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• 4 pounds pork back ribs
• Your favorite barbecue sauce (purchased or homemade)
Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)
Finish by turning and basting ribs with barbecue sauce for the last 15 minutes.
Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce.
If you don't have a favorite homemade sauce, "doctor" up purchased sauce with flavorful ingredients like chili powder, orange marmalade, grated ginger root or hot mustard.
Calories 860 calories; Protein 53 grams; Fat 64 grams; Sodium 1230 milligrams; Cholesterol 245 milligrams; Saturated Fat 23 grams; Carbohydrates 16 grams; Fiber 2 grams
Recipe and photo courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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