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Barbecued Ribs, Rub & Sauce


from the kitchen of Jan Mertz

Baby Back Ribs

DRY RUB
One Tblsp. each:
cumin
garlic powder
onion powder
chili powder
cayenne pepper
salt
ground pepper
paprika
1/2 cup brown sugar
Mix well. Store in air tight container.

BBQ SAUCE
1/2 c. cider vinegar
1/2 c. light brown sugar
1/2 c. catsup
1/4 c. chili sauce
1/4 c. Worcester sauce
2 Tblsp. chopped onion
1 Tblsp. lemon juice
1/2 dry mustard
1 clove garlic, crushed
dash cayenne pepper

Mix in medium sauce pan. Simmer one hour, stirring occasionally. Will thicken when cool.
Jan says she doubles or triples this to keep in fridge.

Early in the day, sprinkle ribs with Rub mixture and massage spices into the meat.
Store uncovered in the refrigerator until time to bake, at least 4 hours.
Rub will dry and form a crust.

Remove meat from fridge. Place meat on a foil lined baking pan and cover tightly with foil.
Bake at 325 degrees for 2 hours.
Cool until time to grill or grill immediately, basting with BBQ Sauce while they cook. Only takes about 10 minutes, they need to be hot and have time for the BBQ sauce to caramelize.

Terri's notes:
~ These have a kick, if SWEET/slightly spicy is your thing, start with 1/2 Tblsp. each of the cayenne and chili powder or skip the cayenne and just use chili powder.

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