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Amanda Haas’ recipe features a homemade special sauce that leaves you with sweet, sticky, fall-off-the-bone ribs you won't be able to get enough of.
2 Rack (7 lb) St. Louis-style pork ribs, trimmed
1/4 Cup Traeger Pork & Poultry Rub
1/2 Cup apple juice
1 Cup Sweet & Tangy BBQ Sauce
2/3 Cup pineapple juice
1/2 Cup water
1/2 Cup ketchup
1/4 Cup apple cider vinegar
1/4 Cup brown sugar, firmly packed
2 Tablespoon tamari or soy sauce
1 Tablespoon Worcestershire sauce
1 Teaspoon smoked paprika
1 Teaspoon fennel seed
1 Teaspoon Kosher salt
1/2 Teaspoon granulated garlic
: 180 ˚F
2 Rack (7 lb) St. Louis-style pork ribs, trimmed
1/4 Cup Traeger Pork & Poultry Rub
: 225 ˚F
1/2 Cup apple juice
: 225 ˚F
2/3 Cup pineapple juice
1/2 Cup water
1/2 Cup ketchup
1/4 Cup apple cider vinegar
1/4 Cup brown sugar, firmly packed
2 Tablespoon tamari or soy sauce
1 Tablespoon Worcestershire sauce
1 Teaspoon smoked paprika
1 Teaspoon fennel seed
1 Teaspoon Kosher salt
1/2 Teaspoon granulated garlic
: 225 ˚F
1 Cup Sweet & Tangy BBQ Sauce