Len Dennis
TVWBB Diamond Member
I use this recipe when I don't have the time (or the inclination) to set up ol' smokey. It makes enough for 2 baby racks. I have a side of plain white rice and it soaks up the extra sauce quite nicely.
It's on the sweet side.
1/4 C. ketchup
1 tsp. dry mustard
1/4 C. dark rum (I use Black Seal)
2 cloves crushed/minced/finely chopped garlic
1 C. brown sugar
1/4 C. soy sauce
1/2 C. chili sauce (I use homemade)
1/4 C. Worcestershire sauce
pepper to taste (I like 1/8 tsp)
Mix it all up in a 4 cup (just for convenience) measuring cup and let it sit while the ribs are cooking.
Do the skinned but not cut rib racks naked in a covered roaster for the usual time (till tender, say 2hr or so at 275).
Pour off the juices and discard. Pour the sauce in over the ribs, cover and give it another 1/2 hr while the rice is cooking. You might want to take the lid off at the end for a bit to thicken the sauce if it's too thin.
That's it.
It's on the sweet side.
1/4 C. ketchup
1 tsp. dry mustard
1/4 C. dark rum (I use Black Seal)
2 cloves crushed/minced/finely chopped garlic
1 C. brown sugar
1/4 C. soy sauce
1/2 C. chili sauce (I use homemade)
1/4 C. Worcestershire sauce
pepper to taste (I like 1/8 tsp)
Mix it all up in a 4 cup (just for convenience) measuring cup and let it sit while the ribs are cooking.
Do the skinned but not cut rib racks naked in a covered roaster for the usual time (till tender, say 2hr or so at 275).
Pour off the juices and discard. Pour the sauce in over the ribs, cover and give it another 1/2 hr while the rice is cooking. You might want to take the lid off at the end for a bit to thicken the sauce if it's too thin.
That's it.