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World Championship Barbequed Ribs



Special Ingredients: Shark Fins & Bird's Nest
There are wide variety of ingredients in Chinese cooking. The ingredients that we normally see can be divided into two major kinds: vegetable and animal. Vegetable ingredients .....
5 lb Pork loin back ribs

DRY RUB
4 tb Paprika
2 ts Pepper, black
2 ts Salt
2 ts Pepper, white
2 ts Onion powder
2 ts Pepper, red

BARBEQUE SAUCE
6 tb Salt
4 c Vinegar, white
6 tb Pepper, black
4 c Water
6 tb Chili powder
1 ea Onion, large, yellow, diced
4 c Ketchup
1/2 c Molasses, sorghum

Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a
rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes
or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks
before use.

Calphalon Cookware
How to Care for Calphalon Cookware at Home

Calphalon cookware is relatively new on the market; however, it has already conquered the hearts of many people .....
Dry Rub: Mix ingredients together thoroughly.

Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20
to 30 minutes at room temperature until the rub appears wet. Prepare a
smoker for long, slow (230 degree) indirect cooking, using hickory chips or
other hardwood chips for extra flavor. Cook ribs, bone side down, for 2
hours at 230 degrees in a smoker using indirect heat. Turn and cook 2 more
hours. Turn and cook one more hour. During the last 15 minutes, baste
with barbeque sauce diluted by half with water. Serve ribs with warmed,
undiluted sauce on the side.

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