Make Dry Spices: Combine all ingredients in a small bowl.
Make Basting Sauce: Stir together all ingredients; cover and let stand 8 hours. Remove bay leaf. (Sauce is intended for basting ribs only). Yield: 4 1/2 cups
Make Sweet Sauce: Bring all ingredients to a boil in a Dutch oven. Reduce heat, and simmer sauce; stirring occasionally, 30 minutes. Yield: 1 quart.
Make Ribs: Place ribs in a large shallow pan. Rub 3 tablespoons of the dry rub evenly over ribs. Cover and chill for 3 hours.
Prepare a hot fire by piling charcoal or lava rocks on 1 side of grill, leaving other side empty. (For gas grill, light only 1 side.) Place food rack on grill. Arrange ribs over unlit side (This is indirect grilling).
Grill ribs, covered with grill lid, over medium heat (300 deg F to 350 deg F) 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.
Use remaining Dry Spices as a rub on pork or chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (953g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 118 (30%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 30.5mg||9 %|
|Sodium 4601.1mg||159 %|
|Potassium 1186.2mg||31 %|
|Total Carbohydrate 63.9g||19 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 59.3g|
|Protein 3.8g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 387
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