| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bbq sauces, Rubs, Pork | 1 | Recipe | |
INGREDIENTS
| 10 | tb | Black pepper |
| 10 | tb | Paprika |
| 5 | tb | Chili powder |
| 5 | tb | Red pepper |
| 5 | tb | Garlic powder |
| 3 | tb | Celery salt |
| 1 | tb | Dry mustard |
| 32 | oz | Hunt's Ketchup |
| 8 | oz | Soy sauce |
| 4 | oz | Worcestershire sauce |
| 1 | tb | Garlic powder |
| 8 | oz | Apple cider vinegar |
| 4 | oz | Apple juice |
| 1 | tb | White pepper or to taste |
INSTRUCTIONS
DRY RUB FINISH SAUCE Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add in finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked applewood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side. TIP: Don't rush the cooking process. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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