Prep 1 hr
Cook 2 hrs
The title is the best description. Everyone who eats them, loves them. I have NEVER had any leftovers when I make them. The nice thing about this recipe, is that you can make it ahead...and then just throw the ribs on the grill or broiler 15 minutes before you are ready to eat. They are so easy, and it will seem like you slaved in the kitchen. :)
- 1814.36 g pork back ribs
- 3 garlic cloves, minced
- 14.79 ml sugar
- 14.79 ml paprika
- 9.85 ml salt
- 9.85 ml pepper
- 9.85 ml chili powder
- 9.85 ml ground cumin
- 1 small onion, finely chopped
- 29.58 ml margarine
- 236.59 ml ketchup
- 59.14 ml packed brown sugar
- 44.37 ml lemon juice
- 44.37 ml Worcestershire sauce
- 29.58 ml vinegar
- 7.39 ml ground mustard
- 4.92 ml celery seed
- 0.59 ml cayenne pepper
- Rub ribs with garlic.
- Place them in a shallow roasting pan.
- Cover and bake at 300 degrees for 2 1/2 hours.
- Cool slightly.
- Combine the sugar, parika, salt, pepper, chili powder and ground cumin.
- Rub this over the slightly cooled ribs.
- Cover and refrigerate for 8 hours or overnight.
- In a saucepan, saute the 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.
- Brush ribs with the sauce.
- Grill or Broil (med heat) for 12 minutes, turning and basting with the sauce.
- I like to blacken them up a little bit.
- ***NOTE*** my favorite style ribs to use are the pork BABY back ribs.
The name of this recipe says it all! They really are to die for. I enjoyed both the rub and the BBQ sauce. Some people might want to use Kosher salt in the rub to avoid the extra sodium. I use country style rib, the really meaty ones, when I made this last night. At the end of 2 1/2 hrs of baking the ribs started to fall off the bone then. Shh, I took a little piece to try. YUM! When making the sauce I could taste the lemon juice at first until it cooked down. Then the flavors blended in nicely. So now I brought the ribs back up from the refrigerator, put the sauce on and put them under the broiler. I hope those thick ribs warm back up in 12 minutes or I'm just diving in and eating then half warmed up. Thank you for posting. Made these for *New Kids On The Block 2009*