Sweet and Spicy Double Cooked Ribs

It's Father's Day week....and over the next week I will be sharing favourites from my husband, my Dad and my Father-in-Law.  Today I am re-posting one of my husband's favourites (another of his is the Nanaimo Bar Ice Cream Cake that I posted last week!).  I am pretty sure these will be on the menu this weekend!

Here is the re-post :-)

Tonight for dinner we had ribs. Anyone who knows me, knows that I do not like ribs. But my husband LOVES ribs and our eldest son now loves them too. I found this recipe for ribs, and tonight my hubby told me that these were the best ever, and that even Gordon Ramsay would love them. That says a lot! (and I'm certainly no Gordon Ramsay or MasterChef in the making). 

Here is the recipe:

Sweet and Spicy Double Cooked Ribs
These ribs are a 24 hour process, but they are so worth it! The meat just falls off the bone, which makes my hubby very happy!

INGREDIENTS

Baby back pork ribs
2-4 garlic cloves, sliced (depending on your garlic preference)

Rub:
1 tablespoon white sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons chili powder
2 teaspoons ground cumin

Sauce:
1/2 cup brown sugar, packed
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup thai chili sauce
1/4 cup Worcestershire sauce (Lea and Perrins)
1 tablespoon lemon juice
2 tablespoons onion, diced
1/2 teaspoon dry mustard
1 clove crushed garlic

DIRECTIONS:

1) Preheat oven to 300 degrees F. Place ribs on tin foiled shallow roasting pan or cookie sheet(s), bone side down. Scatter the sliced cloves of garlic over the ribs. Cover and bake for 2.5 hours. Cool slightly.

2) While the ribs are baking, in a small bowl, mix together the white sugar, paprika, salt, pepper, chili powder and ground cumin. After the ribs have cooled, rub the spices all over. Wrap tightly with cling wrap and refrigerate overnight.

3) Approximately 1 hour prior to serving, in a small saucepan, mix together the brown sugar, cider vinegar, kethup, chili sauce, Worcestershire sauce, lemon juice, diced onion, dry mustard and one clove of crushed garlic. Simmer over medium-low heat, uncovered, for 1 hour, stirring occasionally. Reserve enough for basting, the remainder will be your dipping sauce.

4) Preheat grill for medium heat.

5) Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping (and don't forget the finger bowls!).