Ingredients Jump to Instructions ↓

  1. 2 /down pork ribs** - ¥

  2. 2 tablespoons 30ml Pepper - black, fresh ground Dry Rub

  3. 2 tablespoons 30ml Salt

  4. 2 tablespoons 30ml Chili powder

  5. 1/4 cup 49g / 1.7oz Sugar

  6. 4 tablespoons 60ml Paprika

  7. 2 tablespoons 30ml Cumin - ground Basting Sauce

  8. 1 3/4 cups 414ml Vinegar - white

  9. 1 tablespoon 15ml Salt

  10. 2 tablespoons 30ml Hot pepper sauce

  11. 1 tablespoon 15ml Pepper - black, fresh ground

  12. 2 tablespoons 30ml Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions The term "3 and down" refers to the weight of the ribs. In this case, it is three pounds or less for each slab of 10 to 12 ribs. Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn; slow cooking infuses spices. Remove from oven. (ribs may now 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. 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. Note: Recipe is easily halved or doubled. Keep 2:1 proportion of sauce to rub.


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