Barbecue Pork with Mop Sauce

According to myrecipes.com, "North Carolinians marinate their barbecued meats with a dry spice rub, then serve them bathed in a vinegary, spicy sauce that gets 'mopped up' with a piece of bread. Though pork is the meat of choice in this recipe, the tasty spice rub also works well on chicken, beef, or even catfish."

This is one of my favorite recipes. I use country-style boneless pork ribs.

6 servings
16 calculated points

Syrah, Grenache, Cabernet Franc

Ingredients

• 2 tablespoons packed dark brown sugar
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon salt
• ¼ teaspoon cayenne (ground red pepper)
• Freshly ground pepper, to taste
• (I double the above amounts.)
• 4-6 boneless country-style pork ribs
• ⅓ cup ketchup
• ¼ cup apple cider vinegar
• 2 tablespoons molasses
• 2 teaspoons Worcestershire sauce

Directions

1. Spray the grill rack with nonstick spray; prepare the grill for indirect heating. (You can also broil in the oven – low broil on bottom shelf.)

2. To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne and pepper in a bowl.  Mix pork and spices in a plastic freezer bag and let stand 30 minutes.

3. Meanwhile, to prepare the sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.

4. Place pork the indirect heat section of the grill or lowest shelf of oven. Grill or broil (low) about 15 minutes. Turn the pork and grill until an instant read thermometer inserted into the center of the meat registers 165°F. Remove from the grill, cover loosely with foil, and let stand for 10 minutes. Serve with the sauce.