The meat just falls off the bones of these slowly grilled spareribs. My mom created the delicious sauce, tweaking it until it suited my dad's taste to a T. I have to agree with him that these ribs are the best I've ever had.—Desiree Whittaker, Rathdrum, Idaho
- 2 medium onions, chopped
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 cup packed brown sugar
- 1 cup water
- 1 cup spicy ketchup
- 3 tablespoons white vinegar
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Liquid Smoke, optional
- 2 teaspoons ground mustard
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 5 to 6 pounds pork baby back ribs
- In a large saucepan, saute onions in butter until tender. Add garlic, cook 1 minute longer. Stir in the brown sugar, water, ketchup, vinegar, Worcestershire sauce, Liquid Smoke if desired, mustard, chili powder, paprika and cayenne. Bring to a boil. Reduce heat; simmer for 10-12 minutes or until thickened, stirring occasionally. Remove from the heat.
- In a small bowl, combine the salt, onion salt, garlic salt and pepper; sprinkle over ribs.
- Grill ribs, covered, over indirect medium heat for 1-3/4 hours or until tender.
- Set aside 1 cup barbecue sauce for serving. Brush some of the remaining sauce over ribs; cook 20 minutes longer, turning ribs occasionally and basting with sauce. Serve with reserved sauce. Yield: 5-6 servings.
Originally published as Ribs with a Kick in Taste of Home June/July 2005, p37
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