Yield: 1 recipe
|10 tablespoons||Black pepper|
|5 tablespoons||Chili powder|
|5 tablespoons||Red pepper|
|32 ounces||Hunt's Ketchup|
|8 ounces||Soy sauce|
|4 ounces||Worcestershire sauce|
|1 tablespoon||Garlic powder|
|5 tablespoons||Garlic powder|
|3 tablespoons||Celery salt|
|1 tablespoon||Dry mustard|
|8 ounces||Apple cider vinegar|
|4 ounces||Apple juice|
|1 tablespoon||White pepper or to taste|
Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator fot 4 to 10 hours before cooking.
Bring sauce ingredients to a boil. Then add 1 finely grated onion, 1 grated medium Golden Delicious apple and ¼ grated small bell pepper. Cook until desired thickness.
Cook prepared ribs for about 5½ to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked applewood chips in the fire to create a sweet flavor.
About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side.
TIP: Don't rush the cooking process.