Ribs to Die For Recipe #380473
The title is the best description. Everyone who eats them, loves them.
I have NEVER had any leftovers when I make them. The nice thing about this recipe, is that you can make it ahead...and then just throw the ribs on the grill or broiler 15 minutes before you are ready to eat.
They are so easy, and it will seem like you slaved in the kitchen. :)
3 hours | 1 hour prep
SERVES 4
- 4 lbs pork back ribs
- 3 garlic cloves, minced
- 1 tablespoon sugar
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
BBQ SAUCE
- 1 small onion, finely chopped
- 2 tablespoons margarine
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 3 tablespoons lemon juice
- 3 tablespoons worcestershire sauce
- 2 tablespoons vinegar
- 1 1/2 teaspoons ground mustard
- 1 teaspoon celery seed
- 1/8 teaspoon cayenne pepper
- Rub ribs with garlic.
- Place them in a shallow roasting pan.
- Cover and bake at 300 degrees for 2 1/2 hours.
- Cool slightly.
- Combine the sugar, parika, salt, pepper, chili powder and ground cumin.
- Rub this over the slightly cooled ribs.
- Cover and refrigerate for 8 hours or overnight.
- In a saucepan, saute the onion in butter until tender.
- Stir in the remaining sauce ingredients.
- Bring to a boil.
- Reduce heat; cook and stir until thickened. About 10 minutes.
- Remove from the heat.
- Brush ribs with the sauce.
- Grill or Broil (med heat) for 12 minutes, turning and basting with the sauce.
- I like to blacken them up a little bit.
- Enjoy!
- ***NOTE*** my favorite style ribs to use are the pork BABY back ribs.
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5 stars