Baby Back Ribs

Title: Baby Back Ribs
Categories: Miamiherald, Meat/beef, Barbeque
Yield: 4 Servings

1 1/2 c Mild to hot paprika
1/2 c Dry mustard
1/4 c Garlic powder
1 tb Cayenne pepper
2 tb Freshly ground black pepper
1 tb Ground ginger
1/2 c Honey
1/2 c Red wine vinegar
1/4 c Worchestershire sauce
Beer
4 Slabs baby back ribs (1 1/4
-lb ea)

In a bowl, sift together paprika, mustard, garlic
powder, cayenne, black pepper and ginger. In another
bowl combine the honey, red wine vinegar, and
Worchestershire sauce. Slowly stir the liquid
ingredients into the dry ingredients, adding as much
beer as needed to form a thick smooth paste. Rub the
spice mixture across all surfaces of the ribs. Place
the ribs arch side up in a roasting pan without
overlapping. Allow to marinate in the refrigerator
about 1 hour. Preheat oven to 350 degrees F. Place
the roasting pan on the lower rack of the oven,
cooking ribs until tender, about 2 1/2 to 3 hours.
Test doneness by inserting skewer into the meat; it
should meet with little or no resistance. Remove ribs
form oven and allow to rest 15 minutes before serving.
Optional grill finish: Place the ribs on a preheated
grill, arch side down, cooking until slightly charred,
5 to 10 minutes. Turn over fot 2 to 3 minutes and
serve.

Nutritional info per serving: 750 cal; 55g fat(66%),
23g carb, 43g pro, 145mg chol, 188mg sod

Source: Jimmy Schmidt for the Detroit Free Press
Miami Herald, 9/14/95
format: 8/9/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #216

Date: 10 Aug 96 00:07:34 EDT

From: “Lisabeth Crawford (Pooh)”