| 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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