Barbecued Ribs, Missouri Style: Home Version

June 10 00:00 2002 Print This Article
Barbecued Ribs, Missouri Style: Home Version

Serves 5 hungry folks


  • 2 full racks of 3/down pork spareribs

    For 1 cup basic Barbecue Rib Rub

  • 2 tablespoons salt
  • 4 tablespoons sugar
  • 2 tablespoons ground cumin
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons chili powder
  • 4 tablespoons paprika

    For 2 cups basting sauce

  • 1-3/4 cups white vinegar
  • 2 tablespoons Tabasco sauce
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper


  1. Let's say dinner is at 6 pm. Bright and early, so you can say that you've been cooking all day, preheat the oven to 180 degree F. and rub the ribs thoroughly with the barbecue rub.

  2. Place the ribs on baking sheets and put them in the oven for 3 hours. Don't bother to turn them, because all you are doing is slow cooking and infusing spices.

  3. Remove the ribs from the oven. They can stand out for a while, be refrigerated, covered, at this point for up to 2 days, or go right onto the grill.

  4. You want a very low charcoal fire with the rack set as high as possible. Put the ribs on and let them stay there as long as your patience allows. A light crust on the outside and heat throughout is the goal, and depending on your fire, it can be achieved in 5 minutes per side or it can take up to 1/2 hour per side if you're into prolonging your guests' agony. Of course, the longer the ribs cook the better.

  5. If you like your ribs "wet," coat them with sauce just before removing them from the grill. (The other option is to serve the ribs "dry" with sauce on the side.)

  6. Remove the ribs from the grill and cut in between the bones.

Source: Thrill of the Grill

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