Barbequed Ribs, Missouri-Style

---------- Recipe via Meal-Master (tm) v8.03

Title: BARBEQUED RIBS, MISSOURI-STYLE
Categories: Pork, Barbeque
Yield: 1 Servings

2 tb Salt
1/4 c Sugar
2 tb Cumin, ground
2 tb Pepper, black, fresh ground
2 tb Chili powder
4 tb Paprika
2 ea Racks of 3/down pork ribs**

-----------------------BASTING SAUCE-----------------------
1 3/4 c Vinegar, white
2 tb Hot pepper sauce
2 tb Sugar
1 tb Salt
1 tb Pepper, black, fresh ground

The term "3/down" refers to the weight of the ribs.
In this case, it is three pounds or less for each slab
of 10 to 12 ribs.

Combine salt, sugar, cumin, pepper, chili powder and
paprika to make barbeque rub. Rub ribs thoroughly
with this mixture. Place ribs on baking sheets and
cook in 180 degree oven for 3 hours. Do not turn;
solow cooking infuses spices.

Remove from oven. (ribs may now be covered and
refrigerated up to 2 days before grilling)

Use very low charcoal fire with rack set as high as
possible. Grill ribs 5 minutes to 30 minutes per
side, depending on heat and temperature of ribs. Ribs
should have light outer crust and be heated throughout.

If you prefer juicy ribs, coat with basting sauce just
before removing from grill. Otherwise serve dry with
sauce on side. Remove ribs from grill, cut in between
bones and serve.

Note: Recipe is easily halved or doubled. Keep 2:1
proportion of sauce to rub.

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