Ninja Woodfire BBQ Ribs
These Ninja Woodfire BBQ Ribs deliver smoky flavor, a rich mahogany bark, and a sticky homemade barbecue glaze in only 3 hours and 5 minutes. The ribs stay juicy with the perfect clean bite while the Ninja Woodfire builds serious barbecue flavor fast.
Print
Pin
Calories: 12148kcal
Equipment
- Ninja Woodfire Grill
- Sharp knife
- Paper towels
- Probe thermometer
- Saucepan
- Aluminum Foil
- Basting brush
- Spray Bottle
Ingredients
Ribs
- 9 LBS Pork Spare Ribs
- Mustard
- Squeal Team 6 Barbecue Rub
- Smokin Pecan Pellets
- Water
- Apple Cider Vinegar
Barbecue Sauce
- 3 tablespoon Unsalted Butter
- ¼ Cup Brown Sugar
- ¼ Cup Barbecue Rub
- 1 Cup Ketchup
- ½ Cup Apple Cider Vinegar
- ½ Cup Pineapple Juice
Instructions
Prep The Ribs
- Pat the spare ribs dry to remove moisture from the vac pack. Trim off the flap meat from the back and square the ribs into St. Louis style ribs by removing the rib tips and excess cartilage sections. You can either score or remove the membrane. I prefer to score it.
Prepare The Woodfire
- Fill the pellet hopper with Smoke And Pecan Pellets and give it the “dad shake.” Insert the hopper into the Ninja Woodfire. Set the grill to the Smoker Setting and turn the temperature all the way down to Cold for the cold smoke stage.
Season The Ribs
- Coat the ribs with Mustard as a binder. Apply a heavy coating of Squeal Team 6 Barbecue Rub to both sides of the ribs, seasoning from up high for even coverage.
Cold Smoke The Ribs
- Place the ribs directly onto the Woodfire during the cold smoke stage. Cold smoke the ribs for 30 minutes. If desired, use the double ignite method by pressing the Woodfire button again after ignition to increase smoke production.
Make The Barbecue Sauce
- In a saucepan over low to medium low heat, combine the Unsalted Butter, Brown Sugar, and Barbecue Rub. Stir in the Ketchup, Apple Cider Vinegar, and Pineapple Juice. Simmer for 5 to 10 minutes, stirring occasionally. Reserve a small portion and thin it with an equal amount of Apple Cider Vinegar for the wrap stage.
Smoke The Ribs
- After the cold smoke stage, increase the Woodfire temperature to 200°F (93°C). Insert a probe thermometer into the thickest part of the ribs if using one. Spritz the ribs every 30 to 45 minutes with a mixture of Water and Apple Cider Vinegar. Rotate the ribs during cooking to help them cook evenly.
Wrap The Ribs
- Once the bark has set and the ribs have good color and pullback on the bones (about 2.5 hours), place the ribs onto foil. Pour some of the thinned barbecue sauce mixture underneath the ribs before wrapping tightly. Increase the Woodfire temperature to 275°F (135°C).
Glaze The Ribs
- After about 45 minutes wrapped, remove the ribs from the foil. Brush the ribs heavily with the full strength barbecue sauce. Set the Woodfire to Broil and cook for a few minutes until the sauce becomes sticky and tacky.
Rest And Serve
- Let the ribs rest for 5 to 10 minutes before slicing. Cut the ribs upside down for easier slicing between the bones. Serve hot.
Video
Nutrition
Calories: 12148kcal | Carbohydrates: 136g | Protein: 635g | Fat: 990g | Saturated Fat: 329g | Polyunsaturated Fat: 163g | Monounsaturated Fat: 358g | Trans Fat: 10g | Cholesterol: 3356mg | Sodium: 5512mg | Potassium: 10878mg | Fiber: 1g | Sugar: 117g | Vitamin A: 2287IU | Vitamin C: 22mg | Calcium: 728mg | Iron: 39mg
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!