There’s nothing like ribs with a kick of good ol’ Texas flavor. All-American Ribs have just that unique quality. Enjoy these with cole slaw.
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 2 pounds pork spareribs, either in a sheet or separated
- 4 leeks; cut into brushes, for basting ribs
- 1 recipe She-Devil Barbecue Sauce; see * Note
Down-Home Dry Rub
- 1 Tablespoon onion powder
- 1 Tablespoon salt
- 1 teaspoon freshly-ground black pepper
- 3 Tablespoons paprika
- 1 Tablespoon dry mustard
- 1 Tablespoon garlic powder
- 1 Tablespoon crumbled dried bay leaves
Lone Star Moppin' Sauce:
- 2/3 Cup cider vinegar
- 1/3 Cup vegetable oil
- 1/4 Cup Worcestershire sauce
- 1/2 teaspoon Tabasco or other hot sauce
- 1 Tablespoon paprika
- 1 Tablespoon mild chili powder
- 1 teaspoon dry mustard
- 1 teaspoon crumbled dried bay leaves
- * Note: See the "She-Devil Barbecue Sauce" recipe which is included in this website.
- Mix the dry rub ingredients together in a bowl. Dust the ribs with the dry rub, then rub it in well. Let marinate for 30 minutes.
- Prepare a charcoal fire or preheat a gas grill.
- To make the Lone Star Moppin' Sauce, place all the ingredients in a bowl and mix together well.
- Cook the ribs on a cool part of the grill, basting with the Moppin' Sauce, using a leek brush. Keep covered, so that the smoke scents the meat. The longer and slower the ribs cook, the more tender they will be. Allow 1 to 2 hours if the ribs are in a sheet, about 40 minutes if separated. To cook over medium heat, halve the time.
- Brush with She-Devil Barbecue Sauce when the ribs are almost done. Serve immediately, passing around the remaining sauce.
Barbecued ribs are delicious rubbed with a dry spice mixture, then basted or "mopped," as they cook on the barbecue. The secret of their flavor is long, slow cooking, the ribs growing tender and smoky as they cook on the fire. Brush sweet and spicy "She-Devil Barbecue Sauce" on the ribs during the last 10 minutes of cooking, and offer an extra bowlful at the table.