country food

Barbecued Ribs

Barbecued Ribs : This recipe for barbecue ribs is simpler than it seems and calls for a homemade marinade. The ribs are typically prepared the day before and grilled for a light supper the next evening. The sauce is not a dipping sauce; it tastes much better prepared.

30 minutes for preparation
Three hours are needed for cooking.
Extra Time: eight hours
Eleven hours in total Half an hour
Yield: 8 servings; Servings: 8

Ingredients

Four pounds of pork baby back ribs
Four chopped garlic cloves
One spoonful of white sugar
One tablespoon of paprika
Two tablespoons of salt
Two teaspoons of black pepper, ground
Two tablespoons of chili powder
Two tablespoons of cumin powder
Half a cup of sugar, dark brown
Half a cup of cider vinegar
Half a cup of ketchup
Half a cup of chile sauce
Worcestershire sauce, ¼ cup
One tablespoon of lemon juice
Two tablespoons of chopped onion
Half a teaspoon of dried mustard
One smashed garlic clove

Instructions

Turn the oven on to 300 degrees Fahrenheit (150 degrees Celsius). In a shallow roasting pan, arrange the ribs on a rack. Place four sliced garlic cloves on top of the ribs. Bake, covered, for 2 1/2 hours. Let it cool a little.
White sugar, paprika, salt, black pepper, chili powder, and ground cumin should all be combined in a small bowl. Season the cooled ribs with seasonings. Refrigerate overnight with a lid on.
Brown sugar, cider vinegar, ketchup, Worcestershire sauce, chili sauce, lemon juice, onion, dry mustard, and one clove of garlic should all be combined in a small skillet. Cover and simmer over medium to low heat for one hour. Keep some for basting, and use the rest as a dipping sauce.
Set the grill’s temperature to medium.
Put ribs on the grill. Cover and bast with the reserved sauce for about 12 minutes, or until well browned and glazed. Serve the leftover sauce on the side for dipping.