Missouri Style Ribs
Yield
2 full racksPrep
15 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
salt
|
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
cumin
ground |
|
| 2 | tablespoons |
black pepper
|
|
| 2 | tablespoons |
chili powder
|
|
| 4 | tablespoons |
paprika
|
|
| 2 | full |
pork ribs
|
*
|
| Basting sauce | |||
| 1 ¾ | cups |
vinegar
|
|
| 2 | tablespoons |
red hot pepper sauce
|
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
black pepper
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
salt
|
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
cumin
ground |
|
| 3E+1 | ml |
black pepper
|
|
| 3E+1 | ml |
chili powder
|
|
| 6E+1 | ml |
paprika
|
|
| 2 | full |
pork ribs
|
*
|
| Basting sauce | |||
| 414 | ml |
vinegar
|
|
| 3E+1 | ml |
red hot pepper sauce
|
*
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
salt
|
|
| 15 | ml |
black pepper
fresh |
|
Directions
Combine salt, sugar, cumin, pepper, chili and paprika tomake bbq rub.
Rub thoroughly with mixture. Place ribs on baking sheets and cook in 180F oven 3 hours.
Do not turn, slow cooking infuses spices.
Remove from oven.
(Ribs may be covered and refrigerated up to 2 day before grilling.) Use very low charcoal fire with rack set as high as possible.
Grill ribs 5 to 30 min. per side depending on heat and temperature of ribs.
Ribs should have light outer crust and be heated throughout.
(longer cooking produces better ribs) If you prefer juicy ribs, coat with basting sauce just before removing from grill.)
Otherwise serve dry with sauce on the side.
Remove from grill cut into serving size and serve.
Basting sauce : mix all ingredients in a bowl.
Recipe is easily halved or doubled.
