Independence Day Ribs
I think our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —John Purifoy, Bristol, Virginia
Total TimePrep: 1 hour + chilling Grill: 1 hour 25 min.
- 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.
Originally published as Fourth of July Ribs in Taste of Home Web Recipes