Anononymous 7-29-05

3 Pound Racks baby back ribs

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

1 Teaspoon Louisiana hot sauce

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 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 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 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.