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Ingredientes
- 2 Tbsp. Salt
- 1/4 c. Sugar
- 2 Tbsp. Cumin, grnd
- 2 Tbsp. Pepper, black, fresh grnd
- 2 Tbsp. Chili pwdr
- 4 Tbsp. Paprika
- 2 x /down pork ribs**,
- 1 3/4 c. Vinegar, white
- 2 Tbsp. Warm pepper sauce
- 2 Tbsp. Sugar
- 1 Tbsp. Salt
- 1 Tbsp. Pepper, black, fresh grnd
Direcciones
- The term "3/down" refers to the weight of the ribs. In this case, it is three pounds or possibly less for each slab of 10 to 12 ribs.
- Combine salt, sugar, cumin, pepper, chili pwdr and paprika to make barbeque rub. Rub ribs thoroughly with this mix. Place ribs on baking sheets and cook in 180 degree oven for 3 hrs. Don't turn; solow 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 min to 30 min 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 possibly doubled. Keep 2:1 proportion of sauce to rub.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 653g | |
| Calories 604 | |
| Calories from Fat 81 | 13% |
| Total Fat 9.61g | 12% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21330mg | 889% |
| Potassium 1741mg | 50% |
| Total Carbs 120.67g | 32% |
| Dietary Fiber 22.0g | 73% |
| Sugars 81.18g | 54% |
| Protein 10.54g | 17% |
