Alabama Dept. of Agriculture Ribs

By: Brooke Smith | Alabama's13.com
Published: October 05, 2009

Ribs
Alaga Pecan Baby Back Ribs:
4 lb. baby back pork ribs                          1/2 tsp. garlic powder
1/2 c. Alaga Cane Syrup                           1 1/2 c. AL BBQ Sauce (Bob Sykes, Bryant BBQ, Ollies, etc)
1 T. pepper                                              1 c. toasted, ground AL pecans (Priesters, Tucker, Whaleys, etc)
1 T. paprika                                              2 T. all-purpose flouf
1 T. salt
Preheat oven to 300 degrees. Cut ribs into racks of 4 to 5 ribs each. Lay each rack on a large piece of foil. In a small bowl combine 1/4 cup of the Alaga Cane Syrup, pepper, paprika, salt and garlic powder. Rub each side of the rack with 1 T of the mixture dividing evenly. Wrap foil around racks to form packets. Place foil packets seam side up on large pan. Place in oven for about 2 1/2 hours. Remove from oven, spray grill racks with vegetable oil spray, fire up the grill to medium high. Combine pecans and flour. Remove rib racks from foil. Pat dry with paper towels and then brush each rack with the Alaga Cane Syrup. Drizzle pecan crust with the sauce to cover. Grill each over medium heat 2-3 minutes starting on the bare side painting more sauce to your liking. Turning and saucing until the ribs are caramelized. Sprinkle with additional pecans and serve.
*Pair with Carola's Potato Salad (or follow recipe below using Wickles Pickles) & Milo's Tea
Potato Salad:
14-18 New Potatoes                   3/4 cup sour cream
6 Hard Boiled Eggs                    3/4 cup mayonnaise
2 Green Onions, chopped           salt and pepper
1/4 cup Wickles Pickles, chopped or Wickles Relish
1 T parsley
Boil potatoes until tender. Drain and cool, then cut into quarters. Combine all ingredients and refrigerate.
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