CHEF JEFF: One Byte At A Time — Apple-Rubbed Barbecued Pork Ribs

Dry rubs can greatly enhance the flavor of meats such as beef and pork with very little effort. Combine that method with a nice sauce, and you’ve got something that would bring a smile to the face of any Kansas City barbecuer.

That’s just what I did today to celebrate Memorial Day. I chose to accompany my applewood-rubbed baby back pork ribs with baked potatoes and some fresh green beans, although a nice slaw would have been another good side-dish option.

I thought about firing up the grill for the ribs, but on second thought, threw them in a Dutch oven, slathered them with a homemade barbecue sauce and baked for a couple of hours at 325 degrees.

I think Arthur Bryant would approve!

Applewood-Rubbed Barbecue Pork Ribs
3 to 4 pounds baby back pork ribs
3 to 4 tablespoons McCormick Grill Mates Applewood Rub
1 teaspoon salt
1 teaspoon black pepper
1 to 2 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 cup ketchup
1 cup water
4 tablespoons cider vinegar
4 tablespoons brown sugar
4 tablespoons Worcestershire sauce
2 tablespoons mustard
2 teaspoons celery salt
2 teaspoons chili powder
1 tablespoon Tabasco sauce
Saute onion, celery and garlic in olive oil until translucent. Add the rest of ingredients and bring to a boil. Simmer for 30 minutes.

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