3/4 cup ketchup
1/2 cup cider vinegar
2 tablespoon hot sauce
1 medium onion -- grated
3 garlic cloves -- minced
1 tablespoon Worcestershire sauce
1 rack pork ribs -- about 3-4 lbs.
Instructions:
Combine the ketchup, vinegar, hot sauce, onion, garlic and Worcestershire
sauce in a mixing bowl and stir until blended. Pour half of the sauce
into a glass baking dish large enough to hold the ribs in a single
layer. Place the ribs meaty side down in the sauce. Pour remaining
sauce over -- cover and refrigerate for 12 to 24 hours. Heat a charcoal
grill until the coals are thickly coated with ash. If you are using
a gas grill, preheat on low for 5 minutes with the lid closed. Place
the ribs on a rack set at least 6 inches from the fire. Grill slowly,
for 15 minutes. Turn and baste with sauce. Ribs should have browned
slightly. If they still look raw, stoke the fire. If they have browned
a great deal or scorched in spots, move ribs to a cooler part of the
fire. Cook for 15 minutes, baste, and turn again. Grill for 30 to
45 minutes longer, turning and basting, every 5 minutes. Watch the
fire carefully, keeping flames away from the ribs. To serve, slice
the rack into individual ribs and pile on a heated platter. Andrew
Schloss, SF Chronicle, 7/22/92.
