Best 3 Apple Cider Vinegar Pork Ribs Recipes

Indulge in a tantalizing culinary journey with our diverse collection of pork rib recipes, each offering a unique flavor profile to satisfy every palate. From the classic tangy delight of Apple Cider Vinegar Pork Ribs to the irresistible sweet and savory explosion of Honey Garlic Pork Ribs, our recipes will guide you in crafting fall-off-the-bone ribs that will steal the show at your next gathering. Embark on a zesty adventure with our Spicy Chipotle Pork Ribs, where a blend of chipotle peppers and aromatic spices create a fiery symphony of flavors. For a taste of authentic Southern charm, try our Slow Cooker BBQ Pork Ribs, where tender ribs are smothered in a rich and smoky barbecue sauce that will transport you to a backyard cookout.

Craving something a little different? Our Korean BBQ Pork Ribs introduce a vibrant fusion of sweet, savory, and spicy flavors, sure to leave your taste buds dancing. If you prefer a healthier option, our Baked Pork Ribs offer a guilt-free indulgence, delivering tender and juicy ribs without compromising on taste. And for those who love their ribs extra crispy, our Air Fryer Pork Ribs provide a healthier alternative that still delivers that satisfying crunch. No matter your preference, our collection of pork rib recipes has something for everyone, ensuring an unforgettable culinary experience.

Here are our top 3 tried and tested recipes!

FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS

Fall-Off-the-Bone 30-Minute Instant Pot® Ribs image

These Instant Pot® ribs fall right off the bone and are ready in just 30 minutes! In this family of seven I had zero complaints and these sweet and spicy ribs, that's a win for me!

Provided by Cambria_Mae

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs

Time 55m

Yield 8

Number Of Ingredients 13

Ingredients

½ cup brown sugar
¼ cup chili powder
1 tablespoon dried parsley
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon smoked paprika
2 racks baby back ribs, membranes removed
1 cup water
½ cup apple cider vinegar
1 (12 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)

Steps:

Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
Broil ribs until sauce is bubbling, about 3 minutes.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 32.8 g, Cholesterol 87.8 mg, Fat 23 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.3 g, Sodium 1174.5 mg, Sugar 25 g

VINEGAR BRINED BABY BACK RIBS

Vinegar Brined Baby Back Ribs image

Provided by Guy Fieri

Categories main-dish

Time 4h12m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 cup apple cider vinegar
4 cups water
2 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
10 garlic cloves, smashed
3 pounds baby back ribs, silver skin removed, racks cut in 1/2
1/2 bottle beer
1 yellow onion, peeled and quartered
BBQ sauce, recipe follows
1 tablespoon olive oil
1/2 cup yellow onion
1 tablespoon minced serrano pepper
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons apple cider vinegar
2 cups raspberries, frozen
1/3 cup seedless raspberry jam
3 tablespoons molasses

Steps:

Preheat an indoor or outdoor grill to high.
Preheat the oven to 400 degrees F.
In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only.
Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly browned.
In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer. Drink or discard the remaining beer. Add the onion and remaining garlic cloves. Cover the pan tightly with aluminum foil and put into the hot oven. Reduce the heat to 300 and roast for 1 1/2 hours. Remove the foil and baste the ribs with the BBQ Sauce. Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.
Remove the ribs from the oven to a cutting board and slice between the ribs. Arrange on a serving platter and serve.
In a medium saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion and serrano and cook until the onion is translucent. Stir in the garlic and the ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture. Deglaze the pan with the vinegar and then add the raspberries, jam and molasses. Stir to combine, then lower heat and simmer for 15 minutes. Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible. Can be stored, covered, in the refrigerator for up to a week.

DRY RUBBED RIBS WITH VINEGAR BBQ SAUCE

Dry Rubbed Ribs with Vinegar BBQ Sauce image

Provided by Anne Burrell

Time 15h30m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1/2 cup pimenton
1/4 cup kosher salt
1/4 cup celery salt
1/2 cup brown sugar
1/2 cup granulated garlic
2 tablespoons cayenne pepper
2 tablespoons whole cumin, toasted and ground
2 tablespoons whole coriander, toasted and ground
2 teaspoons ground cinnamon
1 tablespoon dry mustard powder
2 racks pork spareribs
1 to 2 beers (plus more for drinking, if desired)
2 cups apple cider vinegar
3 cloves garlic, smashed and finely chopped
1 teaspoon crushed red pepper flakes
1/2 cup tomato paste
2 tablespoons Creole mustard
1/4 cup brown sugar

Steps:

Combine all of the ingredients in a small jar or bowl.
Coat the ribs generously with the rub and refrigerate it for at least 12 hours. It will be better if refrigerated for 24 hours.
Preheat the oven to 300 degrees F.
Arrange the ribs on a sheet pan. Pour 1 beer into the bottom of the pan and cover the pan with foil, trying not to have the foil touch the meat. Put the ribs in the preheated oven and roast for 2 hours. Check the ribs after 1 hour and turn them over. Add more beer, if needed. Rotate the pan.
After 2 hours, remove the foil and roast for 30 minutes more. Remove from the oven and cool.
Sauce: (This can be done while the ribs are roasting.)
Combine all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. The sauce will not be thick but it should be a homogeneous mixture and very well flavored. Turn off the heat and let cool.
Preheat the grill to a medium-high heat.
Arrange the ribs, meat side down, on the grill and grill until they start to get a little brown and charred, then brush with the sauce. Turn the ribs over, brush with the sauce and grill for 4 to 5 minutes. Brush with the sauce and again turn the ribs over. Grill for another 4 to 5 minutes. At this point the ribs should be nicely browned and really well flavored. Remove them from the grill to a cutting board. Cut the ribs apart and arrange on a serving platter. Serve with lots of napkins.

Tips:

To ensure tender and flavorful ribs, choose thick and meaty pork ribs. Look for ribs that are at least 1 inch thick and have a good amount of marbling.
Make sure to trim excess fat from the ribs before cooking. This will help the ribs to cook evenly and prevent them from becoming greasy.
Use a flavorful rub to coat the ribs before cooking. A good rub will help to enhance the flavor of the ribs and create a nice crust.
Cook the ribs low and slow. This will help to tenderize the ribs and allow the flavors of the rub to penetrate the meat.
Use a meat thermometer to ensure that the ribs are cooked to your desired doneness. The ideal internal temperature for pork ribs is 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
Let the ribs rest for a few minutes before serving. This will help the juices to redistribute throughout the ribs, making them more tender and flavorful.

Conclusion:

Apple cider vinegar pork ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender, flavorful, and fall-off-the-bone. The apple cider vinegar adds a tangy and slightly sweet flavor to the ribs that is sure to please everyone. Whether you are cooking for a family meal or a special occasion, these ribs are sure to be a hit.