| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vinegar |
| 2 |
tb |
Cajun spice mix |
| 1 |
tb |
Each: salt; black pepper, ground cinnamon |
| 1 1/2 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Ground cloves |
| 8 |
lb |
Baby back pork ribs |
|
|
About 1 1/2 cups water |
|
|
Barbecue sauce of choice |
INSTRUCTIONS
Preparation time: 20 minutes Marinating time: 8 hours Cooking time: About 3
1/2 hours Yield: 6 servings
Chicago Tribune
Adapted from a recipe from Jim Dyer and Tawona Hart of Hurricane, Utah.
1. Mix vinegar with all spices in large bowl. Add ribs; cover and marinate
8 hours in refrigerator. 2. Remove ribs and pour off marinade. Place rack
to 14-inch Dutch oven about 1 inch above bottom. Add 1/2 inch water (about
1 1/2 cups). Place ribs on rack. Cover; steam 2 1/2 hours with 10 coals
under Dutch oven and 12 on top of cover. If water evaporates, add more. 3.
After 2 1/2 hours, coat ribs with barbecue sauce; continue to simmer 1 hour
more with 4 coals on bottom and none on top. Remove ribs, coat with
additional sauce and serve. Nutrition information per serving (without
sauce): Calories ...... 850 Fat ........... 65 g Cholesterol .. 260 mg
Sodium ..... 635 mg Carbohydrates .. 0 g Protein ........ 62 g Posted to
TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27,
1997
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