Barbequed Ribs - Missouri-Style

Recipe Ingredients

2		/down pork ribs** - ¥
2 tablespoons	30ml	Pepper - black, fresh ground
		Dry Rub
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Chili powder
1/4 cup	49g / 1.7oz	Sugar
4 tablespoons	60ml	Paprika
2 tablespoons	30ml	Cumin - ground
		Basting Sauce
1 3/4 cups	414ml	Vinegar - white
1 tablespoon	15ml	Salt
2 tablespoons	30ml	Hot pepper sauce
1 tablespoon	15ml	Pepper - black, fresh ground
2 tablespoons	30ml	Sugar

Recipe Instructions

The term "3 and down" refers to the weight of the ribs. In this case, it is three pounds or less for each slab of 10 to 12 ribs.

Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn; slow cooking infuses spices.

Remove from oven. (ribs may now be covered and refrigerated up to 2 days before grilling)

Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout.

If you prefer juicy ribs, coat with basting sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve.

Note: Recipe is easily halved or doubled. Keep 2:1 proportion of sauce to rub.

Source:
Cary Starzinger

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