Recipe: All-American Ribs with Down-Home Dry Rub and Lone Star Moppin' Sauce

All-American Ribs with Down-Home Dry Rub and Lone Star Moppin' Sauce
Source: The Classic Barbecue And Grill Cookbook by Marlena Spieler
Servings: 4

2 pounds pork spareribs, either in a sheet or separated
4 leeks -- cut into brushes, for basting ribs
1 recipe she-devil barbecue sauce (recipe follows)

DOWN-HOME DRY RUB
1 tablespoon onion powder
1 tablespoon salt
1 teaspoon freshly-ground black pepper
3 tablespoons paprika
1 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon crumbled dried bay leaves

LONE STAR MOPPIN' SAUCE
2/3 cup cider vinegar
1/3 cup vegetable oil
1/4 cup Worcestershire sauce
1/2 teaspoon Tabasco or other hot sauce
1 tablespoon paprika
1 tablespoon mild chili powder
1 teaspoon dry mustard
1 teaspoon crumbled dried bay leaves
1 teaspoon garlic powder
1/2 teaspoon celery salt -- or to taste

Mix the dry rub ingredients together in a bowl. Dust the ribs with the dry rub, then rub it in well. Let marinate for 30 minutes.

Prepare a charcoal fire or preheat a gas grill.

To make the Lone Star Moppin' Sauce, place all the ingredients in a bowl and mix together well.

Cook the ribs on a cool part of the grill, basting with the Moppin' Sauce, using a leek brush. Keep covered, so that the smoke scents the meat. The longer and slower the ribs cook, the more tender they will be. Allow 1 to 2 hours if the ribs are in a sheet, about 40 minutes if separated. To cook over medium heat, halve the time.

Brush with She-Devil Barbecue Sauce when the ribs are almost done. Serve immediately, passing around the remaining sauce.

SHE-DEVIL BARBECUE SAUCE

1 onion -- coarsely grated
3 to 5 garlic cloves -- finely chopped
1/4 cup Worcestershire sauce
1 cup ketchup
1/4 cup dark brown sugar
2 to 3 dried chipotle chilies
1 cup beer -- plus extra if needed
1 cup water -- plus extra if needed
1 teaspoon dry mustard
1 teaspoon mild red chili powder
1 teaspoon ground cumin
salt -- to taste
freshly-ground black pepper -- to taste
1/4 cup cider vinegar

Mix together the onion, garlic, Worcestershire sauce, ketchup, dark brown sugar, chipotle chilies, beer, water, mustard, chili powder, cumin, salt and pepper, and half the vinegar.

Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes, or until a thick sauce forms. If the mixture sticks or threatens to burn, add more water or beer.

When the sauce is thick and flavorful, add the remaining vinegar and test for seasoning. Remove from the heat.