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Tomato Barbecue Sauce
  • 2 cups vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon chili powder
  • 2 tablespoons paprika
  • 3 tablespoons black pepper
  • 3 tablespoons salt
  • 3/4 to 1 bottle ketchup
  • 3/4 teaspoon dry mustard
  • 1/2 cup water (optional)

Mix all ingredients and brush on carcass after turning. The sauce can also be added to the pork after it has been cooked and pulled.

Ada's Minced Bar-B-Q Sauce
  • 2 cups cider vinegar
  • 1 cup water
  • 2 tablespoons salt
  • 2 tablespoons paprika
  • 1 tablespoon crushed red pepper
  • 1 tablespoon ground black pepper
  • 1 tablespoon Worcestershire sauce

In a screw-top jar with tight-fitting lid, combine all ingredients. Store at room temperature. Shake before using.

Boil fresh pork shoulder until meat falls from bones, about 3 hours. Remove fat, skin and bones. Pull meat apart. Use 2 cups of North Carolina-style barbecue sauce. Add 1 to 2 tablespoons of liquid smoke. Mix well. Let set for a few hours or overnight for flavors to mingle.

Honey Spare Ribs
  • 3 pounds pork spare ribs or pork loin back ribs, cut into desired lengths
  • 3 tablespoons lemon juice
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon dried minced onion
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon garlic powder

Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350 degrees for 1 hour. Drain off fat. Combine all remaining ingredients in a bowl; brush some of the glaze on ribs. Bake uncovered, 30 to 45 minutes longer or until meat is tender. Brush occasionally with remaining glaze. Yields 4 servings.

To grill ribs: Heat grill and brush ribs with sauce. Place ribs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill but keep vents open. Cook 10 to 20 minutes or until pork is browned, turning and brushing occasionally with sauce.

Note: Instead of baking the ribs, some recipes suggest putting them in a large saucepan or Dutch oven and covering with water. Then bring to a boil, reduce heat, cover and simmer for 45 minutes or until pork is tender. Drain thoroughly.

Note 2: Experienced grillers such as Don Mastroni prefer to smoke the ribs at low heat to cook before grilling and basting with sauce. Grillers might like to experiment with sauces as well as cooking methods until finding a favorite recipe style.

Barbecue Sauce
  • 1/2 cup cider vinegar
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1/4 cup chili sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons chopped onion
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground mustard
  • 1 garlic clove, minced
  • Dash of cayenne pepper

Combine all ingredients in a saucepan. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. Brush ribs with sauce while grilling. Yields 4 servings.

Note: If you like a garlic flavor, add an additional clove. If you prefer zesty ribs, use a generous dash of cayenne pepper.

Rib Sampler
  • 1 to 2 slabs pork back ribs or spareribs
  • Rub as desired
  • Sauce, as desired for basting, and glazing

Prepare medium fire in grill. Rub ribs as desired with seasoning. Place ribs in single layer opposite heat source on grill. Cover grill and allow ribs to cook slowly for 1 to 2 hours. If basting with a sauce, start basting during the last 20 to 30 minutes of cooking.

Remove ribs from grill and cut into serving portions to serve with additional sauce, as desired. Wrap ribs well in heavy alumi num foil and place in a heavy brown paper bag and let rest for an hour before serving. This will render the ribs extra-tender and also allow the cook to tend to last-minute preparations for the meal.

An alternative method for cooking ribs is to grill them in heavy-duty aluminum foil. Wrap ribs by bringing two sides of foil sheet to the center. Leaving room for heat circulation inside packet, fold foil down. Fold in one end to seal. Through open end, add cup water. Fold foil in to seal.

Grill 45 minutes to 1 hour on medium heat in covered grill. Remove steamed ribs carefully from foil and place directly on the grill. Grill 10 to 15 minutes on medium heat in un covered grill, brushing ribs generously with sauce and turning every 5 minutes to cook evenly.

The following recipes are suggestions for rubs and sauces.

Memphis-Style Ribs
  • 2 tablespoons each of garlic powder, onion powder, white pepper, seasoned pepper, chili powder, cumin, brown sugar
  • 4 tablespoons paprika
  • 2 teaspoons cayenne pepper

Mix all ingredients together. Rub slab of ribs with about cup of the dry rub. If desired, baste ribs 3 to 4 times during cooking time with a cup or two of apple cider to which you've added 2 teaspoons crushed red pepper.

Texas-Style Ribs
  • 4 tablespoons granulated garlic
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 1/2 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 7 teaspoons cracker meal

Prepare sprinkle mixture a day ahead. Place ingredients in a jar and shake well. Sprinkle over ribs or chicken. Baste ribs towards end of cooking time with smoky barbecue sauce, purchased or homemade.

Matt's Barbecue Sauce
  • 1 lemon
  • 2 cups ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon prepared yellow mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons distilled white vinegar
  • 3 tablespoons orange marmalade
  • 2 tablespoons butter, optional

In a saucepan, thoroughly combine all the ingredients, except the butter and bring to a boil. Reduce the heat and let the sauce simmer for 5 minutes. Stir in the butter, if desired. Use the sauce to baste meat and it can be warmed and served on the side. Makes 3 cups and will keep for 10 days in an air-tight container.

Southern Comfort Ribs
  • 6 tablespoons paprika
  • 4 teaspoons each of garlic powder and seasoned salt
  • 2 teaspoons each of dry mustard and oregano
  • 1 teaspoon chili powder

Mix together all ingredients and rub about cup of the rub into the ribs. Cook or grill as desired. Baste ribs towards the end of cooking time with a mild barbecue sauce to which you've stirred in 2 tablespoons or more of spicy brown mustard and a little molasses or bourbon.

Oriental Peach Glazed Ribs
  • 1 tablespoon packed brown sugar
  • 1 teaspoon 5-spice powder or ground ginger
  • 1 teaspoon celery salt
  • 1 1/2 teaspoons paprika
  • teaspoon ground red pepper

Glaze
  • 2/3 cup peach preserves
  • 2 teaspoons lemon juice
  • 1 teaspoon soy sauce

Combine seasoning rub and sprinkle over ribs, turning to coat. Cook or grill ribs as desired. Combine peach preserves, lemon juice and soy sauce. Grill ribs 10 to 15 minutes in uncovered grill, brushing ribs generously with glaze and turning every 5 minutes to cook evenly.

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