Earls Pork Back Ribs

Earls Pork Back Ribs

Part 1 - Ribs and Rub

4 racks
Earls pork back ribs
2 tbsp
paprika
1 tbsp
brown sugar
2 tsp
salt
2 tsp
chili powder
2 tsp
coarse black pepper
1 tsp
ground cumin
1/4 tsp
cayenne pepper

Lift and peel membrane from back of each rack of ribs. In a jar with a tight-fitting lid, mix all rub spices together and shake well until blended thoroughly. Rub generously over all surfaces of ribs – cover and refrigerate up to 12 hours. Roast ribs on a foil lined baking sheet at 350°F (180°C) for about 1 1/2 hours. Cover loosely with foil if ribs are browning too quickly.

Part 2 - Barbecue Sauce

1 1/2 c
ketchup
1 c
apple juice
2 tbsp
molasses
2 tbsp
Kahlua
1 1/2 tsp
Worcestershire sauce
1 1/2 tbsp
apple cider vinegar
1 tbsp
brown sugar
t tbsp
Dijon mustard
1 tsp
chili powder

In a small saucepan, combine barbecue sauce ingredients. Bring sauce to a boil. Reduce heat to low and simmer uncovered 30-40 minutes or until sauce thickens slightly – stirring occasionally. Remove ribs from oven when done.

Directions

Place ribs on pre-heated barbecue about 5-8 minutes per side, basting frequently with warm sauce.

Earls Meat Market

Yield: 8 Servings
Culture:
Category: Meat
Published in: Cultures in the Kitchen