Barbecue Ribs Memphis Style Ingredients:
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
3 Pound Racks baby back ribs
1 Teaspoon Louisiana hot sauce
Barbecue Ribs Memphis Style Instructions:
Trim as much fat as you can from ribs.
On bone side, work knife tip beneath the membrane that covers bone until finger tips can be worked
beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack.
With paring knife, scrape any fat away from bone.
Sprinkle ribs on both sides with even, light coating of salt and pepper.
Place ribs, bone−side−down on grill.
Grill over low fire 1 1/2 hours, turning
every 15 to 20 minutes, replenishing fire as necessary. Baste with apple
juice at every turn during first half of cooking period either by brushing
on, or simply spraying apple juice from spray bottle.
If you are 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.
Blend until smooth. Place in saucepan and add ketchup. Simmer for 20 minutes.
Add lemon slices.
Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period,
whether grilling or smoking, being careful not to burn ribs.
Serve the remaining sauce on the side.
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