Adam’s Ribs

(from Lucianolinda’s recipe box)

Source: Southern Living mag.- September 1995

Serves 12 people

Categories: Pork

Ingredients

  • Hickory chunks
  • 1 Tbsp. garlic powder
  • 1 Tbsp. Creole seasoning
  • 2 Tbsp. pepper
  • 1 Tbsp. Worcestershire sauce
  • 5 lbs. spareribs
  • Grill Basting Sauce:
  • 2 3/4 cups red wine vinegar
  • 1 3/4 cups water
  • 3/4 cup ketchup
  • 1/4 cup prepared mustard
  • 1/4 cup Worcestershire sauce
  • 1/4 cup firmly packed brown sugar
  • 2 to 4 Tbsp. salt
  • 2 Tbsp. dried crushed red pepper
  • 2 Tbsp. ground black pepper
  • The Sauce:
  • 1 Tbsp. butter, or margarine
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 cup ketchup
  • 1/2 cup white vinegar
  • 1/4 cup lemon juice
  • 1/4 cup steak seasoning (such as Dale's)
  • 2 Tbsp. brown sugar
  • 1 Tbsp. Cajun seasoning
  • 2 Tbsp. liquid smoke

Directions

  1. Soak wood chunks in water to cover 30 minutes. Drain.
  2. Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty. Place wood chunks on charcoal. Place food rack on grill.
  3. Combine garlic powder and next 3 ingredients, rub on all sides of ribs. Arrange ribs over unlit side of grill.
  4. Grill, covered with grill lid, 2 to 2 1/2 hours, basting with grill Basting Sauce during last 30 minutes. Turn once after basting. Serve with The Sauce.
  5. Grill Basting Sauce:

  6. Combine all ingredients in a saucepan, and cook over medium heat, stirring occasionally, 1 hour.
  7. makes 6 cups

  8. The Sauce:

  9. Melt butter in a large skillet over medium-high heat; add onion, and sauté until tender. Add garlic and remaining ingredients; reduce heat, and simmer 15 minutes.
  10. makes 2 1/2 cups

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