Memphis−Style Barbecued Ribs
3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black
pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce
Trim as much fat as possible from
ribs. On bone side, work knife tip beneath
membrane that covers bone until
finger tips can be worked beneath rack
membrane, loosening enough to get
firm grip. Then peel membrane off rack.
With paring knife, scrape any fat
away from bone.
Sprinkle ribs on both sides with
even, light coating of salt and pepper.
Place ribs, bone−side−down on grill.
Grill over low fire 1 1/2 hours, turning
every 15 to 20 minutes, replenishing
fire as necessary. Baste with apple
juice at every turn during first
half of cooking period either by brushing
on, or simply spraying apple juice
from spray bottle. If smoking with
indirect heat, turn at 1 hour
intervals, cooking 4 to 6 hours.
Combine vinegar, onion, garlic,
mustard, sugar and hot sauce in blender.
Blend until smooth. Place in
saucepan and add ketchup. Simmer 20 minutes.
Add lemon slices. Stir occasionally
to keep from sticking. Use sauce as
frequent baste for last half of
cooking period, whether grilling or smoking,
being careful not to burn ribs.
Serve remaining sauce on side.
