Southwestern Ribs with a Rub

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To achieve a scrumptious Southwestern kick, the pork ribs are smeared with a peppery rub and slathered with a zippy barbecue sauce. Then they're grilled over mesquite chips for a great smoke flavor.
Remember, rubs are like condiments and sauces. While a recipe may call for ribs, the rub may also be great on poultry or fish too!

4  cups mesquite wood chips
1  cup ketchup
1/2  cup light-colored corn syrup
1/4  cup white vinegar
1/4  cup packed brown sugar
1/4  cup finely chopped onion
2  tablespoons yellow mustard
1-1/2  teaspoons Worcestershire sauce
2  cloves garlic, minced
1/2  teaspoon coarsely ground black pepper
1/2  teaspoon bottled hot pepper sauce
1/4  teaspoon ground cumin or chili powder
1/8  teaspoon cayenne pepper
4  pounds pork loin back ribs
1  recipe Rib Rub (see recipe below)

1. At least 1 hour before grilling, soak wood chips in enough water to cover. 

2. For sauce, in a 1-1/2-quart saucepan, combine ketchup, corn syrup, white vinegar, brown sugar, onion, mustard, Worcestershire sauce, garlic, black pepper, hot pepper sauce, cumin or chili powder, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until thickened, stirring occasionally.
3. Cut the ribs into serving-size pieces. Sprinkle Rib Rub evenly over all sides of ribs; rub in with your fingers.
4. Drain wood chips. In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Put some of the drained mesquite chips onto coals. Place ribs, bone sides down, on grill rack over pan. Cover and grill for 1-1/2 to 1-3/4 hours or until ribs are tender, adding more coals and remaining mesquite chips as needed. Brush ribs with some of the sauce during the last 10 minutes of grilling. Pass remaining sauce. Makes 4 to 6 servings.
Rib Rub: In a blender container or small food processor bowl combine 2 teaspoons dried rosemary, 2 teaspoons dried thyme, 2 teaspoons dried minced onion, 2 teaspoons dried minced garlic, 1 teaspoon coarse salt, and 3/4 teaspoon ground black pepper. Blend or process until coarsely ground.
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