Trim as much fat as possible from ribs. On bone side, work knife tip beneath 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 ½ 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 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 remaining sauce on side.
This barbecue rib recipe assumes you will be grilling either directly or indirectly however it can easily be modified for the smoker as well.
You could also use spare ribs instead of baby backs if you so desired however the smoking time would be extended to 6 hours at 225 degrees.
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|Serving Size: 1 Recipe (17249g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 166 (1%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 0mg||0 %|
|Sodium 7492.9mg||258 %|
|Potassium 56467.1mg||1486 %|
|Total Carbohydrate 3074.6g||904 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 3061.7g|
|Protein 415.4g||593 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 13014
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