1 Bottle ketchup,
32 ounce size
2/3 sm. Jar prepared yellow hot dog type mustard
1/2 lb Dark brown sugar
1/3 lg. Onion, chopped coarsely
3 Tbsp. white vinegar
2 lg. Lemons, sliced
Tabasco hot sauce to taste (3 drops to 1/2 tsp.)
Ground black pepper to taste (lots of it)
Preparation time: 1/2 day, but constant attention is not
Simmer the sauce, stirring until the sugar is melted. Then, stir
occasionally for a few minutes while the oil is drawn out of the lemon. Do
not allow to scorch. Remove from heat and set aside
Now heat the BBQ and briefly cook the ribs flesh side up until browned.
Turn and cook flesh side down, brown again. Now brush both sides with
some of the sauce and cook on each
side for five minutes. Do not let them burn or blacken! The RIBS at this
point look good, but they are still raw.
OR if you don't have a BBQ, broil the ribs in your oven, although they
won't get that smoky BBQ flavor.
Cut the ribs apart and dip each rib in the sauce. Pile the
ribs high on a
full-sized oven broiler rack and pan, and pour any remaining sauce, less a
cup or so, over the ribs.
Cover the ribs with heavy-duty aluminum foil, tucking in around the
outside edge of the pan to make an airtight container. Cook in the oven at
325F for 2 hours.
Remove from oven and open very carefully. Beware the live steam that will
rush out. Allow to sit, opened for a few minutes.
The end result is smoked, steamed, tender meat which falls from the bones.
All fat is rendered and drains into the pan.
Use leftover sauce when warming over the second day.