ADAMS' RIBS

"These dark, succulent ribs have a spicy bite to them. The more basting sauce you use on the ribs during cooking, the more flavorful they'll be.

These ribs take some effort, but, boy, are they worth it! The secret to their flavor is the two sauces -- a basting sauce for the grill and a serving sauce spiked with brown sugar and Cajun seasoning. It all comes together in a delicious finger-licking-good mess. Pass out bibs and towels for this one.

The original three-step recipe came from former Alabama Supreme Court Justice Oscar Adams."

1 tablespoon garlic powder
1 tablespoon Creole seasoning
2 tablespoons pepper
1 tablespoon Worcestershire sauce
2 slabs (3- to 4-pounds each) pork spareribs
Basting Sauce (recipe follows)
Serving Sauce (recipe follows)

Combine first four ingredients; rub on all sides of ribs.

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side.) Coat food rack with cooking spray and place on grill. Arrange food over unlit side.

Grill, covered with grill lid, over medium-low heat (275 to 325 degrees F) two to three hours, turning and basting with Basting Sauce every hour. The longer ribs cook, the more tender they will be.

Grill, covered with grill lid, over medium-high heat (350 to 400 degrees F) one more hour, basting every 10 minutes. Serve with Serving Sauce.

BASTING SAUCE
Makes about 4 1/2 cups

3 cups red wine vinegar
1 cup dry white wine
1 cup water
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup firmly packed light brown sugar
1/4 cup prepared mustard
2 tablespoons black pepper
1 to 2 tablespoons ground red pepper or dried crushed red pepper (to taste, careful - a teaspoon may be plenty)

Combine all ingredients in a saucepan; bring to a boil. Reduce heat to medium and simmer, uncovered, one hour.

SERVING SAUCE
Makes 2 cups

1 medium onion, finely chopped
1 1/2 teaspoons minced garlic
1 tablespoon butter or margarine, melted
1 cup ketchup
1/2 cup white vinegar
1/4 cup lemon juice
1/4 cup steak seasoning
2 tablespoons brown sugar
1 tablespoon Cajun seasoning
2 tablespoons liquid smoke

Cook onion and garlic in melted butter in a large skillet over medium heat, stirring constantly, five minutes or until tender. Add ketchup and remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, 15 minutes.

Makes 8 to 10 servings
Source: Southern Living Homestyle Cooking by Oxmoor House