Table of Contents: PORK

Like the New Orleans Voodoo Dolls guarding the ribs?



Recipe requires overnight or several hours to soak in brine.

The ribs can be cooked on an outside grill or in the oven.


Soak the rib slabs in the refrigerator overnight, or for several hours, in a brine of white vinegar and plenty of salt.  After the brining time, remove the slabs and pat completely dry with paper towels.


The “rub spices” are hot.  Adjust the amount used on the rib slabs to suit your taste.  The amount of “rub” used in the photos will make the outside crust spicy-hot -  “some like it hot”!


¼ cup chili powder

¼ cup ground cumin

2 T. ground coriander (optional)

1 T. ground red or cayenne pepper

2 T. freshly ground black pepper

1 T. ground cinnamon

1 T. light brown sugar

1 ½ tsp. salt

2 to 3 slabs pork baby back ribs






Mix all ingredients, except the ribs, in a container with a tight-fitting lid and shake to thoroughly blend the ingredients.  All of the spice mix may not be used; place extra spice mix in a tightly covered container in the refrigerator.


Rub the spice mix over all areas of the ribs.  If not grilling the ribs immediately, cover and refrigerate up to 12 hours.


1. If grilling the ribs, use a gas or a charcoal grill that has a top cover.  Heat the grill to medium-hot; then place the slabs over indirect heat.  Do not let the slabs touch or over-lap.  Cover the grill and cook for 2 hours minimum.


2. If using an oven, place the slabs on spray-oiled shallow pans and roast at 350 degrees for about 1-½ hours.


When the slabs are done, place each slab on a sheet of heavy aluminum foil and wrap tightly.  Place the foil packages into heavy paper bags and fold tight.  Allow the slabs to rest about ½ hour.


After the resting time, add the “Soul-ful-ly Sassy Barbecue Sauce” to the slabs or cut the slabs into individual portions; and, then, add the sauce.  Bottle and cap any extra barbecue sauce and refrigerate.


Serves: 6 or more.



Table of Content: PORK & SAUCES


2 (12-oz.) bottles chili sauce

2 large cloves garlic, minced

1/3-cup ketchup

1/3-cup cider vinegar

1/3-cup light brown sugar

3 T. Worcestershire sauce

3 T. cooking sherry

2 T. Mexene chili powder

2 tsp. ground cumin

1 tsp. crushed red pepper


Place all ingredients in a medium saucepan, stir; then heat to boiling.  Immediately reduce the heat to a simmer and cook for 20 minutes.  Stir occasionally while the sauce thickens.


Serve the sauce hot over pork or chicken.  Any sauce leftover can be stored in a tightly covered container in the refrigerator after the sauce has gotten completely cold.


Makes: 4 cups.


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