Barbequed Ribs The Best Recipes

Cook and World

Thursday, November 19, 2015

Barbequed Ribs

"Two day ribs, but well worth the attempt. Baked and marinated with a rub overnight, then grilled with barbeque sauce."

Ingredients :

4 pounds baby returned red meat ribs
four cloves garlic, sliced
1 tablespoon white sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons floor black pepper
2 teaspoons chili powder
2 teaspoons floor cumin
half cup darkish brown sugar
half cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/four cup Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons onion, chopped
1/2 teaspoon dry mustard
1 clove crushed garlic

Instructions :

Prep : 30M	Cook : 8M	Ready in : 11H30M

Preheat oven to 300 tiers F (a hundred and fifty stages C). Place ribs on a rack in a shallow roasting pan. Scatter four cloves of sliced garlic over ribs. Cover, and bake for two half hours. Cool slightly.
In a small bowl, blend collectively white sugar, paprika, salt, black pepper, chili powder, and floor cumin. Rub spices over cooled ribs. Cover, and refrigerate in a single day.
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, exposed, for 1 hour. Reserve a small amount for basting; the the rest is a dipping sauce.
Preheat grill for medium warmness.
Place ribs on grill. Grill, blanketed, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with ultimate sauce for dipping.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it evenly, and make smooth-up less complicated.

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