Pork Ribs

• PORK RIBS
• 8-10 pounds (baby/spare)
• DRY RUB
• 1/2 kg dark brown sugar
• 1 1/2 tablespoons garlic salt
• 1/2 tablespoon Chinese 5 Spice
• 1 1/2 tablespoons of ground cumin
• 1 tablespoon mild chili powder
• 3 tablespoons+ dried oregano
• WET SAUCE
• 2 tablespoons cumin powder
• 2 tablespoons chili powder
• 2-3 bay leaves
• 400 ml water
• 200 ml Heinz Ketchup
• 100 ml white or balsamic vinegar
• 100 ml Lee and Perrins Worchestershire Sauce
• 1/2 kg dark brown sugar
• 250 grams orange concentrate

1. DRY RUB
2. 1) Combine all ingredients.
3. 2) Rub into ribs two days in advance of cooking.
4. 3) Refrigerate.
5. 4) Place dry-rubbed ribs on baking sheet face down.
6. 5) Cook 2 1/2 - 3 hours on lowest heat possible.
7. 6) Ribs are finished when they come away gently from the bone.
8. (Optionif you have made the wet sauce early you can put small amount of wet sauce on ribs prior to baking).
9. WET SAUCE
10. 1) Combine all wet sauce ingredients except concentrate.
11. 2) Cook over very low heat until reduced to half.
12. 3) Add concentrate. Cook another 20 minutes over very low heat.
13. 4) Baste ribs with wet sauce.
14. 5) Put ribs on barbeque grill medium heat.
15. 6) Cook for 5-7 minutes turning once.
16. 7) Put extra heated wet sauce on table for dipping.

pork, rub, brown sugar, garlic salt, spice, ground cumin, chili powder, oregano, wet sauce, cumin powder, chili powder, bay leaves, water, ketchup, white, lee, brown sugar, orange concentrate

Taken from www.epicurious.com/recipes/member/views/pork-ribs-52192611 (may not work)