Rick's Favorite BBQ Ribs

I have several Ribs Recipes, but this is the one I use the most. The keys to success (I think) are pre-cooking the Ribs in the oven, using a slow BBQ fire, and not overcooking (drying out) the Ribs on the grill.
 

Main Ingredients

  • 4 pounds Pork ribs (spareribs, baby loin back ribs, or country-style ribs)
  • Vinegar Basting Sauce
  • Barbecue Sauce
 

Cooking Directions

  • Place ribs in a shallow roasting pan; pour Vinegar Basting Sauce over ribs.
  • Cover with aluminum foil and bake at 300 degrees for 30 minutes for baby back ribs or 1 hour for spareribs or country-style ribs, basting with vinegar mixture halfway through cooking time.
  • Drain ribs, discarding basting sauce.
  • Grill ribs over low coals (275-300 degrees).
  • Baste ribs generously with Barbecue Sauce; grill for 8 minutes.
  • Turn ribs; baste again with Barbecue Sauce, and grill 7 minutes or until done.

Yield: 4 to 8 servings.
 

Vinegar Basting Sauce

  • 2/3 cup water
  • 1/3 cup red wine vinegar

Combine ingredients in a small bowl
 

John Willis's Barbecue Sauce

  • 1 (8-ounce) can tomato sauce
  • 1/2 cup spicy honey mustard
  • 1 cup catsup
  • 1 cup red wine vinegar
  • 1/2 cup Worcestershire sauce
  • 1/4 cup butter or margarine
  • 2 TBS hot sauce (use 1 TBS for less heat)
  • 1 TBS lemon juice
  • 2 TBS brown sugar
  • 1 TBS paprika
  • 1-1/2 tsp garlic powder
  • 1/8 tsp chili powder
  • 1/8 tsp ground red pepper
  • 1/8 tsp black pepper
  Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat, and simmer 30 minutes, stirring occasionally. This sauce tastes best after it sets for a day or two. Serve some of this sauce at the table as a dipping sauce.

Yield: 1 quart
 
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