| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Grilled |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Salt |
| 1/4 |
c |
Sugar |
| 2 |
T |
Cumin, ground |
| 2 |
T |
Pepper, black fresh ground |
| 2 |
T |
Chili powder |
| 4 |
T |
Paprika |
| 2 |
|
/down pork ribs**, ¥ |
| 1 3/4 |
c |
Vinegar, white |
| 2 |
T |
Hot pepper sauce |
| 2 |
T |
Sugar |
| 1 |
T |
Salt |
| 1 |
T |
Pepper, black fresh ground |
INSTRUCTIONS
The term "3/down" refers to the weight of the ribs. In this case, it
is three pounds or less for each slab of 10 to 12 ribs. Combine salt,
sugar, cumin, pepper, chili powder and paprika to make barbeque rub.
Rub ribs thoroughly with this mixture. Place ribs on baking sheets and
cook in 180 degree oven for 3 hours. Do not turn; solow cooking
infuses spices. Remove from oven. (ribs may now be covered and
refrigerated up to 2 days before grilling) Use very low charcoal fire
with rack set as high as possible. Grill ribs 5 minutes to 30 minutes
per side, depending on heat and temperature of ribs. Ribs should have
light outer crust and be heated throughout. If you prefer juicy ribs,
coat with basting sauce just before removing from grill. Otherwise
serve dry with sauce on side. Remove ribs from grill, cut in between
bones and serve. Note: Recipe is easily halved or doubled. Keep 2:1
proportion of sauce to rub. Converted by MM_Buster v2.0l.
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