Two day ribs, but worth the effort. Baked and marinated with a rub overnight, then grilled with barbecue sauce.
Ingredients
- baby back pork ribs: 4 pound
- garlic: 4 clove (sliced)
- white sugar: 1 Tbsp
- paprika: 1 Tbsp
- salt: 2 tsp
- ground black pepper: 2 tsp
- chili powder: 2 tsp
- ground cumin: 2 tsp
- dark brown sugar: 0.5 cup
- cider vinegar: 0.5 cup
- ketchup: 0.5 cup
- chili sauce: 0.25 cup
- Worcestershire sauce: 0.25 cup
- lemon juice: 1 Tbsp
- onion: 2 Tbsp (chopped)
- dry mustard: 0.5 tsp
- clove crushed garlic: 1 piece
Metric Conversion
Stages of cooking
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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. Cool slightly.
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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.
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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.
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Preheat grill for medium heat.
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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.
