- 10 to 12 pounds pork baby back ribs (4 racks)
- 1-1/3 cups packed brown sugar
- 2 teaspoons each garlic powder, onion powder, paprika, white pepper, chili powder, ground cumin and cayenne pepper
- STEAM BATH:
- 1 can (14-1/2 ounces) beef broth
- 5 garlic cloves, crushed
- 1 tablespoon whole peppercorns
- 1/2 cup each fresh sage, parsley, rosemary and thyme sprigs
- 1/4 cup sherry
- 1/4 cup ketchup
- 2 tablespoons canola oil
- 2 tablespoons sherry
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Preheat oven to 350°. Sprinkle brown sugar over ribs and let stand 15 minutes. In a small bowl, mix seasonings; sprinkle over ribs.
- In a large roasting pan, combine steam bath ingredients; place a wire rack on top, making sure rack is above liquid. Place ribs bone side down on rack, overlapping slightly as needed. Bake, covered, 3 to 3-1/2 hours or until ribs are tender and meat starts to pull away from the bone; drain.
- In a small bowl, mix sauce ingredients. Carefully remove ribs; cool slightly. Spread sauce over top of ribs; transfer to a large roasting pan. Refrigerate, covered, 8 hours or overnight.
- Place ribs over direct heat. Grill, covered, over medium heat 15 to 20 minutes or until ribs are heated through and slightly charred, turning occasionally. Yield: 12 servings.
Originally published as Independence Day Ribs in Web Recipes 2013
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