"Two day ribs, but well worth the attempt. Baked and marinated with a rub overnight, then grilled with barbeque sauce."
- 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
|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.
- Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it evenly, and make smooth-up less complicated.
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