| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Grilled |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Salt |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Cumin; ground |
| 2 |
tb |
Pepper; black, fresh ground |
| 2 |
tb |
Chili powder |
| 4 |
tb |
Paprika |
| 2 |
|
/down pork ribs**; ¥ |
| 1 3/4 |
c |
Vinegar; white |
| 2 |
tb |
Hot pepper sauce |
| 2 |
tb |
Sugar |
| 1 |
tb |
Salt |
| 1 |
tb |
Pepper; black, fresh ground |
INSTRUCTIONS
BASTING SAUCE
The term "3/down" refers to the weight of the ribs. In this case, it is
three pounds or less for each slab of 10 to 12 ribs.
Combine salt, sugar, cumin, pepper, chili powder and paprika to make
barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking
sheets and cook in 180 degree oven for 3 hours. Do not turn; solow cooking
infuses spices.
Remove from oven. (ribs may now be covered and refrigerated up to 2 days
before grilling) Use very low charcoal fire with rack set as high as
possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat
and temperature of ribs. Ribs should have light outer crust and be heated
throughout.
If you prefer juicy ribs, coat with basting sauce just before removing from
grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut
in between bones and serve.
Note: Recipe is easily halved or doubled. Keep 2:1 proportion of sauce to
rub.
Converted by MM_Buster v2.0l.
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