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Title: Authentic Barbecued Ribs Pt1
Yield: 4 Servings

Ingredients

      6 lb pork spareribs.; see note in
           - step 1 about
 
  ----------------------BARBECUESTYLE DRY RUB---------------------------
      1 tb ground black pepper
      2 ts cayenne pepper powder;
           -(optional)
      2 tb mild chile powder
      2 tb cumin
      2 tb packed dark brown sugar
      1 tb granulated white sugar
      1 tb ground oregano
      4 tb paprika
      2 tb salt
      1 tb ground white pepper
      3 tb celery salt
      3 tb garlic powder
 
  -------------------------BARBECUE SAUCE-------------------------------
      4 tb butter
      1 sm onion; chopped
      2    cloves garlic; minced
      1 ts paprika
      1 tb ground black pepper
      2 tb fresh lemon juice; (2 tbl.
           -from 1 lemon)
      1 ts mustard powder
    1/2 ts hot red pepper sauce
    1/2 ts salt
    1/4 c  cider vinegar
      1 cn tomato sauce; (16ozs)

Instructions

1. Pick your ribs. The old-fashioned spareribs are best, not the baby back
ribs, not the country-style ribs, just the plain old, under-three-pounds
pork spareribs, in one big slab. If there is a large amount of extraneous
fat on the ribs, trim it before cooking.

2. For the dry rub: At least an hour before cooking ribs, mix all dry rub
ingredients together. (This dry rub is a fairly traditional combination of
flavors. Feel free to adjust amounts, or to add or subtract ingredients.)
This rub yields enough to coat about 4 slabs. Store leftover rub in an
airtight jar or in freezer. Rub a generous amount (a scant 3 tablespoons)
onto each side of ribs. Ribs can sit at room temperature for up to an
hour-, wrap them in plastic wrap and refrigerate if you plan to hold them
any longer. An hour is plenty of time for dry rub to flavor ribs. If you

want the meat more intensely flavored, this step can be done the night
before cooking.

3. Meanwhile, prepare barbecue sauce. Heat butter in medium saucepan. Add
onions and garlic- saut6 until onions soften, 3 to 4 minutes. Stir in next
6 ingredients- cook over medium heat to blend flavors, about 5 minutes. Add
vinegar and tomato sauce, bring to simmer. Simmer uncovered until sauce
thickens slightly, about 15 minutes. Set aside until ready to serve.

4. Start with a grill free of any leftover ashes or coals. Light 40 or so
charcoal briquettes (if you're using a metal chimney starter, fill it
approximately 2/3 full). Push all coals to one side of fire grate, arranged
in a mound 2 or 3 briquettes high. Keep bottom vents of grill completely
open. Coals will be just right when they are covered in a light gray ash.
Meanwhile, wrap 2 large handfuls (about 2 cups) of hickory smoking chips in
foil. Poke several holes in top of foil packet with a fork to let smoke
escape. There's no real benefit to be had by soaking the chips first.

5. Once coals are ready, lay foil-wrapped smoking chips on top of charcoal.
Put cooking grate in place. Position ribs on cooking grate opposite fire-,
on a 22-inch kettle grill, you should be able to cook 2 full slabs of ribs,
side by side, at one time. Put lid on grill, with top vents 2/3 open,
directly over ribs. This will help draw heat and hickory smoke past the
ribs. Initial heat inside grill will probably hover around 350 degrees.
Over the 2-hour cooking period, it will drop a hundred degrees or so-all of
which falls into the acceptable slow-cooking range.

6. Turn ribs every 30 minutes for a total cooking time of 2 to 3 hours.
There is no need to baste the ribs with anything. In all but the most
extreme of weather conditions, ribs will be done in 2 hours. In normal
weather conditions (say, above 60 degrees) coals will begin to lose some of
their vigor toward the end of the cooking time, but they still

continued in part 2

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