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Barbecued Ribs with Back Bay Sauce



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Barbecued Ribs with Back Bay Sauce
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 7 to 8 pounds country-style pork ribs or
3 to 4 racks beef back ribs, trimmed
1 cup flour seasoned with 1 tablespoon paprika,
2 teaspoons minced garlic and 1/4 teaspoon
freshly ground pepper
2 cups chili sauce
1/2 cup minced onion
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 teaspoons dry mustard
6 dashes Tabascoicon
4 dashes Worcestershire sauce

Preheat oven to 325 degrees F. Combine ribs and seasoned flour in
plastic bag in batches and shake well to coat. Arrange ribs rounded
side up in shallow baking pan. Bake until thermometer inserted in
thickest part of meat (without touching bone) registers 150 degrees
F, and ribs are browned and tender, about 1 1/2 hours for country
pork ribs or 45 minutes for beef back ribs. Let cool.
 Combine chili sauce, onion, sugar, vinegar, mustard, Tabasco and Worcestershire in medium saucepan and bring to boil over medium
high heat. Reduce heat to low and simmer about 15 minutes.
Meanwhile, prepare charcoal grill. Remove saucepan from heat and
pour sauce over ribs, turning to coat thoroughly. Grill over moderately
hot coals, basting frequently with sauce, until ribs are crisp, about 15
minutes per side. Cut into serving pieces, transfer to platter and serve.

Featured Archive Recipes:
Big Bad Ass Ribs (Whoopi Goldberg)
Chile-Glazed Country Ribs (Rick Bayless)

Different Smokes for Different Folks
Duo BBQ Ribs (Emeril)
Memphis-Style Ribs


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