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- 4 cups mesquite wood chips
- 1 cup ketchup
- 1/2 cup light-colored corn syrup
- 1/4 cup white vinegar
- 1/4 cup packed brown sugar
- 1/4 cup finely chopped onion
- 2 tablespoons yellow mustard
- 1 1/2 teaspoons Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon bottled hot pepper sauce
- 1/4 teaspoon ground cumin or chili powder
- 1/8 teaspoon cayenne pepper
- 4 pounds pork loin back ribs
- 1 Rib Rub (see recipe below)
1. At least 1 hour before grilling, soak wood chips in enough water to cover.
2. For sauce, in a 1-1/2-quart saucepan, combine ketchup, corn syrup, white vinegar, brown sugar, onion, mustard, Worcestershire sauce, garlic, black pepper, hot pepper sauce, cumin or chili powder, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until thickened, stirring occasionally.
3. Cut the ribs into serving-size pieces. Sprinkle Rib Rub evenly over all sides of ribs; rub in with your fingers.
4. Drain wood chips. In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Put some of the drained mesquite chips onto coals. Place ribs, bone sides down, on grill rack over pan. Cover and grill for 1-1/2 to 1-3/4 hours or until ribs are tender, adding more coals and remaining mesquite chips as needed. Brush ribs with some of the sauce during the last 10 minutes of grilling. Pass remaining sauce. Makes 4 to 6 servings.
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 2 teaspoons dried, minced onion
- 2 teaspoons dried, minced garlic
- 1 teaspoon coarse salt
- 3/4 teaspoon ground black pepper
1. In a blender container or small food processor bowl combine dried rosemary, dried thyme, dried minced onion, dried minced garlic, coarse salt, and ground black pepper. Blend or process until coarsely ground.
- Servings Per Recipe 4,
- cal. (kcal) 716,
- Fat, total (g) 20,
- chol. (mg) 135,
- sat. fat (g) 7,
- carb. (g) 66,
- fiber (g) 3,
- pro. (g) 64,
- sodium (mg) 1455,
- Percent Daily Values are based on a 2,000 calorie diet