Shelly's Recipe

MEMPHIS-STYLE BARBECUED RIBS

Category: Ribs

Pork Tenderloin Three slabs 3.8 and down loin back ribs
2 tbsp seasoned salt
1 tbsp coarsely ground black pepper
2 cups apple juice
1 cup red wine vinegar
2 cups chopped onions
2 cloves garlic, chopped
1/4 cup prepared yellow mustard
1/2 cup firmly packed light brown sugar
1/2 tsp Louisiana hot sauce
2 cups tomato ketchup
2 lemons, thinly sliced

Prepare an indirect fire. Prepare the ribs by removing the membrane and trimming away any large pieces of fat. Sprinkle evenly with the seasoned salt and pepper on both sides, rubbing each of them in. Place the ribs on the pit, cover, and cook [indirectly at 230 degrees to 250 degrees using a few wood chunks occasionally for smoke flavor.] Baste the ribs with the apple juice every 15 to 20 minutes.

While the ribs are cooking, combine the vinegar, onions, garlic, mustard, brown sugar and hot sauce in a blender and process until smooth. Transfer to a medium-size nonreactive saucepan, stir in the ketchup, bring almost to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes after bubbles first appear. Add the lemon slices and, stirring occasionally to prevent sticking, simmer for about 10 minutes.

Halfway through the rib cooking time, begin basting with the sauce every 15 minutes, being careful not to let the sauce burn on the ribs. Remove the ribs from the grill and let rest for 10 minutes before cutting into individual ribs. Serve hot with the remaining sauce on the side.