Mix together paprika, onion powder, garlicpowder, chili powder, oregano and pepper in small bowl. Rub mixtureevenly over both sides of ribs. Wrap ribs in plastic wrap andrefrigerate for up to 3 hours, if desired.
In a covered charcoal grill, prepare amedium-hot fire. Bank coals on both sides of grill. Place drippan in center.
Place ribs, bone side down, in centerof grill over drip pan. Cover and grill over indirect mediumheat for 1 hour, adding more briquettes, if necessary, to maintainan even grill temperature.
Generously brush ribs with wing sauce.Continue to grill, covered, for 30 minutes more or until meatis very tender, generously brushing with sauce again after 15minutes.
Transfer ribs to cutting board. Looselycover with foil; let rest for 10 to 15 minutes.
To serve, brush ribs with sauce and cutinto serving-size portions.
Makes 4 servings.
Recipe and photograph provided courtesyof Pork, Be Inspired®.
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