| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Miamiherald, Meat/beef, Barbeque | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Mild to hot paprika |
| 1/2 | c | Dry mustard |
| 1/4 | c | Garlic powder |
| 1 | tb | Cayenne pepper |
| 2 | tb | Freshly ground black pepper |
| 1 | tb | Ground ginger |
| 1/2 | c | Honey |
| 1/2 | c | Red wine vinegar |
| 1/4 | c | Worchestershire sauce |
| Beer | ||
| 4 | Slabs baby back ribs (1 1/4 lb ea) |
INSTRUCTIONS
In a bowl, sift together paprika, mustard, garlic powder, cayenne, black pepper and ginger. In another bowl combine the honey, red wine vinegar, and Worchestershire sauce. Slowly stir the liquid ingredients into the dry ingredients, adding as much beer as needed to form a thick smooth paste. Rub the spice mixture across all surfaces of the ribs. Place the ribs arch side up in a roasting pan without overlapping. Allow to marinate in the refrigerator about 1 hour. Preheat oven to 350 degrees F. Place the roasting pan on the lower rack of the oven, cooking ribs until tender, about 2 1/2 to 3 hours. Test doneness by inserting skewer into the meat; it should meet with little or no resistance. Remove ribs form oven and allow to rest 15 minutes before serving. Optional grill finish: Place the ribs on a preheated grill, arch side down, cooking until slightly charred, 5 to 10 minutes. Turn over fot 2 to 3 minutes and serve. Nutritional info per serving: 750 cal; 55g fat(66%), 23g carb, 43g pro, 145mg chol, 188mg sod Source: Jimmy Schmidt for the Detroit Free Press Miami Herald, 9/14/95 format: 8/9/96, Lisa Crawford Posted to MM-Recipes Digest V3 #216 Date: 10 Aug 96 00:07:34 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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