It was a very nice day in Georgia today, so I decided to make these delicious ribs. They will fall off the bones as they melt in your mouth!
2 full racks Pork Loin Baby Back Ribs
2 Tablespoons Chili Powder
1 Tablespoon Dark Brown Sugar
1 ½ teaspoons Smoked Paprika
1 teaspoon Salt
1 teaspoon Pepper
1/2 teaspoon Garlic Powder
1/8 teaspoon Ground Cayenne Pepper
Wash and dry ribs, then cut each rack in half and set aside. Combine all other ingredients and rub ribs with mixture. Place in fridge for 3 hours to absorb rub.
1/2 cup White Distilled Vinegar
2 Tablespoons Dijon Mustard
1 ½ cups Ketchup
1/2 cup Worcestershire Sauce
1/2 cup Dark Brown Sugar
4 Tablespoons Margarine (cubed)
1/2 Tablespoon Pepper
1/2 teaspoon Chili Powder
In a large saucepan and over medium heat, bring vinegar and dijon mustard just to a boil. Add ketchup, worcestershire sauce, dark brown sugar, margarine, pepper and chili powder. Stir together and bring to a boil, then reduce heat to medium low. Stir often while cooking for 15 minutes. Remove sauce from heat. Divide sauce between 2 bowls, set aside.
Remove ribs from fridge and place side by side on an 11x17 inch pan. Bake at 250 degrees on the 3rd rack for 2 ½ hours. Remove from oven and place on the grill. Baste with 1 of the bowls of sauce. Grill for 15 minutes on each side. Serve with other bowl of sauce.