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.