27 American-style Ribs - Borniak

American-style Ribs

American-style Ribs

American ribs are synonymous with juicy flavor and smoky aroma. The meat is rubbed with a rich mixture of spices, including paprika, garlic, and onion, and then smoked for a long time with oak wood. Before serving, they are often coated with a sweet-spicy barbecue sauce, adding a distinctive, deep sweetness and spiciness. Perfect for eating by hand, these ribs are the essence of American barbecue.


  • 700 g of ribs

Spice Mix:

  • 2 tablespoons table salt
  • 2 tablespoons paprika powder
  • 2 tablespoons onion powder
  • 1/2 tablespoon garlic powder

Barbecue Sauce:

  • 1 cup ketchup
  • ¼ cup high-quality apple juice
  • 1 tablespoon Lea & Perrins Worcestershire Sauce
  • ½ tablespoon ground black pepper
  • 1 tablespoon spice mix
  • 1 tablespoon honey
  • 3 tablespoons brown sugar



  1. Remove the silverskin from the ribs*.
  2. Thoroughly mix all the spices.
  3. Season the ribs on both sides.
  4. Heat the smoker to 120°C and start the smoke generator with oak or hickory chips.
  5. Place the ribs on the rack in the smoker and smoke for 2 hours.
  6. Prepare the barbecue sauce by combining all ingredients in a pot, bring to a boil while stirring. Once the sauce thickens, turn off the heat.
  7. Turn off the smoke generator.
  8. Remove the ribs from the smoker, lay them on aluminum foil or butcher paper, and drizzle with barbecue sauce.
  9. Wrap the ribs tightly in foil or paper to prevent them from drying out.
  10. Place the ribs back on the rack in the smoker and maintain them at 120°C for another 2 hours.
  11. Remove the ribs from the smoker, brush the top with barbecue sauce, and return to the smoker without paper for another 30 minutes to caramelize the sauce.
  12. Remove the ribs and let them rest before serving.

* Slide a butter knife along the bone until it gets under the membrane. Lift the knife so that the membrane peels off enough to grab with your fingers. Now, pull off the entire membrane in one motion.

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