Carolina Style Ribs with Apple Cider Vinegar Sauce

These smoky pork ribs are basted with Carolina vinegar BBQ sauce for a bold, tangy flavor. Cook in the oven, on the grill, or by the campfire!

or read on for step-by-step instructions with photos

Flavor-Packed Barbecue Ribs with Easy Dry Rub and Vinegar Sauce

These barbecue ribs keep it simple. This recipe is about using what you have on hand—no fancy gear, store-bought rubs, or bottled sauces required.

Cook low and slow for perfectly tender ribs every time. Use your oven, a grill, or cook them over a fire. However you make them, the result is tender ribs with a great balance of flavor.

What Makes These BBQ Ribs Special

• No special gear: This recipe doesn’t require a smoker or fancy equipment—just a rack of ribs and low, slow heat.

• Easy homemade rub: Use pantry spices to make your own rub, or keep it as simple as salt and pepper.

• East Carolina-style sauce: A bright, apple cider vinegar sauce that balances richness without overpowering the pork.

• Three ways to cook: Choose your method—oven-baked, grilled, or cooked by the campfire. All deliver tender, flavorful results.

What’s Ahead in this Recipe

• Pro tips: How to keep pork ribs juicy and get the best texture.

• Serving ideas: Sides and sauces that round out the meal.

• Substitutions: Easy swaps for ribs, vinegar, and dry rub ingredients based on what you’ve got on hand.

• Storage tips: How to store, reheat, and even freeze leftovers without drying them out.

• FAQs: Common questions answered, like whether to remove the membrane on the back of the ribs and which rib cuts work best.

But first, I’ll walk you through this easy Carolina-style pork rib and BBQ sauce recipe step-by-step.

Let’s get started!

What you’ll need

Ingredients for Carolina Pork Ribs with Vinegar Sauce

For the ribs:

• 1 rack pork ribs (I used St. Louis-style ribs—see substitutions for notes and swaps)

For the dry rub:

• 4 tablespoons smoked paprika

• 1 ½ tablespoons salt

• 1 tablespoon ground black pepper

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon dried oregano

• ⅛ teaspoon cayenne pepper

For the Carolina BBQ sauce:

• ½ cup apple cider vinegar

• 2 teaspoons brown sugar

• 1 teaspoon salt

• ½ teaspoon black pepper

Equipment

• Fire pit with grill rack, conventional oven, or barbecue grill

• Heavy-duty aluminum foil

• Basting brush

• Tongs

• Small pot (for the BBQ sauce)

• Small bowl (for the dry rub)

Makes: 1 rack of ribs (2–3 servings)

Prep: 10 min   Cook: about 3 hours

How to Make Carolina Pork Ribs with Vinegar Sauce

You can make these ribs in the oven, on the grill, or over a fire—no matter your setup, the method stays the same: cook ribs low and slow to start, then finish over high heat and baste with the BBQ sauce.

This walkthrough shows how to do it over a fire pit, with step-by-step photos. If you’re using the oven or grill, you’ll find the specific temperatures and timing just below in the next section (after step 6).

Step 1

Season and wrap the pork ribs.

Mix all of the dry rub spices together in a small bowl. Sprinkle the rub evenly over both sides of the ribs, then use your hands to press it into the meat so it sticks.

Place the ribs on a large sheet of heavy-duty aluminum foil. Wrap them tightly, then wrap them again—two more times—for a total of three layers. This keeps the juices sealed in while the ribs cook low and slow.

Step 2

Cook ribs low and slow.

These instructions and photos are for the fire pit method, but you'll find exact oven and grill temps at the end of step 6.

🔥 Fire Pit Setup Tip: Start your fire at least an hour before you plan to cook. Let it burn down until you have a steady base of glowing embers and a couple of active logs. You want consistent, low heat with flames about a foot away from the grill rack. Add new logs as needed during the cook to keep the heat going.

Place the foil-wrapped ribs on the grill rack over the fire. Let them cook for at least 2 hours before checking. Flip or rotate the foil packet every 30 minutes to help the ribs cook evenly on all sides.

Step 3

Make the Carolina vinegar BBQ sauce.

While the ribs cook, combine the vinegar, sugar, salt, and pepper in a small saucepan. Bring it to a boil, then remove from the heat. Set it aside—this will be your basting sauce for later.

Step 4

Check the ribs for doneness after 2 hours.

