Monday, November 23, 2009

Memphis-Style Barbeque Ribs

Memphis-Style Barbeque Ribs

3-4 pounds pork baby back ribs
1 teaspoon salt
1 tsp. freshly ground black pepper
Apple juice for basting
3/4 cup red wine vinegar
2 cups onion, chopped
2 garlic cloves, minced
4 tablespoons yellow prepared mustard
1 teaspoon Worcestershire sauce
1/2 cup brown sugar, packed
1/4 - 1/2 teaspoon hot sauce
1/2 teaspoon liquid hickory smoke
2 cups ketchup
2 lemons, thinly sliced

Combine vinegar, onion, garlic, mustard, Worcestershire sauce, sugar, hot sauce, and liquid hickory smoke. Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes. Add lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period, whether grilling or smoking. Trim as much fat as possible from ribs. On bone side, remove white membrane.

Sprinkle ribs on both sides with even, light coating of salt and pepper. Place ribs, bone side down on grill. Grill over low fire 1 hour, turning every 15 to 20 minutes, replenishing fire as necessary or bake in a 325 degree oven for first 1 1/2 hours of cooking time. Baste with apple juice at every turn during first part of cooking period. Grill for another 30-45 minutes on low heat basting often with the barbecue sauce. Serve with sauce on the side. Serves 4

postmarked in 2009 with a 44 cent Christmas reindeer stamp

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