Slow-Smoked Dry-Rubbed Pork Ribs with Tangy Vinegar Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Tender pork ribs rubbed with a savory blend of spices and slow-smoked to develop a deep bark, served with a tangy vinegar-based barbecue sauce for dipping. This american-inspired bbq & smoked ready in about 350 minutes blends racks (about 4 lbs) pork baby back ribs, brown sugar, paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 2 racks (about 4 lbs) pork baby back ribs
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 2 tbsp honey
• 1/4 cup water
• 2 cups smoking wood chips (hickory or applewood)

Instructions

1. Step 1: In a small bowl, combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp salt, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper to create the dry rub. Pat the 2 racks of pork baby back ribs dry with paper towels and evenly coat both sides with the dry rub mixture.
2. Step 2: Prepare your smoker by heating to 225°F and adding 2 cups of wood chips (hickory or applewood) for smoke. Place the ribs bone-side down on the smoker grate, close the lid, and smoke for 3 hours without opening to develop a deep bark.
3. Step 3: While ribs smoke, combine 1/2 cup apple cider vinegar, 1/4 cup ketchup, 1 tbsp Worcestershire sauce, 2 tbsp honey, and 1/4 cup water in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until the sauce thickens and flavors meld.
4. Step 4: After 3 hours, wrap the ribs tightly in aluminum foil and return to the smoker for another 2 hours at 225°F to tenderize the meat.
5. Step 5: Remove ribs from the foil and place back on the smoker, bone-side down, for 30 minutes to firm the bark. Serve with the tangy vinegar sauce on the side for dipping.