| | Directions | | Place ribs in a shallow roasting pan. Cover and bake at 300 for 2 hours. Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight. In a saucepan, combine sauce ingredients; bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside 3/4 cup. Dunk ribs in sauce, turning to coat. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce. Yield: 4 servings. |
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| Ingredients | | - |  | 4 pounds pork back ribs, cut into serving-size pieces |
| - | | 1/2 teaspoon garlic powder |
| - | | 1 tablespoon sugar |
| - | | 1 tablespoon paprika |
| - | | 1 each salt, pepper, chili powder, ground cumin (2 teaspoon each) |
| - | | BARBEQUE SAUCE |
| - | | 1 onion, finely chopped (small) |
| - | | 1 cup ketchup |
| - | | 1/4 cup packed brown sugar |
| - | | 3 tablespoons lemon juice |
| - | | 3 tablespoons Worcestershire sauce |
| - | | 2 tablespoons vinegar |
| - | | 1 1/2 teaspoons ground mustard |
| - | | 1 teaspoon celery seed |
| - | | 1/8 teaspoon cayenne pepper |
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