Barbequed ribs, missouri-style

Yield: 5 servings

Measure Ingredient
2 tablespoons Salt
2 tablespoons Ground cumin
¼ cup Sugar
2 tablespoons Ground black pepper
4 tablespoons Paprika
2 tablespoons Chili powder
2 eaches Full racks pork spareribs
\N \N Basting Sauce (recipe follows)



Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbecue rub. Rub ribs thoroughly with mixture. Place ribs on baking sheets and cook in 180-degree oven 3 hours. Do not turn; slow cooking infuses spices. Remove from oven. (Ribs may be covered and refrigerated up to 2 days before grilling.) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout. (Longer cooking produces better ribs.) If you prefer juicy ribs, coat with Basting Sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve. Makes 5 servings. Note: Recipe is easily halved or doubled.

Keep 2:1 proportion of sauce to rub. Basting Sauce 1¾ cups white vinegar 2 tbs hot pepper sauce 2 tbs sugar 1 tbs salt 1 tbs ground black pepper Combine vinegar, hot pepper sauce, sugar, salt and pepper in bowl. Makes 2 cups.

Submitted By EARL SHELSBY On 12-31-94

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