Barbecued Ribe, Pepper Corn Sala, Roasted Chedder Potatoes
Jack Black Barbecued Ribs served with Pepper & Corn Salsa and Roasted Cheddar Potatoes.

Jack Black Barbecued Baby Back Ribs

2 slabs pork ribs, membrane removed
Worcestershire sauce

2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon Italian seasoning
1 tablespoon chili powder
1/2 tablespoon brown sugar

1 cup apple cider vinegar
1⁄3 to 1/2 cup Jack Daniels Black Label
4 tablespoons yellow mustard
1 cup cold water
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 1/2 teaspoons red pepper flakes
1/2 teaspoon cayenne pepper

Brush each slab evenly with a light coat of Worcestershire sauce. Combine Rub ingredients in a bowl. Rub into each slab of ribs on both sides. Wrap ribs with foil or cling wrap. Refrigerate overnight, if possible. In a bowl, combine Sauce ingredients. Remove ribs from foil; grill, covered, using high heat and wood chips. Brown each side, then baste with half of the barbecue sauce. Wrap each slab in foil. Grill using indirect heat, if possible, or low heat for 20 minutes on both sides. This seals in juices. Remove from foil and baste again. Grill an additional 10 to 15 minutes. Barbecued Baby Back Rib meat should pull away from bone with ease. Serve hot.

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Also try : Beale Street Barbecue Ribs Recipe

Recipes ©: Great American Cookbooks


Barbecued Ribs Recipe From:
Tennessee Hometown Cookbook Southern Recipes

Tennessee Hometown Cookbook

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