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Ingredients
- chuck (back) ribs, cut in slabs of 3 to 4 ribs each (or pork spare ribs) All
- American Barbecue Sauce: 1
- medium onion, finely chopped 2 cloves
- garlic, minced 2 cans
- (15
- oz.) tomato sauce 1/3 cup
- packed Domino® Dark Brown Sugar 1/4 cup
- cider vinegar 1 tablespoon
- Worcestershire sauce 1 teaspoon
- salt 1 teaspoon
- cumin, ground 1 teaspoon
- chili powder 1/2 teaspoon
- dry mustard 1/2 teaspoon
- celery seed 1/8 to 1/4 teaspoon
- cayenne pepper
Details
Servings 1
Adapted from keyingredient.ca
Preparation
Step 1
Directions
Sauce:
Place all ingredients in large saucepan. Cover and simmer gently 30 minutes, stirring occasionally.
RESERVE 1/2 of sauce and refrigerate to serve with ribs. Generously brush ribs with 1/3 of remaining sauce. Cover and let ribs stand 30 to 60 minutes at room temperature. Place ribs on grill rack 4 to 6 inches above medium-hot charcoal or medium-high heat. Cover grill; open vents slightly. After 30 minutes, turn ribs; brush with more sauce. Cover and cook 30 minutes longer or until well browned, brushing once more with sauce. Reheat REFRIGERATED sauce; serve with ribs.
Smoked Ribs: Soak hickory chips or chunks in water (to cover) at least 30 minutes, using 1/4- to 1/2-lb. chips for lightly smoked flavor. Squeeze water from 1 or 2 handfuls of soaked wood; sprinkle on hot coals. Add more chips halfway through cooking.
Sauce:
Place all ingredients in large saucepan. Cover and simmer gently 30 minutes, stirring occasionally.
RESERVE 1/2 of sauce and refrigerate to serve with ribs. Generously brush ribs with 1/3 of remaining sauce. Cover and let ribs stand 30 to 60 minutes at room temperature. Place ribs on grill rack 4 to 6 inches above medium-hot charcoal or medium-high heat. Cover grill; open vents slightly. After 30 minutes, turn ribs; brush with more sauce. Cover and cook 30 minutes longer or until well browned, brushing once more with sauce. Reheat REFRIGERATED sauce; serve with ribs.
Smoked Ribs: Soak hickory chips or chunks in water (to cover) at least 30 minutes, using 1/4- to 1/2-lb. chips for lightly smoked flavor. Squeeze water from 1 or 2 handfuls of soaked wood; sprinkle on hot coals. Add more chips halfway through cooking.
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