Barbecued Ribs

These pork ribs require a double cooking process and an overnight bath in a marinade. The spicy rub and rich sauce make them worth the wait!

Yield

8 servings

Ingredients

4 pounds baby back pork ribs
4 cloves garlic, sliced
1 tablespoon granulated (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 onion, chopped
1/2 teaspoon dry mustard
1 clove crushed garlic

Directions

Preheat oven to 300°F (149°C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.

In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.

In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.

Preheat grill for medium heat. Place ribs on grill.

Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

Estimated Time

Preparation Time: 30 minutes
Marinate Time: 8 hours
Bake Time: 3 hours

Nutritional Information

Amount Per Serving: Calories: 719; Total Fat: 54 g; Cholesterol: 184 mg; Sodium: 1014 mg; Total Carbs: 18.9 g (Dietary Fiber: 0.9 g); Protein: 37.5 g

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