Rossome Ribs Firehouse Cook-Off Winner
- For sauce, in a large mixing bowl, beat dark brown sugar, ketchup, vinegar, and water with an electric mixer on medium speed until blended. Beat in dry mustard, 1 tablespoon garlic powder, Worcestershire sauce, paprika, 2 teaspoons black pepper, and 1/4 teaspoon kosher salt. Refrigerate, covered, overnight (8 hours).
- For the rub, in a small bowl combine light brown sugar, chili powder, crushed red pepper, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, onion powder, 1/4 teaspoon black pepper, and cayenne pepper. Set aside 1 to 2 tablespoons of the rub.
- Place ribs in an extra-large self-sealing plastic bag; add remaining rub mixture. Seal bag, then shake to coat ribs, making sure to coat all surfaces. Marinate in refrigerate for 12 to 24 hours.
- Wrap each rib rack in heavy-duty foil. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place ribs on grill rack over drip pan. Cover and grill for 1 hour. Carefully open foil and add 1/2 cup sauce to each rib rack; reseal foil and grill for 45 minutes more or until tender. Carefully unwrap ribs, then move directly over coals. Brush ribs with additional sauce; grill 15 minutes more or until lightly browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above).
- Transfer ribs to a platter; brush with sauce and sprinkle with the reserved rub mixture. Serve with any remaining sauce.
From the Test Kitchen
Prepare ribs and sauce as above. Preheat oven to 250 degrees F. Place wrapped ribs in a roasting pan. Roast for 3 hours. Add 1/2 cup sauce to each rack. Rewrap and roast about 1 hour. Remove ribs from foil and finish on grill.
Nutrition Facts (Rossome Ribs Firehouse Cook-Off Winner)
- Per serving:
- 982 kcal ,
- 53 g fat
- (20 g sat. fat ,
- 5 g polyunsaturated fat ,
- 25 g monounsaturated fat ),
- 187 mg chol. ,
- 1141 mg sodium ,
- 84 g carb. ,
- 1 g fiber ,
- 79 g sugar ,
- 40 g pro.