What's for Dinner Tonight?

Summer cook-out time is the right time to share this one. These ribs are the best that I have ever had! The recipe is from the Woman's Day Kitchen. Hope you all find time to try this one. Enjoy!
 
BBQ Ribs with Mopping Sauce

2 rack(s) (about 6 lb) pork spare ribs, halved crosswise       
 
Dry Rub
  • 1/2 cup(s) barbecue seasoning (like McCormick Grill Mates)
  • 2 tablespoon(s) brown sugar
  • 2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) ground cinnamon
Mopping Sauce
  • 1 1/3 cup(s) barbecue sauce
  • 1/3 cup(s) apricot all-fruit spread ( I have used Orange Marmalade which worked great)       
  • 1/4 cup(s) honey
  • 2 tablespoon(s) grated onion
  • 1 tablespoon(s) lower-sodium soy sauce
  • 2 teaspoon(s) yellow mustard        
  • Freshly ground black pepper

  • Heat oven to 350°F. Line a broiler-pan bottom with foil.
  • Whisk Dry Rub ingredients in a small bowl; rub on both sides of ribs. Transfer to prepared broiler-pan rack; cover tightly with heavy-duty foil. Roast ribs 1 1/2 hours until meat between ribs is fork-tender. (If making ahead, let cool to room temperature, then transfer ribs to a 2-gallon zip top bag, seal and refrigerate up to 2 days.)
  • Combine ingredients in a 2-qt saucepan; bring to a boil. Reduce heat to low and simmer 10 minutes, until the sauce has reduced slightly and thickened; cool. (If making ahead, transfer to a bowl, cover and refrigerate up to 3 days.)
  • If chilled, bring ribs and sauce to room temperature. Heat outdoor grill to medium-high heat. Grill ribs, mopping them with sauce and turning until slightly charred and glazed, 10 to 12 minutes.
  • Transfer ribs to a cutting board. Cut into single or double rib portions.


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