| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Barbecue | 8 | Servings | |
INGREDIENTS
| 2 | tb | Dry rub |
| 4 | lb | Country-style ribs |
| 3 | c | Ketchup |
| 1 1/2 | c | Water |
| 3/4 | c | Cider vinegar |
| 1/4 | c | Worcestershire sauce |
| 1 | tb | Prepared mustard |
| 1 | tb | Brown sugar |
| 1 | ts | Dried oregano |
| 1 | ts | Dried basil |
| 2 | ts | Dried thyme |
| 1 | ts | Black pepper |
| 2 | tb | Salt |
| 3 | tb | Brown sugar |
| 3 | tb | Granulated sugar |
| 2 | tb | Dried lemon peel |
| 3 | tb | Black pepper |
| 1 | tb | Paprika |
INSTRUCTIONS
DRY RUB 1. Rub Dry Rub all over ribs. Place in glass dish; cover and refrigerate several hours or overnight. 2. stir together ketchup, water, vinegar, Worcestershire, mustard, brown sugar, oregano, basil, thyme and pepper in a medium-size bowl. 3. Transfer ribs to 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.) 4. Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce. 5. Cook ribs over medium coals or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook for 5 minutes more. Combine all ingredients in a small bowl. Store unused dry rub in airtight container in cool dark place. Nutrient Value Per Serving of Ribs: 422 calories, 31 g fat (11 g saturated). 26 g protein, 10 g carbohydrate, 924 mg sodium, 122 mg cholesterol. Recipe by: Family Circle Magazine Posted to MC-Recipe Digest V1 #944 by "Nitro_II " <Nitro_II@classic.msn.com> on Dec 4, 97
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