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Smoky Ribs

chef.tim.lee's picture
  Catsup 3 Cup (48 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Prepared mustard 1⁄4 Cup (4 tbs)
  Vinegar 2 Tablespoon
  Liquid smoke 2 Tablespoon
  Worcestershire sauce 2 Tablespoon
  Red pepper To Taste
  Country style pork ribs 3 Pound
  Garlic salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

Combine first 8 ingredients; set aside.
Cut ribs into serving-size pieces; place in a' large Dutch oven.
Cover ribs with water; add garlic salt and pepper.
Bring water to a boil; cover, reduce heat, and simmer 30 minutes.
Drain well.
Grill ribs, 5 inches from heat, over slow coals, 45 minutes or until desired degree of doneness, turning frequently.
Brush ribs with sauce during last 15 minutes.
Serve with remaining sauce.

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