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Category: Ribs
Prep Time: Cook Time: Total Time:
1 1/2 tsp chili powder
1 tsp ground cumin and dry mustard
1/2 tsp salt
1/4 tsp ground red pepper, ground cardamom and ground cinnamon
3 to 4 lbs pork loin back ribs
1 recipe Barbecue Sauce (see recipe below)
For rub, in a small bowl, combine chili powder, cumin, mustard, salt, red pepper, cardamom, and cinnamon.
Rub spice mixture on ribs. Place ribs in a large shallow roasting pan. Cover and refrigerate overnight.
To grill*, cut rib racks into 4- to 6-rib sections. In a grill with a cover, arrange preheated coals around a drip pan for indirect grilling. Test for medium** heat above the pan. Place ribs on the grill rack over the drip pan. Cover and grill for 1 1/4 to 1 1/2 hours or until tender, turning occasionally. Brush ribs with 1 1/2 cups of the Barbecue Sauce during the last 10 minutes of grilling. Heat the remaining sauce in a saucepan. Serve ribs with warm sauce. Makes 4 servings.
Barbecue Sauce: In a large saucepan, cook 1 cup chopped onion, 1/2 cup chopped green onion and 4 cloves minced garlic in 1-1/2 tsp hot cooking oil until tender. Stir in 1 cup packed brown sugar, 3/4 cup bourbon or water, 1/2 cup ketchup, 1/2 cup coarse-grain brown mustard, 1/2 cup water, 1/2 of a 6-ounce can tomato paste (1/3 cup), 1/4 cup Worcestershire sauce, 1/4 cup vinegar, 1/4 cup apple juice, 1-1/2 tsp ground cumin and 1 small, dried ancho pepper, seeded and cut into small pieces. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency. Makes about 3-1/4 cups sauce.
*Note: To roast ribs in the oven: Cut rib racks into 4- to 6-rib sections. Place ribs, bone side up, in a shallow roasting pan. Bake at 450 for 30 minutes. Drain fat. Turn ribs meaty side up. Reduce oven temperature to 350, bake 30 minutes more. Spoon 1 ½ cups of the sauce over ribs and bake 30 minutes more or until tender.
**Note: To test for medium heat, you should be able to hold your hand over the drip pan at the height of the food for 4 seconds before you have to pull away.
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SPIRITED BOURBON RIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
1 1/2 tsp chili powder
1 tsp ground cumin and dry mustard
1/2 tsp salt
1/4 tsp ground red pepper, ground cardamom and ground cinnamon
3 to 4 lbs pork loin back ribs
1 recipe Barbecue Sauce (see recipe below)
For rub, in a small bowl, combine chili powder, cumin, mustard, salt, red pepper, cardamom, and cinnamon.
Rub spice mixture on ribs. Place ribs in a large shallow roasting pan. Cover and refrigerate overnight.
To grill*, cut rib racks into 4- to 6-rib sections. In a grill with a cover, arrange preheated coals around a drip pan for indirect grilling. Test for medium** heat above the pan. Place ribs on the grill rack over the drip pan. Cover and grill for 1 1/4 to 1 1/2 hours or until tender, turning occasionally. Brush ribs with 1 1/2 cups of the Barbecue Sauce during the last 10 minutes of grilling. Heat the remaining sauce in a saucepan. Serve ribs with warm sauce. Makes 4 servings.
Barbecue Sauce: In a large saucepan, cook 1 cup chopped onion, 1/2 cup chopped green onion and 4 cloves minced garlic in 1-1/2 tsp hot cooking oil until tender. Stir in 1 cup packed brown sugar, 3/4 cup bourbon or water, 1/2 cup ketchup, 1/2 cup coarse-grain brown mustard, 1/2 cup water, 1/2 of a 6-ounce can tomato paste (1/3 cup), 1/4 cup Worcestershire sauce, 1/4 cup vinegar, 1/4 cup apple juice, 1-1/2 tsp ground cumin and 1 small, dried ancho pepper, seeded and cut into small pieces. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency. Makes about 3-1/4 cups sauce.
*Note: To roast ribs in the oven: Cut rib racks into 4- to 6-rib sections. Place ribs, bone side up, in a shallow roasting pan. Bake at 450 for 30 minutes. Drain fat. Turn ribs meaty side up. Reduce oven temperature to 350, bake 30 minutes more. Spoon 1 ½ cups of the sauce over ribs and bake 30 minutes more or until tender.
**Note: To test for medium heat, you should be able to hold your hand over the drip pan at the height of the food for 4 seconds before you have to pull away.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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