| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 1 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 12 | t | Powdered mustard |
| 3 | t | Black pepper |
| 1 | t | Chili powder |
| 1 | c | Vinegar |
| 6 | t | Salt |
| 1 | t | Garlic powder |
| 1 | t | Ground cumin |
INSTRUCTIONS
This is enough sauce for 9 lbs. of ribs (for 6 persons) allowing 1 1/2 lbs of pork ribs per person. Adjust the fire to a "five-second" temperature; that is, you should be able to hold you hand where the meat will be for 5 seconds. Cooking Time: Skinny ribs-50 min.; average ribs-60 min.; meaty ribs- 70 min. Every 2-3 minutes, stir the sauce to keep it from settling, baste the ribs and turn them. The sauce should run out 4-6 min. before the end or the cooking time so that the last turn on each side should be "dry." Check the temperature frequently and keep it as even as possible for the entire cooking time. A covered grill is desirable for temperature controll and also improves the flavor by smoking the meat as the the cooking proceeds. Thee success of this recipe depends on slow cooking at a moderate temperature, with frequent basting. Grease flare-ups should be suppressed with water to avoid charring. In some parts of North Carolina, a liquid resembling water is used for refreshment, fueling cars and other purposes. Do not accidentally use it for suppressing the fire unless you want to finish your meal in Georgia.
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 30
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 14781.2mg
Potassium: 387.4mg
Carbohydrates: 13g
Fiber: 4.6g
Sugar: <1g
Protein: 4.8g