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Send a Meal Blog

Sunday, August 23 2015

Yes, the grill is a summertime icon, but a barbecue is more than an excuse for a backyard get-together.

4 - 5    pounds   pork loin back ribs
1    tablespoon   packed brown sugar
1    tablespoon   paprika
1    teaspoon   garlic powder
1    teaspoon   celery salt
1/2   teaspoon   dry mustard
1/2   teaspoon   black pepper
1/4   teaspoon   cayenne pepper
2    cups   hickory chips*
1/2   cup   finely chopped onion (1 medium)
2    cloves  garlic, minced
1    tablespoon   butter
1    cup   ketchup
1/4   cup   molasses
1/4   cup   cider vinegar
1/4   cup   water
2    tablespoons   brown sugar
1    tablespoon   chili powder
1    tablespoon   yellow mustard
1    tablespoon   Worcestershire sauce
1/2   teaspoon   salt
Preheat oven to 350 degrees F. Trim fat from ribs. Place ribs in a shallow roasting pan. For rub, in a small bowl stir together brown sugar, paprika, garlic powder, celery salt, dry mustard, black pepper, and cayenne pepper. Sprinkle rub evenly over both sides of ribs; rub in with your fingers. Cover pan with foil.
Bake ribs for 2 to 2-1/2 hours or until very tender. Carefully drain off fat in roasting pan.
For sauce, in a medium saucepan cook onion and garlic in hot butter over medium heat about 5 minutes or until tender. Stir in ketchup, molasses, vinegar, the water, brown sugar, chili powder, yellow mustard, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer for 20 to 25 minutes or until desired consistency.
For a charcoal grill, sprinkle the wood chips over the coals. Grill ribs on the rack of a covered grill directly over the coals for 10 to 15 minutes or until ribs are brown, turning once halfway through grilling and brushing occasionally with sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer's directions. Place ribs on grill rack over heat. Cover; grill as directed.) Serve ribs with remaining sauce.
For the most smoke production, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips before using.


Per Serving: cal. (kcal) 653, Fat, total (g) 42, chol. (mg) 153, sat. fat (g) 17, carb. (g) 32, Monounsaturated fat (g) 20, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 25, pro. (g) 32, vit. A (IU) 1360.53, vit. C (mg) 10.04, Thiamin (mg) 0.8, Riboflavin (mg) 0.59, Niacin (mg) 7.9, Pyridoxine (Vit. B6) (mg) 0.8, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.4, sodium (mg) 1122, Potassium (mg) 856, calcium (mg) 111.06, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:13 am   |  Permalink   |  0 Comments  |  Email

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