Baby Loin Back Ribs
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INGREDIENTS 2 slabs baby loin back ribs, about 4 pounds
3 tablespoons Dry Spices
1 cup Basting Sauce
1 cup Sweet SauceDRY SPICES
Combine all ingredients in a small bowl. Use remaining Dry Spices as a rub on pork or chicken. Makes about 6-1/2 tablespoons.
3 tablespoons paprika
2 teaspoons seasoned salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon dry mustard
1 teaspoon ground oregano
1 teaspoon ground red pepper
1/2 teaspoon chili powderBASTING SAUCE
Stir together all ingredients; cover and let stand 8 hours. Remove bay leaf.
(Sauce is intended for basting ribs only.) Makes about 4-1/2 cups.1/4 cup firmly packed brown sugar
1-1/2 tablespoons Dry Spices
2 cups red wine vinegar
2 cups water
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
1 small bay leafSWEET SAUCE
Bring all ingredients to a boil. Reduce heat and simmer sauce, stirring occasionally, 30 minutes.
1 cup ketchup
1 cup red wine vinegar
1 (8-ounce) can tomato sauce
1/2 cup spicy honey mustard
1/2 cup Worcestershire sauce
1/4 cup butter
2 tablespoons brown sugar
2 tablespoons hot sauce
1 tablespoon seasoned salt
1 tablespoon paprika
1 tablespoon lemon juice
1-1/2 teaspoons garlic powder
1/8 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepperPlace ribs in a large, shallow pan. Rub Dry Spices evenly over ribs. Cover and chill 3 hours.
Prepare a hot fire by piling charcoal or lava rocks on one side of the grill, leaving other side empty. (For gas grill, light only one side). Place food rack on grill. Arrange ribs, covered, with grill lid, over medium heat (300 to 350 degrees) 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.