Land o' Cotton Hawg Cookers' Baby Back Ribs

Lynnda Cloutier

By
@eatygourmet

The flavor is added to these ribs in three stages, first with the dry rub before cooking, then with the basting sauce while they cook and finally with the sweet sauce, served with the ribs tableside. Recipe and picture are from Ribs, Chops, Steaks and Wings


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Ingredients

for the dry rub:
1/4 cup paprika
4 tsp. ground black pepper
2 tsp. cayenne pepper
2 tsp. dry mustard
4 tsp. seasoned salt
4 tsp. garlic powder
1 tsp. dried oregano
1 tsp. chili powder
sweet sauce:recipe follows
basting sauce: recipe folloows
2 slabs pork ribs

Directions Step-By-Step

1
For dry rub, mix all ingredient in a bowl to combine.
2
For sweet sauce, mix all ingredients in a pan and bring to a boil. Lower the heat and simmer for 30 minutes. Taste and adjust the spices to your liking. Cool completely and refrigerate til needed.
For the basting sauce, mix all ingredients together, cover and refrigerate til needed.
3
With your hand, rub the dry rub into the ribs. Heat a gas grill or barbecue cooker to low, about 190 to 220 degrees. Put the ribs, bone side down over indirect heat and cook for 4 to 6 hours til bone starts to separate from meat. Baste ribs with basting sauce every 30 minutes. Serve ribs with the sweet sauce. Makes 4 to 8 servings.
4
Sweet sauce:
1/2 cup butter
3 oz. sweet hot mustard
1 1/2 tsp. brown sugar
1 cup ketchup
1 cup red wine vinegar
5 oz. Worcestershire sauce
1 tsp. lemon juice
1 Tbsp. paprika or to taste
1 Tbsp. seasoned salt or to taste
1 tsp. cayenne pepper, or to taste
1/2 tsp. garlic powder, or to taste
5
Basting Sauce:
1 cup red wine vinegar
1/4 cup brown sugar
1/2 tsp. Louisiana hot pepper sauce
6 oz. beer
5 oz. Worcestershire sauce
1/2 bay leaf

About this Recipe

Course/Dish: Pork, Ribs