| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bbq, Ribs |
8 |
Servings |
INGREDIENTS
| 8 |
|
RACKS OF RIBS |
|
|
DRY RUB– |
| 2 1/2 |
tb |
BLACK PEPPER |
| 2 1/2 |
tb |
PAPRIKA |
| 1 1/4 |
ts |
GRD RED PEPPER |
| 1 1/4 |
ts |
GARLIC POWDER |
| 1 1/2 |
ts |
CELERY SALT |
| 3/4 |
ts |
DRY MUSTARD |
|
|
BBQ SAUCE— |
| 1 |
c |
CATSUP |
| 1/4 |
c |
SOUY SAUCE |
| 2 |
tb |
WORCHESTERSHIRE SAUCE |
| 3/4 |
ts |
GARLIC POWDER |
| 1/4 |
c |
APPLE CIDER VINEGAR |
| 1/4 |
c |
APPLE JUICE |
| 3/4 |
ts |
MED SIZED ONION FINELY |
|
|
GRATED |
| 1/4 |
md |
SIZE GOLDEN DELICIOUS APPLE |
|
|
GRATED |
| 2 |
ts |
GRATED GREEN BELL PEPPER |
INSTRUCTIONS
MIX TOGETHER INGREDIENT FOR DRY RUB. PLACE ON RIBS COATING BOTH SIDES.
WRAP IN FOIL FOR 8-10 HRS TO MAKE BBQ SAUE COMBINE ALL INGREDIENTS AND
BRING TO A BOIL ADD ONION APPLE AND GREEN PEPPERS SIMMER UNCOVERED TO THE
DESIRED THICKNESS TO SMOKE RIBS 5 1/2 HRS AT 180-200 DEGREES BASTE WITH
APPLE JUICE DURING COOKING. BASTE WITH THE SAUCE DURING THE LAST 15MIN.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”