Barbecue Ribs

recipes.anovaculinary.com

Casey

⅓ cup / 80 ml Paprika

⅓ cup / 80 ml Dark Brown Sugar

¼ cup / 60 ml Kosher Salt

2 tablespoons / 30 ml Whole Yellow Mustard Seed

1 teaspoon / 5 ml Freshly Ground Black Pepper

2 tablespoons / 30 ml Granulated Garlic Powder

1 tablespoon / 15 ml Dried Oregano

1 tablespoon / 15 ml Whole Coriander Seed

1 teaspoon / 5 ml Red Pepper Flakes

1 Medium Yellow Onion, Grated (grate using large holes of a box grater)

1 ½ cups / 320 ml Ketchup

2 tablespoons / 30 ml Spicy Brown Mustard

⅓ cup / 80 ml Dark Molasses

¼ cup / 60 ml Worcestershire Sauce

¼ cup / 60 ml Apple Cider Vinegar

1 ½ teaspoons / 7 ml Wright’s or Colgin Liquid Hickory Smoke

2 Whole Racks St. Louis-Cut Pork Ribs

Directions at recipes.anovaculinary.com

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