Carefully open the foil and use a small knife to poke into the meat and gently twist. The ribs are ready when the knife turns in a full circle with almost no resistance.

If they still feel firm, keep cooking. Check every 30 minutes and repeat the test until they’re tender but still holding together.

Once done, unwrap the ribs and let them rest for at least 10 minutes before finishing.

Step 5

Finish the ribs on high heat, basting with the vinegar BBQ sauce.

Add a couple of logs to your fire to bring the heat back up. You want strong flames and a hot grill surface to finish the ribs.

Place the ribs directly on the grill rack and brush them with the vinegar BBQ sauce. Flip and baste every 5 minutes, building up layers of sauce and getting a nice charred and caramelized crust on the outside. This step should take about 20-30 minutes total.

Step 6

Serve the Carolina pork ribs.

Slice the ribs between the bones and serve with your favorite sides. 

If there’s any leftover BBQ sauce, bring it to the table—it’s great for anyone who loves an extra vinegary hit!

Cooking Ribs with the Oven or Grill

How to Cook Carolina Pork Ribs in the Oven

• Preheat the oven to 275°F: Place the foil-wrapped ribs on a baking sheet and cook for about 2 hours.

• Rest, then broil with sauce: Once tender, let them rest uncovered for 10 minutes. Then broil for 5 minutes per side, basting with vinegar BBQ sauce as you go.

How to Cook Carolina Pork Ribs on the Grill

• Preheat the grill to 300°F with indirect heat: Light one side of the grill and place the foil-wrapped ribs on the cool side. Close the lid and cook for about 2 hours, flipping every 30 minutes.

• Rest, then grill over high heat: Once tender, rest uncovered for 10 minutes. Raise grill heat to about 400°F and finish the ribs over direct heat, flipping and basting every 5 minutes until caramelized—about 20–30 minutes.

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My Tips for the Best Carolina BBQ Ribs

• Cook low and slow: Whether you’re using a fire pit, oven, or grill, low & steady heat is the key to tender, flavorful ribs. Don’t rush it.

• Don’t overcook: The goal is tender ribs that still hold together. If they fall off the bone too easily, they’ll be harder to finish over high heat and may dry out.

• Layer the sauce gradually: Baste every few minutes during the final step. It builds flavor and a caramelized crust—don’t dump it all on at once.

• Make extra sauce: This simple Carolina-style vinegar BBQ sauce keeps well and is great with pulled pork, grilled chicken, or roasted veggies.

• Use the right tools: Long-handled locking tongs and heat-resistant gloves make flipping foil packets and basting much easier over a hot fire. I use tongs similar to these long locking grill tongs and Pitt Mitts from Amazon.

  For more gear recommendations, check out the full article on my favorite open fire cooking equipment.

What to Serve With These BBQ Ribs

• Vegetables: Serve the smoky ribs with complementary veggies like easy marinated green beans, skillet Brussels sprouts with bacon fat, grilled corn on the cob, or quick pickled red onions for a tangy pop.

• Starches: Pair with a comforting side dish like cauliflower and white bean mash, crispy fire-roasted potato wedges, creamy polenta with fresh corn, or cheesy stuffed garlic bread.

• Salads: Keep it simple with a classic potato salad, coleslaw, or fresh chopped salad to help cut through the richness. Or go for a heartier salad like a Caesar with homemade creamy roasted garlic dressing or a kale and chickpea power salad.

• Sauces: Serve pork ribs with a side of jalapeño aioli, maple brown butter hot sauce, or zhoug for a fresh and herby contrast.

Substitutions

• Pork Ribs: I used St. Louis-style ribs—they’re a trimmed cut from spare ribs, so you get a neat rectangular shape with plenty of meat and fat. Baby back ribs are smaller and leaner, so check them a bit earlier. If you’re using full spare ribs (untrimmed), expect them to take a little longer to cook.

• Other Meats: You can use this method for beef or lamb ribs—just keep in mind the thickness and fat content will vary the cook time. Start checking a little earlier than you think, and go by feel, not time.

• Dry Rub: This rub hits a good balance of smoky, earthy, and a little heat, but it’s flexible. Don’t have coriander or oregano? Skip them. If you’re out of smoked paprika, regular paprika works too. Or just keep it super simple with salt and pepper—they’ll still turn out great.

