Slow Barbecued Ribs
Ingredients:
5 lb. of back spareribs
Rub:
1/4 cup packed brown sugar
2 tablespoons each paprika and chile powder
1 tablespoon ground cumin and salt
1 teaspoon each pepper and cayenne pepper
½ teaspoon ground cloves
Sauce:
2 tablespoons olive oil
1 onion chopped
4 cloves of garlic minced
1 tablespoon each paprika and chili powder
1 teaspoon salt and pepper
1 can (19oz/540ml) crushed tomatoes
1 can (5 ½ oz/156ml) tomato paste
2/3 cup of vinegar
1/3 cup packed brown sugar
2 tablespoons dijon mustard
1/4 cup molasses
Directions:
1. Trim excess fat and membrane from the ribs.
2. In a small dish combine the ingredients for the rub and coat the ribs.
3. Refrigerate for 4 hours.
Sauce:
1. In a large saucepan heat the oil over medium heat and cook the onion and garlic, stirring occasionally, until softened.
2. Add the paprika, chili powder, salt and pepper, cook for 2 minutes.
3. Add the tomatoes, tomato paste, vinegar, sugar and mustard; bring to a boil.
4. Reduce heat and simmer, stirring occasionally until thickened and reduced by 1/3, about 1 hour. Let cool slightly and stir in molasses.
5. Heat one burner of a two burner barbeque and place the ribs on the greased grill on the unlit side.
6. Keep the temperature between 250F and 300F. Turn and cook until bones are visible at both ends about 1 hour.
7. Brush generously on both sides with some of the sauce, grill, turning once, until crisp on both sides, about 20 minutes.
8. Serve with reserved dipping sauce.
5 lb. of back spareribs
Rub:
1/4 cup packed brown sugar
2 tablespoons each paprika and chile powder
1 tablespoon ground cumin and salt
1 teaspoon each pepper and cayenne pepper
½ teaspoon ground cloves
Sauce:
2 tablespoons olive oil
1 onion chopped
4 cloves of garlic minced
1 tablespoon each paprika and chili powder
1 teaspoon salt and pepper
1 can (19oz/540ml) crushed tomatoes
1 can (5 ½ oz/156ml) tomato paste
2/3 cup of vinegar
1/3 cup packed brown sugar
2 tablespoons dijon mustard
1/4 cup molasses
Directions:
1. Trim excess fat and membrane from the ribs.
2. In a small dish combine the ingredients for the rub and coat the ribs.
3. Refrigerate for 4 hours.
Sauce:
1. In a large saucepan heat the oil over medium heat and cook the onion and garlic, stirring occasionally, until softened.
2. Add the paprika, chili powder, salt and pepper, cook for 2 minutes.
3. Add the tomatoes, tomato paste, vinegar, sugar and mustard; bring to a boil.
4. Reduce heat and simmer, stirring occasionally until thickened and reduced by 1/3, about 1 hour. Let cool slightly and stir in molasses.
5. Heat one burner of a two burner barbeque and place the ribs on the greased grill on the unlit side.
6. Keep the temperature between 250F and 300F. Turn and cook until bones are visible at both ends about 1 hour.
7. Brush generously on both sides with some of the sauce, grill, turning once, until crisp on both sides, about 20 minutes.
8. Serve with reserved dipping sauce.