Ribs with a Kick:

The meat just falls off the bones of these slowly grilled spareribs.
My mom created the delicious sauce, tweaking it until it suited my
dad's taste to a T. I have to agree with him that these ribs are the
best I've ever had. Desiree W., Rathdrum, Idaho

Prep: 30 min.
Grill: 2 hours 5 min.

2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons butter
1 cup packed brown sugar
1 cup water
1 cup spicy ketchup
3 tablespoons white vinegar
3 tablespoons Worcestershire sauce
1 tablespoon Liquid Smoke, optional
2 teaspoons ground mustard
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper
5 to 6 pounds baby back ribs, cut into serving-size pieces

In a large saucepan, saute onions and garlic in butter until tender.
Stir in the brown sugar, water, ketchup, vinegar, Worcestershire
sauce, Liquid Smoke if desired, mustard, chili powder, paprika and
cayenne. Bring to a boil. Reduce heat; simmer and stir until
thickened, about 10 minutes. Remove from the heat.
Combine the salt, onion salt, garlic salt and pepper; sprinkle over
ribs. Grill ribs, covered, over indirect medium heat for 1-3/4 hours
or until meat is very tender. Set aside 1 cup barbecue sauce for
serving.
Brush some of remaining sauce over ribs; cook 20 minutes longer,
turning ribs and basting with sauce. Serve with reserved sauce.
Yield: 5-6 servings.

Editor's Note: This recipe was tested with Heinz Hot & Spicy Kick'rs
ketchup.

Source: Taste of Home





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