I love summer time! And I love barbequed ribs. So, why not combine the two and make a delicious meal? It’s easy to do and you’ll have your picky eaters begging for more!
Barbeque ribs are one of my favorite meals because they’re so versatile. You can cook them on the grill or in an oven. They work with any type of barbecue sauce you like best (I’m partial to sweet baby rays!). Plus, everyone loves them–even people who claim that they don’t like meat will devour these tasty gems. If you want to enjoy this recipe with your family too, here’s how:
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There is nothing better than enjoying a
prep: 30 mins cook: 3 hrs additional: 8 hrs total: 11 hrs 30 mins Servings: 8 Yield: 8 servings
½ cup cider vinegar
1 tablespoon paprika
1 clove crushed garlic
½ teaspoon dry mustard
2 tablespoons onion, chopped
4 cloves garlic, sliced
4 pounds baby back pork ribs
2 teaspoons ground cumin
2 teaspoons salt
¼ cup chili sauce
2 teaspoons ground black pepper
1 tablespoon white sugar
1 tablespoon lemon juice
½ cup dark brown sugar
2 teaspoons chili powder
¼ cup Worcestershire sauce
½ cup ketchup
Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
Preheat grill for medium heat.
Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.
Per Serving: 588 calories; protein 44.2g; carbohydrates 18.9g; fat 37.5g; cholesterol 170.1mg; sodium 1040.9mg.