Summer Breeze Ribs
Recipe from
Better Homes and Gardens
The coating of yellow mustard--a technique borrowed from barbecue champions--makes the spice rub stay in place. Serve well-chilled coleslaw on the side.
Ingredients
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1/4 cuppacked brown sugarsee savings
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2 teaspoonsseasoned saltsee savings
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2 teaspoonschili powdersee savings
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4 poundspork loin back ribs or pork spareribssee savings
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1/4 cupyellow mustardsee savings
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4 cupshickory or fruitwood chipssee savings
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1/4 cupbottled barbecue saucesee savings
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Bottled barbecue saucesee savings
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Directions
1.
In a small bowl combine brown sugar, seasoned salt, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours.
2.
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain.
3.
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 and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.
4.
Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional bottled barbecue sauce. Makes 6 servings.
Nutrition information
Per serving: Calories 244, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 57 mg, Sodium 810 mg, Carbohydrate 11 g, Fiber 1 g, Protein 27 g. Daily Values: Vitamin A 4%, Vitamin C 3%, Calcium 3%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet.
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