Slow-Grilled Barbecue Pork Ribs
This recipe makes 8 servings
|Per each of 8 Servings: about||-|
|total fat||25 g|
|sat. fat||10 g|
- Preparation time: 15 minutes Marinate: 8 hours
- Cook time : 1-1/2 hours
- Total time : PT15M
- Portion size: 6 to 8
- 4 lb 4lbpork back ribs or pork side ribs
- 1/4 cup 1/4cuppacked brown sugar
- 2 tbsp 2tbsppaprika
- 2 tsp 2tspchili powder
- 1 tsp 1tsppepper
- 1 1large clove garliccloves of garlic, minced
- 1/2 tsp 1/2tspcayenne pepper
- 1/4 tsp 1/4tspsalt Rib Sauce:
- 1/2 cup 1/2cupketchup
- 3 tbsp 3tbsppacked brown sugar
- 1 tbsp 1tbsppaprika
- 1 tbsp 1tbspchili powder
- 1 tbsp 1tbspWorcestershire sauce
- 2 2cloves garlic, minced
- 1 dash 1dashhot pepper sauce
Remove membrane from underside of ribs, if attached. In large dish, combine sugar, paprika, chili powder, pepper, garlic, cayenne pepper and salt. Add ribs and rub all over with spice mixture. Cover and refrigerate for 8 hours or for up to 24 hours.
Rib Sauce: Meanwhile, in saucepan over medium heat, combine ketchup, sugar, paprika, chili powder, Worcestershire, garlic and hot pepper sauce; bring to boil. Reduce heat to medium-low; simmer until reduced to about 1/2 cup (125 mL), about 15 minutes. Set aside.
Set foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue. Heat remaining burner(s) to medium heat.
Place ribs, meat side down, on greased grill over unlit burner. Close lid and cook, turning once, until meat is tender and pulls away from ends of bones, about 1 hour.
Brush ribs with about half of the sauce; cook, turning once, until glazed, about 10 minutes. Serve with remaining rib sauce on the side.
Source : Canadian Living Magazine: July 2010