Gingerbread Ribs
If you made the naughty list this year, we have a solution to bump you to the top of the nice list! Swap out your plate of sugar cookies and leave Santa a stack of Gingerbread Ribs under the tree! Finally, a rib that takes “Sugar and Spice and Everything Nice” to a whole new level if cheer!
Gingerbread Ribs
PS Seasoning
4
5 hours
American
Pork
If you made the naughty list this year, we have a solution to bump you to the top of the nice list! Swap out your plate of sugar cookies and leave Santa a stack of Gingerbread Ribs under the tree! Finally, a rib that takes “Sugar and Spice and Everything Nice” to a whole new level of cheer!
Ingredients
- 2 Racks St. Louis Ribs
- 2 T Molasses
- 1/2 C Apple Pie Cinnamon Spice Rub
- 1 Stick Butter
- 3/4 C Brown Sugar
- 3 T Fresh Ginger
Directions
- Remove the membrane from the underside of the ribs.
- Slather the ribs in molasses. This will act as our binder.
- Season both sides generously with Apple Pie Rub. Let the ribs sit at room temperature to help the rub adhere while the smoker preheats.
- Set smoker to 225 degrees.
- Place the ribs on the smoker for 3 hours.
- Lay out a large piece of heavy duty foil. In the center of the foil, about the size of the ribs, spread ¼ of the butter, brown sugar and freshly micro planed ginger.
- Place one rack, meat side down into this mixture.
- Distribute ¼ more of the butter, brown sugar and ginger on the under side of the ribs.
- Wrap the foil around the ribs. Repeat this process with another piece of foil for the other rack of ribs.
- Return the ribs to the smoker, meat side down and smoke until the internal temperature of the ribs reaches 204 degrees. (about 90-120 minutes)
- Allow to rest before serving.
- Enjoy!
