Welcome the football season with this finger-lickin’ good tailgating recipe for barbequed ribs!
Football season is upon us once again! If you’ll be tailgating, you’re probably on the hunt for the perfect recipes to spice up your pre-game fun. Here’s a tailgating recipe for finger-lickin’ barbequed ribs that will definitely score with your friends!
- 4 pounds of baby back pork ribs
- 4 sliced cloves + 1 clove of crushed of garlic
- 2 teaspoons of chili powder
- 1 tablespoon of white sugar
- 2 teaspoons of black pepper
- 1 tablespoon of paprika
- 2 teaspoons of ground cumin
- 2 teaspoons of salt
- ½ cup of dark brown sugar
- ¼ cup of chili sauce
- ½ cup of cider vinegar
- ½ cup of ketchup
- 2 tablespoons of chopped onions
- 1 tablespoon of lemon juice
- ½ teaspoon of dry mustard
- ¼ cup of Worcestershire sauce
Preheat your oven to 300 degrees F. Put the ribs on a rack inside of a shallow roasting pan (you can DIY a rack with rolled tin foil if you don’t have one!) and sprinkle 4 cloves of sliced garlic over them. Cover the roasting pan and bake for 2 and a half hours. Let cool.
Combine the chili powder, white sugar, black pepper, paprika, cumin, and salt and rub this mixture over the ribs. Put your rubbed ribs in the fridge overnight.
Stir together the brown sugar, chili sauce, cider vinegar, ketchup, onion, lemon juice, dry mustard, Worcestershire sauce, and 1 clove of crushed garlic in a small saucepan. Let simmer for 1 hour uncovered. Set aside a small amount for basting, and refrigerate the rest for use as a dipping sauce.
Preheat your grill to medium. Grill your ribs, covered, for about 12 minutes, basting with your sauce as you flip every few minutes. Serve with your dipping sauce, and enjoy!
If you use this zesty recipe to spice up your tailgating, let us know in the comments!
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