Barbecue Pork Ribs with Vinegar-Based Sauce
After trying these ribs, you’ll never want thick, sweet, BBQ sauce again. This eastern Carolina-style sauce is tangy and light, allowing the natural flavors of the meat to shine through.
or read on for step-by-step instructions with photos
How should you cook pork ribs?
Low and slow. This recipe is quite easy, but it’s definitely not fast. The best way to cook pork ribs is with low heat and for at least 2 hours or more.
That long cooking time produces fall-off-the-bone tender ribs and gives them a chance to pick up lots of flavor from the dry rub, smoke, and vinegar-based sauce.
Why vinegar-based sauce and not classic BBQ sauce?
Well, I learned to make this style of sauce when I worked at a woodfire BBQ restaurant in Toronto. We made it with just vinegar, a little sugar, and chili flakes. We slathered it over smoked ribs and then finished them on the woodfire grill.
I’d only had the sweet, sticky style of BBQ sauce before and was surprised to see something different. It blew my mind the first time I tried it. It had the perfect balance of tangy, sweet, and a little heat, it was addictively good.
This style of sauce comes from the eastern side of the Carolina states in the US and has been around for a long time. Although it’s not as mainstream as the thick and sweet Kansas City-style sauce, it’s far superior in my opinion.
It has turned me and anyone else who tries it into a huge fan, and I think you’ll love it too. Sorry, Kansas City 😉.
What you’ll need
Ingredients
1 rack of pork ribs
For the dry rub:
1 ½ tablespoons salt
1 tablespoon black pepper, freshly ground
4 tablespoons smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon coriander
½ teaspoon oregano
⅛ teaspoon cayenne pepper
For the BBQ sauce:
½ cup apple cider vinegar
2 teaspoons brown sugar
1 teaspoon salt
½ teaspoon black pepper
Equipment
Open fire with grill rack (Alternatively a conventional oven or barbecue grill)
Aluminum foil
Basting brush & tongs
Small pot & bowl
Makes: 1 rack of ribs (2 - 3 servings)
Prep: 10 min Cook: 3 hours
How to make it
Step 1
Season and wrap the ribs.
Mix the dry rub spices in a bowl and sprinkle all over both sides of the ribs pressing them into the meat.
Tightly wrap the ribs in aluminum foil, then wrap again in a second layer, then a third layer of foil to ensure no juices leak out.
Step 2
Cook low and slow, over a fire, in the oven, or on the grill for at least 2 hours before checking.
If using an open fire to cook these:
Place ribs about a foot away from the fire, aiming for a temperature of about 275F.
Flip the ribs every half hour to ensure even cooking.
In the first two pics, I cooked the ribs on a raised rack by the fire. In the third, they were just propped up by a log next to a campfire. I couldn't measure the exact temp, but cooking indirectly keeps them from getting too hot. Just find a spot that holds enough heat for slow cooking.
If using an oven:
Place ribs in a preheated 275F oven.
If using a BBQ grill:
Place ribs in a preheated 300F grill with only one side lit and cook over the indirect heat side.
Flip the ribs every half hour to ensure even cooking.
Step 3
Make the BBQ sauce.
Meanwhile, combine the vinegar, sugar, salt, and pepper for the BBQ sauce in a saucepan. Bring to a boil, then take it off the heat and set aside for basting the ribs later.
Step 4
Check the ribs for doneness after 2 hours.
Check the ribs by poking the meat with a small knife and twisting. They’re done if you can twist it in a full circle with little resistance.
If it’s too tough to turn the knife, cook the ribs longer. Check every half hour and repeat the test until they’re tender.
We want the ribs to be tender but not quite falling off the bone since we'll finish them on the grill or broiler. It can be a bit tricky to gauge at first and might take some practice.
My ribs actually got a tad too tender, making them a bit difficult to handle in the next step. But hey, they were still so delicious and meltingly tender! You’ll have to trust your gut on this one.
Step 5
Finish the ribs on high heat, basting with the BBQ sauce.
Unwrap the ribs and let them rest while you heat up your grill to 400F or preheat your oven's broiler.
Then, grill or broil the ribs over high heat, brushing with BBQ sauce.
Flip and brush the ribs every 5 minutes until they're charred and well coated, about 30 minutes in total.
Keep a close eye, especially with the broiler, as they can char quickly.
Step 6
Serve.
Slice the ribs between the bones and serve with your favorite side dishes. I recommend potato salad, pickled red onions, marinated green beans, bacon fat Brussels, or corn on the cob.
If there’s any leftover BBQ sauce, serve it on the side for anyone who enjoys an extra vinegary punch.
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My tips
Should you remove the membrane from the back of the ribs?
