• Prep Time:
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  • Serves: 1 Servings

World Championship Barbequed Ribs

  • Recipe Submitted by on

Category: Pork

 Ingredients List

  • 5 lb Pork loin back ribs


4 tb Paprika
2 ts Salt
2 ts Onion powder
2 ts Pepper, black
2 ts Pepper, white
2 ts Pepper, red

6 tb Salt
6 tb Pepper, black
6 tb Chili powder
4 c Ketchup
4 c Vinegar, white
4 c Water
1 Onion, large, yellow, diced
1/2 c Molasses, sorghum

Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a rolling
boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so.
Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before
use. (If you are like me, not much chance of this happening, but it is a
nice touch to the recipe - CWS)

Dry Rub: Mix ingredients together thoroughly.

Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to
30 minutes at room temperature until the rub appears wet. Prepare a smoker
for long, slow (230 degree) indirect cooking, using hickory chips or other
hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at
230 degrees in a smoker using indirect heat. Turn and cook 2 more hours.
Turn and cook one more hour. During the last 15 minutes, baste with
barbeque sauce diluted by half with water. Serve ribs with warmed,
undiluted sauce on the side.

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