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Ingredients
- 3 lb Baby back ribs
- 2 tsp Salt
- 2 tsp Pepper -- coarsely crushed Apple juice for basting
- 1 c. Red wine vinegar
- 2 c. Onion -- minced
- 2 x Cloves garlic -- chopped
- 1/4 c. Mustard
- 1/2 c. Brown sugar -- packed
- 1/2 tsp Louisiana warm sauce
- 2 c. Ketchup
- 2 x Lemons -- thinly sliced
Directions
- Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane which covers bone till finger can be work under rack memebrane, loosening sufficient to get hard grip (try papper towel to hold membrane). Then peel membrane off rack. With knife scrape any fat away from bone. Sprinkle ribs on both sides with even, light coat of salt and pepper.
- Place ribs, bone side down, on grill. Grill over low fire for 1 1/2 hrs, turning every 15-20 minutes. Baste with apple juice at every turn during the first half of cooking period, either by brushing on or possibly simply sparying apple juice from sray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4-6 hrs. Combine vinegar, onion, garlic, mustard, sugar and warm sauce in blender and blend until smooth. Place in saucepan and add in ketchup. Simmer 20min. Add in lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period.
- Becareful not to burn ribs (sugar has tendancy to burn. Serve remaining sauce on side.
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