Ingredients Jump to Instructions ↓

  1. 3 Pound Racks baby back ribs

  2. 2 Teaspoon Salt

  3. 2 Teaspoon Coarse ground black pepper

  4. Apple Juice for Basting

  5. 1 Cup Red wine vinegar

  6. 2 Cup Onion, chopped

  7. 2 Garlic, cloves, minced

  8. 1/4 Cup Mustard, yellow prepared

  9. 1/2 Cup Brown sugar, packed

  10. 2 Cup Ketchup

  11. 2 Lemons, thinly sliced

  12. 1 Teaspoon Louisiana hot sauce

  13. Trim as much fat as possible from ribs. On bone side, work knife tip beneath

  14. membrane that covers bone until finger tips can be worked beneath rack

  15. membrane, loosening enough to get firm grip. Then peel membrane off rack.

  16. With paring knife, scrape any fat away from bone.

  17. Sprinkle ribs on both sides with even, light coating of salt and pepper.

  18. Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning

  19. 15 to 20 minutes, replenishing fire as necessary. Baste with apple

  20. juice at every turn during first half of cooking period either by brushing

  21. on, or simply spraying apple juice from spray bottle. If smoking with

  22. 1 hour intervals, cooking

  23. 4 to 6 hours.

  24. Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.

  25. Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.

  26. Add lemon slices. Stir occasionally to keep from sticking. Use sauce as

  27. frequent baste for last half of cooking period, whether grilling or smoking,

  28. being careful not to burn ribs. Serve remaining sauce on side.


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