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Recipe : Entry # 5676
Earl Williams
Recipe Title
Recipe Theme
Main Dishes
Tallapoosa River EC
****** BBQ RUB
1 cup Sugar
1 cup Salt
1/2 cup Brown Sugar;
(dried out by exposing on grease-proof surface)
5 tblsps Chili Powder; + 1 tsp
2 tblsps Ground Cumin; + 2 tsps
4 tsps Cayenne Pepper
4 tsps Black Pepper freshly ground; (important)
4 tsps Garlic Powder
4 tsps Onion Powder
****** BBQ SAUCE
1 cup chopped onion
4 cloves garlic minced
4 tblsps cooking oil
2 cups catsup
3 cups strawberry preserves or strawberry jam
1/2 cup cider vinegar
4 large jalapeno peppers, seeded, de-veined and finely hopped
1/2 cup bottled steak sauce (your choice)
4 tsps chili powder
****** RIBS
4 pounds pork loin back ribs
NOTE: The BBQ RUB and BBQ SAUCE may both be prepared in advance. They will both keep for weeks. The sauce should be stored in the refrigerator. They both are good on any meat you want to grill such as chicken, beef brisket, pork chops etc.

Combine all of the ingredients together in bowl, and then transfer and store in an air-tight container. Do not refrigerate.

In a medium saucepan cook the onion and garlic in hot oil until tender. Stir in the catsup, strawberry preserves or jam, vinegar, jalapeno peppers, steak sauce, and chili powder. Bring just to boiling then reduce heat to simmer. Simmer, uncovered, stirring occasionally, about 10 minutes or until mixture thickens slightly,

Trim fat from ribs. Sprinkle the BBQ RUB evenly over both sides of ribs; rub into surface.

Cut ribs into serving-size pieces. In a grill with a cover arrange preheated coals around a 13 X 9 inch drip pan. Test for medium heat above the pan. If desired, place ribs in a rib rack. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1 to 2 hours or until the ribs are tender. Add more coals as needed. Brush ribs with the sauce occasionally (4 times on alternate sides) during the last 10 minutes of grilling. Heat some of the remaining sauce until bubbly and serve with the ribs.