Shelly's Recipe

RUBBED RIBS WITH SWEET SAUCE

Category: Ribs

3 cups hickory, pecan or apple wood chips
3 tbsp ground California or New Mexico chilies
3 tbsp paprika
5 1/2 tbsp pepper
1 tbsp garlic powder
2 tsp onion powder
1 tsp salt
About 4 lbs pork back ribs

Sweet and tangy sauce:
3/4 cup ketchup
6 tbsp beef broth or water
6 tbsp Worcestershire
1/4 cup lemon juice
3 tbsp firmly packed brown sugar
1/4 cup chopped onion
1 tsp hot sauce.

In a bowl, pour enough hot water over wood chips to make them float. Drain chips to add to barbecue.

Mix ground chilies, paprika, pepper, and salt. Wipe ribs with a damp towel, then rub all over with the chili mixture.

Prepare barbecue for indirect heat using charcoal, start with 40 briquettes. For charcoal smoke, add 1/2 cup soaked wood chips with the 5 briquettes every 30 minutes of cooking.

Lay ribs on grill but not directly over heat. If there is not enough space for all the ribs, set them upright in a metal rib rack on grill but not directly over heat. Cover barbecue (open vents for charcoal) and cook until meat pulls easily from bones, about 2 1/2 hours. You do not need to turn ribs on a charcoal barbecue, but on a gas barbecue turn ribs occasionally, even in metal rack. Transfer ribs to a large platter; cut between bones and serve with sweet and tangy sauce.

Sweet and tangy sauce: In a 11/2- to 2-quart pan, Simmer until reduced to 11/2 cups, about 10 minutes. Add more hot sauce to taste. Serve warm or cool. If making ahead, chill airtight up to 2 weeks. Makes 1 1/2 cups.