Ingredients
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4 lbs pork baby back ribs
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4 garlic cloves, sliced
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1 tablespoon white sugar
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1 tablespoon paprika
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2 teaspoons salt
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2 teaspoons black pepper
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2 teaspoons chili powder
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2 teaspoons ground cumin
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1/2 cup dark brown sugar
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1/4 cup molasses
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1/2 cup cider vinegar
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1 cup ketchup
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1/4 cup chili sauce
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1/4 cup Worcestershire sauce
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1 tablespoon lemon juice
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1/2 teaspoon dry mustard
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2 tablespoons onions, chopped
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1 garlic clove, crushed
Instructions
- Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake at 300°F for 3.5 hours. Cool slightly.
- In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover and refrigerate overnight.
- Next day, in a small saucepan, mix together brown sugar, cider vinegar, molasses, ketchup and chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard and 1 clove of crushed garlic. Simmer over medium low heat, uncovered for 1 hour. Reserve a small amount for basting and use the remainder for a dipping sauce.
- Preheat grill for medium heat.
- Place ribs on grill. Grill, covered for about 12 minutes, basting with the reserved sauce until nicely browned and glazed. Serve with remaining sauce for dipping.