CHERRY STREET BABY BACK RIBS

DIRECTIONS

Remove silver skin from back of ribs; place ribs on baking sheet.

Dry Rub:

Combine sugar, salt, paprika, garlic powder, onion powder and chili powder in bowl. Rub ribs generously with dry rub mixture on both sides. Refrigerate for 1 hour.

Mop Sauce:

Whisk together barbecue sauce, sugar, vinegar, mustard, Worcestershire and tamarind in saucepan. Bring to a simmer and cook for 5 minutes or until sugar is dissolved; set aside.

Prepare grill for indirect cooking and bring grill temperature to 225°F – 250°F. Place ribs on unlit side of grill and cook for 3 hours while keeping grill temperature constant.

Lay 3 large pieces of heavy- duty foil on work surface. Spread 1/4 cup of the sugar onto each piece of foil and dot each with 1/3 of the butter. Pour 1/2 cup of the Mop Sauce onto each piece of foil. Remove ribs from grill and place on top of sugar, butter, sauce mixture (meat-side down). Wrap ribs tightly with foil. Return to grill and cook for 2 hours.

Remove ribs from grill and carefully unwrap. Transfer to grill and brush with remaining Mop Sauce for about 30 minutes or until well glazed and meat is tender. Let stand for 15 minutes before slicing to serve. Serve with any remaining Mop Sauce, if desired.