• Carolina Vinegar BBQ Sauce: This is a minimalist version, but if you want to build on it, you’ve got options. Some recipes include crushed red pepper flakes for more heat, a touch of ketchup for body, or even a little mustard for extra zing. You can also toss in garlic powder, hot sauce, or a splash of Worcestershire.

Storage

• Fridge: Wrap any leftover ribs tightly in foil or store in a zip-top bag or airtight container. They’ll keep in the fridge for up to 5 days.

• Freezer: Pop them in a zip-top freezer bag or airtight container and freeze for up to 3 months. For best results, defrost overnight in the fridge before reheating.

• To Reheat: Warm the ribs in the oven or toaster oven at 300°F with a splash of water or extra BBQ sauce to keep them moist—about 10–15 minutes. Once they’re hot, brush with more sauce and finish under the broiler for a few minutes to bring back that caramelized finish.

FAQs 

Should I remove the membrane from the back of the ribs?

Removing the membrane from the back of the ribs can help the dry rub penetrate better and may give you a slightly more tender texture. That said, I’ve cooked them with and without it, and both ways turn out great. Leaving it on adds a bit of chew and helps the ribs hold together better when finishing over high heat. Try both and see what you like best.

What type of pork ribs should I use?

Choose pork ribs depending on your preferred meat-to-fat ratio. Baby back ribs are smaller, leaner, and more tender. Spare ribs are bigger, meatier, and fattier. St. Louis-style ribs (what I used here) are trimmed spare ribs, giving you a rectangular shape that cooks more evenly and is easier to slice.

What’s the best way to cook pork ribs with vinegar BBQ sauce?

The best method for cooking Carolina-style pork ribs is the one that fits your setup—fire pit, oven, or grill. The low-and-slow cooking method is far more important than the heat source. Then caramelizing on high heat with vinegary BBQ sauce at the end takes it to another level! 

I love the flavor you get from an open fire, but if I’m indoors, the oven is a great backup. Want to boost the smoky flavor indoors? Just add a little extra smoked paprika to the rub.

What are the different types of Carolina BBQ sauce?

Carolina BBQ has three main sauce styles, each tied to a specific region:

• Eastern Carolina: The simplest version—just vinegar, salt, and black pepper. It’s thin, tangy, and sharp, perfect for cutting through rich pork.

• Lexington-style (Western North Carolina): Starts with the same vinegar base but adds a touch of ketchup for color and mild sweetness.

• South Carolina (Carolina Gold): Mustard-based with vinegar, brown sugar, and spices. It’s sweet, tangy, and bold—totally different from the other two.

This recipe leans into the Eastern Carolina style—just vinegar, salt, and pepper to let the pork shine.

What goes with Carolina BBQ?

The best sides to serve with Carolina BBQ include creamy, crunchy, or vinegary dishes. I like potato salad, coleslaw, pickled onions, sautéed greens, or marinated green beans. They balance out the richness of the meat and let that vinegar sauce shine.

Can I cook pork ribs while camping?

Yes, you absolutely can cook pork ribs while camping using the fire pit method. Wrap them tightly in foil and place them near the fire, about a foot from the flames, in a steady heat zone. Rotate the packet every 30 minutes until the ribs are tender. Then finish them directly over the fire, brushing with the Carolina BBQ sauce to build that caramelized crust.

In the photo below, you’ll see the campfire setup I used. I had a grill grate, but it sat too close to the fire for slow cooking—so I leaned the ribs against a log next to the flames instead. As long as there’s some space between the heat and the meat, you’re good to go.

That’s it, enjoy!

I first learned to make vinegar-based sauce at a woodfire BBQ restaurant I worked at. It was just vinegar, sugar, and chili flakes—super simple, but it completely changed how I thought about BBQ sauce. It’s tangy, a little sweet, and cuts through the richness of the pork without being too heavy.

These ribs are easy, flexible, and work with whatever setup you’ve got. Whether you're using an oven, backyard grill, or a fire pit at your campsite, the method stays the same—low and slow, then finish over high heat. Once they’re wrapped up and cooking, you’ve got time to hang out, have a drink, or prep your sides.

They’re especially great for campfire cooking. I served mine with skillet Brussels sprouts cooked in bacon fat, right over the fire. The whole meal came together with minimal effort and ended up being one of our favorite dinners on that camping trip. Once you try it, it might just become your new go-to!

