Baby Loin Back Ribs
From Southern Living
2 slabs baby loin back ribs (about 4 pounds)
3 tablespoons Dry Spices
1 cup Basting Sauce
1 cup Sweet Sauce
Place ribs in a large, shallow pan. Rub Dry Spices evenly over ribs. Cover and chill 3 hours.
Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty. (For gas grill, light only one side.) Place food rack on grill. Arrange ribs over unlit side.
Grill ribs, covered with grill lid, over medium heat (300F to 350F) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally. Brush ribs with Sweet Sauce the last 30 minutes.
Note: Use remaining Dry Spices as a rub on pork or chicken.
Dry Spices
This recipe goes with Baby Loin Back Ribs, Basting Sauce, John Wills's Baby Back Ribs
3 tablespoons paprika
2 teaspoons seasoned salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon dry mustard
1 teaspoon ground oregano
1 teaspoon ground red pepper
1/2 teaspoon chili powder
Combine all ingredients in a small bowl.
Yield: Makes 6 1/2 tablespoons
Basting Sauce
This recipe goes with Baby Loin Back Ribs, John Wills's Baby Back Ribs
1/4 cup firmly packed brown sugar
1 1/2 tablespoons Dry Spices
2 cups red wine vinegar
2 cups water
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
1 small bay leaf
Stir together all ingredients; cover and let stand 8 hours. Remove bay leaf. (Sauce is intended for basting ribs only.)
Yield: Makes 4 1/2 cups
Sweet Sauce
This recipe goes with Baby Loin Back Ribs, John Wills's Baby Back Ribs
1 cup ketchup
1 cup red wine vinegar
1 (8-ounce) can tomato sauce
1/2 cup spicy honey mustard
1/2 cup Worcestershire sauce
1/4 cup butter or margarine
2 tablespoons brown sugar
2 tablespoons hot sauce
1 tablespoon seasoned salt
1 tablespoon paprika
1 tablespoon lemon juice
1 1/2 teaspoons garlic powder
1/8 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
Bring all ingredients to a boil in a Dutch oven. Reduce heat, and simmer sauce, stirring occasionally, 30 minutes.
Yield: Makes 1 quart
Southern Living, MAY 2001
2 slabs baby loin back ribs (about 4 pounds)
3 tablespoons Dry Spices
1 cup Basting Sauce
1 cup Sweet Sauce
Place ribs in a large, shallow pan. Rub Dry Spices evenly over ribs. Cover and chill 3 hours.
Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty. (For gas grill, light only one side.) Place food rack on grill. Arrange ribs over unlit side.
Grill ribs, covered with grill lid, over medium heat (300F to 350F) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally. Brush ribs with Sweet Sauce the last 30 minutes.
Note: Use remaining Dry Spices as a rub on pork or chicken.
Dry Spices
This recipe goes with Baby Loin Back Ribs, Basting Sauce, John Wills's Baby Back Ribs
3 tablespoons paprika
2 teaspoons seasoned salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon dry mustard
1 teaspoon ground oregano
1 teaspoon ground red pepper
1/2 teaspoon chili powder
Combine all ingredients in a small bowl.
Yield: Makes 6 1/2 tablespoons
Basting Sauce
This recipe goes with Baby Loin Back Ribs, John Wills's Baby Back Ribs
1/4 cup firmly packed brown sugar
1 1/2 tablespoons Dry Spices
2 cups red wine vinegar
2 cups water
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
1 small bay leaf
Stir together all ingredients; cover and let stand 8 hours. Remove bay leaf. (Sauce is intended for basting ribs only.)
Yield: Makes 4 1/2 cups
Sweet Sauce
This recipe goes with Baby Loin Back Ribs, John Wills's Baby Back Ribs
1 cup ketchup
1 cup red wine vinegar
1 (8-ounce) can tomato sauce
1/2 cup spicy honey mustard
1/2 cup Worcestershire sauce
1/4 cup butter or margarine
2 tablespoons brown sugar
2 tablespoons hot sauce
1 tablespoon seasoned salt
1 tablespoon paprika
1 tablespoon lemon juice
1 1/2 teaspoons garlic powder
1/8 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
Bring all ingredients to a boil in a Dutch oven. Reduce heat, and simmer sauce, stirring occasionally, 30 minutes.
Yield: Makes 1 quart
Southern Living, MAY 2001
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