Clark's Barbecued Pork Ribs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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At Clark's Outpost Barbecue in Tioga, Texas, Warren Clark uses St. Louis-style pork ribs (slabs of ribs that have been trimmed to uniform size) and prepares them in a smoker. To make this recipe easier, we call for the more readily available baby back ribs and suggest a combination of baking and grilling for equally delicious results. Ingredients:
5 pounds baby back pork ribs, cut into 8 pieces of about 6 ribs each |
4 cups clark's barbecue sauce* (about two 16-ounce bottles) |
16 tablespoons clark's ole #8 rib* rub (about two 4-ounce jars) |
3 cups (about) water |
Directions:
1. Preheat oven to 300°F. Rinse ribs under cold water. Pat dry. Arrange ribs bone side up on 2 heavy large baking sheets with rims. Brush 1/4 cup sauce on each 6-rib piece. Sprinkle each with 1 teaspoon rub. Turn ribs over. Brush each piece with 1/4 cup sauce. Sprinkle each piece with 1 teaspoon rub.
2. Bake ribs meat side up 1 1/2 hours. Add 1/2 cup water to each pan. Continue baking until ribs are deep brown, every 30 minutes adding 1/2 cup water and basting, about 1 1/2 hours more.
3. Prepare barbecue (medium-high heat) or preheat broiler. Grill ribs until lightly charred, about 2 minutes per side.
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