BBQ Pork Ribs

For a zesty kick to your barbecue ribs, add a dash of hot pepper sauce.



by 18  people


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Ingredients
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    10   tablespoons 
    chili powder
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    1/2  cup 
    light brown sugar
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    6   tablespoons 
    minced garlic
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    2   tablespoons 
    coarse salt
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    2  2 1/2 pound racks 
    pork spare ribs
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    3   tablespoons 
    olive oil plus additional for brushing
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    2   
    large onions, chopped
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    2   cups 
    ketchup
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    2   cups 
    strong coffee
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    1/3  cup 
    apple-cider vinegar
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    1   recipe 
    Confetti Coleslaw (see Recipe Center)

Directions
1.
Whisk together 4 tablespoons chili powder, 1/4 cup sugar, 2 tablespoons garlic, and the salt in a small bowl for dry rub.
2.
Preheat oven to 350 degree F. Rinse and pat pork dry and place in 2 lightly oiled large baking pans. Rub pork all over with dry rub and cook in upper and lower third of oven until meat is slightly pink, about 30 minutes, depending on thickness.
3.
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.
4.
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.
Nutrition information
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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Fred
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No offense to those chicken folks but here's the "finger lickin' good" meal. These ribs are mouth-happy perfection. The key is slow-roasting heat combined with moisture to create steam that melts away some of the fat and softens the meat. I like to start these in the oven, but if you prefer to do it entirely on the grill, I've provided that method too. No matter which way you start the ribs, finish them over direct heat to get a nice carmelization of the sauce.

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