- 3 slabs meaty pork backribs (about 5 lbs.)
- 2 tbsp Frank’s Red Hot sauce
- 1 tbsp apple cider vinegar
- 2 c. canned tomatoes
- 1 c. prepared BBQ chicken & rib sauce (I use Sweet Baby Ray’s)
- 6 cloves garlic, finely chopped
- 1 c. Pace salsa
- for the Rib Seasoning Mix combine the following seasonings:
- 2 tbsp chili powder
- 2 tbsp paprika
- 1 tbsp coriander
- 1 tbsp cumin powder
- 1 tbsp sugar
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
1. To prepare the ribs start by removing the membrane from the bone side of the pork slab. Lift the membrane at one end by inserting a knife between the membrane and the bones and pull it away from the slab.
2. Trim as much fat as possible from the slabs. The fat trimming is really important to end result of this dish. Next, cut the meat in between the bones to make individual ribs of various widths with one or two bones to each portion.
3. Sprinkle hot sauce and apple cider vinegar over the ribs and rub with the rib seasoning mix.
3. Preheat the Bar B Q grill to 400 degrees. Place ribs onto the hot grill turning them frequently until both sides are browned and have grill marks. Then put the ribs into a large roasting pan.
4. Combine the BBQ chicken & rib sauce, the salsa and the garlic in a medium sized bowl. Puree the tomatoes in a blender or food processer and add them to the bowl. Pour the mixture over the ribs in the roasting pan. Cover and place into a preheated 325 degrees oven for 1 and 1/2 hours, uncover and baste the ribs with the sauce in the pan. Cook uncovered for another 20 – 30 minutes until ribs are glazed and tender. (Alternately, in the summer, rather than heating up the house I put the ribs into a large stainless steel or cast iron oblong pan, and cover it with tin foil. Then I place the pan on the warming rack of the BBQ and cook the ribs for 1 1/2 hours with the BBQ lid closed.)
5. Immediately remove ribs from the roasting pan onto a large platter. Scoop up the fat from the pan with a large spoon and discard it. Take the remaining sauce in the pan and pour over the ribs on the platter and serve.