Memphis-style barbecued ribs

Yield: 1 Servings

Measure Ingredient
3 pounds Racks baby back ribs
2 teaspoons Salt
2 teaspoons Coarse ground black pepper
\N \N Apple Juice for Basting
1 cup Red wine vinegar
2 cups Onion, chopped
2 eaches Garlic, cloves, minced
¼ cup Mustard, yellow prepared
½ cup Brown sugar, packed
2 cups Ketchup
2 eaches Lemons, thinly sliced
1 teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack. With paring knife, scrape any fat away from bone.

Sprinkle ribs on both sides with even, light coating of salt and pepper. Place ribs, bone-side-down on grill. Grill over low fire 1½ hurs, turning every 15 to 20 minutes, replenishing fire as necessary. Baste with apple juice at every turn during first half of cooking period either by brushing on, or simply spraying apple juice from spray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.

Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender. 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, being careful not to burn ribs.

Serve remaining sauce on side.

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