BBQ Pork Ribs
For a zesty kick to your barbecue ribs, add a dash of hot pepper sauce.
Recipe from Ladies' Home Journal
10 tablespoons chili powder
1/2 cup light brown sugar
6 tablespoons minced garlic
2 tablespoons coarse salt
2 2 1/2 pound racks pork spare ribs
3 tablespoons olive oil plus additional for brushing
2 large onions, chopped
2 cups ketchup
2 cups strong coffee
1/3 cup apple-cider vinegar
1 recipe Confetti Coleslaw (see Recipe Center)
Meanwhile, heat 3 tablespoons oil in a large saucepan over moderately high heat until hot but not smoking and cook onion, stirring, until softened, about 8 minutes. Add remaining 6 tablespoons chili powder and 4 tablespoons garlic; cook, stirring, 1 minute. Stir in ketchup, coffee, vinegar, and remaining 1/4 cup sugar; simmer, stirring occasionally, until reduced to 4 cups, about 40 minutes. Remove pan from heat, transfer 2 cups sauce to a bowl for basting and place remaining sauce in a small bowl for serving on side.
Preheat grill. Brush top of ribs with some of barbecue sauce and place sauce side down on a lightly oiled rack; cook over moderately high heat, turning once and basting remaining side with sauce, until browned and cooked through, about 10 minutes. Transfer ribs with tongs to a platter and let stand 10 minutes. Separate ribs by cutting between the bones with a sharp knife and serve with Confetti Coleslaw and remaining sauce on side. Makes 8 servings.
Per Serving: cal. (kcal) 650, Fat, total (g) 41, chol. (mg) 135, sat. fat (g) 13, carb. (g) 39, fiber (g) 5, pro. (g) 36, sodium (mg) 1846, Percent Daily Values are based on a 2,000 calorie diet
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