I’ve tried cooking ribs both ways and honestly, I don’t find it makes that big of a difference.If you remove the membrane, you might be able to notice a slightly more tender texture and the dry rub will be able to penetrate the bottom side better.
If left on, the membrane can be slightly chewy, but I kind of like that texture. Plus, I find it helps hold the ribs together better during the final step.
Either way, you’re bound to have delicious results, so keep an open mind and try it both ways.
What type of ribs should you use?
There are two types of pork ribs, baby back and spare ribs.
Baby back ribs are smaller, more tender, located near the spine, and usually have more meat and less fat.
Spare ribs are bigger and meatier located closer to the belly, with more layers of fat.
So it comes down to your preference for meat-to-fat ratio.
Use the right tools - having a pair of sturdy locking grill tongs or hand-protective gloves can make cooking and maneuvering your ribs over the fire much easier.
I personally use ones similar to these long locking grill tongs and Pitt Mitts from Amazon.
For more recommendations, check out my article on the top 10 campfire cooking tools I can't live without.
Substitutions
Ribs - try this recipe with beef ribs instead of pork, keep in mind they may take longer to cook.
Spice rub - there are so many recipes for the best dry rub, but you can literally just use salt and pepper and these ribs will still come out great. So use whatever you like or have on hand.
BBQ Sauce - as I mentioned above, I personally love the vinegar-based stuff but don’t limit yourself because there are so many great regional sauces. Try Carolina gold, Alabama white, or even the classic Kansas City style to name a few.
Storage
Store leftover pork ribs in an airtight container or wrap tightly and refrigerate for up to one week.
Freeze leftovers in a zip-top freezer bag for up to 3 months.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Low-carb, High-protein
Campfire cooked pork ribs with grilled bacon and bacon fat Brussels.
That’s it, enjoy!
I love this recipe because it’s mostly passive cooking, so I can have a beer or two while periodically checking on my ribs.
You can make it even more relaxing by making sides like a potato salad and coleslaw the day before. Not only is it easier but those salads get better with a little bit of time for the ingredients to sink in and integrate.
There’s nothing better than having a relaxing afternoon cooking up some delicious barbecue!
Summary
Pork Ribs with Carolina BBQ Sauce Recipe
Ditch the heavy BBQ sauce - these Eastern Carolina-style ribs are light and tangy, highlighting the meat's natural flavors.
Makes: 1 rack of ribs (2 - 3 servings)
Prep: 10 min Cook: 3 hours
Ingredients
1 rack of pork ribs
For the dry rub:
1 ½ tablespoons salt
1 tablespoon black pepper, freshly ground
4 tablespoons smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon coriander
½ teaspoon oregano
⅛ teaspoon cayenne pepper
For the BBQ sauce:
½ cup apple cider vinegar
2 teaspoons brown sugar
1 teaspoon salt
½ teaspoon black pepper
Instructions
Prep the ribs. Mix the dry rub spices and coat both sides of the ribs, pressing them in. Wrap the ribs tightly in three layers of aluminum foil to keep the juices in.
Cook slow. Cook the ribs for at least 2 hours using your preferred method:
Open fire: Place about a foot from the fire (aim for 275F), flipping every 30 minutes.
Oven: Preheat to 275F and cook.
Grill: Preheat to 300F with one side lit. Cook on the indirect heat side, flipping every 30 minutes.
Make the sauce. In a saucepan, combine vinegar, sugar, salt, and pepper. Bring to a boil, then remove from heat. Set aside for later basting.
Check for doneness. After 2 hours, poke the meat with a knife and twist. If it twists easily, the ribs are done. If not, continue cooking and check every 30 minutes.
Finish and baste. Unwrap the ribs and let them rest. Preheat the grill to 400F or the oven's broiler. Grill or broil the ribs, basting with BBQ sauce and flipping every 5 minutes until charred - about 30 minutes. Watch broiler closely to prevent burning.
Serve. Slice the ribs between the bones and serve with your favorite sides. Offer extra BBQ sauce on the side for those who like a tangy kick.
Top Tips
Choose the right ribs - baby back ribs are smaller and more tender, while spare ribs are larger and meatier with more fat, so pick based on your meat-to-fat preference.
You can go either way with the membrane - removing the membrane on the back of the ribs makes them more tender and lets the rub penetrate better, but leaving it on helps them hold together and adds a pleasantly chewy texture. I usually leave it on.
Beef ribs can be used instead of pork, but they may need more cooking time.
Serve with potato salad, bacon fat Brussels sprouts, pickled red onions, corn on the cob, or marinated green beans.
What's your go-to BBQ sauce: tangy Carolina, sweet Kansas City, or something else? What about the membrane, do you take it off or leave it on? Let me know in the comments.
Enjoy!
