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Best Ever Sweet and Sour Beef Back Ribs


sweet and sour ribs

beef back ribs


  • 6 Pounds beef back ribs, membrane removed
  • 6 cloves garlic, finely minced
  • 1/2 Cup water
  • 1 Cup chopped cilantro leaves
  • 1/2 Cup white vinegar
  • 1/2 Cup chilies in adobe sauce
  • 1 Teaspoon ground cinnamon
  • 1/2 Cup tomato sauce
  • 1/2 Cup honey


Combine honey, water, vinegar, chilies in adobe sauce, tomato sauce, ground cinnamon, chopped cilantro, and garlic in a food processor, mixing until smooth.

Coat the ribs evenly with half of the sauce. Marinate for 8 hours or overnight. Reserve remaining sauce.

Preheat an electric smoker bringing the temperature to 200º to 220º. Prepare cooking grate; lay ribs meaty side up in the center of the smoker or stand them upright in a rib rack.

Cover the smoker and regulate heat to stay at medium. Once an hour brush the ribs with some of the reserved marinade. Smoke for 3 hours or until meat begins to shrink away from bones.

Serve with remaining sauce.