Recipe from Better Homes and Gardens
Use your charcoal grill to smoke cook these spice-rubbed pork ribs. Glaze the ribs with a sweet ginger sauce the last 10 minutes of smoking.
Prep Time: 20 mins
see savings2 tablespoonsgranulated sugar
see savings1 1/2 teaspoonsdry mustard
see savings1/4 teaspoonpaprika
see savings1/4 teaspoonground turmeric
see savings1/4 teaspooncelery seed
see savings4 poundspork loin back ribs or pork spareribs
see savings4 cupshickory or fruitwood chips
see savings1/2 cupcatsup
see savings1/4 cuppacked brown sugar
see savings3 tablespoonsreduced-sodium soy sauce
see savings3 tablespoonswater
see savings1 tablespoongrated fresh ginger or 1 teaspoon ground ginger
For barbecue rub, combine granulated sugar, dry mustard, paprika, turmeric, and celery seed. Rub this mixture onto ribs. Cover and marinate in the refrigerator for at least 6 hours or up to 24 hours. At least 1 hour before cooking, soak wood chips in enough water to cover. Drain chips.
In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover grill. Grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.
Meanwhile, prepare Ginger Sauce. In a small bowl combine catsup, brown sugar, soy sauce, water, and ginger. Cover and refrigerate.
During the last 10 minutes of cooking, brush generously with Ginger Sauce. Cut ribs into serving-size pieces. Heat and pass any remaining Ginger Sauce. Makes 6 servings.
Preheat oven to 350 degrees F. Place ribs, coated with barbecue rub, bone side up in a shallow roasting pan. Bake 1 hour. Drain fat. Turn ribs meaty side up. Spoon some ginger sauce over ribs. Bake, covered, for 30 minutes more. Uncover and bake about 20 minutes more or until tender, brushing often with Ginger Sauce. If desired, add a few drops liquid smoke to the remaining sauce. Heat and pass remaining sauce.
Per Serving: cal. (kcal) 343, Fat, total (g) 20, chol. (mg) 79, sat. fat (g) 8, carb. (g) 20, fiber (g) 0, pro. (g) 20, vit. A (RE) 30.91, vit. C (mg) 3.54, sodium (mg) 599, calcium (mg) 30.29, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet