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- 4 pounds pork back ribs, cut into serving-size pieces
- 3 garlic cloves, minced
- 1 tablespoon sugar
- 1 tablespoon paprika
- 2 teaspoons each salt, pepper, chili powder and ground cumin
- For the Barbecue Sauce:
- 1 small onion, finely chopped
- 2 tablespoons butter or margarine
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 3 tablespoons lemon juice
- 3 tablespoons Worcestershire sauce
- 2 tablespoons vinegar
- 1 1/2 teaspoons ground mustard
- 1 teaspoon celery seed
- 1/8 teaspoon cayenne pepper
Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 300 degrees F for 2 hours.
Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight.
In a saucepan, saute onion in butter until tender. Stir in the remaining sauce ingredients.
Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside 3/4 cup.
Brush ribs with some of the remaining sauce. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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