Instructions:
Soak wood chunks in water according to package directions. Place ribs in a 4- to 6-quart Dutch oven. Add enough water to cover. Bring to a boil; reduce heat. Cover and simmer about 1 1/4 hours or until tender. Drain ribs; pat dry with paper towels. For rub, combine paprika and garlic powder; sprinkle over ribs. Rub mixture into ribs.
For sauce, in small saucepan combine tomato sauce, salsa, brown sugar, chili powder and mustard. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.
Preheat grill to low. Drain wood chunks; add to grill according to package directions. Prepare grill for indirect cooking. Grill ribs, covered, 20 to 30 minutes, brushing occasionally with sauce.
Reheat any remaining sauce and pass with ribs.
All materials are courtesy of Wal-Mart.
This farm news was published in the Nov. 8, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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