Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle.
—LINDA SCHEND KENOSHA, WI
PREP: 1 HOUR + CHILLING GRILL: 1 HOUR 25 MIN. MAKES: 12 SERVINGS
1 1/3 cups packed brown sugar
2 teaspoons each garlic powder, onion powder and smoked paprika
1 1/4 teaspoons each ground cumin, coarsely ground pepper and cayenne pepper
12 bone-in country-style pork ribs (about 7 pounds)
SAUCE
2 tablespoons canola oil
1 medium onion, finely chopped
1 cup tomato sauce
1/3 cup dark brown sugar
1/4 cup ketchup
1/4 cup molasses
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1. In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour.
2. For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir 5-6 minutes or until tender. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat.
3. Wrap the ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 1/4 to 1 3/4 hours or until the ribs are tender.
4. Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some sauce. Grill, covered, 8-10 minutes or until ribs are browned; turn and baste occasionally with remaining sauce.