World Championship Barbequed Ribs

6 hours Prep: 1 hours Cook: 5 hours

245 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

5	pounds	pork lion back ribs

Dry rub
4	tablespoons	paprika
2	teaspoons	salt
2	teaspoons	onion powder
2	teaspoons	black pepper
2	teaspoons	white pepper	white
2	teaspoons	red pepper flakes	red

Barbeque sauce
6	tablespoons	salt
6	tablespoons	black pepper
6	tablespoons	chili powder
4	cups	ketchup
4	cups	vinegar	white
4	cups	water
1	each	onion	large, yellow, diced
1/2	cup	molasses	sorghum

Directions

Barbeque Sauce: Combine ingredients in a large saucepan.

Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so.

Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use.

Dry Rub: Mix ingredients together thoroughly.

Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet.

Prepare a smoker for long, slow (230 degree) indirect cooking, using hickory chips or other hardwood chips for extra flavor.

Cook ribs, bone side down, for 2 hours at 230 degrees in a smoker using indirect heat.

Turn and cook 2 more hours.

Turn and cook one more hour.

During the last 15 minutes, baste with barbeque sauce diluted by half with water.

Serve ribs with warmed, undiluted sauce on the side.

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Nutrition Facts

Serving Size 422g

Amount per Serving

Calories 245 7% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 7231mg	301%
Total Carbohydrate 56.0g	19%
Dietary Fiber 5.0g	20%
Sugars 41.0g
Protein 4.0g	8%

Vitamin A	88%		Vitamin C	43%
Calcium	13%		Iron	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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