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Full Online Book HomeLearning KitchenOutdoor_cooking - Bruce And Scott's Ain't Got No Pit Ribs
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Outdoor_cooking - Bruce And Scott's Ain't Got No Pit Ribs Post by :SeldomSeen Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2759

Click below to download : Outdoor_cooking - Bruce And Scott's Ain't Got No Pit Ribs (Format : PDF)

Outdoor_cooking - Bruce And Scott's Ain't Got No Pit Ribs

4-5 pounds of baby back ribs

Marinade:
1 1/2 cups apple cider vinegar
1/2 cup white vinegar
Juice of one lemon
1/2 cup Worcestershire sauce
1 tsp. cayenne pepper
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. dried mustard
1 tsp. seasoning salt

Sauce:
1 1/2 cups ketchup
3/4 cup water
Juice of one lemon
1/2 stick of butter
1/4 cup dark brown sugar
1/4 cup Worcestershire sauce
1/4 cup apple cider vinegar
2 tsp. dry mustard
1/2 tsp. cayenne pepper
1/4 tsp. black pepper


In a roasting pan, stir together all marinade ingredients. Add ribs and turn them over in the marinade until well coated. Cover and refrigerate as little as 4 hours or as long as overnight (we prefer overnight), occasionally turning the ribs and/or spooning the marinade over them.

Mix all sauce ingredients together. Cook in a saucepan over medium heat for 15-20 minutes, by which time it should be fairly thick. Remove from heat.

Remove the ribs from the refrigerator. Drain off most of the marinade and place the ribs in a 200 degree oven for 3 hours.

Before the ribs have finished baking, fire up your grill -- indoor or outdoor, gas or charcoal. Finish ribs on the hot grill, cook until crusted and fairly browned, about 10-15 minutes per side.

Once browned, baste with sauce and cook an additional 5 minutes per side. Serve immediately with the remaining sauce on the side and stacks of napkins.

Makes enough for at least 4 people, possibly 6.
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