Summary

Dry Rubbed Pork Ribs with Vinegar BBQ Sauce Recipe

These Carolina-style ribs are finished with a tangy apple cider vinegar BBQ sauce—easy to make in the oven, on the grill, or over a fire.

Makes: 1 rack of ribs (2–3 servings)

Prep: 10 min   Cook: About 3 hours

Dietary Notes: Gluten-free, Dairy-free, Egg-free, Low-carb, High-protein

Ingredients

For the ribs:

• 1 rack pork ribs (I used St. Louis-style ribs—see substitutions for notes and swaps)

For the dry rub:

• 4 tablespoons smoked paprika

• 1 ½ tablespoons salt

• 1 tablespoon ground black pepper

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon dried oregano

• ⅛ teaspoon cayenne pepper

For the Carolina BBQ sauce:

• ½ cup apple cider vinegar

• 2 teaspoons brown sugar

• 1 teaspoon salt

• ½ teaspoon black pepper

Instructions

1. Prep the ribs. Mix dry rub spices and coat both sides of the ribs, pressing to adhere. Wrap tightly in three layers of foil to seal in juices.

2. Cook low and slow using your preferred method:

• Fire pit: Build a steady fire and let it burn down until you have a solid bed of glowing embers with a couple of active logs. Place the foil-wrapped ribs about a foot from the fire, aiming for low & steady heat. Cook for at least 2 hours, flipping the packet every 30 minutes to cook evenly.

• Oven: Preheat to 275°F. Place foil-wrapped ribs on a baking sheet and cook for 2 hours.

• Grill: Preheat to 300°F with one side lit. Place the foil-wrapped ribs on the cool side (indirect heat) and close the lid. Cook for about 2 hours, flipping every 30 minutes.

3. Make the BBQ sauce. In a small saucepan, combine vinegar, sugar, salt, and pepper. Bring to a boil, then remove from heat and set aside.

4. Check for doneness. After 2 hours, unwrap the ribs and poke them with a knife. If it twists easily through the meat, they’re ready. If not, rewrap and continue cooking, checking every 30 minutes.

5. Rest and finish. Once tender, unwrap the ribs and let them rest for at least 10 minutes before finishing over high heat.

• Fire/Grill: Grill over high heat, basting with BBQ sauce and flipping every 5 minutes until caramelized (20–30 minutes).

• Oven: Broil for 5 minutes per side, basting with sauce and watching closely until caramelized.

6. Serve. Slice between the bones and serve with extra BBQ sauce on the side.

Top Tips

• Don’t overcook: You want ribs that are tender but still hold together so they don’t fall apart while flipping during the final sear.

• Baste in layers: Brush on BBQ sauce every few minutes during the final stage to build flavor and get that perfect caramelized finish.

• Leave the membrane on or off—both work: Removing it gives a slightly more tender texture, but keeping it on helps hold the ribs together while finishing over high heat.

• Pick your ribs based on preference: Baby backs are leaner and faster to cook; spare ribs (or trimmed St. Louis-style) are meatier and take a bit longer. Keep an eye on them and adjust your cook time based on the cut you choose.

• Further reading: For more, check out my tips, serving ideas, substitutions, storage tips, and FAQs!

Did you try these Carolina-style ribs?

I’d love to hear how they turned out—or how you made them your own. Please leave a comment below or tag me on Instagram @onecreativecook if you share your creations!

More Summer BBQ Recipes You’ll Love

• Chicago-style char dogs: These hot dogs are grilled until nicely charred and smoky, then topped with 7 classic fixings for the full Chicago experience.

• Fire-grilled jerk chicken: Homemade jerk marinade brings the heat and flavor to these chicken drumsticks—perfect for grilling over open flames or your backyard BBQ.

• Campfire grilled flank steak: Juicy, tender flank steak cooked right at your campsite. No marinade needed—just rest with garlic, herbs, and butter for deep flavor.

• Juicy grilled lamb leg roast: This easy boneless lamb roast is marinated and grilled to perfection—an impressive but low-effort summer centerpiece.

• Easy basket-grilled cod: Cooked in a grill basket so it never sticks to the grates and topped with a sweet-and-tangy tamarind sauce for an easy, flavorful fish dinner.

• Fire-roasted spaghetti squash: Grilled over a campfire until smoky, tender, and charred—just add your favorite sauce for a cozy fireside meal.