Clark's Barbecued Pork Ribs

Clark's Barbecued Pork Ribs

Info

Rating
Calories
1844.0
Protein
93.0
Sodium
1654.0
Fat
140.0

Description

At Clark's Outpost Barbecue in Tioga, Texas, Warren Clark uses St. Louis-style pork ribs (slabs of ribs that have been trimmed to uniform size) and prepares them in a smoker. To make this recipe easier, we call for the more readily available baby back ribs and suggest a combination of baking and grilling for equally delicious results.

Ingredients

5 pounds baby back pork ribs, cut into 8 pieces of about 6 ribs each
4 cups Clark's Barbecue Sauce* (about two 16-ounce bottles)
16 tablespoons Clark's Ole #8 Rib* Rub (about two 4-ounce jars)
3 cups (about) water
*Note: A 16-ounce bottle of sauce is $2.99, and a 4-ounce jar of rub is $1.75, plus shipping and handling. To order, call 800-932-5051; credit cards are accepted.

Directions

  1. Preheat oven to 300°F. Rinse ribs under cold water. Pat dry. Arrange ribs bone side up on 2 heavy large baking sheets with rims. Brush 1/4 cup sauce on each 6-rib piece. Sprinkle each with 1 teaspoon rub. Turn ribs over. Brush each piece with 1/4 cup sauce. Sprinkle each piece with 1 teaspoon rub.
  2. Bake ribs meat side up 1 1/2 hours. Add 1/2 cup water to each pan. Continue baking until ribs are deep brown, every 30 minutes adding 1/2 cup water and basting, about 1 1/2 hours more.
  3. Prepare barbecue (medium-high heat) or preheat broiler. Grill ribs until lightly charred, about 2 minutes per side.

Tags

    Pork Pork Rib Summer Bon Appétit
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