Barbecued Ribs, Missouri-Style
|2 tablespoon salt
2 tablespoon ground cumin
2 tablespoon chili powder
2 full racks pork spareribs
1/4 cup sugar
2 tablespoon ground black pepper
4 tablespoon paprika basting sauce (recipe follo; ws)
1 3/4 cups white vinegar
2 tbs hot pepper sauce 2 tbs sugar 1 tbs salt
1 tbs ground black pepper
Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbecue rub. Rub ribs thoroughly with mixture. Place ribs on baking sheets and cook in 180-degree oven 3 hours. Do not turn; slow cooking infuses spices.
Remove from oven. (Ribs may be covered and refrigerated up to 2 days before grilling.) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs.
Ribs should have light outer crust and be heated throughout. (Longer cooking produces better ribs.) If you prefer juicy ribs, coat with Basting Sauce just before removing from grill.
Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve. Makes 5 servings.