2 slabs baby loin
back ribs (about 4 pounds)
3 tablespoons Dry Spices (on right)
1 cup Basting Sauce (see below)
1 cup Sweet Sauce (see below)
PLACE ribs in a large, shallow pan. Rub
Dry Spices evenly over ribs. Cover and
chill 3 hours.
PREPARE a hot fire by piling charcoal
or lava rocks on one side of grill, leaving
other side empty. (For gas grill, light
only one side.) Place food rack on grill.
Arrange ribs over unlit side.
GRILL ribs, covered with grill lid, over
medium heat (300° to 350°) for 2 to 2 1/2
hours, basting every 30 minutes with
Basting Sauce and turning occasionally.
Brush ribs with Sweet Sauce the last 30 minutes.
Yield: 3 to 4 servings.
Prep: 20 min.; Chill: 3 hrs.; Grill: 2 hrs., 30 min.
Note: Use remaining Dry Spices as
a rub on pork or chicken.
3 tablespoons paprika
2 teaspoons seasoned salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon dry mustard
1 teaspoon ground oregano
1 teaspoon ground red pepper
1/2 teaspoon chili powder
COMBINE all ingredients in a small bowl.
Yield: 6 1/2 tablespoons.
1/4 cup firmly packed brown sugar
1 1/2 tablespoons Dry Spices
2 cups red wine vinegar
2 cups water
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
1 small bay leaf
STIR together all ingredients; cover and
stand 8 hours. Remove bay leaf. (Sauce is
intended for basting ribs only.) Yield: 4 1/2 cups.
Prep: 5 min., Stand: 8 hrs.
1 cup ketchup
1 cup red wine vinegar
1 (8-ounce) can tomato sauce
1/2 cup spicy honey mustard
1/2 cup Worcestershire sauce
1/4 cup butter or margarine
2 tablespoons brown sugar
2 tablespoons hot sauce
1 tablespoon seasoned salt
1 tablespoon paprika
1 tablespoon lemon juice
1 1/2 teaspoons garlic powder
1/8 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
Bring all ingredients to a boil. Reduce
simmer sauce, stirring occasionally, 30 minutes..