Slow-Cooked Carolina Ribs

Slow-Cooked Carolina Ribs

When a craving for ribs hits us, only this vinegar-crushed red pepper recipe will fit the bill. With tang, bite, and kick, the sauce compliments pork perfectly, and honors the taste tradition of North Carolina barbecue.

We first served these ribs during our monthly signature event, Third Thursday. With only a grill from which to work, and 80 people to feed, these Carolina ribs were a great add to the menu. I slow-cooked them in advance and then finished them on a hot grill — just before service, to get a dark crust and smoky flavor.

slow-cooked carolina ribs cooking information

  • Yield: Protein for 4-8
  • Prep Time: 15 Minutes
  • Cook Time: 5 Hours

slow-cooked carolina ribs ingredients

  • 2 Slabs of Pork Ribs
  • 3 Cups Chicken Stock
  • 4 Cups Apple Cider Vinegar
  • 1 Cup Brown Sugar
  • 1-2 Tb Red Pepper Flake
  • Salt/Pepper

slow-cooked carolina ribs instruction

  1. Preheat the oven to 300 degrees.
  2. Season both sides of the ribs with salt and pepper. Place the chicken stock in the bottom of a roasting pan. Place the ribs in the roasting pan, leaning up against each other. Cover roasting pan with tin foil and place in the preheated oven for 5 hours.
  3. In a small sauce pot combine the apple cider vinegar, brown sugar, and red pepper flakes. Put on medium high heat. Bring to a boil.
  4. Once the brown sugar has dissolved and the vinegar and red pepper flakes have perfumed your kitchen, turn off the heat.
  5. Taste and season accordingly with salt, pepper, and more sugar. (If it really hits you at the jaw joint, add more sugar)
  6. After 5 hours, remove the ribs from the oven. Cut couple bone increments, dunk into the sauce and serve immediately.

slow-cooked carolina ribs tips and tricks

  • To save time you can always roast the ribs in advance and store them in the refrigerator. Before you are ready to serve, transfer the ribs to a cookie sheet and put under the broiler on a lower rack, cook for a couple minutes. Or fire up the grill and create a crust on the ribs then serve and dunk (that’s what we did).
  • The sauce when you taste it on it’s own won’t be as delicious as when it is on the ribs. This is a traditional Carolina style sauce, and is so good!

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