Back Ribs

Name: Back Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: RUB:; 1/2c white sugar; 1/4c white pepper; 1/8c salt; 1/4c smoked paprika; 1/4c seasoning salt; 1/8c dried basil; 1/4c garlic powder; 1/4c onion powder; Sauce:; 50oz Ketchup; 1kg brown sugar; 11/2c vinegar; 21/2 tbsp chillies; 21/2 oz worchester sauce; 3 tbsp garlic powder; 6 racks of back ribs

Eats Now Editorial Team · 1577 kcal · Meat & Poultry

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Back Ribs – a delicious recipe with RUB, white sugar, white pepper, salt, paprika, salt. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

RUB:
1/2c white sugar
1/4c white pepper
1/8c salt
1/4c smoked paprika
1/4c seasoning salt
1/8c dried basil
1/4c garlic powder
1/4c onion powder
Sauce:
50oz Ketchup
1kg brown sugar
11/2c vinegar
21/2 tbsp chillies
21/2 oz worchester sauce
3 tbsp garlic powder
6 racks of back ribs

1
Mix all ingredients for rub (you will be able to use approx 1/2 and save the rest for next time). Rub ribs with mixture and refridgerate over night.
2
Preheat oven to 325 degrees. Dip racks in sauce and pour 1 cup of sauce over. Cover tightly and bake 3-4 hours. Cool slightly and grill on hot BBQ 1 minute each side to acchieve grill marks and smoky flavor.

1577

kcal

Calories

Fat

383

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: RUB:, 1/2c white sugar, 1/4c white pepper, 1/8c salt, and more.

Yes, Back Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1577 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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