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All American Ribs
Ingredients
- 2 lb Pork spareribs, either in a sheet or possibly separated
- 4 x Leeks cut into brushes, for basting ribs
- 1 x recipe She-Devil Barbecue Sauce see * Note
- 1 Tbsp. Onion pwdr
- 1 Tbsp. Salt
- 1 tsp Freshly-grnd black pepper
- 3 Tbsp. Paprika
- 1 Tbsp. Dry mustard
- 1 Tbsp. Garlic pwdr
- 1 Tbsp. Crumbled dry bay leaves
- 2/3 c. Cider vinegar
- 1/3 c. Vegetable oil
- 1/4 c. Worcestershire sauce
- 1/2 tsp Tabasco or possibly other warm sauce
- 1 Tbsp. Paprika
- 1 Tbsp. Mild chili pwdr
- 1 tsp Dry mustard
- 1 tsp Crumbled dry bay leaves
- 1 tsp Garlic pwdr
- 1/2 tsp Celery salt or possibly to taste
Directions
- Mix the dry rub ingredients together in a bowl. Dust the ribs with the dry rub, then rub it in well. Let marinate for 30 min.
- Prepare a charcoal fire or possibly preheat a gas grill.
- To make the Lone Star Moppin' Sauce, place all the ingredients in a bowl and mix together well.
- Cook the ribs on a cold part of the grill, basting with the Moppin' Sauce, using a leek brush. Keep covered, so which the smoke scents the meat. The longer and slower the ribs cook, the more tender they will be. Allow 1 to 2 hrs if the ribs are in a sheet, about 40 min if separated. To cook over medium heat, halve the time.
- Brush with She-Devil Barbecue Sauce when the ribs are almost done. Serve immediately, passing around the remaining sauce.
- This recipe yields 4 servings.
- Comments: Barbecued ribs are delicious rubbed with a dry spice mix, then basted or possibly "mopped," as they cook on the barbecue. The secret of their flavor is long, slow cooking, the ribs growing tender and smoky as they cook on the fire. Brush sweet and spicy "She-Devil Barbecue Sauce" on the ribs during the last 10 min of cooking, and offer an extra bowlful at the table.
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