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baby back pork ribs water liquid smoke margarine onion catsup Worcestershire sauce cider vinegar mustard molasses ground cumin
Viewed: 6 - Published at: 9 years agoIngredients
- 3 pounds baby-back pork ribs
- 1/2 cup water
- 1/2 teaspoon liquid smoke
- 2 tablespoons margarine or butter
- 1/2 cup finely chopped onion
- 2 cups catsup
- 1/4 cup worcestershire sauce
- 1/4 cup cider vinegar
- 1 tablespoon prepared mustard
- 1 tablespoon molasses
- 1/2 teaspoon ground cumin
Method
- Preheat Sunbeam or GrillMaster grill to medium.
- Cut each rack of ribs into thirds. Center half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
- Bring up sides of foil and double fold. Double fold one end to seal. Through open end, add 1/4 cup water and 1/4 teaspoon liquid smoke. Double fold remaining end, leaving room for heat circulation inside packet. Repeat for second packet.
- Grill 45 minutes to 1 hour on medium in covered grill. Melt butter or margarine in medium saucepan over medium-high heat. Add onion and cook until tender. Add remaining ingredients. Simmer over medium-low heat 20 to 25 minutes while ribs steam in the foil packet. Remove steamed ribs carefully from foil. Place directly on grill.
- Brush ribs generously with sauce. Continue grilling 10 to 15 minutes on medium in uncovered grill, brushing with sauce and turning every 5 minutes to cook evenly.
