Standing Room Only BBQ Ribs
Makes 6 to 8 servings.
5 pounds pork spareribs, cut into slabs
1/3 cup Spicy Dry Rub
1 1/2 cups mesquite or hickory wood chips, soaked in water for 30
minutes, and drained 2 cups Famous BBQ Sauce
1. Rub the spareribs with the dry rub. Wrap each slab tightly in a
double thickness of aluminum foil. Set aside while building the
2. Build a charcoal fire in an outdoor grill and let burn until the
coals are covered with white ash. For a gas grill, preheat on High,
then adjust to Medium.
3. Place the foil-wrapped ribs on the grill and cover. Cook, turning
occasionally, until the ribs are tender, about 1 hour. Unwrap the
ribs and set aside.
4. Add more charcoal to the fire and let burn until medium-hot. You
should be able to hold your hand at grill level for about 3 seconds.
Sprinkle the drained chips over the coals. For a gas grill, adjust
the heat to Low. Place the drained chips in the metal chip box. Or,
wrap the chips in aluminum foil, pierce a few holes in the foil, and
place on the heat source. Heat until the chips begin to smoke.
5. Lightly oil the grill grid. Place the ribs on the grill, brush
with sauce, and cover. Grill for 5 minutes. Turn, brush with more
sauce. Cover and continue grilling until the ribs are glazed, about
5 more minutes. Cut between the bones into individual ribs. Serve
hot, with any remaining sauce passed on the side.
Spicy Dry Rub:
Combine 2 tablespoons chili powder, 1 tablespoon garlic salt, 1
tablespoon paprika, 1 tablespoon freshly ground black pepper, and 1
teaspoon cayenne pepper.
Famous BBQ Sauce:
In a medium, heavy-bottomed saucepan, melt 4 tablespoons butter. Add
1 large onion, chopped, and cook over medium heat, stirring often,
until the onion is golden brown. Add 2 garlic cloves, finely
chopped, and cook for 1 minute. Stir in 1 cup each ketchup and
American-style chili sauce, 1/2 cup each light brown sugar and cider
vinegar, 2 tablespoons each steak sauce, Worcestershire sauce, and
spicy brown mustard. Bring to a simmer and cook, stirring often to
avoid scorching, until thickened, about 30 minutes. Cool completely.