* Exported from MasterCook * Ribs by Art Recipe By :Art Guyer
Serving Size : 4 Preparation Time :0:00
Categories : Pork Volume 3-5 May 2000 Amount Measure Ingredient -- Preparation Method
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2 pounds Pork spareribs (2 to 3 pounds)
--Dry Rub--
1 tablespoon Salt
2 tablespoons Freshly-ground black pepper
3 tablespoons Paprika
1 teaspoon Dry mustard
1 tablespoon Garlic powder
1 teaspoon dried thyme
1 teaspoon coriander
1/2 teaspoon cayenne
2 tablespoons chili powder
1 teaspoon dried bay leaves seasoning
--Mopping Sauce--
2/3 cup Cider vinegar
1/3 cup Vegetable oil
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
1 tablespoon Paprika
1 tablespoon chili powder
1 teaspoon Dry mustard
2 tablespoons black pepper
1/2 teaspoon salt
2 teaspoons garlic powder
BBQ Sauce-
22 ounces ketchup
2 tablespoons minced garlic
1/2 cup dark rum or Jack Daniels whiskey OR
1 cup sweet red wine or sherry
1 cup grape, raspberry, or strawberry jelly
1/2 cup maple syrup or honey -- depending on your
taste
2 tablespoons soy sauce
3 tablespoons Hickory Liquid Smoke flavoring
12 ounces tomato paste
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup Brown sugar
chicken or beef stock -- as neededMix dry rub ingredients together in a bowl. Dry rib slab and
stretch out. Dust ribs (both sides) with about half of the rub,
and rub it in well. Enclose in one or more large self-sealing
plastic bags. Let marinate over night or up to three days in the
refrigerator. To make Mopping Sauce, place all ingredients in a medium bowl and
mix together well. To make BBQ Sauce, place ingredients, except brown sugar, in a large
bowl and mix well. Heat a medium sauce pan and pour sauce into it;
mix again. Bring to a boil, stirring constantly. Slowly add brown
sugar and stir in well. Turn heat down and simmer sauce until
thickness is to your likening. If it gets too thick, add chicken or
beef broth to reach right consistency. Prepare a charcoal fire or preheat a gas grill. When ready to cook ribs, remove from refrigerator and let come to room
temperature; rub in additional spice rub. When grill is hot, place ribs flesh-side down and brown, turn and
brown the bone-side, mop with mixture, turn and mop the flesh-side.
Cook ribs on cooler part of grill. Keep covered, so smoke flavors
the meat. Turn ribs and mop occasionally during the cooking process.
The longer and slower the ribs cook, the more tender they will be.
Allow 1 to 2 hours if the ribs are in a sheet, about 40 minutes if
separated. To cook over medium heat, cut the time in half. During last half hour of cooking, remove ribs to a doubled-thickness
of heavy-duty aluminum foil, brush with BBQ sauce and seal around
the edges. Return to grill and steam. Brush with BBQ Sauce when ribs are almost done. Serve immediately,
with the remaining sauce. Description :
"This rib recipe includes a dry rub marinade, mopping sauce for
basting while cooking, and BBQ sauce for finishing" Contributed to the FareShare Gazette 5-2000 by Art Guyer; - - - - - - - - - - - - - - - - - - - Per serving: 621 Calories (kcal); 21g Total Fat; (28% calories from
fat); 9g Protein; 114g Carbohydrate; 0mg Cholesterol; 5407mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable;
0 Fruit; 4 Fat; 5 1/2 Other Carbohydrates
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