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Missouri Style Ribs

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Submitted by ruckinfight

YIELD

2 full racks

PREP

15 min

COOK

3 hrs

READY

3 hrs

Ingredients

2 3E+1
TABLESPOONS ML SALT
¼ 59
CUP ML SUGAR
2 3E+1
TABLESPOONS ML CUMIN
ground
2 3E+1
TABLESPOONS ML BLACK PEPPER
2 3E+1
TABLESPOONS ML CHILI POWDER
4 6E+1
TABLESPOONS ML PAPRIKA
2 2
FULL FULL PORK RIBS *
Basting sauce
1 ¾ 414
CUPS ML VINEGAR
2 3E+1
TABLESPOONS ML RED HOT PEPPER SAUCE *
2 3E+1
TABLESPOONS ML SUGAR
1 15
TABLESPOON ML SALT
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 141 14% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5279mg 220%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 20%
Sugars g
Protein 5g
Vitamin A 85% Vitamin C 13%
Calcium 8% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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