Memphis Style BBQ Ribs

3 pounds baby back ribs
2 teaspoons salt
2 teaspoons pepper coarsely crushed
apple juice for basting
1 cup red wine vinegar
2 cups onion chopped
2 cloves garlic minced
1/4 cup mustard
1/2 cup brown sugar packed
1/2 teaspoon Louisiana hot sauce
2 cups ketchup
2 lemons thinly sliced

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger can be work under rack membrane, loosening enough to get firm grip, try a paper towel to hold membrane. Then peel membrane off rack. With knife scrape any fat away from bone. Sprinkle ribs on both sides with even, light coat of salt and pepper.

Place ribs, bone side down, on grill. Grill over low fire for 1 1/2 hours, turning every 15 to 20 minutes. Baste with apple juice at every turn during the 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 and blend till 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. Be careful not to burn ribs. Serve remaining sauce on side.