Heat oven to 350. Line a broiler-pan bottom with foil. Whick dry rub ingredients in sm bowl; rub on both sides of ribs. transfer to prepared broiler-pan rack; cover tightly with heavly-duty foil. Roast ribs 1 1/2 hr until meat between ribs is fork tender. (If making ahead, let cool to room temp, then transfer ribs to a 2 gallon ziptop bag, seal and refrigerate up 2 days.)
MOPPING SAUCE- Combine ingredients in a 2qt sauce pan; bring to a boil. Reduce heat to low and simmer 10 min, until the sauce has reduced slightly and thickened; cool. (If making ahead, transfer to a bowl, cover and refreigertae up to 3 days.)
If chilled, bring ribs and sauce to room temp. Heat outdoors grill to med-hgih heat. Grill ribs, mopping them with sauce and turning until slightly harred and glazed, 10-12 min. Transfer ribs to a cutting board. Cut into single or double rib portions.
Transfer ribs to a cutting board. Cut into single or double rib portions.
Originally Submitted
6/13/2010
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