3 pounds rack pork spareribs
2 tablespoon butter or margarine
1 medium onion -- finely chopped
2 cloves garlic -- minced
1 15 ounce c tomato sauce
2/3 cup cider vinegar
2/3 cup firmly-packed brown sugar
2 tablespoon chili powder
1 tablespoon prepared mustard
1/2 teaspoon pepper
Instructions:
Melt butter in a large skillet over low heat; add onion and garlic,
and sauté until tender. Add remaining ingredients, except ribs, and
bring to a boil. Reduce heat, and simmer for 20 minutes, stirring
occasionally. Build a banked fire bed in a covered grill. Place ribs
on grill on opposite side from coals (indirect heat). Close grill
hood. Smoke for 2 1/2 hours, turning rack every 30 minutes. After
2 1/2 hours, begin basting with sauce every ten minutes, for 30 more
minutes. Ribs are done when the meat starts to pull up on the bone.
Smoking time will vary with temperature inside kettle grill. Remove
ribs from grill and serve, cutting into serving-size portions. If
desired, serve any remaining sauce on the side, bringing it to a boil
and boiling gently for 5 minutes.
