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Nutrition Facts
Serving Size 400 g
(Approx. 8 Servings)
Amount Per Serving
Calories 1,070 Calories From Fat 720
% Daily Value*
Total Fat 80 g 123%
Saturated Fat 26 g 130%
Trans Fat 1.0 g
Cholesterol 270 mg 90%
Sodium 790 mg 33%
Total Carbohydrate 29 g 10%
Dietary Fiber 0 g 0%
Sugars 28 g
Protein 53 g
Vitamin A 30% Iron 20%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Baby Back Ribs with Jank Rib Glaze

Prep Time
20 minutes
Cook Time
3 h 30 m
Total Time
3 h 50 m
8  People


Recipe makes 8 Servings

1/3 cup(s) honey
1/3 cup(s) The Jank Original BBQ Sauce
1/2 cup(s) apple juice, divided use
2 Tbsp cider vinegar
2 Tbsp bourbon
2 racks pork ribs, 6 pounds
2 Tbsp mustard
1/2 bottle Adams Reserve Memphis Rub
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Start smoker using H-E-B Hardwood Charcoal. Soak H-E-B Hickory Wood Chips in water at least an hour.
In a small saucepan combine honey, BBQ sauce, half of apple juice, cider vinegar and bourbon. Bring to a boil over medium heat, then reduce heat and simmer 5 minutes. Remove from heat.
To remove silver skin from back side of ribs, insert a butter knife between the skin and bone. Using paper towels to help grasp the skin, tug it off.
Slather both sides of ribs with mustard then season generously with Adams Reserve Memphis Rub. Set aside at room temperature for at least 30 minutes.
Once the fire has settled at 250°F, toss a handful of soaked wood chips over hot charcoal. (Add wood chips and charcoal as needed to maintain 250°F while ribs smoke.)
Place ribs in smoke chamber for 1.5 hours, spritzing with remaining apple juice every 30 minutes.
Remove ribs from smoke chamber and place bone side down on a large sheet of heavy duty aluminum foil. Spritz well with apple juice.
Wrap ribs tightly in foil and return to smoker for 1.5 hours.
Remove from smoker and check if ribs are done. A toothpick will easily penetrate meat which has shrunk away from the bones. Discard foil and return ribs to smoke chamber.
Baste with Jank rib glaze every 15 minutes for last hour.
Remove ribs from smoker and rest 10 minutes before serving. Slice between the bones to serve.


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