Ingredients
- 3 pounds pork side or back ribs
- SAUCE
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 1/3 cup minced onion
- 3/4 cup ketchup
- 1/3 cup water
- 2 tablespoons cider vinegar
- 4 teaspoons packed brown sugar
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon liquid smoke flavoring
Preparation
Step 1
Trim fat from ribs; cut into 2 or 3-rib serving-size portions. Place in large pot; cover with cold water. Bring just to boil; skim off froth.
Reduce heat, cover and simmer for about 40 mintues or until fork-tender. Drain well; arrange in single layer in large shallow dish. Set aside.
SAUCE: Meanwhile, in saucepan, heat oil over medium heat; cook garlic and onion, stirring occasionally for 3 minutes or until softened.
Add ketchup, water, vinegar, sugar, chili powder, oregano, worcestershire sauce, cumin, mustard, salt and liquid smoke; bring to boil. Reduce heat and simmer for 3 minutes or until slightly thickened. Let cool.
Pour sauce over ribs, turning to coat well. Cover and marinate in refrigerator, turning occasionally, for at least 4 hours or for up to 24 hours. Transfer 1/3 cup of the sauce to small saucepan; set aside.
Place ribs on greased grill over medium-high heat; cook, brushing often with remaining sauce and turning once, for 10 to 15 minutes or until browned. Add 2 T water to reserved sauce and bring to oil; boil for 3 minutes. Serve as dipping sauce.