Sweet and spicy ribs`

6 servings

Ingredients

Quantity Ingredient
⅓ cup Chili Powder
⅓ cup Packed Brown Sugar
1 teaspoon Salt
5 pounds Pork Spareribs -- cut in 3 or 4 slabs
1 cup Mesquite Chips, Soaked 30 Mins And Drained

Directions

1. In a small bowl, combine the chili powder, brown sugar, and salt.

Rub the ribs all over the mixture and wrap each slab in a double thickness of aluminum foil. Let stand at room temperature for 1 hr or refrigerate for up to 1 day.

2. Make a medium-hot fire in charcoal grill.

3. Place the foil packets on a lightly oiled grill. Cover and cook, turning often with kitchen tongs (don't pierce the foil), until the ribs are just tender, about 1 hr. Carefully unwrap the ribs, discarding the liquid in the foil. Add more hot coals to the grill and sprinkle with the mesquite chips. Cover the grill and cook the ribs, turning often, until they are browned, about 10 mins. Cut the ribs between the bones and serve immediately.

NOTE: To cook the ribs on a gas grill, preheat the grill, then turn to low. Cook the ribs in foil for 1 hr, then unwrap. Wrap the soaked chips in heavy-duty aluminum foil and pierce the foil all over. Place the packet directly onto the heating unit or lava rocks. Cover and cook the ribs until tender, about 15 additional mins.

Makes 6 servings from Tom Christian of Figure 3 Ranch of Claude, TX.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-14-95 (159) Fido: Cooking

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