skillet Cornbread --
- 1 cup (120 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) salt
- 1 cup (240 ml) buttermilk
- 1/2 cup (115 g) unsalted butter, melted
- 2 large eggs (approx. 100 g total)

Instructions

Short Description:
Bone-in pork ribs dry-rubbed, slow-smoked over hickory or oak, and finished with a tangy vinegar-based sauce, served with skillet cornbread and crisp coleslaw for a complete Southern main course.

Regional Notes:
This Arkansas-style preparation emphasizes a dry rub and a bright, tangy vinegar-based sauce rather than a heavy tomato- or molasses-forward glaze. Smoking low and slow with hickory or oak gives the ribs a pronounced smoky character common in Arkansas barbecue, while the vinegar sauce cuts the richness and is served on the side or brushed on at the end.

1. Prepare the ribs: remove the silver skin membrane from the bone side of the ribs for better smoke penetration. Pat ribs dry with paper towels.
2. Make the dry rub: in a bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, mustard powder, and cayenne. Add vegetable oil and mix to form a slightly damp rub.
3. Apply the rub: coat both sides of the ribs evenly with the rub, pressing it into the meat. Let rest refrigerated for at least 1 hour or up to overnight (bring to room temperature 30–60 minutes before smoking).
4. Preheat smoker: set smoker to 225°F (107°C). Add hickory or oak wood chips/chunks to the firebox or chip tray according to your smoker's instructions.
5. Start smoking: place ribs bone-side down on the smoker grates. Close the smoker and maintain 225°F (107°C). Smoke unwrapped for about 3 hours, spritzing lightly every 45 minutes with 1/2 cup (120 ml) apple cider vinegar mixed with 1/2 cup (120 ml) water to keep the surface moist and encourage bark formation.
6. Optional foil wrap for tenderness: after ~3 hours, test for bend and bark. If you want a more tender rib, wrap each rack tightly in foil with 1 tbsp (15 ml) apple cider vinegar and 1 tbsp (15 g) brown sugar inside the foil and return to the smoker for 1.5–2 hours. (If you prefer firmer bark, skip the wrap and continue unwrapped.)
7. Prepare the vinegar sauce: while ribs smoke, combine 1 cup (240 ml) apple cider vinegar, 1/4 cup (60 ml) ketchup, 1/4 cup (50 g) brown sugar, Worcestershire sauce, crushed red pepper flakes, 1/2 tsp (2.5 ml) kosher salt, and 1/2 cup (120 ml) water in a small saucepan. Bring to a simmer over medium heat, reduce heat to low and simmer 6–8 minutes until slightly thickened. Taste and adjust sweetness or heat. Keep warm.
8. Finish the ribs: if wrapped, unwrap the ribs and return them to the smoker bone-side down for 30–45 minutes to firm the bark. In the last 15–20 minutes, brush ribs lightly with the vinegar sauce, then let set in the smoker to tack and glaze. Ribs are done when the meat has pulled back from the bones about 1/4–1/2 inch and a probe slides between bones with light resistance, or when internal temperature is about 190–203°F (88–95°C) for tender spare ribs.
9. Rest the ribs: remove ribs from smoker and rest uncovered for 10 minutes. Slice between the bones into portions.
10. Make the coleslaw: in a large bowl whisk mayonnaise, 2 tbsp (30 ml) apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Add shredded cabbage and carrots and toss to coat. Chill until ready to serve; taste and adjust seasoning before plating.
11. Make skillet cornbread: preheat oven to 425°F (220°C). In a bowl whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl whisk buttermilk, melted butter, and eggs. Stir wet into dry until just combined. Heat a 9-inch (23 cm) cast-iron skillet in the oven for 5 minutes, add a bit of butter to the hot skillet, pour batter in, and bake 18–22 minutes until golden and a toothpick comes out clean. Let cool slightly, then cut into wedges.
12. Plate and serve: place a portion of sliced smoked ribs on each plate, spoon or brush additional vinegar sauce on the ribs and serve remaining sauce on the side. Add a wedge of skillet cornbread and a scoop of coleslaw to complete the plate. Garnish with extra crushed red pepper or chopped green onions if desired.