Barbequed Ribs

Name: Barbequed Ribs
Prep time: 30 min
Cook time: 180 min
Yield: 8
Ingredients: 4 pounds baby back pork ribs; 4 cloves garlic, sliced; 1 tablespoon white sugar; 1 tablespoon paprika; 2 teaspoons salt; 2 teaspoons ground black pepper; 2 teaspoons chili powder; 2 teaspoons ground cumin; 1/2 cup dark brown sugar; 1/2 cup cider vinegar; 1/2 cup ketchup; 1/4 cup chili sauce; 1/4 cup Worcestershire sauce; 1 tablespoon lemon juice; 2 tablespoons onion, chopped; 1/2 teaspoon dry mustard; 1 clove crushed garlic

⏱️ Ready in 3h 30m 🥄 Prep 30 min 🔥 Cook 3h 👥 8 servings

Two day ribs, but worth the effort. Baked and marinated with a rub overnight, then grilled with barbecue sauce.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 30 min

Cook 3h

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 588

% Daily Value*

Total Fat 37.5g 48%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1041mg 45%

Total Carbohydrate 18.9g 7%

Dietary Fiber 0.9g 3%

Total Sugars 15g

Protein 44.2g 88%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.