© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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32 ounce bottle ketchup
⅔ small jar prepared yellow mustard
½ pound dark brown sugar
⅓ large onion, chopped coarsely
3 tablespoon distilled white vinegar
2 large lemons, sliced
Tabasco hot sauce to taste, 3 drops to ½ teaspoon
ground black pepperi, to taste — lots of it
no salt — there's plenty in the ketchup
Simmer the sauce, stirring until the sugar is melted. Then, stir occasionally for a few minutes while the oil is drawn out of the lemon. Do not allow to scorch. Remove from heat and set aside.
Broil the ribs flesh side up until browned. Turn and cook flesh side down, brown again. Now brush both sides with some of the sauce and cook on each side for five minutes. Do not let them burn or blacken! The ribs at this point look good, but they are still raw. Cut the ribs apart and dip each rib in the sauce. Pile the ribs high on a full-sized oven broiler rack and pan, and pour any remaining sauce, less a cup or so, over the ribs. Cover the ribs with heavy-duty aluminium foil, tucking in around the outside edge of the pan to make an airtight container. Cook in the oven at 325°F for 2 hours.
Remove from oven and open very carefully. Beware the live steam that will rush out. Allow to sit, opened for a few minutes. The end result is smoked, steamed, tender meat which falls from the bones. All fat is rendered and drains into the pan.
Use leftover sauce when warming over the second day.