Slow-Roasted Hickory Smoked Pork Ribs with Tangy BBQ Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork ribs slow-roasted and smoked over hickory wood, finished with a tangy, house-made BBQ glaze for a perfect balance of smoky and sweet flavors. This American-inspired barbecue recipe, ready in about 320 minutes, pairs pork ribs, hickory wood chips, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 300 min Serves 4 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your smoker to 225°F and soak 1 cup hickory wood chips in water for 30 minutes.
  2. Step 2: In a small bowl, combine 2 tablespoons brown sugar, 1 tablespoon paprika, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon cayenne pepper to create a dry rub; generously coat 3 pounds pork ribs on all sides with the rub.
  3. Step 3: Place ribs in the smoker rack, add soaked hickory wood chips to the smoker box, and smoke ribs for 4 hours, maintaining temperature between 225°F and 250°F.
  4. Step 4: While ribs smoke, prepare the BBQ glaze by whisking together 1/2 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup honey, and 2 tablespoons Worcestershire sauce in a small saucepan; simmer over medium heat for 10 minutes until thickened.
  5. Step 5: After 4 hours, brush ribs liberally with the BBQ glaze and continue smoking for an additional 1 hour, basting every 20 minutes, until ribs are tender and the glaze is caramelized.
  6. Step 6: Remove ribs from smoker, let rest for 10 minutes, then slice between the bones and serve with extra glaze on the side.

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