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Barbecued Baby Back Ribs


Dry rub:
4 teaspoons Paprika
2 teaspoons Salt
2 teaspoons Onion powder
2 teaspoons Ground black pepper
1 teaspoon Cayenne

Sauce:
6 tablespoons Salt
6 tablespoons Black pepper
6 teaspoons Chili powder
4 cups Ketchup
4 cups White vinegar
4 cups Water
1 Large yellow onion; diced
1/2 cup Sorghum molasses

DRY RUB DIRECTIONS:
Mix in jar, cover and shake well to mix. Sprinkle rub liberally over and into the surface.

RIB SMOKING DIRECTIONS:
Prepare smoker for long, slow cooking using hickory, mesquite is also very good. Some people prefer to do back ribs using some of the wood of the fruit trees, apple, pear, etc.

Barbecue SAUCE DIRECTIONS:
Combine all ingredients in a large saucepan. Bring to a gentle simmer. Allow to cool for at least one hour.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.