Total Steps
7
Ingredients
20
Tools Needed
1
Ingredients
- teaspoon Celery salt(optional)
- 1 teaspoon Garlic powder
- 1 teaspoon Crumbled dried bay leaves
- 1 teaspoon Dry mustard
- 1 tablespoon Mild chili powder
- 1 tablespoon Paprika
- teaspoon Tabasco or other hot sauce(optional)
- cup Worcestershire sauce
- cup Vegetable oil
- cup Cider vinegar
- 1 tablespoon Crumbled dried bay leaves
- 1 tablespoon Garlic powder
- 1 tablespoon Dry mustard
- 3 tablespoons Paprika
- 1 teaspoon Freshly-ground black pepper
- 1 tablespoon Salt
- 1 tablespoon Onion powder
- 1 recipe She-Devil Barbecue Sauce
- 4 Leeks cut into brushes, or separated
- 2 pounds Pork spareribs, either in a sheet
Instructions
Step 1
<a href="/technique/7S3QCKWK/mix">Mix</a> the <a href="/technique/DYM522S6/dry-rub">dry rub</a> ingredients together in a bowl. Dust the ribs with the <a href="/technique/DYM522S6/dry-rub">dry rub</a>, then <a href="/technique/DYM522S6/rub">rub</a> it in well. Let <a href="/technique/Z7DWVT8G/marinate">marinate</a> for 30 minutes.
Step 2
Prepare a charcoal fire or <a href="/technique/H3S4YV46/preheat">preheat</a> a gas <a href="/technique/2V2PRWTZ/grill">grill</a>.
Step 3
To make the Lone Star Moppin' Sauce, place all the ingredients in a bowl and <a href="/technique/7S3QCKWK/mix">mix</a> together well.
Step 4
Cook the ribs on a <a href="/technique/GZFHJC5K/cool">cool</a> part of the <a href="/technique/2V2PRWTZ/grill">grill</a>, <a href="/technique/8QSP656T/basting">basting</a> with the Moppin' Sauce, using a leek brush. Keep covered, so that the <a href="/technique/QRT27MZS/smoke">smoke</a> 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 <a href="/technique/WRFN6T6X/separated">separated.</a> To cook over medium <a href="/technique/XZFHRHHF/heat">heat</a>, <a href="/technique/JXYLJGZ5/halve">halve</a> the time.
Step 5
Brush with She-Devil <a href="/technique/5SXY5X8X/barbecue">Barbecue</a> Sauce when the ribs are almost done. <a href="/technique/Y6MVNCHX/serve">Serve</a> immediately, passing around the remaining sauce.
Step 6
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 4 <a href="/technique/Y6MVNCHX/serving">servings</a>.
Step 7
Comments: <a href="/technique/5SXY5X8X/barbecued">Barbecued</a> ribs are delicious <a href="/technique/DYM522S6/rubbed">rubbed</a> with a <a href="/technique/RF7SRX43/dry">dry</a> spice mixture, then <a href="/technique/8QSP656T/basted">basted</a> or "mopped," as they cook on the <a href="/technique/5SXY5X8X/barbecue">barbecue.</a> The secret of their <a href="/technique/PMQVQDJ8/flavor">flavor</a> is long, slow cooking, the ribs growing tender and smoky as they cook on the fire. Brush sweet and spicy "She-Devil <a href="/technique/5SXY5X8X/barbecue">Barbecue</a> Sauce" on the ribs during the last 10 minutes of cooking, and offer an extra bowlful at the table.