+35 minutes repair
+Cooking for 2 hours and 10 minutes
+12 H MACERATION
+4 Services
* Ingredients :
°dry salt water
°30 ml (2 tablespoons) brown sugar
°15 ml (1 tablespoon) chili powder
°10 ml (2 teaspoons) salt
°5 ml (1 teaspoon) ground pepper
°5 ml (1 teaspoon) dry mustard
°1/2 teaspoon (2.5 ml) onion powder
°2.27 kg (5 lb) pork ribs
°barbecue sauce
°5 ml (1 teaspoon) chili powder
°5 ml (1 teaspoon) onion powder
°1/2 teaspoon (2.5 ml) garlic powder
°30 ml (2 tablespoons) butter
°3/4 cup (180 ml) ketchup
°3/4 cup (180 ml) apple jelly
°60 ml (1/4 cup) apple cider vinegar
°30 ml (2 tablespoons) molasses
°15 ml (1 tablespoon) Dijon mustard
°15 ml (1 tablespoon) Worcestershire sauce
°A few drops of Tabasco
°Salt // Pepper
* Preparation :
In bowl, blend all ingredients.
On a work surface, using absorbent paper, remove the white film from the back of the ribs. Place the ribs on a baking tray and sprinkle the dressing generously, rubbing the meat well on each side. Covering & putting in fridge for an 1 h or overnight.
Placing grill in middle of oven. Preheat oven 170°C (325°F).
Wrap the ribs, no more than two stacked squares at a time, with aluminum foil. Put them on the baking sheet. Baking for 2 h or to meat is tender.
+Barbecue sauce
Meanwhile, in a small saucepan, saute the spices in the butter for 1 minute. Add remaining ingredients, bring to a boil and simmer for 5 minutes or until sauce becomes syrupy. Salt and Pepper.
Heat the grill to medium power. network oil.
Remove ribs and grill for 4 to 5 minutes per side, brushing with half of the sauce. Reserve the rest of the sauce to accompany.
