Adam’s Ribs
(from Lucianolinda’s recipe box)
Source: Southern Living mag.- September 1995
Serves 12 peopleCategories: 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
- Soak wood chunks in water to cover 30 minutes. Drain.
- 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.
- Combine garlic powder and next 3 ingredients, rub on all sides of ribs. Arrange ribs over unlit side of grill.
- 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.
-
Grill Basting Sauce:
- Combine all ingredients in a saucepan, and cook over medium heat, stirring occasionally, 1 hour.
-
makes 6 cups
-
The Sauce:
- 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.
-
makes 2 1/2 cups