Super Bowl Ribs

[Renaissance Man]

(02-12-2012 09:55 PM)JrGtr42 Wrote:  Looks good.
I ususlly don't like sauce on my ribs - most of them tend to be too sweet for my taste (how is yours? I'd like to know the proportions)
Other than that, my ribs started the same way, but I basted them every half hour or so with a mix of apple juice, water and the spice mix I used as the rub the night before.

I don't sauce either. This is a glaze and it's subtly different. With the flour in it, it binds up the fat as it cooks out of the meat and uses it to thicken the glaze and make it stick to the ribs. There is enough sugar in it to form a very thick coating that still doesn’t stick to your teeth. I like the spice and sweet that the glaze provides without the mess a sauce would have.