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!
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
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.
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