THE BEST RIBS
We were experimenting with different kids of ribs. We came up with this. It sounds like a lot but it really isn't. The dry rub you can store in an air tight container in the cupboard. I usually use western style ribs (more meat) and I make a double batch of the barbecue sauce and dry rub. You can also use the rub and sauce on chicken. I have been asked for this recipe many times. There is never any left over. My son asked for these as his birthday dinner. Hope you all enjoy.
Provided by Jules211
Categories Pork
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 31
Steps:
- Combine all dry spices ingredients in a small bowl.
- Dry rub the ribs and refrigerate 8 hours or overnight, covered with plastic wrap.
- Stir together all Basting Sauce ingredients; cover and let stand 8 hours.
- Remove bay leaf.
- (Sauce is intended for basting ribs only). BRING all Sweet Sauce ingredients to a boil in a Dutch oven.
- Reduce heat, and simmer sauce, stirring occasionally, 30 minutes.
- Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty (for gas grill, light only one side). Place food rack on grill.
- Arrange ribs over unlit side.
- GRILL ribs, covered with grill lid, over medium heat (300-350°F) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally.
- Brush ribs with Sweet Sauce the last 30 minutes.
- If using the western style ribs you cook the same way except for 4 to 4 1/2 hours.
Nutrition Facts : Calories 962.7, Fat 60.1, SaturatedFat 22.7, Cholesterol 229, Sodium 1652.2, Carbohydrate 43.7, Fiber 3.2, Sugar 31.9, Protein 60.5
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