Hands-on Time
45 Mins
Total Time
6 Hours 25 Mins
Chill Time
12 Hours
Yield
Makes 8 servings
Photo: Jennifer Davick; Styling: Robbie Caponetto

How to Make It

Step 1

Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it and pulling it off.

Step 2

Stir together sugar and next 6 ingredients. Massage sugar mixture into rib meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags; seal and chill 12 hours.

Step 3

Bring sorghum and next 2 ingredients to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally; reduce heat to medium, and cook, stirring occasionally, 6 to 7 minutes or until mixture is reduced by half. Cool completely (about 30 minutes).

Step 4

Preheat oven to 275°. Place lightly greased wire racks in 2 aluminum foil-lined 15- x 10-inch jelly-roll pans. Remove plastic wrap from ribs, and place ribs on wire racks. Cover with aluminum foil to seal. Bake 2 hours. Remove foil, and bake 3 more hours or until meat begins to pull away from bones, basting with sorghum mixture every 30 minutes. Increase oven temperature to 400°, and bake 10 more minutes or until ribs are browned.

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