These are the ribs Don worked so hard to perfect. Try them, they are award winning, to say the least.
- 2 racks of baby pack ribs 1 1/2 lbs. each
- 2 tsp. sea salt
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. chili powder
- 1 tbsp. paprika
- 1 tbsp. dried thyme
- 1 tbsp. dried oregano
- 1 tsp. black pepper
- 1 tsp. ground coriander seeds
- * 2 tbsp. of this dry rub goes into the sauce.
- 1 cup Diana Gourmet original sauce
- 1/8 cup light soy sauce
- 1/8 cup cider vinegar
- 2 tbsp. Tuscany spice rub (dry rub recipe above)
- 2 tbsp.Dijon mustard
Mix all ingredients and set aside. This can be stored in the fridge for up to three weeks.
Remove bottom membrane from bone side of ribs. Generously coat and rub the Tuscany spice on both sides of ribs and marinate, covered, in the fridge overnight.
Set one side of barbecue at 275 degrees. Place ribs on the non-fired half of the barbecue and cook for three to four hours. Be sure to check after two hours to ensure they are not cooking too fast. After four hours (this will depend on the thickness of the meat and the size of the rib rack) the meat will be done when about to fall of the bone, remove from the grill and tent with tin foil.
Prior to serving, put grill on medium-high and baste ribs with the sauce. Grill ribs until sauce becomes sticky and finger licking good. Serve and enjoy.
Again, this recipe can also be served with the goat cheese potatoes or the garlic mashed potatoes with attitude….both on this site.
Don made this one up while preparing for a rib contest. It is finger licking good.