Dutch Oven Biscuits

INGREDIENTS:

1/2 c Vinegar
2 tb Cajun spice mix
1 tb Each: salt; black pepper,
-ground cinnamon
1 1/2 ts Cayenne pepper
1/4 ts Ground cloves
8 lb Baby back pork ribs
About 1 1/2 cups water
Barbecue sauce of choice

Preparation time: 20 minutes Marinating time: 8 hours Cooking time: About 3 1/2 hours Yield: 6 servings

Chicago Tribune

Adapted from a recipe from Jim Dyer and Tawona Hart of Hurricane, Utah.

1. Mix vinegar with all spices in large bowl. Add ribs; cover and marinate 8 hours in refrigerator. 2. Remove ribs and pour off marinade. Place rack to 14-inch Dutch oven about 1 inch above bottom. Add 1/2 inch water (about 1 1/2 cups). Place ribs on rack. Cover; steam 2 1/2 hours with 10 coals under Dutch oven and 12 on top of cover. If water evaporates, add more. 3. After 2 1/2 hours, coat ribs with barbecue sauce; continue to simmer 1 hour more with 4 coals on bottom and none on top. Remove ribs, coat with additional sauce and serve. Nutrition information per serving (without sauce): Calories ...... 850 Fat ........... 65 g Cholesterol .. 260 mg Sodium ..... 635 mg Carbohydrates .. 0 g Protein ........ 62 g