| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
July 1995 |
1 |
servings |
INGREDIENTS
| 5 |
lb |
Baby back pork ribs; cut into 8 pieces |
|
|
; of about 6 ribs |
|
|
; each |
| 4 |
c |
Clark's Barbecue Sauce*; (about two 16-ounce |
|
|
; bottles) |
| 16 |
tb |
Clark's Ole #8 Rib* Rub; (about two 4-ounce |
|
|
; jars) |
| 3 |
c |
Water; (about) |
INSTRUCTIONS
*Note: A 16-ounce bottle of sauce is $2.99, and a 4-ounce jar of rub
is $1.75, plus shipping and handling. To order, call 800-932-5051;
credit cards are accepted.
Preheat oven to 300F. Rinse ribs under cold water. Pat dry. Arrange
ribs bone side up on 2 heavy large baking sheets with rims. Brush 1/4
cup sauce on each 6-rib piece. Sprinkle each with 1 teaspoon rub.
Turn ribs over. Brush each piece with 1/4 cup sauce. Sprinkle each
piece with 1 teaspoon rub.
Bake ribs meat side up 1 1/2 hours. Add 1/2 cup water to each pan.
Continue baking until ribs are deep brown, every 30 minutes adding
1/2 cup water and basting, about 1 1/2 hours more.
Prepare barbecue (medium-high heat) or preheat broiler. Grill ribs
until lightly charred, about 2 minutes per side.
Serves 4.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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