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
A Message from our Provider:
“All suffering can be traced back to people disobeying God”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!