BBQ RIBS DE LUXE

Pork loin back ribs or spareribs (allow 1 pound per person)
FOR THE BASTING SAUCE:
2 quarts beef stock (or bouillon)
1 (10 ounce) bottle Worcestershire sauce
1/2 cup salad oil
1/2 cup vinegar
1 tablespoon salt
1 tablespoon dry mustard
1 tablespoon paprika
1 1/4 teaspoons garlic powder
1 1/4 teaspoons chili powder
1 1/4 teaspoons bottled hot pepper sauce
1 teaspoon ground bay leaf
FOR THE SEASONING MIXTURE:
6 tablespoons sugar
5 tablespoons salt
2 1/2 tablespoons freshly ground black pepper
1 tablespoon dry lemon powder
1 tablespoon paprika

TO MAKE THE BASTING SAUCE:
Combine 2 quarts stock, Worcestershire sauce, salad oil, vinegar, 1 tablespoon salt, mustard, 1 tablespoon paprika, garlic powder, chili powder, hot pepper sauce, and bay leaf. Let stand overnight in refrigerator before using. (This will keep in refrigerator for several weeks.) Makes 2 1/2 quarts sauce.

TO MAKE THE SEASONING MIXTURE:
Combine the sugar, 5 tablespoons salt, pepper, lemon powder, and 1 tablespoon paprika; keep in tightly covered jar.

TO PREPARE THE RIBS:
Cut ribs in serving-size portions and simmer in the basting sauce until ribs are barely tender. Remove ribs and all them to cool.

Pat ribs with seasoning mixture on all sides allow them to stand for 30 minutes before cooking.

Rack the ribs on a spit and secure with holding forks. Or place ribs on barbecue grill about 7 inches above the coals. Cook ribs over coals for 2 hours or until tender. Dip them frequently in warm basting sauce. (If desired, ribs can be cooked in a covered grill. Use well-soaked hickory chips and id about three handfuls of chips on hot coals to one side so they will not bum but will smoke about 1/2 hour. Lower grill hood or cover. If you don’t have a covered grill, put wet hickory chips in aluminum foil package and punch small holes in package with a fork Place package directly on hot coals.)

D. M. Paulson, Englishtowri, New Jersey

From: Recipelink.com
Source: The Winning Ways of Pork, Top 100 Pork Recipes from the James Beard/Woman's Day Creative Cookery Contest, National Pork Producers Council, Not dated