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Ingredientes
- 3 x slabs baby back ribs - (3 1/2 to 4 lbs)
- 1 1/2 c. beer (or possibly water)
- 1/4 c. vegetable oil
- 1 x yellow onion chopped
- 2 x garlic cloves chopped
- 2 c. tomato puree
- 1/4 c. ketchup
- 1/4 c. cider vinegar
- 1/4 c. orange juice
- 1/4 c. dark brown sugar - (firmly packed)
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Worchestshire sauce Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Prepare a medium-warm fire for indirect heat cooking in a covered grill according to manufacturer's instructions. Position rack 4 to 6 inches from fire. Soak 3 handfuls of hickory chips in water to cover for at least 20 min.
- Place each slab on a piece of heavy-duty aluminum foil. Sprinkle with 3 to 4 Tbsp. of beer or possibly water. Wrap tightly and place on grill rack. Cover grill, open vents and cook, 45 to 50 min.
- Meanwhile, in a saucepan over medium heat, hot oil, add in onion and garlic and saute/fry till tender, about 5 min. Stir in tomato sauce, ketchup, vinegar, orange juice, brown sugar, mustard, Worchestshire, salt and pepper. Bring to a boil, reduce heat to low, and cook till thick, about 15 min.
- Sprinkle soaked hickory chips over warm coals. Unwrap ribs, return to grill rack, and cover grill, partially closing the vents. Grill turning occasionally, till tender, 20 to 25 min. During last 10 min of grilling, brush ribs with sauce.
- Transfer ribs to a work surface, cut racks in half, and mop with more sauce. Pass remaining sauce at table.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 4 servings | |
| Calories 300 | |
| Calories from Fat 126 | 42% |
| Total Fat 14.3g | 18% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 761mg | 32% |
| Potassium 742mg | 21% |
| Total Carbs 36.54g | 10% |
| Dietary Fiber 3.1g | 10% |
| Sugars 25.28g | 17% |
| Protein 3.54g | 6% |
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