BBQ sauce for a crowd-pleasing
Ingredients
- Pork Ribs 4 lbs
- Brown Sugar Pack 1/2 Cup
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Cajun Seasoning
- 1 1/2 Tsp Black Pepper
- 1 1/2 Tsp Smoking Paprika
- 1 Tsp Kosher 1/2 teaspoon Rausch Papel paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon mustard powder
- Oil cooking spray
- Your favorite BBQ sauce for searing
BBQ sauce for a crowd-pleasing
How to make
First , please rinse. Dry the ends of the ribs with paper towels. If there is a membrane or excess skin on the tip, remove it.
Combine brown sugar, onion powder, garlic powder, Cajun seasoning, black pepper, smoked paprika, kosher salt, cumin, chili powder, mustard powder, and cayenne pepper in a plastic bag and mix well.
Arrange the rib tips on a large baking sheet lined with nonstick foil, making sure the foil extends past the ribs.
Spray the ribs with oil and rub both sides thoroughly with the dry spice mix.
Cover the ribs with foil, seal tightly, and refrigerate for at least 6 hours or overnight.
For grilling
Grease the grill grates well to prevent them from sticking.
Once the grill is hot, place the ribs bone-side down over indirect heat, cover and grill for 1 1/2 hours. Turn over and cook over indirect heat for another 1 1/2 hours.
Check the ribs occasionally to make sure they are not sticking or burning. After about 3 hours, the ribs should be very tender. If not, grill for another 30 minutes to reach an internal temperature of 145°F.
Place the ribs over an open flame, brush both sides with barbecue sauce, and grill uncovered for 5 to 10 minutes before removing.
How to Grill Ribs
Preheat oven to 300 degrees Fahrenheit.
He roasts the ribs for 2 1/2 hours to check for tenderness. If necessary, bake for an additional 30 to 45 minutes until internal temperature reaches 145°F.
Remove excess fat and spread BBQ sauce on both sides of the ribs.
After brushing with the BBQ sauce, fry the ribs bone-side down for 5 minutes, then brush again with the sauce and fry until lightly browned and bubbly.
Grill for a few more minutes to thicken.
Serving Instructions
Let the rib tips cool for 5-7 minutes, then cut into small pieces and serve.