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Ingredients:
Barbecue
Sauce:
2 cups ketchup
1/2 cup molasses
1/2 cup cider vinegar
1/2 cup brown sugar
1/4 cup Worcestershire sauce
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon paprika
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Directions:
Remove the membrane from the back of each rack by loosening
the skin at the edge, gripping with a paper towel and carefully pulling back.
Rub both sides of the ribs with the dry rub mixture. Put into a plastic bag and
refrigerate at least 4 hours or overnight. Put the ribs into a shallow roasting
pan in a single layer. Cover tightly in foil and roast at 300 degrees for 2 hours
or until meat is tender and nearly falling off the bone. Drain off the fat and
brush with a thin layer of sauce (recipe to follow). Cook over low or indirect
heat on a gas or charcoal barbecue until glazed, about 30 minutes. Cut into 2
rib portions and serve with heated sauce on the side. Put all ingredients into
a saucepan. Bring to a boil, then simmer for 15 minutes
Serves 8.
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