2 pounds Pork spareribs, either in a sheet
4 Leeks cut into brushes,
for basting ribs
1 tablespoon Onion powder
1 tablespoon Salt
1 teaspoon Freshly-ground black pepper
3 tablespoons Paprika
1 tablespoon Dry mustard
1 tablespoon Garlic powder
1 tablespoon Crumbled dried bay leaves
cup Cider vinegar
cup Vegetable oil
1 tablespoon Paprika
1 tablespoon Mild chili powder
1 teaspoon Dry mustard
1 teaspoon Crumbled dried bay leaves
1 teaspoon Garlic powder
teaspoon Celery salt or to taste
To make the Lone Star Moppin' Sauce, place all the ingredients in a bowl and mix together well.
Cook the ribs on a cool part of the grill, basting with the Moppin' Sauce, using a leek brush. Keep covered, so that the smoke scents the meat. The longer and slower the ribs cook, the more tender they will be. Allow 1 to 2 hours if the ribs are in a sheet, about 40 minutes if separated. To cook over medium heat, halve the time.
Comments: Barbecued ribs are delicious rubbed with a dry spice mixture, then basted or "mopped," as they cook on the barbecue. The secret of their flavor is long, slow cooking, the ribs growing tender and smoky as they cook on the fire. Brush sweet and spicy "She-Devil Barbecue Sauce" on the ribs during the last 10 minutes of cooking, and offer an extra bowlful at the table.