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Barbecued Pork Ribs
Chef:  Joan Drusch - Morgan, MN          Category:  Main Dishes

pork back ribs
liquid smoke
lemon slices
orange slices
onion slices
barbecue sauce

6 tablespoons salt
6 tablespoons sugar
1 tablespoons dry lemon powder (lemon peel)
2 tablespoons MSG or Accent
2 1/2 tablespoons black pepper
1 tablespoon paprika
1 tablespoon garlic powder

Directions: Allow pork back ribs to come to room temperature. On the back side (bone side) of the ribs, there is a membrane. Strip this off. If you have complete racks of back ribs, cut them into serving size pieces. Brush ribs on both sides with liquid smoke. Put a generous amount of rib rub on both sides of the rib. Put a single layer in a roasting pan. Put a layer of lemon, orange and onion slices on the layer in the pan. Keep adding layers in the same fashion. Cover the pan and roast in 250°F oven for four to five hours. Take pan out of oven and remove all of the ribs from the pan. Discard orange and lemon slices and drain all grease from pan, keeping the onions. Put a generous amount of barbecue sauce on both sides of the ribs and return to the pan in layers. Cover the pan again and return to the oven for 1 hour or more. Check to see that the ribs are well done so the individual bones will not pull out. Remove the ribs with tongs as they may fall apart if you use a fork.

Notes: This is the most requested recipe I have.