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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Two day ribs, but worth the effort. Baked and marinated with a rub overnight, then grilled with barbecue sauce Ingredients:
4 lbs baby back pork ribs |
4 garlic cloves, sliced |
1 tablespoon white sugar |
1 tablespoon paprika |
2 teaspoons salt |
2 teaspoons ground black pepper |
2 teaspoons chili powder |
2 teaspoons ground cumin |
1/2 cup dark brown sugar |
1/2 cup cider vinegar |
1/2 cup ketchup |
1/4 cup chili sauce |
1/4 cup worcestershire sauce |
1 tablespoon lemon juice |
2 tablespoons onions, chopped |
1/2 teaspoon dry mustard |
1 garlic clove, crushed |
Directions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Place ribs on a rack in a shallow roasting pan.
3. Scatter 4 cloves of sliced garlic over ribs.
4. Cover, and bake for 2 1/2 hours. Cool slightly.
5. In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin.
6. Rub spices over cooled ribs. Cover, and refrigerate overnight.
7. In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic.
8. Simmer over medium-low heat, uncovered, for 1 hour.
9. Reserve a small amount for basting; the remainder is a dipping sauce.
10. Preheat grill for medium heat.
11. Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed.
12. Serve with remaining sauce for dipping.
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