All-American Ribs

Photo: flickr user Thoth, God of Knowledge

Ingredients

2 pounds Pork spareribs, either in a sheet

or separated

4 Leeks cut into brushes,

for basting ribs

1 recipe She-Devil Barbecue Sauce see * Note

1 tablespoon Onion powder

1 tablespoon Salt

1 teaspoon Freshly-ground black pepper

3 tablespoons Paprika

1 tablespoon Dry mustard

1 tablespoon Garlic powder

1 tablespoon Crumbled dried bay leaves

cup Cider vinegar

cup Vegetable oil

cup Worcestershire sauce

teaspoon Tabasco or other hot sauce

1 tablespoon Paprika

1 tablespoon Mild chili powder

1 teaspoon Dry mustard

1 teaspoon Crumbled dried bay leaves

1 teaspoon Garlic powder

teaspoon Celery salt or to taste

Preparation

Mix the dry rub ingredients together in a bowl. Dust the ribs with the dry rub, then rub it in well. Let marinate for 30 minutes.

Prepare a charcoal fire or preheat a gas grill.

To make the Lone Star Moppin' Sauce, place all the ingredients in a bowl and mix together well.

Cook the ribs on a cool part of the grill, basting with the Moppin' Sauce, using a leek brush. Keep covered, so that the smoke scents the meat. The longer and slower the ribs cook, the more tender they will be. Allow 1 to 2 hours if the ribs are in a sheet, about 40 minutes if separated. To cook over medium heat, halve the time.

Brush with She-Devil Barbecue Sauce when the ribs are almost done. Serve immediately, passing around the remaining sauce.

This recipe yields 4 servings.

Comments: Barbecued ribs are delicious rubbed with a dry spice mixture, then basted or "mopped," as they cook on the barbecue. The secret of their flavor is long, slow cooking, the ribs growing tender and smoky as they cook on the fire. Brush sweet and spicy "She-Devil Barbecue Sauce" on the ribs during the last 10 minutes of cooking, and offer an extra bowlful at the table.