rack of pork ribs

CHEF Z'S RUB:

1 tbsp. sweet paprika
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. black pepper

Mix rub ingredients and rub down the rib rack on both sides. Wrap in Saran or plastic wrap and store in refrigerator overnight for at least 8 to 12 hours.

Four hours before serving start the sauce in a pot large enough for the rack of ribs (I always cut mine in half).

CHEF Z'S SAUCE:

32 oz. tomato sauce*
2 cups brown sugar
2 tbsp. Worcestershire sauce
1 cup diced onions
1/4 cup apple cider vinegar
juice from one lemon
bay leaves
2 tbsp. cooking oil
1 tbsp. butter

Heat the pan and add cooking oil and butter. Sauté onions over low heat until lightly golden. Add brown sugar and stir for a minute while adding Worcestershire sauce, vinegar and lemon juice. Top it off with the tomato sauce. Stir to blend.

Turn heat up and bring to a boil. Once the boiling point has been reached turn heat down and add the ribs. Cover pot and cook for 90 minutes on low simmer (40 minutes if using pressure cooker).

You can finish the ribs off either in a 350°F oven (90 minutes) or barbecue grill (2 hours), basting with the sauce every 30 minutes.

Submitted by: Zinga Oliveira