Baby back ribs (1 slab per person)
1/4 cup red wine vinegar or lemon juice
1 stick butter, melted
1 clove garlic, crushed
1 onion, grated
Remove skin from back of ribs. Cut a small slit between each rib. Mix vinegar, butter, onion and garlic together and use mixture to season ribs on both sides. Place ribs on a preheated grill and close the cover. Turn ribs every 20 minutes and baste with Barbecue sauce until tender.
SPECIAL BARBECUE SAUCE:
1/2 stick butter, melted
1 green pepper, chopped
1 onion, chopped
3-4 cloves garlic, pressed
1/2 cup celery (with leaves), chopped
1 (16 oz.) can crushed tomatoes
1 (12 oz.) can thick tomato paste
1/2 can water, from tomato paste can
1 tbsp. Worcestershire sauce
1 tsp. salt
2 tbsp. red wine vinegar
2 tbsp. prepared yellow mustard
4 dashes Tabasco sauce
8 peppercorns
1/4 tsp. ground cumin
8 coriander seeds
1/4 tsp. oregano
2 tbsp. molasses
4 tbsp. brown sugar
1 bay leaf
1/4 tsp. celery seed
Melt butter in medium saucepan. Sauté onion, garlic, celery and green pepper until tender. Add remaining ingredients and simmer 1/2 hour, stirring occasionally. Cool and put through a small sieve colander. Keeps in the refrigerator 6 to 8 weeks.
This recipe may be used on ribs, chicken, or beef in either wood-fired/charcoal pits or gas grill barbecues.
