Ribs tex-mex
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | RACKS OF RIB COOKED AS IN | |
| RIB RECIPE IN FILE | ||
| 8 Oz BOTTLE TACO SAUCE | ||
| PREFERABLY HOT | ||
| ½ | cup | OIL |
| 6 | LARGE CLOVES GARLIC | |
| 2 Tb GROUND CUMIN | ||
CUT COOKED RIBS INTO 3 RIB SECTIONS. STIR REMAINING INGREDIENTS TOGETHER IN A BOWL. TO B-B-Q, BRUSH SAUCE GENEROUSLY OVER RIBS AND PLACE COATED RIBS ON B-B-Q. 6 INCHES FROM HEAT GRILL TURNING EVERY 5 MINUTES AND BASTING WITH SAUCE UNTIL HEATED THROUGH, ABOUT 15 TO 20 MINUTES. TO BAKE; PREHEAT OVEN TO 375*F GENEROUSLY COAT RIBS WITH SAUCE PLACE COATED RIBS ON A RACK PLACED IN A SHALLOW BAKING PAN. BAKE IN CENTRE OF OVEN BASTING OFTEN UNTIL HEATED THROUGH ABOUT 15-20 MINUTES TURNING AT LEAST ONCE DURING COOKING.
Posted to MM-Recipes Digest V4 #3 by valerie@... (valerie) on Jan 08, 1999